Chocolate Pudding Bundt Cake
Beer in dessert? You bet! The rich, malty flavor of Guinness beer really amps up the chocolate flavor and adds tons of moisture to this amazing Chocolate Pudding Bundt Cake with Guinness Glaze. Seriously, this cake is so good! It’s rich, moist, and chocolatey, and the glaze is amazing!
This isn’t your average bundt cake. Too often, bundt cakes are heavy and dense, and dry. This easy chocolate bundt cake recipe uses chocolate pudding right in the batter for the moistest, most flavorful, and most incredible bundt cake ever.
Chocolate Pudding Bundt Cake
Plus, the addition of beer right in the cake batter adds so much flavor! Guinness already has some chocolate notes, so it’s the perfect match for a chocolate cake. You’ll probably have a bit of beer leftover over – sláinte!
What’s a Bundt Pan?
You do need a bundt pan for this recipe. What’s a bundt pan? It’s a round cake pan with tapered sides and a hole in the middle. Bundt cakes look a lot like giant donuts. The pans are designed this way to allow air to pass through the middle so that the cake can bake faster.
Bundt pans come in a variety of shapes and sizes. You can even get mini bundt pans! Because they’re all different, cooking times are approximate. Always check your cake for doneness with a cake tester or toothpick.
Why I love this recipe
- It takes a few ingredient shortcuts to cut down on prep time.
- This cake is so chocolatey!
- This cake is perfect for St. Patrick’s Day or anytime you want an amazing and easy bundt cake recipe!
Gather these ingredients
- Chocolate cake mix – 1 box
- Instant chocolate pudding – 1 packet
- Guinness stout
- Vegetable oil
- Semisweet chocolate chips
For the glaze
- Guinness stout
- Bittersweet chocolate – You can find this in the baking section of your grocery store.
For the topping
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Semisweet – Or bittersweet chocolate shavings.
How to make the best Chocolate Bundt Cake with Guinness Glaze
- Preheat your oven to 350-F, and grease and flour a 12-inch bundt pan.
- Combine the cake mix and pudding in a large bowl. Set aside.
- Beat the eggs, Guinness, and oil until blended in a mixing bowl. Add the dry mixture and beat until combined.
- Stir in the chocolate chips and transfer the batter to the prepared bundt pan.
- Remove the cake from the oven when cooked and let it cool for 10 minutes.
- Meanwhile, make the glaze by combining the butter, sugar, Guinness, and water in a saucepan. Cook over low heat until melted. Stir in the bittersweet chocolate until smooth. Cool the glaze to room temperature before adding to the cake.
- Invert the cake onto a cake plate, and while still warm brush with ⅓ of the glaze.
- Let the cake cool completely and drizzle on the remaining glaze.
- For the topping, whip the heavy whipping cream until peaks form. Add the powdered sugar and vanilla and gently mix to combine.
- Slice the cake into individual slices and top each with a dollop of fresh whipped cream. Sprinkle the chocolate shavings over the top, and enjoy!
Tips & substitutions
- Guinness stout is my pick for this cake, but any stout will work if you can’t find Guinness.
- Don’t overmix the cake batter. Always only mix until just combined, scraping down the sides of the bowl as needed.
- Unsweetened and bittersweet chocolate are not the same. Bittersweet chocolate has some sugar in it, while unsweetened has zero sugar. You can use unsweetened in the glaze, but taste it and add more sugar if needed to sweeten it up a bit.
- Don’t overcook the cake! A bundt cake has finished cooking when an inserted cake tester or toothpick comes out with a few crumbs clinging to it. A few crumbs are OK! Raw batter means the cake needs more time to cook.
This cake needs nothing more than a dollop of lightly sweetened whipped cream and shaved chocolate. I love serving it after Irish meals of Guinness Beef Stew, steaks and Colcannon Potatoes, or salmon with this pretty Irish flag salad.
The whipped cream topping won’t keep well or for long, a few hours at most. The rest of the cake, however, will keep fine in an airtight container in the fridge for 2-3 days.
I also freeze leftover Chocolate Bundt Cake with Guinness Glaze and have a slice with a cup of coffee in the afternoon or anytime I need a bite of something sweet and delicious.
Check out these awesome bundt cake recipes while you’re here
Get the Recipe:
Chocolate Pudding Bundt Cake with Guinness Glaze
- 1 15 oz pkg chocolate cake mix
- 1 3 oz pkg instant chocolate pudding
- 4 eggs
- 1 cup Guinness stout
- ¾ cup vegetable oil
- ½ cup semisweet chocolate chips
- 1 cup butter, 2 sticks
- 1 cup sugar
- ½ cup Guinness stout, + ¼ cup water
- 3 oz bittersweet chocolate, chopped
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
- Grated semisweet or bittersweet chocolate
Make the cake:
- Preheat oven to 350-F. Grease and flour a 12-inch bundt pan.
- In a large bowl, combine the cake mix and pudding and set aside.
- In another bowl (mixing bowl), beat the eggs, stout, and oil until blended. Pour in the dry mixture and beat for 2 minutes.
- Stir in the chocolate chips. Pour the batter into the prepared pan.
- Bake the cake for 55 minutes or until a toothpick inserted comes out clean. While the cake is baking, make the Guinness Glaze (because it needs time to cool).
- Remove the cake and allow to rest for 10 minutes. Invert the cake onto a cake plate. While the cake is still warm, brush about 1/3 of the glaze over the cake.
- Allow the cake to cool completely, and then drizzle the remaining 2/3 glaze over the cake.
Make the glaze:
- Combine the butter, sugar, and stout beer and water in a saucepan. Cook over medium heat, stirring, until melted.
- Remove from the heat and stir in the bittersweet chocolate pieces and stir until melted and smooth.
- COOL THE GLAZE to room temperature before using.
Make the whipped cream:
- Whip the heavy whipping cream until thick. Add in the powdered sugar and vanilla and gently mix together.
- Slice the cake into individual servings. Top with a dab of fresh whipped cream.
- Sprinkle on each serving the semisweet or bittersweet chocolate for garnish.