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Decadent Guinness Chocolate Cake Recipe with Easy Baileys Frosting

Guinness chocolate cake - featured image
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A rich and moist chocolate cake enhanced with Guinness stout and topped with a smooth, tangy Bailey’s cream cheese frosting. Perfect for celebrations or an indulgent treat.

Ingredients

Scale
  • 1 cup Guinness beer (stout, room temperature)
  • 1 cup unsalted butter (2 sticks), cut into pieces
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 3/4 cup sour cream, full-fat
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup Bailey’s Irish Cream
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
  2. In a medium saucepan over medium heat, combine 1 cup Guinness and 1 cup butter. Stir occasionally until the butter melts completely and the mixture is hot but not boiling (about 3-5 minutes).
  3. Remove the pan from heat. Stir in 3/4 cup unsweetened cocoa powder and 2 cups granulated sugar until fully combined and smooth.
  4. In a large bowl, whisk together 2 cups all-purpose flour, 2 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
  5. In a separate bowl, whisk 3/4 cup sour cream, 2 large eggs, and 1 tsp vanilla extract until smooth.
  6. Pour the cocoa-Guinness mixture into the flour mixture, stirring gently to combine. Then add the sour cream mixture and fold everything together until just combined.
  7. Pour the batter evenly into the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  8. Let the cakes cool in their pans for 15 minutes, then transfer to wire racks to cool fully before frosting.
  9. Using an electric mixer, beat 8 oz softened cream cheese and 1/2 cup softened butter on medium speed until smooth and creamy (about 2-3 minutes).
  10. Gradually add 3 cups sifted powdered sugar, 1/4 cup Bailey’s Irish Cream, 1 tsp vanilla extract, and a pinch of salt. Beat until fluffy and spreadable.
  11. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer, then cover the entire cake with the remaining frosting.

Notes

Let the cakes cool completely before frosting to prevent melting. Use room temperature eggs for a lighter crumb. Gradually add powdered sugar to the frosting to avoid grittiness. The cake tastes better the next day once flavors meld. For gluten-free, swap flour with almond flour and add 1 tsp baking powder. For dairy-free, use vegan butter and cream cheese alternatives and substitute Bailey’s with non-dairy Irish cream or omit.

Nutrition

Keywords: Guinness chocolate cake, Bailey's frosting, chocolate cake recipe, stout cake, cream cheese frosting, easy chocolate cake, celebration cake

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