Print

Decadent Guinness Dark Chocolate Stout Cake with Baileys Frosting

Guinness Dark Chocolate Stout Cake - featured image
Print Recipe

A rich and moist chocolate cake infused with Guinness stout and topped with a creamy Baileys Irish Cream frosting, perfect for celebrations or cozy nights.

Ingredients

Scale
  • 1 cup (240 ml) Guinness stout
  • 3/4 cup (170 g) unsalted butter, cut into cubes
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 2 large eggs, room temperature
  • 2/3 cup (160 ml) sour cream
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened (for frosting)
  • 4 oz (115 g) cream cheese, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1/4 cup (60 ml) Baileys Irish Cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan(s) and line the bottom with parchment paper.
  2. Warm the Guinness and butter together in a medium saucepan over medium heat until the butter melts. Remove from heat, then whisk in the cocoa powder and sugar until smooth.
  3. In a separate bowl, whisk the eggs and sour cream until combined. Slowly add this mixture to the stout mixture, stirring gently but thoroughly.
  4. In another bowl, sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture without overmixing.
  5. Pour the batter into your prepared pan(s). Tap the pan lightly on the counter to release any air bubbles.
  6. Bake for 45-55 minutes (about 50 minutes for a single 9-inch pan, or 30-35 minutes per layer if using two pans). Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  7. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. To make the frosting, beat the butter and cream cheese together until fluffy. Gradually add powdered sugar, mixing on low speed at first to avoid a sugar cloud.
  9. Once combined, pour in Baileys and vanilla extract, then beat on medium-high until light and creamy.
  10. Frost the cake once it’s completely cool. If layering, spread frosting between layers and then over the top and sides.
  11. If the frosting feels too soft, chill it in the fridge for 10-15 minutes before frosting.
  12. Use a sharp knife warmed under hot water to slice the cake cleanly.

Notes

The batter will be thin, which is normal due to the Guinness stout. Avoid overmixing the batter to keep the cake tender. Use softened (not melted) butter and cream cheese for smooth frosting. If frosting is too soft, chill before applying. Warm a knife under hot water for clean slices.

Nutrition

Keywords: Guinness cake, dark chocolate cake, stout cake, Baileys frosting, Irish dessert, chocolate stout cake, boozy cake, celebration cake

Find it online: https://cheerycrisp.com/decadent-guinness-dark-chocolate-stout-cake-with-baileys-frosting-recipe-for-perfect-homemade-dessert/