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A rich, moist slice of Irish chocolate Guinness cake on a rustic wooden plate, topped with a thick layer of creamy white frosting. A pint of Guinness with a foamy head sits beside it. The background is softly blurred with warm pub lighting, creating a cozy Irish tavern atmosphere.
Ella Cooks

Irish Chocolate Guinness Cake

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Few desserts embody the warmth and indulgence of Ireland quite like Chocolate Guinness Cake. This deeply rich, moist, and velvety cake takes inspiration from the classic combination of chocolate and stout beer, where the malty, slightly bitter notes of Guinness enhance the deep cocoa flavors. The result? A cake that is incredibly fudgy, slightly tangy, and utterly decadent—with just a hint of boozy complexity. Topped with a luscious cream cheese frosting that mimics the creamy head of a pint of Guinness, this cake is not only delicious but also visually stunning. Whether you’re making it for St. Patrick’s Day, a birthday, or just because you love chocolate, this cake is sure to impress.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Servings: 12
Course: Dessert
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Guinness Cake:
  • 1 cup 240ml Guinness stout
  • 1 cup 226g unsalted butter
  • ¾ cup 75g Dutch-processed cocoa powder
  • 2 cups 400g granulated sugar
  • ¾ cup 180g sour cream
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 2 ¼ cups 280g all-purpose flour
  • 2 ½ tsp baking soda
  • ½ tsp salt
For the Cream Cheese Frosting:
  • 8 oz 226g cream cheese, softened
  • ½ cup 115g unsalted butter, softened
  • 2 cups 240g powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream if needed, for smoother consistency

Equipment

  • ✔ 9-inch springform pan (or two 8-inch round cake pans)
  • ✔ Mixing bowls (for wet and dry ingredients)
  • ✔ Hand mixer or stand mixer (for the frosting)
  • ✔ Saucepan (for melting the butter and beer)

Method
 

Step-by-Step Instructions
    Step 1: Prepare the Cake Batter
    1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan (or two 8-inch round cake pans) with parchment paper.
    2. In a saucepan over medium heat, combine Guinness and butter. Stir until the butter is completely melted.
    3. Remove from heat and whisk in cocoa powder and sugar until smooth. Let cool slightly.
    Step 2: Mix the Wet & Dry Ingredients
    1. In a large mixing bowl, whisk together sour cream, eggs, and vanilla extract.
    2. Slowly pour the cooled Guinness-chocolate mixture into the wet ingredients, whisking until fully combined.
    3. In a separate bowl, whisk together flour, baking soda, and salt.
    4. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix!
    Step 3: Bake the Cake
    1. Pour the batter into the prepared pan and smooth the top.
    2. Bake for 45-50 minutes (for a 9-inch cake) or 35-40 minutes (for 8-inch layers), until a toothpick inserted in the center comes out with just a few moist crumbs.
    3. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
    Step 4: Make the Cream Cheese Frosting
    1. In a large bowl, beat cream cheese and butter until smooth.
    2. Add powdered sugar and vanilla extract, mixing until light and fluffy.
    3. If the frosting is too thick, add 1-2 tbsp heavy cream to loosen it.
    Step 5: Frost & Serve
    1. Spread the cream cheese frosting over the cooled cake, mimicking the foamy head of a pint of Guinness.
    2. Slice and serve with a pint of Guinness or Irish coffee!
      A rich, moist slice of Irish chocolate Guinness cake on a rustic wooden plate, topped with a thick layer of creamy white frosting. A pint of Guinness with a foamy head sits beside it. The background is softly blurred with warm pub lighting, creating a cozy Irish tavern atmosphere.

    Nutrition

    Calories: 450kcalCarbohydrates: 55gProtein: 6gFat: 22gSaturated Fat: 13gSodium: 320mgSugar: 35g

    Notes

    Common Mistakes & Troubleshooting
    ✔ Cake too dense? – Avoid overmixing; this can develop gluten and make the cake heavy.
    ✔ Frosting too runny? – Chill for 10-15 minutes before spreading.
    ✔ Bitter aftertaste? – Use high-quality cocoa and dark chocolate for smoother flavors.
    Serving & Storage Tips
    Store cake covered in the fridge for up to 5 days.
    Let sit at room temperature for 20 minutes before serving for the best texture.
    Freeze unfrosted cake for up to 3 months—thaw overnight before frosting.

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