I am not Irish. But I love cakes. Especially boozy cakes. Like these Guinness Stout Mini Bundt Cakes with Baileys Buttercream and Irish Whiskey Caramel Sauce.
Boozy cakes with boozy butter cream and boozy caramel sauce. Seriously doesn't get much better than this.
I finally got to use the mini bunt pan that I stole borrowed from my mom. I love it. I would have been nicer to have two of them to bake all the cakes at once instead of in two batches. But it worked out great and how cute are they?!?
I really need to use my mini bundt pan more often. I love how these came out, perfect size to share or to eat all by yourself if you are extra hungry. 
"Recipe"
Guinness Stout Mini Bundt Cakes with Baileys Buttercream
Guinness Stout Mini Bundt cakes with Baileys Swiss Meringue buttercream and Irish Whiskey caramel drizzle Makes 12 mini bundts
Ingredients
- 1 ¼ c Guinness stout
- 2 sticks butter 1 cup
- 1 teaspoon vanilla extract
- 2 large eggs room temp
- ⅔ c Greek Yogurt room temp
- 2 cups all purpose flour
- 1 ¾ c sugar
- ¾ c dark cocoa powder
- 2 teaspoon espresso powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- Caramel Sauce
- Either homemade or jarred sauce ½ cup
- 1-2 tablespoon Irish whiskey
Instructions
- Preheat oven to 350 Deg. F. Grease either a 6 space mini bundt pan or a 12 cup bundt pan generously with butter, making sure it’s well covered
- Melt the butter with the Guinness in a saucepan over medium heat, once the butter is melted bring to a simmer and remove from the heat. Whisk in the cocoa powder and keep stirring until the mixture is thickened and all the cocoa powder is fully mixed in. Set aside to cool
- Sift together the flour, sugar, espresso powder, baking soda and salt.
- In a bowl of a stand mixer whisk together the yogurt and eggs until combined, add in the cooled butter-Guinness mixture and vanilla extract and mix again until thickened.
- Add in the flour mixture and mix on low until just combined.
- Pour into prepared pan, distributing evenly in the mini pan, just slightly over half full in each space ( or all the batter if using a 12 cup bundt pan) and bake for 20-25 min until done. (30-35 if using larger pan)
- Cool for 10 min in pan and using a small spatula gently pull away sides to make sure they aren’t sticking. Invert the pan using a wire cooling rack and gently lift the bundt pan away. Cool completely before frosting.
For the Caramel Sauce :
- Slightly heat up the sauce (Microwave for 30 seconds in a glass bowl is fine) and add in 1 tablespoon of the whiskey and stir well. Taste and add in the other tablespoon if desired. Drizzle over frosted cakes.
- Notes: I only have one 6-space mini bundt pans so I had to make the cakes in two batches. I let the pan fully cool down, washed it and re-greased it before baking the second batch. I kept the remaining batter at room temperature. The second batch of cakes rose just as well as the first did.
"Recipe"
Baileys Buttercream
Baileys Swiss Meringue buttercream
Ingredients
- 4 egg whites
- 1 cup sugar
- 2 sticks of butter cut into 1 tablespoon slices
- ¼ cup Baileys or any Irish cream liqueur
- Pinch salt
Instructions
- In a bowl of a stand mixer whisk together the egg whites, sugar and pinch of salt
- Heat over a pan of simmering water, make sure the bowl doesn’t touch the water, and whisk constantly until the mixture reaches 160 deg f and feels slippery to the touch.
- Immediately place the bowl back on the stand mixer, attach the whisk attachment and slowly raise the speed to high. Whip on high about 7-9 minutes or until the bowl feels cool to the touch. Lower the speed to medium and add in the butter 1 tablespoon at a time until all added in. Mix again on high to fully incorporate the butter and have the buttercream come together. Lower the speed again and add in the Baileys and mix until well incorporated and then mix again on high to bring it back to the right consistency. Remove the bowl from the stand mixer and scrape all the buttercream off the whisk attachment and slowly stir with a spatula to remove air bubbles. It is now ready to pipe or spread on cakes.
- Notes : this is half my normal recipe since my normal makes enough frosting for a two layer 9 inch cake or piped on 36 cupcakes.
Yummmmmmmy.
Amber Meyer says
Don't make this unless you have an entire day (or two) to spare. Very time consuming, can't make this again...
Cake was good, but holy crow!
Shanna says
Sorry you had troubles making it, but glad you liked them. I can always make them in a few hours. I make the buttercream while the cakes are baking and using a store bought caramel sauce definitely helps save time. Which is something I often do, caramel sauce can be tricky to make.
Melanie Z says
I loved these! So delicious. I am going to make them for a fundraiser. My question is whether they can be make in advance and frozen? I put the buttercream in the fridge and that was a bad idea….
Shanna says
Yes they can! They would be perfect for a fundraiser. I wonder why the buttercream in the fridge was a bad idea. I refrigerate or freeze buttercream all the time. Bring to room temp and rewhip before using.