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Moist Chocolate Stout Bundt Cake Recipe with Easy Coffee Glaze

Moist Chocolate Stout Bundt Cake - featured image
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A rich, moist chocolate bundt cake infused with stout beer and topped with a bittersweet coffee glaze, perfect for cozy weekends or impressing guests.

Ingredients

  • All-purpose flour – 2 ½ cups (320 g), sifted
  • Unsweetened cocoa powder – ¾ cup (75 g)
  • Baking soda – 1 ½ teaspoons
  • Salt – 1 teaspoon
  • Granulated sugar – 2 cups (400 g)
  • Large eggs – 3, room temperature
  • Buttermilk – 1 cup (240 ml) or substitute with milk + 1 tbsp vinegar
  • Vegetable oil – ¾ cup (180 ml), neutral oils like canola or sunflower
  • Stout beer – 1 cup (240 ml), Guinness or any smooth stout
  • Vanilla extract – 2 teaspoons
  • Powdered sugar – 1 cup (120 g), sifted (for glaze)
  • Freshly brewed strong coffee – 3 tablespoons (45 ml), cooled (for glaze)
  • Unsalted butter – 1 tablespoon (14 g), melted (for glaze)
  • Vanilla extract – ½ teaspoon (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust with cocoa powder to avoid sticking. Set aside.
  2. In a large bowl, sift together 2 ½ cups flour, ¾ cup cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Whisk to combine evenly.
  3. In another bowl, whisk 2 cups granulated sugar and 3 large eggs until pale and slightly fluffy. Add 1 cup buttermilk, ¾ cup vegetable oil, 1 cup stout beer, and 2 teaspoons vanilla extract. Stir gently to blend.
  4. Slowly add the dry mixture into the wet, folding carefully with a spatula. Avoid overmixing—stop once no dry streaks remain.
  5. Scrape the batter evenly into the prepared bundt pan and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
  6. Place the pan in the center rack and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick; it should come out with a few moist crumbs but no raw batter.
  7. Let the cake rest in the pan for 15 minutes before turning out onto a cooling rack.
  8. In a small bowl, whisk 1 cup powdered sugar with 3 tablespoons cooled strong coffee, 1 tablespoon melted butter, and ½ teaspoon vanilla until smooth and pourable. Adjust thickness with more coffee or sugar if needed.
  9. Drizzle the coffee glaze evenly over the cooled cake. Let the glaze set for 10 minutes before slicing.

Notes

Grease and dust the bundt pan with cocoa powder to prevent sticking. Avoid overmixing the batter to keep the cake tender. Use room temperature eggs and buttermilk for better mixing. Tent with foil if edges brown too fast. Adjust coffee glaze thickness by adding more coffee or powdered sugar. The cake can be made ahead and glazed just before serving.

Nutrition

Keywords: chocolate bundt cake, stout cake, coffee glaze, moist chocolate cake, easy bundt cake, chocolate dessert, stout beer dessert

Find it online: https://oracooks.com/moist-chocolate-stout-bundt-cake-recipe-with-easy-coffee-glaze/