Pin it
This Guinness Chocolate Cake with Irish Buttercream transforms a simple chocolate cake into something extraordinary. The rich stout beer adds incredible depth to the chocolate flavor while keeping the cake impossibly moist, and the Irish cream buttercream provides the perfect sweet complement that will have everyone asking for seconds.
I first made this cake for a St. Patrick's Day gathering years ago, and it was such a hit that it's now requested for birthdays and special occasions throughout the year. The combination of Guinness and chocolate creates magic in the oven that even beer skeptics adore.
- All purpose flour: provides the perfect structure without being too heavy
- Granulated sugar: balances the bitterness from cocoa and Guinness
- Unsweetened cocoa powder: creates that deep chocolate flavor; look for Dutch process if possible
- Sour cream: adds incredible moisture and tanginess; choose full fat for best results
- Guinness beer: is the star ingredient that makes this cake special; room temperature works best
- Unsalted butter: for the frosting should be slightly cool but pliable for the perfect buttercream texture
- Irish cream liqueur: like Baileys gives the buttercream its signature flavor and silky texture
- Semisweet chocolate: for the drip provides dramatic contrast against the pale frosting
Step-by-Step Instructions
- Prepare Your Pans:
- Begin by thoroughly greasing two 8inch cake pans and lining with parchment. This cake is exceptionally moist, so proper pan preparation prevents sticking. Use butter or baking spray to coat sides thoroughly before adding parchment circles to the bottoms.
- Mix Dry Ingredients:
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Aerating these ingredients ensures even distribution of leavening agents and prevents cocoa clumps for the smoothest possible batter.
- Combine Wet Ingredients:
- In a separate bowl, whisk together sour cream, oil, eggs, vanilla, and Guinness until completely smooth. The mixture will look a bit curdled at first, but keep whisking until uniform. The room temperature ingredients are crucial here for proper emulsification.
- Create The Batter:
- Gently fold wet ingredients into dry just until combined. Overmixing activates too much gluten, resulting in a tough cake, so stop mixing once you no longer see dry flour pockets. The batter will be quite thin, which is perfect for an ultra moist result.
- Bake To Perfection:
- Divide batter evenly between prepared pans and bake until a tester comes out clean, about 35 to 40 minutes. The cakes should spring back lightly when touched in the center and begin to pull away slightly from the sides of the pans.
- Make Irish Buttercream:
- Beat butter until extremely light and fluffy, about 3 minutes on high speed. Gradually add powdered sugar to prevent a dust storm, then incorporate Irish cream. Continue beating until the frosting becomes cloud-like in texture, scraping down the bowl frequently to ensure even mixing.
- Frost And Decorate:
- Assemble cake layers with generous filling, then apply a thin crumb coat before final frosting. The chocolate drip should be applied when slightly cooled but still pourable. Test the consistency on the side of a glass first to ensure proper thickness before committing to your cake.
I always save a small amount of the Guinness to sip while making this cake. That first taste of the silky batter against the bitter beer creates a perfect moment of anticipation for what's to come from the oven.
Storage Tips
This cake remains fresh at cool room temperature for 2-3 days when stored in a cake keeper. The frosting acts as a natural seal that preserves moisture, and the alcohol content helps extend freshness. Refrigeration is unnecessary and can actually dry out the crumb, so avoid unless your kitchen is particularly warm.
Perfect Substitutions
Don't drink alcohol? This recipe works beautifully with flat cola or strong coffee in place of Guinness, though the flavor profile will change slightly. For the buttercream, use 3 tablespoons of milk plus 1 teaspoon of coffee extract instead of Irish cream for a non-alcoholic version that still complements the cake wonderfully.
Make-Ahead Options
The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw at room temperature while still wrapped before frosting. The buttercream can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and rewhip before using for the smoothest texture.
The History Behind The Cake
While Guinness cake has become associated with St. Patrick's Day celebrations worldwide, the combination of stout beer and chocolate dates back to Victorian England, where beer was often used in baking for both flavor and leavening properties. Modern versions like this one emphasize the beautiful marriage of bitter stout with sweet chocolate, creating a sophisticated dessert that honors Irish traditions while standing as a spectacular treat year-round.
Frequently Asked Questions
- → Can I substitute Guinness with another beer?
Yes, you can substitute Guinness with another stout or dark beer for a similar rich, malty flavor.
- → Is it necessary to use Irish cream in the frosting?
Irish cream adds a distinct flavor, but you can substitute it with milk or heavy cream for a non-alcoholic version.
- → How long does the cake stay fresh?
The cake can be stored at room temperature, covered, for 2-3 days, thanks to the protective buttercream layer.
- → Can I make the cake layers in advance?
Yes, you can bake the cake layers in advance and freeze them until you're ready to frost and assemble.
- → What is the best way to achieve smooth ganache drips?
Allow the ganache to cool to a pourable consistency and test it with a glass before applying to the cake.