Chocolate Guinness Cake Is Better Than the Pot of Gold on St. Paddy's Day


With a dark, rich body and a light, pearly topping, this chocolate Guinness cake is a decadent representation of everyone's favorite . For such a hearty beer, the Guinness stout in the batter makes this incredibly light and soft. It pairs perfectly with the tangy, boozy glaze that gets drizzled on top. Want to go the extra mile? Make your own for the frosting. Serve this cake up for a and enjoy a spirited celebration! 

What's Guinness cake made of? 

One of the main ingredients in this Guinness cake is, well, Guinness stout beer. The slightly bitter, malty flavor pairs up nicely with dark chocolate. Don't worry about the bitterness coming through in the final cake, there is enough sugar to balance it all out. A chocolate cake that does not actually taste like chocolate is oh so sad. This recipe uses semisweet chocolate bars and cocoa powder for decadent flavor. Sour cream and butter gives this cake structure while still contributing to a tender crumb. This may feel like a lot more baking soda than usual, but do not reach for the baking powder. Beer and baking soda make a great "uplifting" team!


Is there alcohol in Guinness cake?

While the alcohol does bake out of the cake itself, the icing does have a little bit of liquor; 2 tablespoons of heavy cream or milk can be used in place of . 

Can you make this cake without the Guinness?

Your best bet here is to use a different chocolate cake recipe. A  is an excellent treat for those who want a cake with a carbonated lift without the alcohol. Of course, a classic is always a crowd-pleaser.

What is the best type of Bundt pan to use?

This recipe calls for a 10- or 12-cup , preferably a light-colored one with a nonstick coating. Do not skip the baking spray, or be sure to butter the pan and dust it with cocoa powder. Armed with the right tools, baking up


for friends and family is easy and fun!

How long does chocolate Guinness cake last?

This cake will stay fresh for about three days when stored properly in an airtight container. Speaking of storage, you'll want to keep this cake in the fridge due to the dairy in the icing. 

6 oz.

semisweet chocolate, chopped 

11 oz.

bottle Guinness Stout

1 1/4 c.

granulated sugar

1 1/4 c.

firmly packed light brown sugar

11 tbsp.

unsalted butter, softened 

1/3 c.

unsweetened cocoa powder

3/4 c.

sour cream, room temperature


large eggs, room temperature


large egg yolk, room temperature

2 1/2 tsp.

vanilla extract

2 1/2 c.

all-purpose flour

2 1/2 tsp.


baking soda

1 tsp.

kosher salt

Baking spray with flour

2 oz.

cream cheese, softened

1 tbsp.

unsalted butter, softened

1 1/2 c.

powdered sugar

2 tbsp.

Irish cream, such as Baileys

Step  1 For the cake: Preheat the oven to 350°F.  Step  2 Place the chocolate in a large bowl. In a medium saucepan, whisk together the Guinness, granulated sugar, light brown sugar, and butter; bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Whisk in the cocoa powder. Pour the hot mixture over the chocolate, and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is combined. Whisk in the sour cream, eggs, egg yolk, and vanilla. 


Step  3 In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, whisking just until combined.  Step  4 Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 45 to 50 minutes. Let the cake cool for 5 minutes in the pan before carefully flipping the cake out onto a wire cooling rack; let cool completely Step  5 For the icing: In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld mixer), beat the cream cheese and the butter over medium speed until smooth. Gradually beat in the powdered sugar at low speed until the mixture is smooth, stopping to scrape the sides and bottom of the bowl. Slowly stream in the Irish cream, beating until combined and scraping sides of the bowl. Add water, 1 teaspoon at a time, until the desired consistency is reached for spooning the glaze, about 1 tablespoon. Step  6 Place the cooled cake on a serving platter. Spoon the icing on top of the cake and allow it to set, about 20 minutes.


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