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Porter Bundt Cake with Whiskey-Caramel Sauce

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A delightful bundt cake made with rich stout beer and served with a luscious whiskey-caramel sauce, perfect for cozy gatherings.

Ingredients

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  • 1 cup stout beer (such as porter)
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup whiskey
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a saucepan, combine stout beer and butter, heat until melted, then whisk in granulated sugar.
  3. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Add the stout mixture to the dry ingredients and mix until combined.
  5. In another bowl, beat eggs and vanilla until frothy, then mix in sour cream.
  6. Add the egg mixture to the batter and mix until smooth.
  7. Pour batter into the bundt pan and bake for 50-60 minutes. Let cool for 10 minutes before transferring to a wire rack.
  8. For the whiskey-caramel sauce, combine brown sugar, heavy cream, and whiskey in a saucepan. Stir until melted and add sea salt.
  9. Drizzle the sauce over the cooled bundt cake before serving.

Notes

Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.lunarecipez.com/porter-bundt-cake-whiskey-caramel-sauce/

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