Guinness Chocolate Cake with Salted Caramel Glaze

Guinness Chocolate Cake 005

WAIT, don’t go.

Yes, it’s a cake, with beer, but…..

Ohhhhhh, this cake.

I myself can not tell you the absolute amazing-ness of this cake.

You see, I made this cake when a raging cold decided to invade my head.

Guinness Chocolate Cake 001

You know, the kind of head cold in which no air enters your nostrils and your tastebuds have disappeared.

Yeah, that kind. Not fun.

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I took it to I do alllll my goodies and they went all goggly.

Since I couldn’t taste a thing, I wanted to do a bit of an experiment to see if they could taste the beer, cause I was skeptical.
So didn’t tell them there was Guinness in the cake before they ate it.

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They were all, “Oh.My.God, this is the best chocolate cake ever, and the sauce…..”
Then I stuck it to em’, “The cake is made with Guinness.”

I got, “I knew something different was going on, but it’s amazing”

Guinness Chocolate Cake 004

There you have it, you can make a cake with a nice dark stout beer like Guinness and it just makes an amazingly fudge-y, dark, dense Crazy good cake.

The Salted Carmel Glaze…one word….Ridiculous.

St. Patricks Day is coming up and you will totally need a St. Patricks Day recipe. Most importantly, a St. Patricks Day cake.

So, Make. IT.


5.0 from 6 reviews
Guinness Chocolate Cake with Salted Caramel Glaze
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
An ultra rich chocolate cake made with Guinness Stout topped with a salted caramel glaze.
  • 1 cup Guinness Stout
  • 2 sticks Butter
  • ¾ cup Unsweetened Cocoa Powder
  • 2 cups Flour
  • 2 cups Sugar
  • ½ tablespoon Baking Soda
  • ½ teaspoon Salt
  • 2 large Eggs
  • ¾ cup Sour Cream
  • 1 teaspoon Vanilla Extract
Salted Caramel Glaze
  • 5 tablespoons Butter
  • ½ cup packed Dark Brown Sugar
  • ⅓ cup Heavy Cream
  • Pinch Salt
  • ¼ teaspoon Vanilla Extract
  • ⅔ cup Powdered Sugar,sifted
  • Pinch of Fleur de Sel
  1. Preheat oven to 350.
  2. Spray or grease bundt pan. Sprinkle some flour in the pan, hold it over a sink, and turn and tilt the pan to distribute the flour evenly. Then invert the pan and tap out the excess flour to prevent a buildup of grease and flour on the finished cake.
  3. In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.
  4. In a large bowl, whisk flour,sugar,baking soda and salt.
  5. In another bowl, using an electric mixer, beat together the eggs, sour cream and vanilla.
  6. Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated.
  7. Add the flour mixture and beat until just combined.
  8. Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour.
  9. Pour into bundt pan.
  10. Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.
  11. Allow to cool in pan for 10 minutes.
  12. Then cool completely on rack before.
  13. Cover in plastic wrap and place in the fridge overnight (the cake seems to taste better the next day).
Salted Caramel Glaze
  1. In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil, stirring constantly.
  2. Boil for ONE minute, stirring constantly.
  3. Remove from heat, stir in vanilla extract.
  4. Add about ½ cup of the powdered sugar and whisk until smooth.
  5. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
  6. Remove the cake from the fridge, place on a cake plate and pour the salted caramel glaze over the top.
  7. Sprinkle the Fleur de Sel over the glaze.
Cake recipe inspired from Epicurious.


  1. 1

    I hope you’re feeling better. This cake is absolutely stunning!! Gorgeous photos!!

  2. 3

    How beautiful and delish this looks!!! Hope you are feeling much better – chocolate cake usually does the trick!!! xoxo

  3. 4

    una torta spettacolare per gli occhi e speciale da gustare!

  4. 5

    What a beautiful looking cake!! Seriously! The icing drips are perfect šŸ™‚

  5. 6

    Girl I love boozy EVERYTHING! I NEED this….

  6. 7

    Love, love, loooove! This looks awesome!

  7. 8

    I adapted the same recipe. Guinness in chocolate cake really does make the cake that much better! Glad everyone enjoyed it!

  8. 9

    Holy moly! I’m making this tonight. Gonna do a GF version for a buddy o’ mine. I will let you know how it turns out. šŸ™‚ hope you’re feeling better. I’ve got the creepin’ crud, now… šŸ™

  9. 10

    I am totally on board with this cake! Seriously, every single thing about it. Perfection! Gorgeous pictures, too!

