Chocolate Cake with Guinness
Our chocolate cake with Guinness is rich, moist, and topped with silky Bailey’s frosting. It makes a simple St. Patrick’s Day dessert.
St. Patrick’s Day is usually my excuse to bake something with chocolate stout or another malty beer.
This chocolate cake with Guinness is just that! It’s rich, moist, and leans more toward deep cocoa flavor rather than being super sweet.
When it’s done, I spread a sweet Baileys buttercream frosting over the top for the perfect pairing.
It’s one of my best cake recipes to keep in the lineup for St. Patrick’s Day, birthdays, or any time you want to upgrade a basic sheet cake recipe.
In case you’re wondering, it tastes like a rich chocolate cake, not like a glass of beer.
If you love chocolate as much as we do, try our Guinness brownies, Coca Cola cake, and “the best chocolate cake recipe!”
What you’ll need
Here’s a quick overview of what’s in the cake. The full recipe including ingredient amounts is further down the page.
- All-purpose flour, baking powder, baking soda, and salt.
- Sour cream, eggs, and vanilla extract.
- Guinness Extra Stout beer: You can use Guinness Draught if you want a slightly softer stout flavor.
- Unsalted butter.
- Unsweetened cocoa powder and granulated sugar.
- Powdered sugar.
- Baileys Irish Cream liqueur and more vanilla extract (for the frosting).
How to make chocolate cake with Guinness
This cake is fairly simple to make. It’s important to follow all the steps to get the best flavor and texture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk the sour cream, eggs, and vanilla until smooth.
- In a saucepan over medium heat, add the butter and Guinness. Heat until the butter melts.
- Whisk in the cocoa powder and sugar until smooth. Remove from the heat and let cool for 10 to 15 minutes.
- Whisk the cooled Guinness mixture into the sour cream mixture until combined. Fold in the flour mixture just until no dry streaks remain.
- Bake at 350°F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the Bailey’s and vanilla until smooth.
- Spread the frosting over the cooled cake, then slice and serve.
Tips for the best Guinness chocolate cake
- Let the Guinness mixture cool: If it’s too hot when you add it to the eggs and sour cream, you can end up with scrambled eggs in the batter.
- Don’t overmix the batter: Once the dry ingredients go in, fold them in gently. Overmixing can make the cake tough instead of soft.
Does Guinness chocolate cake taste like beer?
No, not at all. You’ll taste a deeper chocolate flavor with a hint of malt, not a strong “beer” taste. The stout mostly enhances the chocolate and keeps the cake moist.
Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze unfrosted cake slices tightly wrapped in plastic and then in a freezer bag for up to 2 months. Thaw in the refrigerator, then add the frosting before serving.
More St. Patrick’s Day Recipes
How to Video
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup Guinness Extra Stout beer
- 1 cup unsalted butter, cut into pieces
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
For the Baileys Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup Baileys Irish Cream liqueur
- 1 teaspoon vanilla extract
Instructions
To Make the Cake
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour1 tablespoon baking powder½ teaspoon baking soda½ teaspoon salt
- In a large bowl, whisk the sour cream, eggs, and vanilla extract until smooth.1 cup sour cream3 large eggs1 tablespoon vanilla extract
- In a saucepan over medium heat, melt the butter with the Guinness. Whisk in the cocoa powder and sugar until smooth. Let cool for 10-15 minutes.1 cup Guinness Extra Stout beer1 cup unsalted butter¾ cup unsweetened cocoa powder2 cups granulated sugar
- Gradually whisk the chocolate mixture into the wet ingredients. Stir until combined.
- Gently fold in the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
To Make the Frosting
- Beat the butter until light and fluffy. Gradually mix in the powdered sugar.1 cup unsalted butter4 cups powdered sugar
- Add the Baileys and vanilla extract, then beat until smooth and creamy.¼ cup Baileys Irish Cream liqueur1 teaspoon vanilla extract
- Spread the frosting evenly over the cooled cake. Slice and serve.
How to Store Leftovers
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
