Oh friend… have I got a treat for you today. If you’ve never had the pleasure of biting into a slice of Chocolate Guinness Cake, prepare to fall head over heels. This cake is rich, dark, and deeply chocolatey—think of it as the dessert version of your favorite cozy sweater. It’s got that magical balance of not-too-sweet with just the right amount of bittersweet cocoa, and the stout? Well, it’s the secret weapon. The Guinness adds depth, moisture, and a subtle malty richness that takes this cake from good to unforgettable.
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Topped with a cloud of tangy cream cheese frosting that looks like the frothy head of a pint, this cake is dramatic and gorgeous—but it’s not just about the looks. It’s a flavor bomb. Moist, dense crumb. Silky frosting. A hint of coffee-like notes that dance around the chocolate. Trust me, this one’s a game-changer.
Whether you’re baking for St. Patrick’s Day, a birthday, or just because your soul needs chocolate, this recipe delivers. And honestly? It’s easier to make than it looks.
Let’s get into why you’re going to absolutely adore this cake.
Why You’ll Love Chocolate Guinness Cake
Versatile:
Great for everything from holidays to a random Tuesday night. You can dress it up for a party or leave it rustic and simple with just a dusting of powdered sugar (but that cream cheese frosting? Don’t skip it!).
Budget-Friendly:
Made with pantry staples and a bottle of stout. No fancy ingredients here—just simple, accessible magic.
Quick and Easy:
No mixer? No problem. The batter comes together in a saucepan. Yes, it’s that easy.
Customizable:
Want to add a handful of chocolate chips? Go for it. Prefer a boozier frosting? A splash of Irish cream never hurt anyone.
Crowd-Pleasing:
This cake turns skeptics into believers. Even folks who say “I don’t like beer” go back for seconds.
Ingredients in Chocolate Guinness Cake
Here’s the magic of this cake—it’s made with simple ingredients, but the result is luxurious. Let’s break it down:
Guinness Stout: The star of the show. It deepens the chocolate flavor and keeps the cake moist. Don’t worry—it doesn’t taste like beer, just pure richness.
Unsalted Butter: Adds richness and structure. Melted right into the Guinness for an easy one-pot batter.
Dutch-Processed Cocoa Powder: Gives the cake its deep, intense chocolate flavor. The good stuff.
Granulated Sugar: Sweetens the deal and balances the bitterness of the stout and cocoa.
Sour Cream: Adds tang and moisture, making every bite velvety and tender.
Eggs: Help bind everything together and give the cake structure.
All-Purpose Flour: Keeps it soft and light without being crumbly.
Baking Soda: Our leavening agent, reacting with the acidity in the stout to give the cake rise.
Salt: Just a pinch to bring all the flavors to life.
Cream Cheese Frosting: Tangy, fluffy, and the perfect contrast to the dark chocolate cake. It’s the “head” on your dessert pint.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch springform pan to make releasing the cake a breeze.
Combine Ingredients:
In a large saucepan, melt the butter with the Guinness over medium heat. Once melted, whisk in the cocoa powder and sugar until smooth and glossy. Let it cool slightly before whisking in the sour cream and eggs.
Prepare Your Cooking Vessel:
Make sure your springform pan is greased and lined with parchment paper. This helps prevent sticking and keeps the edges nice and neat.
Assemble the Dish:
Whisk together the flour, baking soda, and salt in a separate bowl, then gently fold the dry ingredients into the wet mixture until just combined.
Cook to Perfection:
Pour the batter into the prepared pan and bake for about 45–50 minutes, or until a toothpick comes out with just a few moist crumbs. Let it cool completely before frosting.
Finishing Touches:
Whip up the cream cheese frosting and generously slather it over the top. It should resemble the frothy head of a Guinness pint—fluffy and inviting.
Serve and Enjoy:
Slice and serve. It’s decadent, rich, and guaranteed to make anyone who takes a bite swoon.
Nutrition Facts
Servings: 10–12
Calories per serving: Approx. 450 (varies with frosting)
Preparation Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: About 1 hour 15 minutes (including cooling and frosting)
How to Serve Chocolate Guinness Cake
Fresh Berries: Serve slices with a handful of raspberries or strawberries to brighten up the richness.
Whipped Cream: A little extra fluff never hurt.
