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A slice of moist chocolate Guinness Cake with Baileys Frosting sits on a plate, topped with creamy frosting and a sprinkle of cocoa powder.

Ultimate Guinness Cake with Baileys Frosting

This rich and decadent chocolate cake gets its deep, complex flavor from Guinness stout, which is perfectly complemented by a creamy and smooth Baileys Irish Cream frosting. It's a show-stopping dessert ideal for St. Patrick's Day or any celebration. The result is a moist, tender crumb with a sophisticated adult twist.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American, Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake: 1 cup 240 ml
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • For the Baileys Frosting: 1 cup 2 sticks / 225g
  • 4-5 tablespoons Baileys Irish Cream liqueur
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For Garnish optional

Equipment

  • 9-inch round cake pan (or springform pan)
  • Parchment paper
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Electric mixer (hand or stand)
  • Spatula
  • Cooling rack
  • Measuring cups and spoons
  • Sifter

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium saucepan, combine the Guinness and butter. Heat over medium heat until the butter melts. Remove from heat and whisk in the cocoa powder and sugar until smooth.
  3. In a separate large bowl, whisk together the sour cream, eggs, and vanilla. Slowly pour the slightly cooled Guinness mixture into the sour cream mixture, whisking constantly until combined.
  4. Sift the flour, baking soda, and salt directly into the wet ingredients. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
  5. Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack, remove the parchment, and let it cool completely.
  7. To make the frosting: Using an electric mixer, beat the softened butter on medium-high speed until pale and creamy, about 3 minutes.
  8. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Scrape down the bowl as needed.
  9. Add the Baileys, heavy cream, vanilla, and salt. Beat on medium-high speed for 2-3 minutes until the frosting is very light, fluffy, and spreadable. Add more Baileys or cream a teaspoon at a time if needed.
  10. Once the cake is completely cool, spread the Baileys frosting evenly over the top and sides. Garnish with chocolate shavings or a dusting of cocoa powder if desired.

Notes

For a non-alcoholic frosting, replace the Baileys with additional heavy cream and 1-2 teaspoons of instant coffee dissolved in 1 tablespoon of hot water for flavor. The cake can be made a day ahead; store covered at room temperature. Frosting can be made ahead and refrigerated; let it come to room temperature and re-whip before using. Leftovers keep well in an airtight container for up to 3 days.