Go Back
–+ servings
Guinness Chocolate Cake

Irresistible Guinness Chocolate Cake That Steals the Show

This Guinness Chocolate Cake is a rich, moist dessert experience perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Irish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Guinness Beer can be replaced with any dark stout
  • 3 cups All-Purpose Flour
  • 1.5 cups Granulated Sugar
  • 0.5 cups Light Brown Sugar
  • 0.75 cups Unsweetened Cocoa Powder do not substitute with sweetened cocoa
  • 1 tablespoon Espresso Powder optional but recommended
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs room temperature
  • 1 cup Full-Fat Sour Cream can be substituted with Greek yogurt
  • 0.5 cups Vegetable Oil can substitute for melted butter
  • 1 cup Whole Milk any milk can be used
  • 1 tablespoon Vanilla Extract
For the Baileys Buttercream
  • 1 cup Unsalted Butter room temperature
  • 4 cups Confectioners' Sugar sift to prevent clumps
  • 0.5 cups Baileys Irish Cream bourbon or rum can work in a pinch
  • 4 oz High-Quality White Chocolate optional but recommended
For the Irish Whiskey Salted Caramel (Optional)
  • 1 cup Granulated Sugar
  • 0.25 cup Water
  • 0.5 cups Unsalted Butter must be cold
  • 0.5 cups Heavy Whipping Cream
  • 2 tablespoons Irish Whiskey optional
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt

Equipment

  • mixing bowl
  • Whisk
  • Bundt pan
  • Spatula
  • Electric Mixer
  • Saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather your ingredients and equipment.
  2. In a large mixing bowl, combine dry ingredients: granulated sugar, light brown sugar, flour, cocoa, espresso powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together wet ingredients: eggs, sour cream, Guinness, milk, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently mix until just combined.
  5. Generously coat a 10-cup Bundt pan with nonstick baking spray.
  6. Pour the batter into the prepared Bundt pan and smooth it out. Bake for about 50 minutes.
  7. Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  8. In another bowl, beat softened butter, then gradually add confectioners' sugar, Baileys, milk, vanilla extract, and salt until fluffy.
  9. Frost the cooled cake generously with Baileys buttercream.
  10. To make optional caramel, stir sugar and water in a saucepan over medium heat until dissolved. Add butter, then boil until caramel turns copper color. Whisk in cream, whiskey, vanilla, and salt.
  11. Serve slices with a side of coffee or a scoop of vanilla ice cream!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 62gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 320mgPotassium: 300mgFiber: 2gSugar: 45gVitamin A: 8IUVitamin C: 1mgCalcium: 4mgIron: 10mg

Notes

Use room temperature ingredients for better emulsification. Don't overmix your batter to keep the cake tender and fluffy. For frosting consistency, adjust with milk or additional sugar as needed.

Tried this recipe?

Let us know how it was!