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Moist Beer Can Bundt Cake with Glossy Chocolate Glaze

Moist Beer Can Bundt Cake - featured image
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A rich and moist chocolate bundt cake made with dark beer for subtle complexity, topped with a shiny, silky chocolate glaze. Perfect for gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) dark beer or stout (e.g., Guinness or chocolatey porter)
  • For the glaze:
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, softened
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the bundt pan thoroughly with butter or non-stick spray and lightly dust with cocoa powder to prevent sticking.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined and free of lumps.
  3. In a separate bowl, beat the eggs until light and frothy. Add the buttermilk, vegetable oil, vanilla extract, and dark beer. Whisk gently until blended but do not overmix.
  4. Pour the wet mixture into the dry ingredients. Fold together gently with a rubber spatula until just combined. The batter should be thick but pourable.
  5. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  6. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  7. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. To make the glaze, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
  9. Stir in the softened butter and vanilla extract into the glaze until glossy and smooth.
  10. Drizzle the glaze over the cooled cake and let it set for about 20 minutes before slicing.

Notes

Grease and dust the bundt pan well to prevent sticking. Use room temperature eggs for better texture. Avoid overmixing the batter to keep the cake tender. Dark stouts or porters work best for flavor; avoid bitter IPAs. Heat glaze ingredients gently to avoid seizing chocolate. If glaze is too thick, add a splash of warm cream to loosen.

Nutrition

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

Find it online: https://rowanrecipes.com/moist-beer-can-bundt-cake-recipe-with-glossy-chocolate-glaze-easy-and-perfect/