Guinness Cake with Irish Cream Frosting
Rich, moist chocolate cake infused with Guinness stout, topped with creamy Baileys Irish cream frosting. Perfect for St. Patrick's Day.
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.