Coffee or Irish Cream: Pair it with a hot mug of coffee or a splash of Baileys on the rocks. Divine.
Mini Cakes: Want to make it fancy? Bake the batter in mini springform pans for individual servings.
Make-Ahead Magic: This cake actually gets better the next day. The flavors deepen beautifully overnight.
Additional Tips
Use Room Temp Ingredients: Helps everything blend smoothly.
Don’t Overmix: Stir just until combined to keep the crumb tender.
Make It Boozy: Add a tablespoon of whiskey to the frosting for an Irish Cream twist.
Store Properly: Keep it in an airtight container in the fridge for up to 5 days.
Freezes Well: Wrap slices in plastic and foil, and freeze for up to 3 months.
FAQ Section
Q1: Can I substitute another stout for Guinness?
A1: Absolutely! Any dark stout will do—just aim for something rich and smooth, not too hoppy.
Q2: Can I make this without alcohol?
A2: You can substitute strong brewed coffee for the Guinness. It won’t taste exactly the same, but it’ll still be delicious.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge. Let it come to room temp before serving for the best texture.
Q4: Can I freeze this cake?
A4: Yes! Freeze frosted or unfrosted slices wrapped well for up to 3 months.
Q5: Can I use a different pan size?
A5: You can use a 9×13-inch pan for a thinner cake—just adjust the bake time to around 35–40 minutes.
Q6: What if I don’t have Dutch-processed cocoa?
A6: You can use natural cocoa in a pinch, but the flavor won’t be quite as deep.
Q7: Can I make cupcakes instead?
A7: Totally! This recipe yields about 18 cupcakes. Bake for 18–22 minutes.
Q8: Is it safe for kids?
A8: Most of the alcohol cooks off during baking, leaving behind flavor but not booze. But you can use coffee if you prefer.
Q9: How far in advance can I make it?
A9: You can bake the cake up to 2 days ahead. Just frost the day you plan to serve it for the freshest look.
Q10: Can I use Greek yogurt instead of sour cream?
A10: Yup! Use full-fat Greek yogurt for similar texture and tang.
Conclusion
There you have it—your new go-to cake for whenever you need a dose of indulgence. Chocolate Guinness Cake is rich, bold, and full of personality—just like you in the kitchen. It’s one of those bakes that feels fancy but is secretly super simple, and the payoff is huge. Whether you’re sharing it with friends or savoring a slice solo with a steaming mug of coffee, it’s pure comfort in dessert form.
Print
Chocolate Guinness Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Description
Chocolate Guinness Cake is a rich, decadent dessert featuring the deep, malty flavor of Guinness stout paired with a moist, tender chocolate cake. Topped with a creamy whipped cream cheese frosting, this cake is the perfect indulgence for any occasion.
Ingredients
- For the cake:
- Two 11.2oz bottles Guinness, reduced down to 227g (1 cup)
- 105 g (1 1/4 cups) dutch process cocoa powder
- 210 g (1 3/4 cups) all-purpose flour
- 400 g (2 cups) granulated sugar
- 1 1/4 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 170 g (3/4 cup) whole milk plain Greek yogurt
- 124 g (1/2 cup + 2 tbsp) neutral oil
- 2 eggs
- 2 teaspoons vanilla extract
- For the whipped cream cheese frosting:
- 227 g (1 block) cream cheese, cold
- 200 g (1 cup) granulated sugar
- 227 g (1 cup) heavy cream, cold
Instructions
- Preheat the oven to 350ºF. Grease and line an 8-inch round cake pan with parchment paper.
- In a saucepan over medium heat, reduce the Guinness beer to 227g (1 cup) and let it cool.
- In a large bowl, whisk together cocoa powder, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together yogurt, oil, eggs, vanilla extract, and the reduced Guinness.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan, then transfer to a wire rack.
- For the frosting: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Slowly add the heavy cream and beat until the frosting is thick and fluffy.
- Spread the whipped cream cheese frosting over the cooled cake. Slice and enjoy!
Notes
- Make sure the cream cheese and heavy cream are cold to help the frosting whip up properly.
- If you don’t have an 8-inch pan, you can use a 9-inch pan, but the cake may bake faster, so check it earlier.
- This cake can be made ahead of time and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg