Guinness Chocolate Cake with Bailey's Glaze


Celebrate St. Patrick's Day in style with this delicious and gorgeous Guinness chocolate cake with Bailey's glaze.

Guinness Chocolate Cake with Bailey's Glaze

I made this cake for Julian and I to celebrate St. Patrick's Day, and holy this was amazing! The Guinness adds the perfect flavor and makes the cake super moist and tender. This cake is also surprisingly easy to make which I always love! The Bailey's glaze is also delicious and adds the perfect flavor to offset the delicious chocolate flavor in the cake. If you want to serve this to younger ones, I recommend swapping The Bailey's for milk and a little vanilla extract.

What Do I Need to Make Guinness Chocolate Cake?

While the full recipe details are available below for the Guinness chocolate cake with Bailey's glaze, here are some tips when gathering your ingredients!

  • Guinness: This is a very important ingredient. You can't call it a Guinness chocolate cake without it! I used a can of Guinness draught stout and opened it right before preparing my cake batter. A bonus is you get to finish the rest of the can while baking! Tap the top of the can before opening it. This is important, because it will stop the can from exploding. I didn't know this and had a mess in my kitchen!
  • Butter: You need a half cup of unsalted butter for this recipe. Cube the butter before adding to your batter. This is important, because it reduces the time it takes the butter to melt into the Guinness. I used cold butter, since you are melting it into the Guinness, I don't think this is important.
  • Sugar and Cocoa: You need simple granulated sugar for your cake. You also need unprocessed baking cocoa. I recommend using Fry's cocoa. It will give your cake the perfect chocolate flavor and fudgy texture!
  • Eggs, Sour Cream, and Vanilla: Use eggs at room temperature. This is important, because the eggs will mix better with the other ingredients. Beat the eggs then add the sour cream and vanilla and whisk until it forms a smooth mixture. Sour cream is important for this cake, because it adds moisture and flavor. The acid in sour cream tenderizes the gluten in the flour, making your cake extra tender.
  • Flour, Baking Soda, and Salt: Whisk together the dry ingredients before adding them to your batter. The salt is an important ingredient because it brings out the sweetness in the other ingredients.

What Do I Need to Make Bailey's Glaze?

Your Bailey's glaze will kick this cake to a whole other level! It is also very easy to make which I love. All you need is some icing sugar, Bailey's Irish cream, and milk. While your cake is cooling, whisk together all of the ingredients until you have a smooth glaze. Poke holes in your cake while it is still warm and pour your glaze over the cake. It's that simple!

How Do I Keep My Bundt Pan from Sticking?

One difficulty I always have when making a Bundt cake is that it sticks to the pan. I have finally found the perfect solution to keep your cake from sticking to the pan. This works every time! Whisk together equal parts of flour, shortening, and vegetable oil until it forms a paste. Paint the paste onto your pan with a pastry brush before adding your cake batter.

Another tip I have is not to let your cake cool completely in the Bundt pan. Your cake should cool in the Bundt pan no longer than five to ten minutes. Then you need to flip it over. Let it sit for a couple of minutes flipped onto the cooling rack or cake stand, and tap the top. Finally, slowly remove your pan, and if you used my trick above, reveal your perfectly shaped Bundt cake!

Guinness Chocolate Cake with Bailey's Glaze

Celebrate St. Patrick’s Day in style with this delicious and gorgeous Guinness chocolate cake with Bailey’s glaze.

Prep Time:
Cooking Time:


For the Cake:

  • 1 cup Guinness draught stout
  • 1/2 cup unsalted butter, cubed
  • 2 cups granulated sugar
  • 3/4 cup unprocessed baking cocoa
  • 2 large eggs, beaten, at room temperature
  • 2/3 cup sour cream (full fat)
  • 3 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 + 1/2 tsp baking soda
  • 1/2 tsp salt

For the Bailey’s Glaze:

  • 1 + 1/3 cup icing sugar
  • 3 tbsp Bailey’s Irish cream
  • 1 tbsp 2% milk


  1. Preheat oven to 350F and grease your Bundt pan. Heat a saucepan on medium-low and add Guinness and butter. Stir often until the butter melts. Remove from heat. Whisk in sugar and cocoa until totally dissolved.
  2. Whisk together the beaten eggs, sour cream, and vanilla. Pour into the saucepan and whisk until a smooth uniform mixture is formed. In a medium mixing bowl, whisk together the flour, baking soda and salt. Gradually add the flour mixture to the saucepan and whisk to form a smooth, even batter.
  3. Pour the batter into the Bundt pan and bake for 45 to 50 minutes, until a skewer inserted into the cake comes out clean. Let cool for 5 to 10 minutes in the pan before flipping onto a cooling rack or cake stand.
  4. While the cake cools, prepare your glaze. In a medium mixing bowl, whisk together the icing sugar, Bailey’s, and milk until a smooth glaze forms. While the cake is still cooling, poke holes in the top of the cake with a toothpick or skewer, and pour your glaze over the top of the cake, allowing it to drizzle down the sides. Cut, serve on plates, and enjoy!

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