Guinness Chocolate Cake Recipe

If you’re on the hunt for a rich, moist, and wonderfully deep chocolate treat, you’ve gotta try this Guinness Chocolate Cake Recipe. Trust me, it blends the malty, slightly bitter notes of Guinness stout with decadent cocoa to create a dessert that’s got so much depth, no one will believe there’s beer in it! I remember making it for the first time on a chilly evening, and every bite felt like a warm hug—definitely a crowd-pleaser. Stick with me, and I’ll walk you through how to nail this beauty at home.

this …

Ingredients & Why They Work

Every ingredient in this Guinness Chocolate Cake Recipe plays a role in building its iconic balance of flavors and textures. From the robustness of the stout to the tang of sour cream, knowing the why behind each one helps you get the best result.

• Guinness beer: The star player here — provides that rich, malty complexity that makes this cake unique.
• All-purpose flour: Gives structure to hold all the moisture and flavors together.
• Natural unsweetened cocoa powder: Use natural for that slight acidity which interacts beautifully with the baking soda.
• Granulated sugar: Balances bitterness and helps tenderize the cake crumb.
• Baking soda & baking powder: These leaveners ensure the cake rises just right, keeping it light despite the dense flavors.
• Espresso powder (optional): A secret weapon that amps up the chocolate without adding coffee flavor.
• Vegetable oil: Keeps the cake moist and tender – don’t swap this out lightly.
• Full-fat sour cream: Adds moisture and richness while tenderizing the crumb.
• Large eggs: Help bind the batter and give the cake body.
• Pure vanilla extract: Enhances all the flavors with its warm sweetness.
• Buttermilk: Its tang works with the cocoa and baking soda to create a tender, flavorful crumb.
• Cream cheese: In the frosting, it lends the perfect creamy tang to balance sweetness and richness.
• Unsalted butter: Makes the frosting luxuriously smooth and creamy.
• Confectioners’ sugar & cocoa powder (for frosting): For sweetness and that intense chocolate kick, perfectly blended with Guinness.
• Reduced Guinness (for frosting): Adds flavor continuity and a lovely depth to the icing.
• Salt: Just a pinch to sharpen and balance all the flavors.

Tweak to Your Taste

One thing I love about the Guinness Chocolate Cake Recipe is how flexible it is without losing any of its distinctive charm. Feel free to tweak it to your liking—whether that means dialing up the espresso powder for a bolder edge or lightening the frosting for sweeter simplicity.

• Less sweet frosting: If you prefer your frosting less sugary, reduce the confectioners’ sugar by 1/2 cup and add more Guinness for flavor and consistency—I do this on occasion for a more grown-up finish.
• Dairy-free swap: I’ve tried using coconut oil in place of vegetable oil, and it adds a subtle tropical note; just make sure to use dairy-free sour cream alternatives to keep things moist.
• Guinness cupcakes: When I want something portable or faster to bake, I turn this batter into cupcakes—perfectly portioned little treasures for parties or quick desserts.
• Spiced variation: Adding 1 teaspoon cinnamon and 1/4 teaspoon cayenne to the dry ingredients gave my last batch a nice warming twist—I totally recommend experimenting with spices to suit the season.

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

Step 1: Reduce the Guinness to Build Flavor

Start by pouring the two bottles of Guinness into a large saucepan and bring it to a boil over medium-high heat. Once boiling, lower the heat to medium-low and let it simmer gently until it’s reduced to about 3/4 cup—this takes about 30 minutes. I like to do this step early, even a day or two ahead if I’m prepping for a gathering. Just cool it, cover, and refrigerate until you’re ready. Plus, this concentrates the malt and bitterness, so you get that unmistakable Guinness punch in your cake.

Step 2: Prep Your Pans & Dry Ingredients

While the Guinness is reducing, preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, then line them with parchment paper rounds, greasing the paper too. This step saved me so many headaches—parchment paper helps the cakes release perfectly without sticking or breaking apart. In a large bowl, whisk together your flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if you’re using it. Set this bowl aside for your wet ingredients.

