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.
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
- 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
Baileys Swiss Meringue buttercream
- 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
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!
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….
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.