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Decadent Chocolate Stout Bundt Cake with Cream Cheese Frosting

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A rich and moist chocolate bundt cake infused with stout beer, topped with a tangy cream cheese frosting. Perfect for celebrations or cozy nights in, this easy homemade dessert combines bold flavors with simple ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310 grams)
  • ¾ cup unsweetened cocoa powder (75 grams)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227 grams)
  • 2 cups granulated sugar (400 grams)
  • 3 large eggs, room temperature
  • 1 cup chocolate stout beer (240 ml) (e.g., Guinness or Left Hand Milk Stout)
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (240 ml) (or yogurt thinned with milk)
  • For the cream cheese frosting:
  • 8 ounces cream cheese, softened (225 grams)
  • ½ cup unsalted butter, softened (113 grams)
  • 3 cups powdered sugar (360 grams)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly, tapping out excess flour.
  2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time to the butter-sugar mixture, beating well after each addition.
  5. Pour in the vanilla extract and mix until combined.
  6. Slowly alternate adding the dry ingredients and the stout along with buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined.
  7. Gently fold the batter with a spatula to ensure even incorporation.
  8. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  9. Bake for 50-60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Check at 50 minutes to avoid overbaking.
  10. Remove the cake from the oven and place the pan on a wire rack. Let it cool in the pan for 15 minutes, then invert onto the rack to cool completely.
  11. While the cake cools, prepare the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and fluffy.
  12. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and a pinch of salt.
  13. Once the cake is completely cooled, spread or pipe the cream cheese frosting generously over the top.

Notes

Do not skip sifting the dry ingredients to prevent lumps. Use room temperature eggs and butter for best texture. Avoid overmixing the batter to keep the cake tender. Grease and flour the bundt pan thoroughly to prevent sticking. Let the cake cool completely before frosting to avoid melting the frosting. If oven runs hot, tent cake with foil after 40 minutes to prevent burning. For gluten-free option, use a gluten-free flour blend with xanthan gum. Vegan adaptations include dairy-free butter, flax eggs, and plant-based milk with vinegar.

Nutrition

Keywords: chocolate cake, stout cake, bundt cake, cream cheese frosting, easy dessert, homemade cake, chocolate stout bundt cake

Find it online: https://lenatable.com/decadent-chocolate-stout-bundt-cake-recipe-easy-homemade-dessert-with-cream-cheese-frosting/