Step 3: Mix the Wet Ingredients & Combine

Using a mixer or just a sturdy whisk, blend the oil, sour cream, eggs, and vanilla on medium-high speed until smooth and combined. Then add the buttermilk and mix again just until blended. Pour the wet mixture into your dry ingredients bowl and give it a few gentle stirs to start bringing everything together. Now, add 1/2 cup of that hot reduced Guinness you just made (be careful here—it should still be warm, which helps the chocolate “bloom” and really brings out the flavor). Mix gently on low speed until the batter is completely smooth and combined. It will be on the thinner side, which is totally fine.

Step 4: Bake & Cool Your Cake

Divide the batter evenly between your prepared pans—using a kitchen scale helps here if you want them perfectly matched. Bake for about 25-28 minutes, but start checking at 24 minutes; a toothpick inserted in the center should come out clean or with just a few crumbs attached. My oven’s a bit temperamental, so I keep a close eye to avoid overbaking. Once done, set the pans on a wire rack and let the cakes cool completely right in the pans—that keeps them moist and prevents cracks.

Step 5: Whip Up the Guinness Cream Cheese Frosting

With your mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed for about two minutes until creamy and perfectly smooth. Add the confectioners’ sugar, cocoa powder, cooled reduced Guinness (about 3 tablespoons), and a pinch of salt. Start beating on low for 30 seconds to blend, then crank up to high for a minute. Watch the consistency—you want thick, but spreadable. If it’s too thin, add more sugar or cocoa; if too thick, add a touch of Guinness. Taste as you go! The frosting’s tang and subtle stout flavor are what truly set this cake apart.

Step 6: Assemble & Frost Like a Pro

If your cakes have domed tops, gently level them with a serrated knife so the layers stack nicely and the frosting doesn’t slide around. Place one layer on your plate or cake stand, ladle about 1 cup of frosting on top, and spread evenly. Add the second layer and frost the top and sides. I like to go a bit lighter on the sides to save some frosting for piping decorative edges—just a little touch that looks beautiful for special occasions. If you want, sprinkle some gold shimmer or edible glitter on top for a festive vibe.

Step 7: Chill & Serve

Pop the assembled cake in the fridge uncovered for at least 30 to 60 minutes. This helps the frosting set so when you slice, the cake holds its shape. You can serve it chilled or bring it out to room temperature before slicing. Both ways are delicious! Don’t be surprised if the cocoa powder makes the cake sink a little after cooling—that’s totally normal because cocoa powder doesn’t provide the same structure as flour.

How to Serve Guinness Chocolate Cake Recipe

Garnishes

For garnishing, I personally love to keep it simple yet elegant. A scattering of gold edible sprinkles or a light dusting of cocoa powder looks beautiful and adds a touch of sparkle. Fresh berries like raspberries or blackberries also pair wonderfully, bringing acidity and freshness that cut through the richness.

Side Dishes

This cake stands tall on its own, but if you want to round out the occasion, try serving it alongside a scoop of vanilla bean ice cream or a dollop of softly whipped cream. For an adult gathering, a glass of Irish whiskey or a creamy Baileys coffee pairs like a dream.

Creative Ways to Present

For special occasions, I’ve piped the leftover frosting into rosettes around the top edge of the cake and added fresh mint leaves for contrast. Another time, I turned this cake into mini layered parfaits, cutting the layers into cubes, layering with frosting in cute glasses—a total showstopper at parties!

Make Ahead and Storage

Storing Leftovers

I like to cover leftover cake with a cake carrier or airtight container and stash it in the fridge. It stays fresh and moist for about five days, perfect for savoring over time without losing that lush texture and flavor.

Freezing

Freezing this cake works beautifully! I wrap the cooled cake layers in plastic wrap tightly and freeze them (unsliced) for up to three months. The frosting freezes well too—just thaw overnight in the fridge and bring to room temp before assembling or serving.

Reheating

To warm up leftover slices, I let them come to room temperature first, then microwave for 15 to 20 seconds if you want that just-baked feel. If the cake is chilled, this little step really brings out the soft texture and enhances the flavors.

FAQs

Final Thoughts

Making this Guinness Chocolate Cake Recipe feels like treating yourself and your loved ones to something truly special. Every time I make it, the blend of that bold, luscious chocolate with Guinness always wins over hearts—and it’s fun to share the “secret” ingredient that isn’t so secret now. So go ahead, give it a whirl! I promise, you’ll be hooked just like I am, and it’ll earn a permanent place in your recipe collection.

Print