This Guinness chocolate cake is rich, moist and decadent that is spiked with stout beer and topped with a tasty Irish cream frosting. What could be a better way to celebrate St. Patrick's Day?
I love using Guinness whether it is in baking or cooking - from Guinness brownies to Guinness beef stew to Guinness chocolate donuts.
But baking is really where a stout beer shines. Like coffee, it just enriches the chocolate flavor and there isn't a cake that tastes more chocolatey than this Guinness cake.
Why This Recipe Works
- Simple - There is no fancy decorating and you use standard baking equipment. The cake can be ready in under 2 hours.
- Flavorful - If you are a fan of chocolate and Baileys, you'll love this cake. The Guinness adds a slightly bitter flavor to the cake while also making it moist.
- St. Patrick's Day Themed - While this cake can be enjoyed year round, it is perfect to celebrate on St. Patrick's Day. And if you want another Irish-themed dessert, give this Irish coffee cake a try.
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Ingredient Notes
- Guinness beer - can use draught or extra stout which enhances the chocolate flavor.
- Cocoa powder - it is important to dark cocoa powder as it contributes to the black color and is a little more rich.
- Sugars - you use a combination of dark brown and granulated sugar for the cake and powdered sugar for the frosting.
- Sour cream - adds needed moisture and acidity to the cake.
- Baileys Irish Cream - adds a sweet, milk and somewhat chocolatey flavor to the frosting.
Ingredient Swaps
As with any recipe, you can mix up the ingredients for this chocolate orange cake. Some variations include:
- It is called a Guinness chocolate cake for a reason, but you can use another stout beer.
- Butter is important for the added fat in the cake, but vegetable oil or vegetable work as well.
- While I like the combination of dark brown and granulated sugar, you can use all of one or the other.
- I mentioned above that I use Dark cocoa powder, but natural cocoa powder works if you don't want as dark of a color.
- Sour cream is my go-to for bake goods, but Greek yogurt is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Heat the Guinness and butter in a large saucepan over medium-high heat until the butter is completely melted.
Add the cocoa powder, sugars, and espresso powder to the mixture and whisk well until there are no lumps. Take the saucepan off the heat and allow it to cool down to room temperature.
Beat together the sour cream, eggs and vanilla extract until combined. Add the stout mixture, whisking together.
Take a medium bowl and whisk together the dry ingredients. Gently fold this mixture into the stout mixture until they are just combined.
Pour the batter into the prepared cake pan and bake at 350°F for 40-50 minutes or until done. Let cool.
Make the Baileys frosting before spreading on top of the cake.
FAQs
Draught and Extra Stout are pretty similar but Draught has a little more coffee notes and creamy where as the Extra Stout has a slightly drier finish. You can use either in this recipe.
You know cake is done when you insert a toothpick in the center and it comes out clean.
This means that the cake was more than likely overbaked. Every oven is different so start checking doneness at 40 minutes and check every 5 minutes after that. Luckily with the extra liquid, it is hard to overbake.
No problem. I know Baileys can be pricey and something you don’t always have in your liquor cabinet, but you can actually make your own homemade Baileys. Works great as a gift as well!
The alcohol in the cake gets cooked out so the cake is fine for kids. But the frosting has Baileys so you either need to omit or substitute the Baileys with milk or heavy cream.
To maximize the shelf life of the Guinness cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Cake at room temperature will last 1-2 days
• Cake in the fridge will last 1 week
• Cake in the freezer will last 4 months
Pro Tips/Recipe Notes
- The Guinness cake can also be baked in an 8-inch or 10-inch springform pan but the baking time will vary.
- Dark cocoa powder is the key to a rich chocolate cake. Hershey’s Special Dark Cocoa is my go-to.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the Guinness cake to completely cool before adding the frosting, otherwise it will melt.
Other St Patrick's Day Recipes
If you’ve tried this Guinness chocolate cake or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Guinness Chocolate Cake
Ingredients
Cake
- 1 cup Guinness beer
- 1 cup unsalted butter (2 sticks)
- ¾ cup unsweetened dark cocoa powder
- 1 ½ cups granulated sugar
- ½ cup dark brown sugar
- 1 teaspoon espresso powder
- ⅔ cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 ½ teaspoon baking soda
- ½ teaspoon salt
Irish Cream Frosting
- 1 cup unsalted butter
- 2 ½ cups powdered sugar
- 3 tablespoon Baileys Irish Cream
Instructions
Cake
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper. Dust with cocoa powder and tap out in excess.
- Add the Guinness and butter to a large saucepan and heat over medium-high heat until the butter has melted. Whisk in the cocoa powder, sugars and espresso powder and mix until there are no lumps. Remove from heat and let come to room temperature.
- In a medium bowl, beat together the sour cream, eggs and vanilla extract until combined. Add the stout mixture, whisking together.
- In a medium bowl, whisk together the flour, baking soda and salt. Fold into the stout mixture until just combined.
- Pour the batter into the prepared cake pan. Bake for 40-50 minutes or until a cake tester comes out clean.
- Allow cake to cool before frosting.
Irish Cream Frosting
- Using the whisk attachment of a mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl after every minute. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2-3 minutes until it is light and fluffy.
Notes
- The Guinness cake can also be baked in an 8-inch or 10-inch springform pan but the baking time will vary.
- Dark cocoa powder is the key to a rich chocolate cake. Hershey’s Special Dark Cocoa is my go-to.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the Guinness cake to completely cool before adding the frosting, otherwise it will melt.
Chris says
Dude this sounds amazing!
Laura Ryan says
I made this yesterday (pretty easy) and the cake was moist and delicious! I didn't have Bailey's, so I substituted Salted Caramel Kahlua in the frosting. It was a huge hit!
Ryan says
The salted caramel frosting sounds delicious!