Guinness Chocolate Cake with Brown Butter Cream Cheese Frosting

This Guinness chocolate layer cake uses brown butter in both the cake and its cream cheese frosting. Guinness, cocoa, and sour cream make a dark, rich batter, while the frosting combines browned butter, cream cheese, powdered sugar, vanilla, and a little stout. The ingredient list calls for 1½ eggs; beat the second egg and use half of it.

Why Make Guinness Chocolate Cake with Brown Butter Frosting

Brown butter adds a toasted, nutty note to the chocolate cake and frosting. Espresso powder is optional and can deepen the cocoa flavor. The recipe is written for two 9-inch cake pans and needs time for the layers and frosting to cool before assembly.

Ingredients

• 1 cup salted butter (226 grams)
• 1 and 1/2 cups Guinness (or similar dark stout beer )
• 1 cup + 2 tbsp unsweetened cocoa powder (113 grams)
• 1 cup granulated sugar (210 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 1 and 1/2 large eggs, at room temperature (See note below)
• 1 cup + 2 tbsp full fat sour cream (270 grams)
• 2 tsp vanilla extract
• 1 and 1/2 cup all-purpose flour, spooned & leveled (195 grams)
• 3 and 3/4 tsp baking soda
• 1/2 tsp espresso powder
• pinch of salt
• 1 and 1/4 cup salted butter (283 grams) [for frosting]
• 12 ounces cream cheese, softened at room temperature (it just needs 5-10 minutes) (339 grams)
• 5 and 1/2 cups to 6 cups powdered sugar (616 to 672 grams)
• 1 tsp vanilla extract
• 2 tbsp Guinness

Egg note: Beat two eggs together and use one and a half eggs by volume, reserving the remaining half for another use.

How to Make Brown Butter Guinness Chocolate Cake

1. Heat the oven to 350°F. Grease two 9-inch cake pans, line the bottoms with parchment rounds, then grease and flour the pans.
2. Melt 1 cup salted butter in a saucepan over medium-high heat. Lower the heat to medium and cook, stirring, until the butter foams and the milk solids turn golden brown. Remove from the heat promptly so it does not burn.
3. Pour the browned butter into a large heat-safe bowl. Whisk in the Guinness, granulated sugar, brown sugar, and cocoa until smooth.
4. Let the mixture cool until warm rather than hot. Whisk in the eggs, sour cream, and 2 teaspoons vanilla until combined.
5. In a separate bowl, whisk together the flour, baking soda, espresso powder, and salt. Add the dry mixture to the wet ingredients and stir just until smooth.
6. Divide the batter evenly between the pans. Bake for 17–24 minutes, checking early; a toothpick in the center should come out with moist crumbs but no wet batter.
7. Cool the cakes in their pans for 10 minutes. Run a dull knife around the edges, turn the cakes onto racks, and cool completely.
8. For the frosting, brown the 1¼ cups salted butter in a clean saucepan, stirring until golden and fragrant. Pour into a bowl and chill for 10–15 minutes until cool but still soft.
9. Beat the cream cheese until smooth. Add the cooled browned butter and beat until combined. Gradually mix in 5½ cups powdered sugar, adding more if needed for a thicker frosting. Mix in the Guinness and 1 teaspoon vanilla.
10. Spread frosting between the fully cooled cake layers, then frost the top and sides. Chill briefly to help the frosting set.

Serving Suggestions

Cut the cake with a sharp knife and serve slightly cool or at room temperature. Coffee or a small glass of stout pairs well with the chocolate and browned butter flavors.

Storage

Keep the cream cheese-frosted cake covered in the refrigerator for up to 4 days. Let slices sit briefly at room temperature before serving. Freeze wrapped slices for up to 2 months and thaw in the refrigerator.

Tips for Brown Butter Cake

• Watch the butter closely as it browns; it can go from golden to burnt quickly.
• Let the brown butter cool before mixing it with eggs and sour cream.
• Weigh the flour if possible; otherwise spoon it into the cup and level it.
• Check early because pan material and oven temperature affect the short bake range.
• Use softened but cool cream cheese and cooled brown butter for a smooth frosting.

Variations

Use another dark stout in place of Guinness. Omit the espresso powder if you want a less pronounced coffee note. The ingredient amounts are specific to this cake; changing flour or egg quantities will affect the result.

Frequently Asked Questions

How do I measure 1½ eggs?
Beat two eggs together and measure out one and a half eggs by volume, leaving the remaining half for another use.

Can I use unsalted butter?
The recipe uses salted butter and also lists a pinch of salt. Unsalted butter will change the seasoning, so taste the frosting and adjust only if needed.

How do I stop brown butter from burning?
Stir constantly and remove it from the heat as soon as the milk solids turn golden and smell nutty.

Can I make the layers ahead?
Yes. Cool them completely, wrap them well, and refrigerate or freeze before frosting. Keep the completed cake refrigerated because the frosting contains cream cheese.

Guinness Chocolate Cake with Brown Butter Frosting

Print Recipe

A rich, moist chocolate cake made with Guinness and topped with a warm, nutty brown butter frosting.

• Total Time: 54 minutes
• Yield: 8 servings

Ingredients

• 1 cup salted butter (226 grams)
• 1 and 1/2 cups Guinness (or similar dark stout beer)
• 1 cup + 2 tbsp unsweetened cocoa powder (113 grams)
• 1 cup granulated sugar (210 grams)
• 1/2 cup light brown sugar, packed (110 grams)
• 1 and 1/2 large eggs, at room temperature
• 1 cup + 2 tbsp full fat sour cream (270 grams)
• 2 tsp vanilla extract
• 1 and 1/2 cup all-purpose flour, spooned & leveled (195 grams)
• 3 and 3/4 tsp baking soda
• 1/2 tsp espresso powder
• pinch of salt
• 1 and 1/4 cup salted butter (283 grams) for frosting
• 12 ounces cream cheese, softened at room temperature (339 grams)
• 5 and 1/2 cups to 6 cups powdered sugar (616 to 672 grams)
• 1 tsp vanilla extract
• 2 tbsp Guinness

Instructions

1. Grease two 9-inch cake pans with shortening. Place parchment rounds in the bottom. Grease the parchment and pan sides, then flour the pans and tap out excess. Set aside.
2. Preheat oven to 350°F.
3. Melt 1 cup salted butter in a medium pot over medium-high heat.
4. Turn heat down to medium and cook, stirring, until the butter browns.
5. Pour the browned butter into a large bowl. Whisk in the Guinness.
6. Add sugars and cocoa powder. Whisk until smooth.
7. Add eggs, sour cream, and vanilla extract. Whisk until combined.
8. Add flour, baking soda, espresso powder, and salt. Whisk until the batter is smooth.
9. Divide batter between the prepared pans.
10. Bake for 17–24 minutes, or until a toothpick in the center has moist crumbs.
11. Let cakes cool in the pans for 10 minutes, then invert onto cooling racks.
12. Make the frosting by melting 1 and 1/4 cup salted butter and browning it.
13. Chill the browned butter slightly before mixing it with cream cheese.
14. Beat cream cheese until creamy, then add cooled brown butter.
15. Add powdered sugar gradually until desired consistency is reached.
16. Mix in Guinness and vanilla extract last.
17. Assemble the cake by layering and frosting as desired.
18. Refrigerate if frosting is soft before serving.

Notes

Let browned butter cool slightly before mixing with cold ingredients. Cake can be made ahead and stored.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian