Chocolate Guinness Cake

Chocolate Guinness Cake is a rich, moist chocolate cake infused with Guinness for a deep, intense flavour. The stout enhances the cocoa without overpowering, creating a perfectly balanced dessert. Topped with a luscious cream cheese frosting, this cake is indulgent yet easy to make. Perfect for St. Patrick’s Day, birthdays, or any occasion that calls for a decadent treat!

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Course: afternoon tea, Dessert, morning tea, Sweets

Cuisine: English, Irish

Keyword: Beer Cake, Guinness Cake, Stout Cake

Prep Time: 10

Cook Time: 50

Servings: people

Calories: 563kcal

Equipment

1 Mixing Bowl
1 whisk or electric beaters
1 springform cake tin 20cm

Ingredients

For the Cake:

200 ml Guinness or any dark stout
200 g unsalted butter cubed
65 g cocoa powder sifted
340 g caster sugar
2 large eggs
1 tsp vanilla extract
120 ml sour cream
235 g plain flour
2 tsp bicarbonate of soda
⅓ tsp salt

For the Frosting:

200 g cream cheese softened
100 g icing sugar sifted
1 tsp vanilla extract
100 ml thickened cream

Instructions

Prepare the tin:

Preheat your oven to 170°C (fan-forced) or 180°C (conventional). Grease a 20cm springform tin and line the base and sides with baking paper. Ensure the paper extends at least 4–5cm above the rim to allow for rising and prevent spills.

Melt the butter:

Place the butter in a microwave-safe bowl and heat in 20-second bursts until fully melted.
Mix the base ingredients:
Pour the melted butter into a large mixing bowl, then add the Guinness and stir. Whisk in the cocoa powder and sugar until smooth. Let the mixture cool slightly.

Add the rest of the wet ingredients:

Crack the eggs directly into the bowl, add the vanilla extract and sour cream, and whisk everything together until fully combined.

Fold in the dry ingredients:

Sift the flour, bicarbonate of soda, and salt directly over the wet mixture. Gently fold everything together until just combined.

Bake the cake:

Pour the batter into the prepared tin and smooth the top. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool completely in the tin before unmoulding.

Make the frosting:

Using an electric mixer, beat the cream cheese until smooth. Add the icing sugar and vanilla extract, mixing until combined. Slowly pour in the thickened cream, beating until light and fluffy.

Decorate and serve:

Spread the frosting generously over the cooled cake, aiming for a frothy, pint-like effect.

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