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5 from 8 votes

Chocolate Guinness Cake

A chocolate cake made better with Guinness and frosted with a Bailey's buttercream.
Prep Time15 mins
Cook Time30 mins
Total Time45 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
  • 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


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.


  • 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.


Sodium: 273mg | Calcium: 59mg | Vitamin C: 1mg | Vitamin A: 1335IU | Sugar: 78g | Fiber: 2g | Potassium: 159mg | Cholesterol: 135mg | Calories: 830kcal | Trans Fat: 2g | Saturated Fat: 28g | Fat: 51g | Protein: 4g | Carbohydrates: 93g | Iron: 1mg