15/05/2026
Mini Guinness Chocolate Bundt Cakes with Baileys Glaze
These Mini Guinness Chocolate Bundt Cakes are deep, rich, and incredibly moist thanks to the bold flavor of stout beer blended into the chocolate batter. The real showstopper is the silky Baileys glaze poured slowly over the top, creating that beautiful glossy drizzle. Perfect for St. Patrick’s Day parties, dinner desserts, or anytime you want a decadent chocolate treat.
ini Guinness Chocolate Bundt Cakes with Baileys Glaze
Ingredients
1 cup Guinness stout
1 cup unsalted butter, cubed
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
Baileys Glaze
1 cup powdered sugar
2–3 tablespoons Baileys Irish Cream
1–2 tablespoons milk (as needed for consistency)
Tools You’ll Need
Mini bundt pan (12 cavities)
Medium saucepan
Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Cooling rack
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a mini bundt pan thoroughly with butter or nonstick spray to prevent sticking.
Step 2: Heat the Guinness and Butter
In a medium saucepan, combine the Guinness stout and cubed butter.
Heat over medium-low, stirring occasionally, until the butter is completely melted.
Remove from heat and allow the mixture to cool slightly.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and baking soda until evenly combined.
Step 4: Combine the Wet Ingredients
In another bowl, whisk the eggs, sour cream, and vanilla extract.
Slowly whisk in the slightly cooled Guinness-butter mixture until smooth.
Step 5: Make the Batter
Pour the wet mixture into the bowl of dry ingredients.
Gently fold everything together with a rubber spatula until just combined.
Avoid overmixing so the cakes stay soft and tender.
Step 6: Fill the Bundt Pan
Spoon the batter into each cavity of the mini bundt pan, filling them about 3/4 full.
Step 7: Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Remove
Allow the cakes to cool in the pan for 10 minutes, then carefully invert them onto a cooling rack to cool completely.
Step 9: Prepare the Baileys Glaze
In a small bowl, whisk together the powdered sugar and Baileys Irish Cream.
Add milk a little at a time until the glaze reaches a smooth, pourable consistency.
Step 10: Drizzle the Glaze
Once the cakes are fully cooled, drizzle the Baileys glaze generously over the tops of the mini bundt cakes. Let it slowly drip down the sides for that classic bakery look.
Storage
Store the cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
