Irish Car Bomb Bundt Cake

Indulge in the best St. Patrick's Day dessert with this decadent Irish Car Bomb Bundt Cake. This boozy, show-stopping treat combines the classic flavors of the popular cocktail into a moist chocolate cake infused with Guinness Draught Stout, topped with a creamy Baileys Irish Cream buttercream, and finished with a rich Jameson Irish Whiskey salted caramel glaze. Whether you're hosting a holiday party or just love adult-only desserts, this Guinness chocolate cake is the perfect centerpiece for your celebration.

Why You'll Want to Make This Irish Car Bomb Cake

• Triple Threat of Flavors: It perfectly balances the malty notes of Guinness, the sweetness of Irish cream, and the warmth of Irish whiskey.

• Irresistibly Moist: The combination of Guinness, sour cream, and vegetable oil ensures a rich, fudge-like texture that stays moist for days.

• A True Show-Stopper: The layers of white buttercream and golden whiskey caramel create a professional look that will impress any guest.

• Simple "Airplane" Bottle Recipe: You don't need to buy full bottles of liquor; the small "airplane" sizes are the perfect amount for this recipe.

Ingredients - Here's What You'll Need for the Guinness Chocolate Bundt Cake

Steps to Make Guinness Chocolate Bundt Cake

1. Preheat the oven to 325°F. Spray a 12-cup bundt pan with non-stick cooking spray with flour and set aside until ready to use. In a large bowl, whisk together white sugar, light brown sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, table salt, and espresso powder.

2. Crack the eggs in a large mixing bowl with a spout (I used my 8-cup Pyrex measuring cup) and lightly whisk them together.

3. Add the oil, milk, Guinness, and vanilla extract. Whisk until the mixture is well emulsified.

4. Add the sour cream and whisk until well-emulsified.

5. Pour the liquid ingredients into the dry ingredients.

6. Use a silicone spatula to mix until just incorporated.

7. Pour the cake batter into the prepared bundt pan. Bake in a 325°F oven for 60 minutes, or until a toothpick inserted into the center comes out clean.

8. When the cake is finished baking, remove it from the oven and allow it to cool in the pan for 20 minutes.

9. Invert the cake from the pan onto a wire cooling rack. Allow the cake to cool to room temperature before frosting.

Ingredients - Here's What You'll Need for the Baileys Buttercream Frosting

Steps to Make Baileys Buttercream Frosting

1. Break the white chocolate into small pieces and place in a small microwave-proof bowl. Heat in the microwave for one minute at 50% power, stirring after heating. Then, continue to heat for 30-second increments at 50% powder, stirring after each heating, until the chocolate is melted and smooth. Set the bowl aside to cool slightly until ready to add to the frosting.

2. Place room temperature Kerrygold Irish unsalted butter in a large mixing bowl and beat with an electric hand mixer for two minutes until smooth. Scrape down the sides of the bowl and add sifted powdered sugar about a cup at a time, beating well after each addition.

3. Scrape down the sides of the bowl and add the milk, vanilla extract, salt, and Baileys Irish Cream. Beat until smooth and well combined.

4. Add the cooled melted white chocolate and beat with the mixer. Once combined, beat for two to three minutes until light and fluffy.

5. Place the cake on a large serving plate or cardboard cake round. Use a knife to spread the frosting over the top and sides of the cake, making sure to frost the center hole. Cover the cake and place it in the refrigerator until ready to glaze.

Ingredients - Here's What You'll Need for the Jameson Irish Whiskey Salted Caramel Glaze

Steps to Make Jameson Irish Whiskey Salted Caramel Glaze

1. Place a medium-sized saucepan with high sides over medium-low heat. Add the sugar and water. Cook, stirring occasionally with a silicone spatula, until the sugar has fully dissolved, about 5 minutes.

2. Add the cold cubed butter, but do not stir it. Bring the mixture to a boil over medium heat. Continue cooking the mixture without stirring until it turns a deep golden brown/copper color, about 10 to 14 minutes. Make sure to keep an eye on it so that it does not burn.

3. Once the desired color is reached, remove the caramel from the heat and immediately and carefully whisk in the heavy whipping cream and Jameson Irish Whiskey. At this point, the mixture will hiss and bubble aggressively.

4. Add the vanilla extract and salt. Whisk the mixture continuously and vigorously until smooth. Set aside and allow it to come to room temperature. Once it comes to room temperature, place uncovered in the refrigerator for at least four hours so it will thicken. The thicker the glaze, the less likely it is to run down the sides of the cake and pool around the bottom.

5. Remove the cake and the glaze from the refrigerator. Spoon the glaze over the cold cake.

6. Store the cake covered in the refrigerator.

Don't settle for green food coloring this year-celebrate St. Patrick's Day with the authentic, rich flavors of Ireland. Whether you're hosting a rowdy St. Patrick's Day bash or looking for a sophisticated adult-only dessert for a dinner party, this Irish Car Bomb Bundt Cake is guaranteed to be the star of the show. With its deep chocolate notes and boozy trifecta of Guinness, Baileys, and Jameson, it's a recipe you'll return to year after year. 

Frequently Asked Questions

Recipe Tips and Tricks

• Avoid Over-Spraying: Don't use too much non-stick cooking spray with flour; excess spray can mix with the batter and affect the cake's exterior.

• The "No Stir" Caramel Rule: Once you add the butter to the sugar syrup for the glaze, do not stir. Stirring at this point will cause the caramel to seize and become grainy.

• Temperature Matters: Refrigerate both the frosted cake and the glaze for at least four hours before combining them. If they are both cold, the glaze will thicken properly and won't pool at the bottom.

• Melt Chocolate Gently: When making the Baileys frosting, use 50% power in the microwave to melt your white chocolate to prevent burning.