Guinness Chocolate Cake with Irish Buttercream is a rich, moist cake infused with deep stout flavor and topped with a creamy, buttery frosting. The dark chocolate pairs beautifully with the malty Guinness, while the Irish buttercream adds a smooth, slightly sweet finish. This decadent cake is perfect for St. Patrick’s Day, special occasions, or anytime you crave a luxurious chocolate dessert.
Why You’ll Love This Recipe
- Deep, Rich Flavor – Guinness enhances the chocolate for a bold, intense taste.
- Moist & Decadent – The perfect balance of soft texture and fudgy richness.
- Velvety Irish Buttercream – Made with creamy Irish butter for a silky finish.
- Perfect for Celebrations – A stunning dessert for St. Patrick’s Day or any special event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Guinness Chocolate Cake:
- Guinness stout
- Unsalted butter
- Unsweetened cocoa powder
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Sour cream
- All-purpose flour
- Baking soda
- Baking powder
- Salt
For the Irish Buttercream:
- Irish butter (softened)
- Powdered sugar
- Heavy cream
- Vanilla extract
- Irish whiskey (optional, for extra flavor)
Directions
Make the Cake:
- Preheat & Prep – Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- Heat the Guinness & Butter – In a saucepan, heat Guinness and butter over medium heat until melted. Whisk in cocoa powder and sugars until smooth. Let cool slightly.
- Mix Wet Ingredients – In a large bowl, whisk eggs, vanilla, and sour cream. Slowly mix in the cooled Guinness mixture.
- Combine Dry Ingredients – In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Bake – Divide batter between prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
Make the Irish Buttercream:
- Beat the Butter – In a mixing bowl, beat softened Irish butter until light and fluffy.
- Add Sugar & Cream – Gradually add powdered sugar, alternating with heavy cream, beating until smooth.
- Add Flavor – Mix in vanilla and Irish whiskey (if using) for extra depth.
Assemble the Cake:
- Frost the Cake – Spread buttercream between the cake layers and over the top and sides. Smooth with a spatula.
- Serve & Enjoy – Slice and enjoy this rich, indulgent treat!
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Bake Time: 30-35 minutes
- Total Time: 1 hour
Variations
- Extra Chocolatey – Add chocolate chips to the batter for extra richness.
- Coffee-Infused – Replace some Guinness with brewed espresso for a mocha twist.
- Boozy Frosting – Increase the Irish whiskey for a stronger kick.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for 5 days.
- Freezing: Freeze cake layers (without frosting) for up to 3 months. Thaw and frost before serving.
- Reheating: Let chilled cake come to room temperature before serving.
FAQs
Can I use a different stout?
Yes! Any dark stout with a rich malt flavor works well.
Does the cake taste like beer?
No, the Guinness enhances the chocolate flavor without making it taste like beer.
Can I make cupcakes instead?
Yes! Bake at 350°F (175°C) for 18-20 minutes.
What makes Irish butter different?
Irish butter has a higher fat content, making it extra creamy and flavorful.
Can I make this without alcohol?
Yes! Replace Guinness with strong coffee and omit the whiskey.
How do I make the buttercream stiffer?
Add more powdered sugar or chill the frosting before spreading.
Can I add nuts?
Yes! Chopped walnuts or pecans add a nice crunch.
How do I get a smooth frosting finish?
Use an offset spatula and chill the cake briefly before smoothing.
Can I use Dutch-processed cocoa?
Yes! It gives a deeper chocolate flavor but may require adjusting the baking soda.
How do I make a layer cake taller?
Bake in three 6-inch pans instead of two 9-inch pans for extra height.
Conclusion
Guinness Chocolate Cake with Irish Buttercream is a bold, rich, and indulgent dessert that’s perfect for any celebration. With deep chocolate flavor, a moist texture, and creamy Irish butter frosting, this cake is sure to impress. Try it for St. Patrick’s Day or whenever you want a decadent treat!
PrintGuinness Chocolate Cake with Irish Buttercream
This moist and fudgy chocolate cake is infused with Guinness stout, enhancing its deep cocoa flavor. It’s topped with a smooth and creamy Irish buttercream made with Irish cream liqueur for a perfect finishing touch!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish-Inspired
Ingredients
For the Guinness Chocolate Cake:
- 1 cup Guinness stout beer
- ½ cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup sour cream (or Greek yogurt)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
For the Irish Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons Irish cream liqueur (like Baileys)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Cake:
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Heat Guinness & Butter: In a saucepan, heat Guinness and butter over medium heat until butter melts. Remove from heat and whisk in cocoa powder and sugar until smooth. Let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together sour cream, eggs, and vanilla. Stir in the cooled Guinness mixture.
- Combine Dry & Wet: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until smooth.
- Bake: Divide the batter between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Irish Buttercream:
- Beat Butter: In a large bowl, beat softened butter until creamy.
- Add Sugar & Flavoring: Gradually mix in powdered sugar, then add Irish cream liqueur, vanilla extract, and salt. Beat until smooth and fluffy.
Assemble & Serve:
- Frost the Cake: Spread a layer of buttercream over one cake, place the second cake on top, and frost the entire cake.
- Decorate (Optional): Sprinkle with chocolate shavings or drizzle with melted chocolate.
- Slice & Enjoy!
Notes
- No Irish Cream? Substitute with heavy cream + ½ teaspoon espresso powder for a rich flavor.
- Extra Guinness Flavor: Add 1–2 tablespoons of reduced Guinness to the buttercream.
- Storage: Keep in an airtight container at room temperature for 1 day, or refrigerate for up to 5 days.