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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