Go Back
Rich Guinness chocolate cake with creamy Baileys frosting on a plate.

Guinness Chocolate Cake with Baileys Frosting

This is a decadent, moist chocolate cake where the roasted, slightly bitter notes of Guinness stout amplify the deep chocolate flavor, perfectly balanced by a fluffy, boozy Baileys Irish Cream frosting. It's a show-stopping dessert with sophisticated depth and a tender crumb, deceptively simple to make.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American, Irish-Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt
  • 6-7 tablespoons Baileys Irish Cream
  • 1/4 teaspoon fine sea salt
  • Splash of heavy cream or milk if needed

Equipment

  • Medium saucepan
  • Whisk
  • Large mixing bowl
  • Spatula
  • Sifter or fine mesh strainer
  • Two 8-inch or three 6-inch round cake pans
  • Parchment paper
  • Wire cooling rack
  • Stand mixer or hand mixer with paddle/beater attachment
  • Measuring cups and spoons
  • Toothpick or cake tester

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch or three 6-inch round cake pans with parchment paper.
  2. In a medium saucepan, combine Guinness and 1 cup of butter. Heat over medium until butter melts. Remove from heat.
  3. Whisk the cocoa powder and granulated sugar into the warm Guinness-butter mixture until smooth. Let cool for 10 minutes.
  4. Transfer the cooled chocolate mixture to a large bowl. Whisk in the sour cream until combined.
  5. Whisk in the eggs and vanilla extract until the batter is smooth.
  6. Sift the flour, baking soda, and 3/4 tsp salt directly into the wet ingredients. Gently fold with a spatula until just combined.
  7. Divide batter evenly between the prepared pans. Bake for 30-35 minutes (for 8-inch pans) or until a toothpick inserted comes out with a few moist crumbs.
  8. Let cakes cool in pans on a wire rack for 15 minutes. Then, invert onto the rack to cool completely.
  9. For the frosting, beat the softened butter in a mixer for 3-4 minutes until pale and fluffy.
  10. With mixer on low, gradually add sifted powdered sugar until incorporated. Add 1/4 tsp salt.
  11. With mixer running, slowly add Baileys Irish Cream, one tablespoon at a time. Beat on medium-high for 2-3 minutes until fluffy. Add a splash of cream if too thick.
  12. Place one cooled cake layer on a serving plate. Spread with frosting. Top with the next layer and frost the top and sides of the entire cake.

Notes

Cake layers must be completely cool before frosting to prevent melting. For a 9x13" sheet cake, bake for 35-45 minutes. Substitute stout with strong coffee for non-alcoholic version. Sour cream can be replaced with full-fat Greek yogurt. Store cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. For extra flavor, soak cooled layers with a little Baileys or add chocolate chips to the batter.