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Decadent Chocolate Stout Bundt Cake Recipe with Easy Whiskey Buttercream Frosting

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A rich and moist chocolate bundt cake infused with stout beer and topped with a smooth, boozy whiskey buttercream frosting. Perfect for special occasions or indulgent everyday treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (Dutch-processed if possible)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk or buttermilk
  • ¾ cup (180 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) stout beer (e.g., Guinness)
  • 1 cup (227 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 2–3 tablespoons (30–45 ml) whiskey (bourbon or rye)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the oven rack in the middle. Grease a 10 to 12-cup bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  3. In a separate bowl, beat the sugar and eggs with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Add the vegetable oil, vanilla extract, and milk, mixing until smooth.
  4. Slowly pour in the stout beer to the wet mixture, stirring gently to combine.
  5. Add the dry ingredients to the wet in two additions, folding gently with a rubber spatula after each addition. Avoid overmixing; stop as soon as the flour disappears.
  6. Pour the batter into the prepared bundt pan. Smooth the top with a spatula and tap the pan lightly on the counter to release any air bubbles.
  7. Bake for 50-55 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Tent loosely with foil if the top browns too fast.
  8. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely before frosting.
  9. To make the whiskey buttercream frosting, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud.
  10. Add the whiskey, vanilla extract, pinch of salt, and 2 tablespoons of heavy cream. Beat on high for 3-4 minutes until light and fluffy. Adjust cream for desired consistency.
  11. Frost the cooled bundt cake evenly with the whiskey buttercream using an offset spatula or piping bag. Garnish with chocolate shavings or a light dusting of cocoa powder if desired.
  12. If the kitchen is warm, refrigerate the cake briefly to firm up the frosting before serving.

Notes

Use room temperature ingredients for best results. Grease and flour the bundt pan thoroughly to prevent sticking. Tent cake with foil if browning too quickly. Chill frosting if too soft before applying. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and non-dairy milk alternatives.

Nutrition

Keywords: chocolate bundt cake, stout cake, whiskey buttercream, boozy frosting, easy chocolate cake, moist chocolate cake, bundt cake recipe

Find it online: https://tastypierecipes.com/decadent-chocolate-stout-bundt-cake-recipe-with-easy-whiskey-buttercream-frosting/