I made a Guinness Chocolate Cake Recipe that looks so ridiculously convincing as a freshly poured pint of Guinness I’m not even sorry about the way people react.

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I adore this Guinness Chocolate Cake because it looks like a freshly poured pint and tastes good. I’m obsessed with the bitter-sweet hit from 1 cup Guinness stout, at room temp (240 ml) and the deep chocolate from 3/4 cup unsweetened cocoa powder, sifted (75 g).

I always wreck my plans to eat just one slice. I love the glossy dark top and that creamy, Guinness Chocolate Cake With Baileys Frosting vibe even when there’s no Baileys around.

But mostly I bake it to have something unapologetically boozy and chocolatey on my plate. Worth every messy crumb.

I mean it.

Ingredients

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Guinness stout, adds deep malty bitterness and keeps cake moist, basically grown-up chocolate.
Unsalted butter, gives richness and tender crumb, it’s totally cozy.
Cocoa powder, provides intense chocolate backbone and color, not sweet on its own.
Granulated sugar, fuels sweetness and structure, you’ll notice the crunch in batter.
Sour cream, adds tang and moistness, makes crumb feel decadent.
Eggs, bind everything and add lift, they’re humble protein power.
All purpose flour, gives cake its structure and chew, basically the skeleton.
Baking soda, reacts for rise and lightness, it’s the little pop.
Fine salt, rounds flavors and cuts sweetness, you’ll taste more chocolate.
Vanilla extract, softens harsh edges and adds warmth, it’s subtle magic.
Cream cheese, brings tangy, silky richness to frosting, kinda indulgent.
Butter for frosting, makes it dreamy and spreadable, you’ll want seconds.
Powdered sugar, sweetens and thickens frosting, it’s the smooth sweetener.
Frosting vanilla, boosts creaminess and aroma, basically comfort in a spoon.
Frosting pinch of salt, balances sweetness and sharpness, small but vital.

Ingredient Quantities

1 cup Guinness stout, at room temp (240 ml)

1 cup unsalted butter, plus extra for pans (225 g)

3/4 cup unsweetened cocoa powder, sifted (75 g)

2 cups granulated sugar (400 g)

3/4 cup sour cream, room temp (180 g)

2 large eggs, room temp

2 cups all purpose flour, spooned and leveled (250 g)

2 teaspoons baking soda

1/2 teaspoon fine salt

1 teaspoon pure vanilla extract

8 ounces full fat cream cheese, softened (225 g)

1/2 cup unsalted butter, softened (115 g)

4 cups powdered sugar, sifted, more or less to taste (about 480 g)

1 teaspoon vanilla extract for the frosting

Pinch of salt for the frosting

How to Make this

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1. Preheat oven to 350F (175C) and butter two 9 inch round cake pans, line bottoms with parchment if you got it, dust lightly with flour or cocoa and tap out excess.

2. In a medium saucepan, combine 1 cup Guinness and 1 cup unsalted butter and warm over medium until the butter is melted and the mixture is just steaming, not boiling; remove from heat and whisk in 3/4 cup sifted unsweetened cocoa until smooth.

3. In a large bowl whisk together 2 cups granulated sugar, 3/4 cup sour cream and 2 large eggs until just combined and slightly glossy, then slowly stir in the Guinness-cocoa mixture.

4. Sift together 2 cups all purpose flour, 2 teaspoons baking soda and 1/2 teaspoon fine salt; fold the dry mix into the wet mixture gently until no streaks of flour remain, then stir in 1 teaspoon vanilla extract.

5. Divide batter evenly between the prepared pans, smooth tops with a spatula and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.

6. Let cakes cool in the pans for 10 minutes, run a knife around the edges, invert onto a wire rack, peel off parchment and cool completely before frosting.

7. For the frosting, beat 8 ounces softened full fat cream cheese with 1/2 cup softened unsalted butter until smooth and creamy, scrape down the bowl as needed.

8. Gradually add about 4 cups sifted powdered sugar, beating until you get a spreadable frosting; add 1 teaspoon vanilla extract and a pinch of salt, taste and add a little more powdered sugar if you want it stiffer or sweeter.

9. If the frosting gets too soft, chill it for 10 to 20 minutes; then place one cake layer on a plate, spread a thick even layer of frosting, top with the second layer and finish the top and sides. Keep refrigerated if not serving right away, bring to room temp before serving so it tastes its best.

Equipment Needed

1. Two 9 inch round cake pans, buttered and lined with parchment if you have it
2. Medium saucepan for melting butter and warming the Guinness
3. Large mixing bowl for the batter
4. Whisk plus measuring cups and spoons (for cocoa, sugar, flour, etc.)
5. Fine mesh sifter or sieve for the flour, cocoa and powdered sugar
6. Rubber spatula for folding batter and smoothing cakes
7. Hand mixer or stand mixer for the cream cheese frosting (or a sturdy whisk if you gotta)
8. Wire cooling rack and a thin knife to loosen cakes from the pans
9. Toothpick or cake tester to check doneness

FAQ

Q: Can I swap the Guinness for something else? A: Yes, you can use strong brewed coffee or a dark stout beer like Murphy's, but using coffee will make it less malty and more straight chocolate. If you want nonalcoholic, use very strong cold-brew coffee or stout flavored nonalcoholic beer.

Q: My cake sank a bit in the middle. What went wrong? A: Most likely it was underbaked or the oven temp was off. Make sure to test with a toothpick in the center it should come out with a few moist crumbs, not wet batter. Also avoid opening the oven door too early or too often.

Q: How should I store the frosted cake and how long will it last? A: Because the frosting has cream cheese keep the cake refrigerated in an airtight container or covered with plastic wrap. It will keep 3 to 4 days in the fridge. Bring to room temp 30 to 60 minutes before serving for best flavor.

Q: Can I make the cake ahead of time? A: Yes. You can bake the layers a day ahead and wrap them tightly in plastic wrap, store at room temp for one day or in the fridge for up to 2 days. Frost right before serving. You can also freeze unfrosted layers up to 2 months, thaw in the fridge overnight.

Q: Any tips for a smooth cream cheese frosting? A: Make sure both the cream cheese and butter are fully softened so there are no lumps. Beat them together until silky before adding powdered sugar in batches. Sift the sugar to avoid grit and scrape the bowl often. If frosting is too soft chill 10 to 20 minutes, if too firm add a teaspoon of milk.

Q: Do I have to use sour cream and can I swap it for Greek yogurt? A: Sour cream adds moisture and a little tang, but full fat Greek yogurt is a fine substitute if it's room temp. Avoid low fat or watery yogurts because they can change texture and make the crumb heavier.

Guinness Chocolate Cake Recipe Substitutions and Variations

Guinness stout (1 cup) → use another stout or porter, or brewed strong coffee: same volume. A dark stout keeps the roasted malt flavor, coffee gives depth if you dont have beer.
Unsalted butter (1 cup) → swap with equal weight of neutral oil like canola or light olive oil for moister crumb, or use margarine if dairy is a problem. Texture changes a little, but its still tasty.
Sour cream (3/4 cup) → plain full fat Greek yogurt or 3/4 cup buttermilk. Greek yogurt gives similar tang and thickness, buttermilk thins the batter a bit so mix gently.
Cream cheese (8 oz) in frosting → mascarpone or a stabilized buttercream: use equal weight mascarpone for a milder tang, or replace with 1/2 cup (115 g) butter plus extra powdered sugar to make a classic buttercream if you want a firmer frosting.

Pro Tips

1) Let everything come to room temp. Cold eggs or sour cream can make the batter seize or be lumpy, so take them out 30 to 60 minutes before you start. Butter too cold won’t cream into the frosting properly so don’t rush it.

2) When you melt the butter with the Guinness, keep the heat low and don’t boil. Stir in the cocoa off the heat and whisk until smooth, if you add it while it’s boiling you’ll get a grainy mix. Also, if you want extra chocolate punch, bloom the cocoa with a tablespoon or two of hot water first.

3) Don’t overmix the batter once you add the flour. Fold gently until just no streaks remain. Overworking develops gluten and makes the cake dense. And watch the oven near the end, ovens vary; pull the cake when a toothpick has a few moist crumbs, not dry crumbs.

4) Chill the frosting if it gets too soft but always let the whole cake sit at room temp 30 minutes before serving so the cream cheese flavor shines. If you need to stack and store, wrap the cake lightly and refrigerate, then bring back to room temp before slicing for best texture.

Guinness Chocolate Cake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made a Guinness Chocolate Cake Recipe that looks so ridiculously convincing as a freshly poured pint of Guinness I’m not even sorry about the way people react.

Servings

servings

Calories

706

kcal

Equipment: 1. Two 9 inch round cake pans, buttered and lined with parchment if you have it
2. Medium saucepan for melting butter and warming the Guinness
3. Large mixing bowl for the batter
4. Whisk plus measuring cups and spoons (for cocoa, sugar, flour, etc.)
5. Fine mesh sifter or sieve for the flour, cocoa and powdered sugar
6. Rubber spatula for folding batter and smoothing cakes
7. Hand mixer or stand mixer for the cream cheese frosting (or a sturdy whisk if you gotta)
8. Wire cooling rack and a thin knife to loosen cakes from the pans
9. Toothpick or cake tester to check doneness

Ingredients

1 cup Guinness stout, at room temp (240 ml)
1 cup unsalted butter, plus extra for pans (225 g)
3/4 cup unsweetened cocoa powder, sifted (75 g)
2 cups granulated sugar (400 g)
3/4 cup sour cream, room temp (180 g)
2 large eggs, room temp
2 cups all purpose flour, spooned and leveled (250 g)
2 teaspoons baking soda
1/2 teaspoon fine salt
1 teaspoon pure vanilla extract
8 ounces full fat cream cheese, softened (225 g)
1/2 cup unsalted butter, softened (115 g)
4 cups powdered sugar, sifted, more or less to taste (about 480 g)
1 teaspoon vanilla extract for the frosting
Pinch of salt for the frosting

Directions

Preheat oven to 350F (175C) and butter two 9 inch round cake pans, line bottoms with parchment if you got it, dust lightly with flour or cocoa and tap out excess.
In a medium saucepan, combine 1 cup Guinness and 1 cup unsalted butter and warm over medium until the butter is melted and the mixture is just steaming, not boiling; remove from heat and whisk in 3/4 cup sifted unsweetened cocoa until smooth.
In a large bowl whisk together 2 cups granulated sugar, 3/4 cup sour cream and 2 large eggs until just combined and slightly glossy, then slowly stir in the Guinness-cocoa mixture.
Sift together 2 cups all purpose flour, 2 teaspoons baking soda and 1/2 teaspoon fine salt; fold the dry mix into the wet mixture gently until no streaks of flour remain, then stir in 1 teaspoon vanilla extract.
Divide batter evenly between the prepared pans, smooth tops with a spatula and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Let cakes cool in the pans for 10 minutes, run a knife around the edges, invert onto a wire rack, peel off parchment and cool completely before frosting.
For the frosting, beat 8 ounces softened full fat cream cheese with 1/2 cup softened unsalted butter until smooth and creamy, scrape down the bowl as needed.
Gradually add about 4 cups sifted powdered sugar, beating until you get a spreadable frosting; add 1 teaspoon vanilla extract and a pinch of salt, taste and add a little more powdered sugar if you want it stiffer or sweeter.
If the frosting gets too soft, chill it for 10 to 20 minutes; then place one cake layer on a plate, spread a thick even layer of frosting, top with the second layer and finish the top and sides. Keep refrigerated if not serving right away, bring to room temp before serving so it tastes its best.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.