Guinness Chocolate Cake With Irish Cream Frosting

A rich, moist chocolate cake infused with Guinness stout and topped with a creamy Irish cream frosting. Perfect for St. Patrick’s Day or any chocolate lover’s celebration, this cake offers deep chocolate flavor with a subtle hint of stout and boozy sweetness in the frosting.

Ingredients

For the Cake:

1 cup (240 ml) Guinness stout
1 cup (230 g) unsalted butter
3/4 cup (75 g) unsweetened cocoa powder
2 cups (400 g) granulated sugar
3/4 cup (180 ml) sour cream
2 large eggs
2 1/2 cups (315 g) all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract

For the Irish Cream Frosting:

1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1/4 cup (60 ml) Irish cream liqueur (e.g., Baileys)
2 tsp vanilla extract
Pinch of salt

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Prepare Cake Batter:
- In a medium saucepan over medium heat, combine Guinness and butter. Heat until butter melts. Remove from heat and whisk in cocoa powder until smooth.
- In a large bowl, mix sugar, eggs, and sour cream until well combined. Stir in the Guinness-butter-cocoa mixture.
- In another bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in vanilla extract.
Bake:
Divide batter evenly between prepared pans. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Make Frosting:
- In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth.
- Add Irish cream, vanilla, and a pinch of salt. Beat until fluffy. Adjust consistency with more powdered sugar if too thin or more Irish cream if too thick.
Assemble Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Place the second layer on top and frost the top and sides of the cake evenly.

Equipment

9-inch round cake pans
Medium saucepan
Mixing bowls (large & medium)
Whisk and spatula
Electric mixer (for frosting)
Wire racks

Timing

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 15–20 minutes

Serving Size
Serves 12

Prep Time:20

Cook Time:50

Total Time:1 20

Equipment

9-inch round cake pans
Medium saucepan
Mixing bowls (large & medium)
Whisk and spatula
Electric mixer (for frosting)

Ingredients

For the Cake:
1 cup 240 ml Guinness stout
1 cup 230 g unsalted butter
3/4 cup 75 g unsweetened cocoa powder
2 cups 400 g granulated sugar
3/4 cup 180 ml sour cream
2 large eggs
2 1/2 cups 315 g all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
For the Irish Cream Frosting:
1 cup 230 g unsalted butter, softened
4 cups 480 g powdered sugar, sifted
1/4 cup 60 ml Irish cream liqueur (e.g., Baileys)
2 tsp vanilla extract
Pinch of salt

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Prepare Cake Batter:
In a medium saucepan over medium heat, combine Guinness and butter. Heat until butter melts. Remove from heat and whisk in cocoa powder until smooth.
In a large bowl, mix sugar, eggs, and sour cream until well combined. Stir in the Guinness-butter-cocoa mixture.
In another bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in vanilla extract.
Bake:
Divide batter evenly between prepared pans. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Make Frosting:
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth.
Add Irish cream, vanilla, and a pinch of salt. Beat until fluffy. Adjust consistency with more powdered sugar if too thin or more Irish cream if too thick.
Assemble Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second layer on top and frost the top and sides of the cake evenly.

Servings: 12 servings

Frequently Asked Questions (FAQs)

1. Can I use a different type of stout or beer?
Yes, any dark stout like Murphy’s or a rich porter works well, though flavor may vary slightly.

2. Can I make this cake dairy-free?
Yes. Substitute butter with a plant-based alternative and use a dairy-free sour cream. Use a dairy-free Irish cream alternative for frosting.

3. Can I make this cake without alcohol?
Yes. Replace Irish cream liqueur in the frosting with milk, cream, or a non-alcoholic Irish cream flavoring.

4. Can I bake this cake in a different size pan?
Yes. Adjust baking time if using a larger or smaller pan. Thicker layers will take longer; thinner layers will bake faster.

5. Can I freeze the cake?
Yes. Freeze un-frosted layers wrapped tightly in plastic wrap for up to 2 months. Frost after thawing. You can also freeze the fully frosted cake for up to 1 month.

6. How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.

7. Can I make this cake ahead of time?
Yes. Bake the layers a day or two in advance and store wrapped at room temperature or in the fridge. Frost just before serving for best texture.

8. Can I use a boxed chocolate cake mix instead?
Yes, though the Guinness flavor is more pronounced in the scratch version. Consider adding 1/2 cup Guinness to the prepared batter.

9. Can I adjust the sweetness?
Yes. Reduce sugar slightly in the cake batter or frosting if you prefer a less sweet dessert.

10. Can I decorate it differently?
Absolutely. Garnish with chocolate shavings, cocoa powder, or a drizzle of chocolate ganache for added flair.

How To Store Guinness Chocolate Cake With Irish Cream Frosting

Room Temperature:

Store the frosted cake in an airtight cake dome for 1–2 days.

Refrigerator:

Keep in an airtight container or cake dome for up to 5 days. Bring to room temperature before serving for best flavor.

Freezer:

Wrap un-frosted layers tightly in plastic wrap and aluminum foil; freeze for up to 2 months.
For frosted cake, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.

Tips:

Frosting can slightly soften in the fridge; let the cake sit at room temperature for 30 minutes before slicing.
Avoid freezing cake with delicate decorations to prevent damage.

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Guinness Chocolate Cake With Irish Cream Frosting

Guinness Chocolate Cake With Irish Cream Frosting