Description
This rich and moist Porter Bundt Cake drizzled with a velvety whiskey-caramel sauce is the ultimate dessert for chocolate and beer lovers. Deep cocoa flavors, a hint of malty porter, and a buttery caramel drizzle make this cake unforgettable.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 3/4 cup vegetable oil
- 1 cup porter beer
- 2 teaspoons vanilla extract
- 1 cup brown sugar (for sauce)
- 1/2 cup heavy cream (for sauce)
- 4 tablespoons unsalted butter (for sauce)
- 2 tablespoons whiskey (optional, for sauce)
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat eggs, sugar, sour cream, oil, vanilla, and porter until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45–50 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the sauce, combine brown sugar, butter, and cream in a saucepan. Simmer until thickened.
- Stir in whiskey if using, and drizzle over the cooled cake.
- Serve with extra sauce on the side.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter to maintain a tender crumb.
- Grease every crevice of the Bundt pan well to avoid sticking.
- The caramel sauce can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg