Guinness Chocolate Cake with Irish Cream Chocolate Frosting

This Guinness chocolate cake is baked as two 9-inch layers and filled and frosted with Irish cream chocolate buttercream. The batter uses cocoa, sour cream, oil, and stout; the frosting combines butter, powdered sugar, Irish cream, and melted semisweet chocolate. Cool the layers fully before assembly.

Why Make Guinness Chocolate Cake with Irish Cream Frosting

The stout adds a malty note to the cocoa cake, while the Irish cream and semisweet chocolate make the frosting rich and smooth. The two-layer format works well for a celebration; the liqueur means the frosting is not alcohol-free as written.

Ingredients

• 1.5 cups all-purpose flour (Substitute with gluten-free baking flour for a gluten-free option.)
• 1 cup granulated sugar (No substitutions recommended.)
• 0.75 cups unsweetened cocoa powder (Ensure it’s unsweetened.)
• 1 teaspoon baking soda (Do not substitute.)
• 1 teaspoon baking powder (Follow specified amount.)
• 0.5 teaspoon fine sea salt (No substitutions needed.)
• 0.5 cups sour cream (Substitute with plain full-fat Greek yogurt if unavailable.)
• 0.5 cups vegetable oil (Can be replaced with melted butter or any neutral oil.)
• 2 large eggs (Essential; no substitutes recommended.)
• 1 teaspoon vanilla extract (Optional for simpler taste.)
• 1 cup Guinness beer (A non-alcoholic stout can be used for a similar effect.)
• 1 cup unsalted butter (Can be substituted with margarine, but flavor may differ.)
• 4 cups powdered sugar (Ensure it’s sifted before use.)
• 0.25 cups Irish cream (Baileys) (For non-alcoholic, use heavy cream and a teaspoon of Irish cream extract.)
• 8 ounces semisweet chocolate (Can be substituted with dark chocolate.)
• 0.5 cups heavy cream (No substitutions recommended.)

How to Make Guinness Chocolate Cake

1. Heat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk the sour cream, oil, eggs, and vanilla until smooth.
4. Pour the Guinness into the wet mixture and stir to combine. Add the wet ingredients to the dry ingredients and mix just until no dry streaks remain.
5. Divide the batter between the prepared pans. Bake for 30–35 minutes, checking the center with a toothpick; it should come out without wet batter.
6. Cool the cakes in the pans briefly, then transfer them to a rack and cool completely.
7. For the frosting, warm the heavy cream until steaming but not boiling. Pour it over the semisweet chocolate, let stand briefly, then stir until smooth. Cool until no longer warm.
8. Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the Irish cream. Add the cooled chocolate mixture and beat until smooth and spreadable.
9. Level the cakes if needed. Spread frosting between the layers, then frost the top and sides.

Serving Suggestions

Serve slices at room temperature. A light dusting of cocoa or chocolate shavings makes a simple garnish. Coffee or milk pairs well with the chocolate flavor.

Storage

Cover and refrigerate the frosted cake for up to 4 days. Bring slices to room temperature before serving. Freeze wrapped slices for up to 1 month and thaw in the refrigerator.

Tips for the Best Layers

• Use room-temperature eggs and sour cream so they blend into the batter evenly.
• Mix only until the dry ingredients disappear.
• Let the cake layers cool fully before frosting.
• Cool the chocolate mixture before adding it to the buttercream so it does not melt the butter.
• If the frosting is too soft, chill it briefly and beat again before spreading.

Variations

Use a nonalcoholic stout if you want to avoid beer, though flavor will differ. Dark chocolate can replace semisweet. For an alcohol-free frosting, use heavy cream and Irish cream extract as suggested in the ingredient list; check product labels.

Frequently Asked Questions

Can I use another stout?
Yes. Another dark stout can replace Guinness, with a different malt flavor.

Can I make this cake gluten-free?
The ingredient list suggests a gluten-free baking flour, but results depend on the blend. Check that all packaged ingredients are labeled gluten-free.

How can I tell when the layers are baked?
A toothpick inserted in the center should come out without wet batter. Avoid overbaking.

Can I make the cake ahead?
Bake and cool the layers ahead, wrap them well, and refrigerate or freeze. Frost after thawing and keep the finished cake refrigerated.

Decadent Guinness Chocolate Cake with Irish Buttercream Bliss

Print Recipe

A rich and moist chocolate cake made with Guinness and topped with a smooth Irish buttercream.

• Total Time: 65 minutes
• Yield: 12 servings

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.75 cups unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon fine sea salt
• 0.5 cups sour cream
• 0.5 cups vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Guinness beer
• 1 cup unsalted butter
• 4 cups powdered sugar
• 0.25 cups Irish cream
• 8 ounces semisweet chocolate
• 0.5 cups heavy cream

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round pans.
2. Whisk together dry ingredients: flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Mix sour cream, oil, eggs, and vanilla in another bowl until smooth.
4. Stir the wet mixture into the dry mixture just until combined.
5. Heat the Guinness gently, then stir it into the batter until even.
6. Divide batter into pans and bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool in pans for 10 minutes, then turn onto a rack and cool fully.
8. Melt the semisweet chocolate with the heavy cream until smooth and let cool.
9. Beat the butter until light and fluffy.
10. Gradually add powdered sugar and beat until smooth.
11. Add Irish cream a little at a time and beat to reach spreadable consistency.
12. Fold in the cooled chocolate until even and smooth.
13. If cake tops are domed, level them with a knife.
14. Place one cake layer on a plate and spread a thick layer of buttercream.
15. Add the second layer and press gently.
16. Spread a thin crumb coat of buttercream over the whole cake and chill for 15–20 minutes.
17. Add the final smooth coat of buttercream and decorate as desired.

Notes

Use room-temperature ingredients for easier mixing. Chill the cake after the crumb coat for smooth frosting.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian