Chocolate Guinness Cake
A chocolate cake made better with Guinness and frosted with a Bailey's buttercream.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: cake
Servings: 16 slices (1 10-inch bundt pan)
Calories: 830kcal
For the Cake
- 2 cups (394 g) granulated sugar
- 1 3/4 cups (210 g) all-purpose flour spooned and leveled
- 3/4 cup (63 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup (240 mL) milk room temperature
- 1/2 cup (120 mL) neutral-tasting oil
- 2 teaspoons vanilla extract
- 1 cup (240 mL) Guinness
For the frosting (this is a triple batch) - you can always make less
- 7 sticks (3 1/2 cups, 791 g) unsalted butter softened
- 7 cups (791 g) confectioners sugar
- 6 Tablespoons Bailey's Irish Cream
- 3 Tablespoons heavy cream
- 3/4 teaspoon vanilla extract
- pinch salt
To make the cake
Position a rack in the center of the oven. PreHeat oven to 350°F. Grease and flour three 8-inch cake pans (or two 9-inch pans).
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 2 cups (394 g) granulated sugar 1 3/4 cups (210 g) all-purpose flour 3/4 cup (63 g) unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt
In a second mixing bowl, whisk together eggs, milk, oil and vanilla until smooth. Add to dry ingredients, whisk until smooth. Do not overmix. 2 large eggs 1 cup (240 mL) milk 1/2 cup (120 mL) neutral-tasting oil 2 teaspoons vanilla extract 1 cup (240 mL) Guinness
Stir in Guinness (batter will be thin) just until combined. Pour batter into prepared pans. 1 cup (240 mL) Guinness
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
While the cake cools, make the frosting.
To make the frosting:
Mix butter and sugar. In a mixing bowl with an electric mixer, combine the butter and confectioners sugar. Mix on low speed at first, then increase the speed to medium until combined. 7 sticks (3 1/2 cups, 791 g) unsalted butter 7 cups (791 g) confectioners sugar
Add heavy cream, vanilla, Bailey's, and pinch of salt.. Mix on medium to high speed for 7-8 minutes until light and creamy. When cake is cooled frost cake and serve. 6 Tablespoons Bailey's Irish Cream 3 Tablespoons heavy cream 3/4 teaspoon vanilla extract pinch salt
- Tools: Round Cake Pans | Mixing Bowl | Cooling Rack| Dry measuring cups | measuring spoons | liquid measuring cup | Whisk
- Make Ahead/Storage: You can make the layers 1-2 days ahead of time. Just cool, wrap, and store at room temperature. The cake can be frosted and kept at room tempearture for 1 day ahead of time, covered.
- Freezing: I have frozen this cake and it freezes well. Freeze for up to 3 months. Allow the cake to cool completely before freezing. Then wrap really well in plastic wrap, and place in a large zip-loc bag (or wrap in an extra layer of tin foil if you don't have bags large enough). Thaw before serving.
- Frosting: This is a triple batch of my frosting, but you can always make less.
- Guinness substitute: You could use another dark beer, or use water instead.
- To make as a sheet cake: Use a 9x13 pan. Bake 35 to 40 minutes.
- To make as a layer cake: Grease and flour three 8-inch round baking pans. Bake 30 to 35 minutes.
- To make into cupcakes: Line muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes.
- To make as a bundt: Use a 12- cup bundt pan, and bake for 50-55 minutes.
Calories: 830kcal | Carbohydrates: 93g | Protein: 4g | Fat: 51g | Saturated Fat: 28g | Trans Fat: 2g | Cholesterol: 135mg | Sodium: 273mg | Potassium: 159mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1335IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg