This Instant Pot Chocolate Stout Bundt Cake is so moist and delicious! It's filled with beer, chocolate, and topped with a homemade beer glaze. It's the perfect bundt cake for St. Patrick's Day or for your chocolate cake lover friends and family.
Whip up this Instant Pot Chocolate Stout Bundt Cake recipe for St. Patrick's Day this year. A chocolate Guinness beer flavored cake that is topped with a homemade Guinness glaze. Slice into this rich and decadent St. Paddy's Day cake today.
- How to make Chocolate Stout Cake in the Instant Pot
- Tips For Making The Perfect Cake
- Can you freeze Instant Pot Chocolate Stout Cake
- How long will this Chocolate Stout Cake last?
- Do I have to use Guinness stout beer?
- Make Baileys Glaze Instead
- Want more St. Patrick's Day desserts?
- Instant Pot Chocolate Stout Bundt Cake
How to make Chocolate Stout Cake in the Instant Pot
Start by spraying your bundt pan nonstick baking spray and then dust it in cocoa powder. Shake off the excess. Then set your pan aside.
Then in a bowl or mixer you will add your butter, cocoa powder, sugar, and eggs in a bowl. Once mixed well add in the sour cream and baking soda and salt.
Alternate adding the flour and the beer, until both are mixed into the batter. Pour your cake batter into your bundt pan. Cover tightly with foil.
Pour water into the Instant Pot, along with your trivet and place the chocolate Guinness cake on top, and cook as directed.
Once the cake is done, remove and allow to cool. Whip up the Guinness stout beer and pour over and slice and serve.
Tips For Making The Perfect Cake
- Make sure to measure your ingredients properly
- Once your batter is mixed up, make sure to cook shortly after. Don't let it sit for like an hour before you put in the pressure cooker.
- Make sure that you make the aluminum foil tight around the edges so no condensation seeps in.
- Use a toothpick to check the doneness of your cake. If it is not fully done, place it back in to be cooked longer.
- The homemade glaze is optional, so you can leave that off if you would like.
- Don't overmix the cake batter as it can make it dense.
- If you undercook your cake it can sink.
Can you freeze Instant Pot Chocolate Stout Cake
Absloutely! Go right ahead and take the cake you don't plan to eat and place in an airtight container. Freeze the cake for 3-4 months.
If you plan to eat by the slice I recommend slicing the cake before you freeze it that way you can grab and go. I do think it keeps better as a whole cake though. It's less likely to have the edges dry out when it's whole.
How long will this Chocolate Stout Cake last?
This St. Paddy's day cake will last for around 4-5 days before it begins to dry out. I recommend eating within the first few days. If you have leftovers that you aren't going to eat, freeze them before they dry out.
Do I have to use Guinness stout beer?
You do not have to use Guinness for this recipe, but it is recommended. Reach for another stout beer that is similar to Guinness to get the same flavor.
If you totally swap to a different type of beer you will find it completely changes the whole taste of the cake.
Make Baileys Glaze Instead
If you love Baileys and Guinness beer together, you can easily substitute the 2 tablespoons of Guinness beer for Baileys Irish Cream.
Want more St. Patrick's Day desserts?
Here are more easy bright green colored desserts to consider whipping up as well. This is a fun list of recipes to try.
- Easy St. Patrick's Day Cookies
- Layered Jello Shots
- Mint Chocolate Layer Dessert
- Mint Chocolate Pudding Cookies
- Rainbow Cheesecake
- Chocolate Guinness and Baileys Cheesecake Cake
Instant Pot Chocolate Stout Bundt Cake
- 1 ¼ cups powdered sugar
- 2 tablespoons Guinness beer
- 2 teaspoons milk or heavy cream
- Grease a 6 cup round bundt pan with nonstick baking spray and set aside. To ensure the cake will come out of the bundt pan, dust the pan with cocoa powder and tap out any excess.
- Add the butter, cocoa powder, sugar egg, and vanilla extract into a large mixing bowl. Beat with a hand mixer until combined.
- Add in the sour cream, baking soda, and salt. Beat until incorporated.
- Alternate adding the flour and beer to the batter until all ingredients are combined. Always start and end with the flour and scrape down the bowl after each addition.
- Pour batter into the prepared bundt pan and cover with foil.
- Add 1 cup of water into the instant pot (or 1 ½ cup depending on your manual) and place the trivet in the center of the pot.
- Carefully place the pan full of cake batter on top of the trivet.
- Lock the lid in place and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 35 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure doing a quick release.
- Once the steam and pressure are gone, carefully remove the lid, and place the bundt pan onto a wire rack and allow it to cool completely
- Once the cake is cooled, turn the cake out onto a wire rack over a cookie sheet.
- Add the powdered sugar, beer, and milk to a large mixing bowl. Whisk until the glaze comes together and is smooth.
- Pour the glaze over the bundt cake and allow it to set up before cutting and serving.
- Store in an airtight container at room temperature.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)