Guinness Chocolate Cake Recipe

ByLily
Jump to Recipe· 4.4 from 37 reviews

If you’re looking for a show-stopping dessert that’s rich, moist, and surprisingly decadent, you have to try this Guinness Chocolate Cake Recipe. It’s one of those cakes that instantly becomes the star of any gathering, with its deep chocolate flavor boosted by the unmistakable malty notes of Guinness stout. Trust me, whether you’re baking it for St. Patrick’s Day, a birthday, or just because you want something utterly delicious, you’re going to love it!

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Why This Recipe Works

  • Balanced Moisture: The combination of sour cream, buttermilk, and Guinness keeps the cake incredibly tender and moist without being heavy.
  • Deep Chocolate Flavor: Using natural cocoa powder plus simmered Guinness intensifies the chocolate richness beautifully.
  • Creamy Frosting: The cream cheese and butter blend creates a luscious frosting that complements but doesn’t overpower the cake.
  • Make Ahead Friendly: You can prep the reduced Guinness or even bake layers in advance, making it perfect for busy schedules.
Guinness Chocolate Cake, Irish Guinness cake, moist chocolate Guinness cake, decadent black stout cake, easy Guinness cake recipe - A rich chocolate cake with two layers, thickly covered in smooth, dark chocolate frosting. The top layer has a glossy, even spread of frosting with gentle curved swirls, while the edge is decorated with rosette swirls of frosting sprinkled with small gold sugar crystals. A slice has been cut and partly removed, showing the moist dark cake inside under the thick frosting. The cake sits on a white marbled surface with a green cloth nearby, and a silver cake server under the slice. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Guinness Chocolate Cake Recipe brings together a few simple yet powerful ingredients that play off one another in the best ways. Choosing the right cocoa powder and using a beer reduction really push the flavors to the next level—plus some kitchen tricks ensure your cake bakes up perfectly every time.

Guinness Chocolate Cake, Irish Guinness cake, moist chocolate Guinness cake, decadent black stout cake, easy Guinness cake recipe - Flat lay of two whole uncracked brown eggs with clean shells, a small mound of fresh all-purpose flour on a simple white ceramic plate, a neat heap of unsweetened natural cocoa powder on a white ceramic dish, a small pile of granulated white sugar on a white bowl, two teaspoons of fine baking soda in a small white bowl, one teaspoon of baking powder in a small white bowl, a teaspoon of fine salt in a small white bowl, a small heap of espresso powder on a white ceramic plate, a small white ceramic bowl filled with golden vegetable oil, a dollop of creamy full-fat sour cream on a white plate, a small white ceramic bowl holding fresh buttermilk with slight curdling, a few sprigs of fresh pure vanilla bean pods, an uncracked bottle of Guinness beer with its natural dark rich color shown as dark liquid poured into a small white ceramic bowl, a block of full-fat cream cheese on a simple white ceramic plate, a small pat of unsalted butter on a white plate, a small white ceramic bowl filled with powdered confectioners’ sugar, a small heap of unsweetened natural cocoa powder for the frosting on a white plate, and a pinch of fine salt in a small white bowl placed with perfect symmetry, arranged in realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Guinness Stout: Reducing it concentrates the rich malty flavors without the bitterness, enhancing the chocolate complexity.
  • All-purpose Flour: The base that gives the cake structure while keeping the crumb tender.
  • Natural Cocoa Powder: This is key for that classic chocolate tang and deep color; don’t swap with Dutch-process in the cake batter.
  • Granulated Sugar: Balances bitterness and helps create a moist, tender crumb.
  • Baking Soda & Baking Powder: Work together to give the cake a lovely rise without drying it out.
  • Espresso Powder: Optional but highly recommended for intensifying chocolate flavor.
  • Vegetable Oil: Keeps the cake moist and soft—solid fats tend to weigh cakes down.
  • Sour Cream: Adds tang and moisture; it’s a secret weapon for tender texture.
  • Eggs & Vanilla Extract: Bind everything together with rich flavor and structure.
  • Buttermilk: Adds acidity to react with leaveners and keep the cake light and tender.
  • Cream Cheese & Butter (for frosting): Give that perfectly smooth, tangy richness that pairs fantastically with chocolate.
  • Confectioners’ Sugar & Cocoa Powder (for frosting): These balance sweetness and chocolate intensity in the frosting.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Guinness Chocolate Cake Recipe is. You can keep it classic, or tweak it to fit your mood or occasion. Experiment with the frosting, add your favorite garnishes, or even swap ingredients to fit dietary preferences—and it’ll still come out tasting awesome.

  • Variation: I once swapped the cream cheese frosting for a fluffy whipped ganache on a whim — it was decadent and light but be warned, the cream cheese adds a lovely tang you won’t want to miss entirely.
  • Dietary tweaks: For dairy-free, try substituting coconut cream for sour cream and a plant-based cream cheese alternative; texture might differ slightly, so adjust the frosting sweetness.
  • Seasonal twists: Add a teaspoon of cinnamon or orange zest to the batter for a festive spin around holidays.
  • Make it cupcake-sized: The same batter works wonders for Guinness cupcakes, perfect for smaller gatherings or lunchbox treats.

Step-by-Step: How I Make Guinness Chocolate Cake Recipe

Step 1: Reduce That Guinness Like a Pro

Start by pouring your two bottles of Guinness into a large saucepan and bringing it to a boil over medium-high heat. Then, lower the heat so it simmers gently until reduced to about 3/4 cup. This takes roughly 30 minutes, so it’s a great time to prep your other ingredients. I like to keep an eye on it because it can bubble up and overflow fast – stirring occasionally helps. Plus, if you’re making this ahead, you can reduce the Guinness a couple days before and refrigerate it — just warm it up when you’re ready to bake.

Step 2: Get Your Oven and Pans Ready

Set your oven to 350°F (177°C). Grease two 9-inch round cake pans, line the bottoms with parchment rounds, then grease the parchment. This trick is a game-changer because your cakes will pop out super cleanly—trust me, no fighting stuck cake here.

Step 3: Dry Ingredients First

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if you’re using it. Espresso powder is my secret weapon for deepening that chocolate flavor, but if you don’t have it, no worries, the cake is still stellar.

Step 4: Mix Wet Ingredients Like a Cake Whisperer

In another bowl or your stand mixer, blend together the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed just until combined. Then add the buttermilk and mix again until just smooth. This step ensures a silky batter without overmixing, which can toughen the cake.

Step 5: Combine and Add That Guinness Goodness

Slowly pour the wet ingredients into the dry bowl and stir just to combine. Then add 1/2 cup of your hot reduced Guinness and gently mix on low speed—this hot liquid really helps “bloom” the cocoa powder, unlocking even more chocolate flavor. The batter will be thin, which is normal and perfect.

Step 6: Bake to Perfection

Divide the batter evenly between your pans and slide them into the oven. Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean. Remember, the cake may slightly sink in the center once cooled — don’t stress, that’s just cocoa powder doing its thing and is totally normal.

Step 7: Make That Lush Frosting

While the cakes cool in their pans, beat together your softened cream cheese and butter until smooth (about two minutes). Then add confectioners’ sugar, cocoa powder, 3 tablespoons of the cooled Guinness reduction, and a pinch of salt. Beat it on low to start and then high for a minute—but don’t overdo it or you’ll end up with frosting that’s too soft. Adjust with extra sugar or Guinness if needed until you get a spreadable consistency.

Step 8: Assemble Like a Pro

If the cakes have domed on top, slice off a thin layer with a serrated knife to level them—this makes layering much easier. Spread about a cup of frosting evenly over the first layer, place the second layer on top, then cover the entire cake with the remaining frosting. I love using a bench scraper for smooth sides, but a spatula works just fine. If you want to get fancy, piping a decorative border on top with leftover frosting adds a nice touch.

Step 9: Chill and Serve

Pop your cake uncovered into the fridge for at least 30–60 minutes to let it set nicely. You can serve it cold or bring it to room temp, depending on your preference. Either way, it’s a delight!

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Tips from My Kitchen

  • Use Room Temperature Ingredients: Bringing eggs and sour cream to room temp helps the batter come together smoothly and makes for an even crumb.
  • Don’t Skip Reducing Guinness: It’s time-consuming, but trust me, the flavor depth it adds is worth every minute.
  • Level Your Cakes: Cutting a thin layer off the top prevents a lopsided cake and gives your finished cake a professional look.
  • Frosting Adjustments: If your frosting feels too soft, add more confectioners’ sugar; too thick, a splash of Guinness keeps it perfect.

How to Serve Guinness Chocolate Cake Recipe

Guinness Chocolate Cake, Irish Guinness cake, moist chocolate Guinness cake, decadent black stout cake, easy Guinness cake recipe - A close-up view of a two-layer chocolate cake slice placed on a white plate, with the plate resting on a white marbled surface. The cake has two thick, dark brown, moist cake layers separated by a smooth, thick layer of rich chocolate frosting. The top is covered with the same glossy chocolate frosting, decorated with small swirls topped with golden sprinkles. In the background, a black bottle with a gold label is blurred out, and there is a soft green cloth near the plate's edge. The lighting highlights the moist texture of the cake and the creamy frosting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep things simple yet elegant by topping the cake with a sprinkle of gold shimmer sprinkles — they catch the light beautifully and add a bit of festive sparkle. For a rustic vibe, a dusting of cocoa powder or a few delicate chocolate shavings work wonders too.

Side Dishes

I love serving this Guinness Chocolate Cake Recipe with a scoop of creamy vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the richness. Fresh berries on the side also cut through the intense chocolate flavor with a fresh zing.

Creative Ways to Present

For special occasions, I’ve layered the cake on a simple cake stand and piped elegant rosettes around the top edge. Another fun idea is to slice and serve it as mini cake trifle portions in clear glasses layered with frosting and crushed cookies. Guests always love this playful presentation!

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your cake tightly covered in the refrigerator — using a cake carrier is my go-to for keeping it fresh without drying out. This cake stays moist and delicious for up to 5 days, so you’ve got plenty of time to savor it.

Freezing

I often freeze leftover cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to 3 months. Frosted cakes freeze well too! Just thaw overnight in the fridge to preserve that luscious texture when you’re ready to enjoy it again.

Reheating

If you like your cake at room temperature, simply let it sit out for about 30 minutes after taking it out of the fridge. For a warm slice, zap a piece in the microwave for 10-15 seconds—just be careful not to overheat and dry it out.

FAQs

  1. Can I use a different beer instead of Guinness?

    You can, but Guinness has a unique stout flavor that’s both malty and slightly bitter, which perfectly complements chocolate. Lighter beers or IPAs won’t give the same rich depth, so if you must substitute, a similarly rich stout or porter is your best bet.

  2. Do I need to reduce the Guinness before using it?

    Yes, reducing removes some liquid and intensifies the flavor without adding too much moisture to the batter. Plus, it mellows out the bitterness, making the cake more balanced and flavorful.

  3. Can I make this cake gluten-free?

    You can try substituting the all-purpose flour with a gluten-free flour blend that’s suitable for baking, but your results may vary. The texture may be slightly different, so use a blend with xanthan gum and keep an eye on baking time.

  4. How do I know when the cake is done?

    Insert a toothpick into the center of the cake—it’s ready if it comes out clean or with just a few moist crumbs. Remember, the center might slightly sink after cooling, which is normal due to the cocoa powder.

  5. Can I make the frosting ahead of time?

    Absolutely! Make the frosting 2–3 days ahead, store it covered in the fridge, and bring it to room temperature before spreading. This actually gives the flavors time to meld beautifully.

Final Thoughts

This Guinness Chocolate Cake Recipe has become my go-to when I want to impress without stress. Its rich, fudgy crumb with that subtle stout kick is unique and irresistibly good. If you bake this for someone special (or just for yourself), you’ll see why it’s a timeless favorite. So, grab those Guinness bottles, get your mixer ready, and enjoy the process—I promise the result is worth every minute!

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Guinness Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 37 reviews
  • Author: Lily
  • Prep Time: 1 hour
  • Cook Time: 28 minutes
  • Total Time: 5 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Irish-inspired
  • Diet: Vegetarian
Print Recipe

Description

This Guinness Chocolate Cake is a rich, moist, and deeply chocolatey dessert enhanced with the unique flavor of Guinness beer. It features a decadent cocoa cake made with reduced Guinness, sour cream, and a creamy chocolate cream cheese frosting infused with a touch of Guinness for extra richness. Perfect for celebrations or indulgent treats, this cake combines tender crumb and luscious frosting for a memorable dessert experience.

Ingredients

Units Scale

Cake

  • 2 bottles 11.2-12-ounce (330-355ml) Guinness beer
  • 1 and 3/4 cups (219g) all-purpose flour, spooned & leveled
  • 3/4 cup (62g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 3/4 cup (180g) full-fat sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) buttermilk, at room temperature

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 and 1/2 cups (300g) confectioners’ sugar
  • 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
  • 3 tablespoons (45ml) reduced Guinness, cooled
  • pinch salt
  • optional: gold sprinkles for garnish

Instructions

  1. Reduce the Guinness: In a large saucepan, bring the Guinness to a boil over medium-high heat. Then reduce heat to medium-low and simmer until reduced to about 3/4 cup, about 30 minutes. Set aside half a cup of the hot reduced Guinness for the cake batter and let the rest cool for the frosting.
  2. Preheat and prepare pans: Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and grease the paper to ensure easy release of the cakes.
  3. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if using.
  4. Mix wet ingredients: Using a mixer or whisk, combine the vegetable oil, sour cream, eggs, and vanilla on medium-high speed until combined. Add buttermilk and mix until combined.
  5. Combine batter: Pour wet ingredients into dry ingredients and give a quick mix/whisk. Add 1/2 cup of hot reduced Guinness and mix on low speed until fully combined. Batter will be thin and yield about 6 cups.
  6. Bake the cake: Divide batter evenly into prepared pans. Bake for 28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in pans on wire racks.
  7. Make frosting: Beat cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 tablespoons cooled Guinness, and a pinch of salt. Beat on low for 30 seconds, then high for 1 minute. Adjust consistency with more sugar, cocoa, or Guinness as needed.
  8. Assemble and frost: Level cakes by slicing off domed tops if necessary. Place one cake layer on serving plate, spread about 1 cup of frosting evenly on top. Add second layer and frost top and sides. Smooth with a bench scraper and optionally pipe the edges. Garnish with gold sprinkles if desired.
  9. Chill and serve: Refrigerate cake uncovered for 30–60 minutes to set frosting. Serve at room temperature or chilled. Store leftovers tightly covered in the refrigerator for up to 5 days.

Notes

  • You can reduce the Guinness 2-3 days ahead; refrigerate after cooling. Warm before use in batter.
  • Bake and cool cake layers ahead; freeze for up to 3 months or refrigerate up to 2 days. Bring to room temp before frosting.
  • Make frosting 2-3 days ahead and refrigerate. Bring to room temp before using.
  • Use natural cocoa powder for cake batter; frosting can use natural or dutch-process.
  • Substitute homemade buttermilk by stirring 1 tsp vinegar or lemon juice into milk and letting sit 5 minutes.
  • Room temperature ingredients ensure even batter mixing.
  • This cake can be baked in a 9×13-inch pan for about 40 minutes at the same temperature.
  • Use parchment paper rounds for easy cake removal.
  • Reduced Guinness helps bloom cocoa for richer chocolate flavor.

Nutrition

  • Serving Size: 1 slice (approximately 100g)
  • Calories: 430 kcal
  • Sugar: 35 g
  • Sodium: 220 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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