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:
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1 cup (240 ml) Guinness stout
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1 cup (230 g) unsalted butter
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3/4 cup (75 g) unsweetened cocoa powder
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2 cups (400 g) granulated sugar
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3/4 cup (180 ml) sour cream
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2 large eggs
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2 1/2 cups (315 g) all-purpose flour
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2 1/2 tsp baking soda
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1/2 tsp salt
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1 tsp vanilla extract
For the Irish Cream Frosting:
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1 cup (230 g) unsalted butter, softened
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4 cups (480 g) powdered sugar, sifted
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1/4 cup (60 ml) Irish cream liqueur (e.g., Baileys)
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2 tsp vanilla extract
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Pinch of salt
Instructions
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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:
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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.
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In a large bowl, mix sugar, eggs, and sour cream until well combined. Stir in the Guinness-butter-cocoa mixture.
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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.
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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:
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In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth.
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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.
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Assemble Cake:
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Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
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Place the second layer on top and frost the top and sides of the cake evenly.
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Equipment
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9-inch round cake pans
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Medium saucepan
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Mixing bowls (large & medium)
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Whisk and spatula
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Electric mixer (for frosting)
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Wire racks
Timing
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Prep Time: 20 minutes
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Cook Time: 45–50 minutes
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Total Time: 1 hour 15–20 minutes
Serving Size
Serves 12
Guinness Chocolate Cake With Irish Cream Frosting

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.
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:
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Store the frosted cake in an airtight cake dome for 1–2 days.
Refrigerator:
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Keep in an airtight container or cake dome for up to 5 days. Bring to room temperature before serving for best flavor.
Freezer:
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Wrap un-frosted layers tightly in plastic wrap and aluminum foil; freeze for up to 2 months.
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For frosted cake, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Tips:
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Frosting can slightly soften in the fridge; let the cake sit at room temperature for 30 minutes before slicing.
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Avoid freezing cake with delicate decorations to prevent damage.