Chocolate Guinness Cake

Kick up your chocolate cake with Guinness with this easy dark chocolate Guinness cake frosted with Bailey’s Irish Cream buttercream frosting.

A few years ago I got to spend almost an entire summer in Ireland completing a graduate studies program. I got to, for a short time, live in Galway, Ireland. Basically a dream come true. After the program was over I stayed a little longer and headed over to Dublin and while I was there I had chance to visit the Guinness factory and learn to pour a Guinness like a pro. Ok, maybe I wasn’t a pro by the end, but sure was tasty trying. 

In fact I got my certificate to say I can officially pour a Guinness properly. Yup it’s official. So I thought why not show off my pouring skills and pour some right into a cake. Chocolate + Beer = One happy girl. I mean I made a Guinness Brown Bread,  why not a Guinness cake right?!

But why stop there. I thought this cake would be really good with some Bailey’s. Like in the frosting? Yup, mmhmm…that was a good decision. So Guinness chocolate cake with Bailey’s frosting was born.

Does this cake taste like beer?

It does have a hint of coffee but I don’t think it is overpowering. In fact, I think it helps to bring out the chocolate flavor in the cake. And makes it super moist! 

Guinness Chocolate Cake Ingredients

• Dry ingredients: I used all purpose flour, unsweetened cocoa powder, baking powder, baking soda, table salt, and instant espresso powder in these cupcakes.
• Wet ingredients: For these I used granulated sugar, vegetable oil,  whole milk, eggs, vanilla extract, and Guinness.
• Frosting: Butter, confectioners sugar, Bailey’s, heavy cream, and vanilla. 

How To Make This Chocolate Guinness Cake

This chocolate Guinness cake is a variation of these easy chocolate cupcakes that are adapted from Hershey’s Kitchens. I decided to use Guinness instead of the hot boiling water for a fun twist for a delicious St. Patrick’s Day dessert!

• Heat oven to 350°F. Grease and flour three 8-inch cake pans (or two 9-inch cake pans).
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
• Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in Guinness (batter will be thin).
• Pour batter into prepared pan.
• Bake 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. And frost the layer cake.

Frosting The Cake

Once your cakes have cooled it’s time to make the frosting and frost your cake. The Bailey’s Irish cream frosting is pretty simple to make: 

• Combine the butter and confectioners sugar in the bowl of your stand mixer. 
• Mix on low speed at first, then increase the speed until combined. 
• Start with your mixer off, and then add in your heavy cream, Bailey’s and vanilla extract. Start on low at first so it doesn’t just splash out of the bowl and mix on medium to high speed for 8 minutes until light and creamy. 

Once the frosting is made, I start with piping a layer of frosting on my bottom layer. I like to use a piping bag and round tip as oppossed to a spatula because I find I get an even amount of frosting across the layer this way. Then I put the next layer on, and I repeat piping a layer of frosting on the top and sides. 

I then take a pastry scraper to scrape off the buttercream leaving behind a small amount of frosting. This is known as a crumb coat. It’s a thin layer of frosting that helps to seal in the crumbs. I will then chill the cake for 30 minutes, and then do my final layer of frosting. I will use an off-set spatual to help me achieve the final smooth layer. 

I dip my spatula in a glass of hot water and quick wipe it off to help smooth the frosting. And then I used a French star tip and did a rope pattern but you can off course frost the top how you like! And of course chocolate sprinkles. Because, why not! 

Tips For Making This Guinness Cake

• Be sure to measure your flour correctly. You can read this post on how to measure your flour. You can also use a kitchen scale for best accuracy. But overmeasured flour will result in a cake that is dense instead of light and fluffy.
• Don’t overmix your batter. You want to mix the cake batter just until the ingredients are combined. 
• Use a toothpick or cake tester to check for doneness. Testing for doneness on a chocolate can be difficult so be sure to check with a skewer and look for moist crumbs.
• Do a crumb coat. If you’re frosting your layer cake like mine, then I recommend do a crumb coat, which is basically a thin layer of frosting and then refrigerate the cake for 30 minutes before you do the final layer. 

How Long Will This Guinness Cake Last?

Well in my house? Maybe a day or two. If the cake is iced I recommend storing it in the fridge for 1-2 days covered.

However if you keep the un-iced cake well covered, it can last up to 5 days at room temperature. Which makes this cake a perfect make ahead dessert!

Can You Freeze Guinness Cake?

I have frozen this cake and it freezes well, for about 2-3 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). When ready to serve, you would want the cake to thaw at room temperature.

I have frozen slices with frosting and had no issues.

Can I Use Something Besides Guinness?

You could use another dark beer, or use water instead. 

Can I Use A Different Pan?

You absolutely can. Make the recipe as directed and then you can make it into a sheet cake, layer cake or cupcakes!

• To make a 9-inch layer cake: Use two cake pans and bake for 30 to 35 minutes.
• To make as a sheet cake: Use a 9×13 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 a bundt:  Grease and flour 12-cup fluted tube pan. Bake 50 to 55 minutes. 

More Cake Recipes:  

• Chocolate Coconut Cake
• Fresh Strawberry Pound Cake (with strawberry glaze!)
• The BEST carrot layer cake
• Vanilla Sponge Cake
• Momofuku Milk Bar Cake
• Orange Creamsicle Cake
• Peanut Butter Cake
• Coconut Cake
• Hummingbird Cake

To Make This Guinness Cake You Need:

• Bundt Pan 
• Mixing Bowl
• Cooling Rack
• Your basic measuring equipment- dry measuring cups, measuring spoons, and liquid measuring cup
• My Favorite New Whisk! I love this thing! Is it a whisk? Is it a spatula? Who cares!

Grab some Guinness.  Just reserve one for this cake and learn how to pour the rest…

Until next time, happy baking!

Chocolate Guinness Cake

A chocolate cake made better with Guinness and frosted with a Bailey's buttercream.

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 16 slices (1 10-inch bundt pan)

Calories: 830kcal

Author: Heather Perine

Ingredients

For the Cake

• ▢ 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
• ▢ 2 large eggs room temperature
• ▢ 1 cup (240 mL) whole milk room temperature
• ▢ 1/2 cup (120 mL) vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup (240 mL) Guinness

For the frosting (this is a triple batch)

• ▢ 7 sticks (3 1/2 cups, 791 g) unsalted butter softened
• ▢ 7 cups (791 g) confectioners sugar
• ▢ 6 Tbs. Bailey's Irish Cream
• ▢ 3 Tbs. heavy cream
• ▢ 3/4 teaspoon vanilla
• ▢ pinch salt

Instructions

To make the cake

• Heat 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.
• In a second mixing bowl, whisk together eggs, milk, oil and vanilla until smooth. Add to dry ingredients, whisk until smooth. Do not overmix.
• Stir in Guinness (batter will be thin) just until combined. Pour batter into prepared pans.
• 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.
• 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.

Notes

• 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 9×13 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.

Nutrition

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

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