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Decadent Chocolate Stout Bundt Cake Recipe with Easy Salted Caramel Glaze

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A moist, dense chocolate bundt cake with a grown-up twist of stout beer, topped with a silky, slightly salty salted caramel glaze. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed)
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 cups (400g) granulated white sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 cup (240ml) vegetable oil (or melted coconut oil)
  • 2 tsp vanilla extract
  • 12 fl oz (355ml) stout beer (e.g., Guinness)
  • 6 tbsp (85g) unsalted butter, softened
  • ½ cup (100g) packed brown sugar
  • ¼ cup (60ml) heavy cream
  • 1 tsp vanilla extract
  • 1 tsp sea salt (adjust to taste)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray, then dust lightly with flour. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk eggs until frothy. Add sugar and beat until slightly thickened. Mix in vegetable oil, buttermilk, vanilla extract, and stout beer. Batter will be thin.
  4. Gradually fold dry ingredients into wet ingredients with a spatula until just combined. Avoid overmixing.
  5. Pour batter into prepared bundt pan and smooth the top. Bake for 50-60 minutes, checking at 50 minutes with a toothpick for doneness.
  6. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely (about 1 hour).
  7. To make the salted caramel glaze, melt butter in a medium saucepan over medium heat. Stir in brown sugar and cook for 3-4 minutes until bubbling and thickened.
  8. Slowly whisk in heavy cream, bring to a gentle boil for 1 minute, then remove from heat. Stir in vanilla extract and sea salt. Let cool for 5 minutes to thicken.
  9. Place cooled cake on serving plate and drizzle glaze evenly over the top, letting it drip down the sides. Optionally sprinkle flaky sea salt on top.
  10. Slice with a serrated knife and serve at room temperature. Optionally warm slightly before serving.

Notes

Grease and flour the bundt pan thoroughly to prevent sticking. Let batter rest 10 minutes before baking for better crumb. Pour stout slowly to avoid bubbles. Check cake doneness starting at 50 minutes. Add nuts or spices for variations. Glaze can be made a day ahead and gently rewarmed if thickened.

Nutrition

Keywords: chocolate bundt cake, stout cake, salted caramel glaze, chocolate stout cake, easy bundt cake, adult dessert, moist chocolate cake

Find it online: https://avabowls.com/decadent-chocolate-stout-bundt-cake-recipe-with-easy-salted-caramel-glaze/