Guinness Chocolate Cake with Cake Mix

Square side shot of a guinness cake with Irish whiskey glaze before slicing.

5 from 2 votes

Guinness Chocolate Cake with Cake Mix

An easy, moist, and deeply chocolatey Guinness cake starts with a box of cake mix, sour cream, and pudding for a rich Bundt cake that's topped with a buttery Irish whiskey glaze. It's an impressive dessert that comes together in just minutes of hands-on time.

Course Dessert

Cuisine American, Irish

Keyword chocolate guinness cake, chocolate guinness cake recipe, guinness chocolate cake, guinness chocolate cake recipe

Prep Time 10

Cook Time 55

Cooling Time 2

Total Time 3 5

Servings people

Calories 430kcal

Author Blair Lonergan

Equipment

Bundt pan

Ingredients

Cake:

1 (15.25 ounce) box Devil's Food chocolate cake mix (or substitute regular chocolate cake mix)
2 teaspoons espresso powder or instant coffee granules
1 cup (8 ounces) sour cream, at room temperature
1 (3.9 ounce) box instant chocolate pudding mix (just the dry mix; do not prepare according to package directions)
½ cup Guinness beer
½ cup vegetable oil
4 large eggs, at room temperature

Irish Whiskey Glaze:

¼ cup (½ stick) salted butter
½ cup packed light brown sugar
¼ cup heavy cream
2 tablespoons Irish whiskey (such as Jameson)
Pinch of salt
1 cup confectioners' sugar (powdered sugar), sifted

Instructions

Preheat oven to 350°F. Grease and flour a Bundt pan; set aside.
In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, espresso powder, sour cream, dry pudding mix, Guinness, oil, and eggs for about 2 minutes until smooth and well combined.
Pour the batter into the prepared pan. Tap on the counter once or twice to release air bubbles.
Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. The cake is typically done in about 55 minutes, but baking times vary.
Let the cake stand in the pan for 10 to 15 minutes. Invert onto a wire rack and remove the pan. Cool completely before glazing.

Irish Whiskey Glaze:

Once the cake is cool, combine the butter, brown sugar, cream, and salt in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and whisk in the whiskey.
Let cool for 5 to 10 minutes, stirring frequently. Gradually whisk in the sifted confectioners' sugar until smooth. Add extra confectioners' sugar if needed to reach the desired consistency. Drizzle over the cooled cake.

Notes

Grease the pan well. Use butter and flour, or a baking spray specifically made for baking. This is the most important step for a clean release.
Bring eggs and sour cream to room temperature for smoother mixing and a more tender crumb.
Use full-fat sour cream for the best moisture and flavor.
Don't skip the pudding mix. It's the secret to keeping this Bundt cake extra moist and fluffy.
Start checking at 50 minutes. Overbaking is the fastest way to dry out your cake. Baking times vary by oven and pan type.
Don't leave the cake in the pan longer than 15 minutes. Condensation will form and soften the crust.
The cake tastes even better the next day, making it a great make-ahead dessert.
No alcohol option: Replace the Guinness with brewed coffee and substitute vanilla extract for the whiskey in the glaze.
Add chocolate chips: Stir 1½ cups miniature chocolate chips into the batter for extra richness and texture.
Different glaze: Try a dusting of powdered sugar, vanilla glaze, or chocolate ganache instead of the whiskey glaze.
No Bundt pan? Bake in two loaf pans at 350°F for 45 to 50 minutes.
Storage: Cover loosely and store at room temperature for 2 to 3 days, in the refrigerator for up to 1 week, or tightly wrapped in the freezer for up to 3 months. If freezing, add the glaze after thawing for the best appearance.

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