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Guinness Chocolate Cake With Irish Cream Frosting

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

  1. Preheat Oven:
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. 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

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.
Print Recipe
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes

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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