  10. 12

    oh yes this looks amazing, my hubby would die if I made him this… and the salted caramel, GENIUS!!!

  11. 13

    Cake with Guinness? This must be amazing. Anything with Guinness must be amazing.

  12. 14

    Gurrrrrl. Gimme a fork. Or crap just the whole plate. I have no willpower ; )

  13. 16

    Seriously, this cake looks stunning! Chocolate and caramel are hands down the best combination. Sucks you couldn’t taste it, hope you’re better soon!!

  14. 18

    Oh boy! I am not a dessert person but this cake sounds way too good to deny. Seriously love the guiness addition!

  15. 20

    Beautiful pictures!! Yeah, I could use a slice or 3 of that right now!

  16. 21

    Chocolate and Guinness go so well together and that cake looks amazing!

  17. 23

    This looks amazing! Do you remove cake from pan before putting in fridge or leave in pan until moving onto cake plate the next day?

  18. 25

    This cake looks amazing. It’s seriously beautiful

  19. 26

    Dang that looks good!!!!

  20. 28


    Ok so me and bundt pans are not friends. Most recipes say 10 min to cool, and my cakes always stick….what is the secret? I think they need to cool for more time. Thanks, can’t wait to make this yummy looking cake.

  21. 30

    I don’t “do” beer, but that certainly looks like a delicious cake! I saw that you posted about eating the last piece–glad you got to try it and must be feeling better enough to taste it. šŸ˜‰

  22. 33

    From one Guinness’er to another, you done good girl!! Love the glaze addition.

  23. 34

    Ugh, there is nothing worse than losing your tastebuds! Especially after you make a cake like this!!

  24. 35

    Holy mother of gorgeous pictures! WOW this makes me want one, AND a guiness to boot.

  25. 36

    It really does look amazing!

  26. 37

    Yummy looking cake, Leslie! Hope you froze some so you could taste it when your nasty cold goes away! šŸ™‚

  27. 38

    What a glorious holiday treat. The cake looks gorgeous and has enormous eye appeal thanks to your great camera work. I hope you are having a great day. Blessings…Mary.

  28. 39

    What an amazing boozy cake! Simply gorgeous šŸ™‚

  29. 41

    This almost looks too pretty to eat! Almost. I could get over the prettiness and chow down on a huge slice šŸ™‚

  30. 42

    This is gorgeous! Even from the pictures I can tell it’s moist and dense and amazing. And the glaze! I’ll take some in a glass with a straw, please.

  31. 43

    while the cake is definitely dark and enticing, that glaze is my absolute favorite part of this. amazing!

  32. 44

    Oh, how miserable to bake something this gorgeous while you have a horrible cold. I’m looking for a Guinness chocolate cake, to bring to a party tonight. This one is really calling to me. Bundt cakes are less work-intensive. It’s the caramel that really grabbed my attention. Whoa! Beautiful cake.

  33. 46

    Oh my goodness, I made this for my St Patrick’s dinner today and it was to die for! Hands down the best chocolate cake I have ever made- I may never use another recipe again! My guests loved it too!

  34. 48

    what size bundt pan did you use?

  35. 50

    Everything tasted delicious. Even had a Guinness while making the batter, but the caramel glaze did not come out like what is pictured! While it was yum, even had a spoonful while topping the cake, it was still runny and lacking the color of the ones photographed. I even added a little more powdered sugar, let the glaze cool… But still most of it ran off to the sides. Even a nice little puddle of goodness in the middle. What was the trick?!

    • 51

      I am glad you enjoyed the cake. Was the cake 100% cooled down. At room temperature? I glazed mine after being in the fridge overnight. Did you use dark brown sugar? Those are the only things I can think of.

  36. 52

    This was by far the best cake I have ever made! Went well with the corned beef and cabbage!

  37. 54

    I want it!

  38. 55

    Made this cake today for Good Friday, why not! IT WAS AMAZING. So moist and delicious. Thanks .

  39. 56

    Can I no put beer and not replace it by anything?

  40. 58

    This cake looks amazing. I’ll make it tomorrow for a children’s birthday. Children will be delighted and will eat it in 15 minutes!!

  41. 59

    Any idea how long this ganache would stay unfrigerated?


  1. friday faves says:

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