Last St. Patrick’s Day, I found myself with a six-pack of Guinness staring me down from the fridge. Not much of a beer drinker, but the dark stout called for something special. That’s when I whipped up this Guinness Cake with Irish Cream Frosting for the first time. One bite, and the room went quiet—then erupted in demands for seconds. The beer’s malty depth sinks into a super-moist chocolate cake, while the Baileys frosting hits like a cloud of boozy cream. It’s my go-to Guinness Beer Cake for celebrations, blending that Irish charm with pure indulgence. If you’re after a Guinness Cake With Frosting that’ll steal the show, this Chocolate Guinness Cake Recipe Card is your ticket.
I’ve tweaked it over a few rainy afternoons in the kitchen, chasing that perfect crumb. The stout tenderizes the batter like nothing else, giving you a texture that’s almost fudgy but light enough not to weigh you down. Paired with the silky Irish Cream Cake Baileys topping, it’s a match made in pub heaven. Whether it’s Bailey’s Irish Creme Cake vibes or just a cozy weekend bake, this hits every note.
Guinness Cake with Baileys Frosting: Ingredients You’ll Need
Gathering these keeps it simple—no fancy hunts required. The Guinness adds a subtle bitterness that balances the sweet chocolate rush.
- 1 cup Guinness stout (don’t worry, alcohol mostly bakes out)
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder (Dutch-processed for richness)
- 2 cups granulated sugar
- 2/3 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 1/4 cups powdered sugar
- 1/2 cup Irish cream liqueur (Baileys works great)
- 1 cup heavy whipping cream, chilled
How to Make Guinness Chocolate Cake with Baileys Frosting
Preheat your oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment. In a saucepan, simmer the Guinness and butter until melted, then whisk in cocoa and sugar off heat. Let it cool a bit while you mix sour cream, eggs, and vanilla in another bowl.
Combine wet with dry—flour, baking soda, salt—stirring until just blended. No overmixing here; lumps are okay. Pour into the pan and bake 45-50 minutes, until a toothpick pulls clean. Cool fully before frosting.
For the Guinness Frosting magic, beat cream cheese until fluffy. Gradually add powdered sugar and Irish cream, tasting as you go for that perfect kick. Whip the heavy cream to stiff peaks separately, then fold it in gently. Spread thick over the cooled cake. Chill an hour to set—that frosting firms up dreamily.
That first slice reveals the magic: dark, velvety crumb soaking up the creamy swirl. The faint stout note lingers, cutting through the sweetness just right.
Pro Tips for the Best Guinness Beer Cake
- Use room-temp eggs and sour cream for even batter—trust me, it rises better.
- Simmer Guinness gently; boiling off too much kills the flavor depth.
- Frosting too runny? Pop it in the fridge 10 minutes before spreading.
- For extra shine, dust cocoa on the pan before buttering.
- Taste the batter—adjust vanilla if your cocoa’s super bitter.
Easy Variations on Guinness Cake With Frosting
Not feeling classic? Swap half the sugar for brown sugar in the cake for a caramel twist. Add espresso powder to amp the chocolate in your Guinness Chocolate Cake Recipe Card. For Irish Cream Cake Baileys lovers, infuse the cake layers with a Baileys simple syrup soak.
Go layer cake: bake two 8-inch rounds, split, and stack with extra Guinness Frosting between. Or mini bundt cakes for parties—bake 25 minutes, same batter.
Troubleshooting Your Guinness Cake with Irish Cream Frosting
- Sunken middle? Oven too hot—drop to 340°F next time.
- Crumbly cake? Overbaked; check at 40 minutes.
- Frosting grainy? Soften cream cheese fully and sift powdered sugar.
- Too boozy? Reduce liqueur to 1/3 cup, up cream.
- Dry texture? Add extra sour cream tablespoon.
Ingredient Substitutions for Flexibility
No Guinness? Sub non-alcoholic stout or coffee for similar moisture. Vegan? Swap butter for coconut oil, eggs for flax, sour cream for coconut yogurt, cream cheese for cashew-based. Dairy-free frosting: Use vegan cream cheese and coconut cream.
Gluten-free flour blend works 1:1, but add xanthan gum if not included. For less sweet, cut sugar by 1/4 cup.
Storage and Serving Suggestions
Store covered in fridge up to 5 days—flavors deepen overnight. Freezes great, wrapped tight, up to 2 months; thaw overnight. Serve room temp for best frosting melt.
Pair with coffee or more Guinness. Top with gold dust for holidays or berries for contrast. Perfect with vanilla ice cream scoop on side.
Frequently Asked Questions About Guinness Cake With Baileys Frosting
Can I make Guinness Cake with Irish Cream Frosting ahead?
Absolutely. Bake cake up to 2 days early, frost day-of. Or full cake chills 3 days fine.
Is the alcohol strong in this Bailey’s Irish Creme Cake?
Bakes out mostly from cake; frosting has noticeable but pleasant kick. Skip liqueur in frosting for kids.
Can I use a regular beer instead?
Stout’s best for flavor. Lighter beers make it milder, coffee works too.
How do I get super smooth Guinness Frosting?
Beat cream cheese 2 minutes first, add sugar slow. Chill frosting 15 minutes pre-spread.
Does it freeze well?
Yes! Slice first, wrap individually. Thaw in fridge.
Gluten-free Guinness Beer Cake possible?
Yes, 1:1 GF flour blend. Add 1/2 tsp xanthan if needed.
What’s the texture like?
Moist, dense chocolate with creamy, stable frosting. Not too sweet.
Guinness Cake with Irish Cream Frosting
Equipment
- 9-inch springform pan
- Saucepan
- Electric mixer
- Whisk
Ingredients
- 1 cup Guinness stout
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder Dutch-processed
- 2 cups granulated sugar
- 2/3 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 3/4 teaspoon salt
- 8 oz cream cheese softened
- 1.25 cups powdered sugar
- 1/2 cup Irish cream liqueur Baileys
- 1 cup heavy whipping cream chilled
Instructions
- Preheat oven to 350°F (175°C). Grease 9-inch springform pan and line bottom with parchment.
- In saucepan, simmer 1 cup Guinness stout and 1 cup butter until melted. Whisk in 3/4 cup cocoa powder and 2 cups sugar. Cool slightly.
- Mix sour cream, eggs, and vanilla. Combine with cooled chocolate mixture.
- Stir in flour, baking soda, and salt until just combined. Pour into pan.
- Bake 45-50 minutes until toothpick clean. Cool completely.
- For frosting: Beat cream cheese until fluffy. Add powdered sugar and Irish cream gradually.
- Whip heavy cream to peaks, fold into cream cheese mixture. Spread on cooled cake. Chill 1 hour.
Notes
- Room temp ingredients ensure even mixing.
- Chill frosting before spreading for best texture.
- Store in fridge up to 5 days.
