In my next few posts, I’m excited to share some recipes to get you ready for St. Patrick’s Day!

This Chocolate Guinness Cake is delicious and an absolute crowd-pleaser if you’re planning a celebratory dinner or attending a party. We had Guinness cupcakes at our wedding, and they disappeared quickly! It is elegant, tasty, and a breeze to whip up even if you are new to baking. The Guinness not only adds a unique flavor but also contributes to the almost brownie-like consistency of the cake. Meanwhile, just a touch of Bailey’s Irish Cream adds flavor to the buttercream icing. The two pair perfectly together making for a festive holiday treat.

Storage Instructions

Once frosted, store in an airtight container in the fridge for up to 4–5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture.
To freeze, wrap unfrosted cake layers tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.

Recipe Tips and Suggestions

While Guinness is the classic choice, other stouts like Murphy’s or a chocolate stout work well for added depth.
Use high-quality cocoa powder for a rich, deep chocolate taste.
A teaspoon of espresso powder enhances the chocolate flavor without making the cake taste like coffee.
Traditional cream cheese frosting complements the cake’s richness.
Baileys-infused buttercream adds an extra Irish-inspired touch.
A dark chocolate ganache drizzle adds even more intense chocolate flavor!
Serve with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Pair with a glass of Irish coffee or even a small pour of Guinness to enhance the flavors.
For a festive touch, decorate with chocolate shavings or gold sprinkles.

This cake is perfect for St. Patrick’s Day celebrations or anytime you’re craving a rich, flavorful chocolate dessert. Enjoy!

Chocolate Guinness Cake Recipe

Print Recipe

Ingredients Method

Ingredients

Cake:

1 cup Guinness beer
1 cup butter
3/4 cup unsweetened cocoa powder
2 eggs
2/3 cup sour cream
2 cups all purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt

Icing:

8 ounces butter two sticks
1 pound powdered sugar about four cups
1-4 tablespoons Bailey's Irish Cream

Method

Preheat oven to 350.
Add beer and butter to a saucepan and heat until butter is melted. Remove from heat and thoroughly whisk in the cocoa powder. Set aside to cool.
In a mixing bowl, combine eggs and sour cream. Add in the beer mixture, thoroughly mixing with an electric mixer.
In a separate bowl, whisk together the flour, sugar, baking soda, and salt.
Pour the beer mixture into the dry ingredients, mixing again with your electric mixer.
Pour the batter into two 9" cake pans and bake for about 30 minutes.
Make your Bailey's buttercream icing by combining the butter, powdered sugar, and Bailey's (start with just one tablespoon, adding additional tablespoons as needed so your icing isn't too thin).
Use the electric mixer to combine thoroughly, blending for about 10 minutes.
Wait until your cake has cooled completely before adding the icing.