This Chocolate Guinness Cake with Baileys Cream Cheese Frosting is incredibly moist, decadent, and melt-in-your-mouth delicious. The best cake a chocolate lover could ever wish for; a fantastic chocolate cake with less than a minute of mixing required and 5 minutes prep time. What’s not to love?
I had come across a chocolate Guinness cake and always marveled at its rich dark color and how it would really taste like. Then finally, I decided to give it a go. With lots of chocolate and Guinness floating around, there is no better time than now to try it.
So the first time I made this cake was with a chocolate ganache. After several reviews by readers, I decided to make it this time with Bailey’s cream cheese frosting AND a chocolate ganache. Oh, La La!!!
I felt bad when making this cake with my son watching in anticipation. It wasn’t just happening for this cake! (Sorry kiddo!) There’s Guinness in the batter and Bailey’s in the frosting which isn’t appropriate for the younger ones! This is strictly for grown-ups only. So I quickly have to whip up this Black Magic Cupcake HERE to console him.
What is Guinness?
Guinness is one of the most successful beer brands across the globe. It’s an Irish dry stout that originated in Dublin, Ireland that is now brewed in almost 50 countries. This Irish beer is made from water, barley hops, and roast malt extract making it taste malty sweet and a hoppy bitter, with faint notes of coffee, chocolate, and roasted flavor. And not to mention its smooth, velvety, creamy texture – heaven in every sip!
What’s in a Chocolate Guinness Cake?
With all those wonderful flavors you’ll find in Guinness, it’s a no-brainer how this one makes a wonderful chocolate cake on the first place. All I can say that it’s RIDICULOUSLY fudge-y, dark, dense and CRAZY DELICIOUS. And the best part?? Everything happens in a single darn bowl, with little to no effort required from you.
All you need to make this incredible beer cake are the following down below:
- sugar
- all-purpose flour
- cocoa powder
- baking soda and baking powder
- salt
- sour cream
- eggs
- buttermilk or sour milk
- vanilla extract
- Guinness
- vegetable oil
- hot coffee (this is to further highlight that coffee notes already present in Guinness)
We can stop right here and enjoy a rich and moist Guinness cake, but I want you to experience as well how the chocolate sauce and Bailey’s cream cheese frosting complement well with our base cake.
For the Chocolate Ganache, you’ll need:
- semi sweet and milk chocolate
- cream
- butter
How to Make Baileys Cream Cheese Frosting?
And what’s an Irish Guinness beer without Baileys Irish cream liqueur? Yeah, I’m going all out with my Irish drinks here 😉 The complex chocolate aroma coming from Baileys pairs well with the slight note of sweetness and tanginess of cream cheese. It makes our Guinness cake taste EXCEPTIONAL!
For the frosting, you’ll need:
- softened butter
- softened cream cheese
- powdered sugar
- Baileys Irish cream
To make this creamy, smooth, and flavor-packed frosting, you’ll start off by mixing butter and cream cheese with an electric mixer or by hand while the cake is sitting in the oven. Then add the powdered sugar one cup at a time while mixing consistently. And lastly slowly pour in the Baileys, adjusting it depending on how boozy you want your frosting to be. Refrigerate before spreading on the chocolate cake.
Can I Make Chocolate Guinness Cake Ahead of Time?
The Guinness cake itself keeps fairly well, so that means you can make the cake 1-2 days in advance. Make sure to store it in an airtight container and in a cool place. You can also make the icing a day before and store it in a covered container in the fridge. On the day of serving, remove the icing from the fridge and let it sit for about an hour before spreading it on top of the cake.
How Long Does Chocolate Guinness Cake Last?
For any leftovers (which I doubt there is), store them in an airtight container in the fridge for about 1-2 days. Moreover, the unfrosted cake will keep well for about 5 days if stored in an airtight container in a cool place.
More Decadent Cake Recipes That You’ll Love
Words can’t best describe how wonderfully delicious this cake is. Seriously! It’s best that you try it yourself especially this coming holiday season or for birthdays. Make sure you’re ready to rake in the compliments.
Here are other cakes that you should try to WOW your family and guests:
- Coconut Cake (with video)
- Red Velvet Cake (with video)
- Caribbean Black Cake
- Caramel Cake
- Carrot Pineapple Cake
- Rum Cake with rum glaze (with video)
How To Make Guinness Chocolate Cake
Preheat oven to 325 degrees F and grease and flour a 10-inch tube pan. Set aside. In a large bowl mix together sugar, flour, cocoa powder, baking soda, baking powder and salt. Add eggs, buttermilk, sour cream, Guinness, oil and vanilla. Pour in hot coffee.
Mix with a spatula or wooden spoon for about 1 or 2 minutes (batter will be thin).
Pour batter into prepared pan. Bake at 325 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool them completely on a cooling rack.
How to Make Chocolate Ganache
Melt cream, butter and chocolate chips in a microwave for about a minute , mix until smooth and shiny. Pour over cake and serve.
How To Make Cream Cheese Frosting
In a large bowl, mix together the butter and cream cheese with an electric mixer or by hand . Add powdered sugar a cup at a time until smooth and creamy. Slowly pour in the Bailey’s, adding less or more depending on how boozy you want the frosting to be. Refrigerate until ready to use. Spread over cake.
Watch How To Make It
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This post was first published in 2014 and has then been updated with new photos and now with additional tips and notes.
Guinness Chocolate Cake
Ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- ½ cup buttermilk or sour milk
- ¼ cup sour cream
- 1 cup Guinness
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot coffee
Chocolate Ganache
- 3-4 tablespoons heavy cream or whip cream
- 1 tablespoon butter
- 1 cup chocolate , semi sweet and milk chocolate
Bailey's Irish Cream Cheese Frosting
- 4 ounce unsalted butter , softened
- 8 ounces cream cheese , softened
- 4-6 cups powdered sugar
- 4 -6 tablespoons Baileys Irish cream
Instructions
- Preheat oven to 325 degrees F, then grease and flour a 10-inch tube pan. Set aside.
- In a large bowl mix together sugar, flour, cocoa powder, baking soda, baking powder and salt. Add eggs, buttermilk, sour cream, Guinness, oil and vanilla. Pour in hot coffee. Mix with a spatula or wooden spoon for about 1 or 2 minutes (Batter will be thin). Pour batter into prepared pan.
- Bake at 325 degrees F for 45 minutes or until wooden toothpick inserted in center comes out clean. Remove from pan and cool them completely on a cooling rack.
Chocolate Ganache
- Melt cream, butter and chocolate chips in a microwave for about a minute , mix until smooth and shiny.
- Pour over cake and serve.
Baileys Irish cream Frosting
- In a large bowl, mix together the butter and cream cheese with an electric mixer or by hand . Add powdered sugar a cup at a time until smooth and creamy. Slowly pour in the Baileys, adding less or more depending on how boozy you want the frosting to be .
- Refrigerate until ready to use . Spread over cake.
Tips & Notes:
- To make these into cupcakes, adjust baking times to 12- 15 minutes or until a wooden toothpick inserted in center comes out clean.
- For any leftovers, store it in an airtight container in the fridge for about 1-2 days. Moreover, the unfrosted cake will keep well for about 5 days if stored in an airtight container in a cool place.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Nutrition Information:
Karen says
Hi Imma, I need your advice. I don’t have a tube pan; do you think this can this be baked in a springform pan without the batter leaking out?
Immaculate Bites says
Hello Karen! Yes, you can use a spring form pan. To avoid leakage, you need to first wrap the base piece of the springform pan with foil then attach the top piece to seal. Lastly, wrap another foil around the pan to secure a second seal. You can also use a parchment paper to line the pan.
B E C says
I am excited to try this recipe tomorrow for a St. Patrick’s Day party on Saturday, but a couple quick questions if you have a chance to answer! I read the list of ingredients and then the directions. The ingredients list 1/2 C. hot coffee, but I don’t see that in the instructions, so I assume I just add that in at the same time with the other wet ingredients? Also, should beer and all of the other cake ingredients (with the exception of the hot coffee) be brought to room temperature before mixing? I’m guessing so, but wanted to ask to make sure! Thanks so much; cannot wait to try this!
ImmaculateBites says
Yes, it’s best to bring all the ingredients to room temperature. I usually pour in the coffee , after mixing all the ingredients. Will update the recipe . Happy St Patrick’s Day
B E C says
Thank you so much for taking time to reply! I made the cake this afternoon and it looks so good! I will be frosting it tomorrow, but can already tell this is going to be a big hit; I am so happy I found this fabulous recipe; thank you for sharing it!
Leisel says
Hi, I made this cake as cupcakes and shared it with my colleagues at work. It was greatly appreciated by all, even the ones who do not like the taste of Guinness. They enjoyed it as well. A lovely cake that I will definitely be making again. I did not get the time to do the chocolate sauce but decorated with cream cheese frosting and mini chocolate chips.
ImmaculateBites says
Great! Glad to hear it was a hit with everyone . Thanks for taking the time to share your thoughts with us.
Esther sure says
Thanks for the carrot pineapple recipe
ImmaculateBites says
You are Welcome! If you make it do let me know how it works out for you.
Jennifer E N says
Thanks so much for the recipe. Can I use a mixer instead of a spatula
Immaculate Bites says
Yes you can, Jennifer, for the frosting. If for the batter, you would need to be careful as to not “over mix” it, a spatula, a wooden spoon or a whisk by hand is good just to make the batter thin 🙂
Oyin says
Can malt be substituted for Guinness?
ImmaculateBites says
Hmmmm… I haven’t tried it with malt yet, but I think it would work just fine.
IJ says
Wouldn’t you have to account for the extra sugar in Malt?
Melissa says
Do you think you could make these into cupcakes?
ImmaculateBites says
You sure can Melissa. I do it all the time. No difference in taste or texture. Adjust cooking times to about 12- 15minutes or until a wooden pick inserted in center comes out clean. Happy Cooking!!!
Melissa says
Thank you for your response. How much vanilla are you supposed to add? It isn’t in the list but it’s in your instructions. Thanks
ImmaculateBites says
Silly me. Recipe updated.
Rosemary says
This cake is so very welcoming!
GB says
What kind of cream should I use? I never made a ganache before.
ImmaculateBites says
Heavy cream or whip cream
Terri says
I made this yesterday for St. Patrick’s Day. I used Bailey’s instead of cream in the frosting.
It was great! The cake is unbelievably moist.
Thanks!
ImmaculateBites says
Terri , thanks for the feedback . The Baileys frosting sounds great!
ImmaculateBites says
Aww , thanks kelly. So glad you and your guests enjoy it.
Kelly says
This cake was incredible! I made it for a St Pattys themed dinner last night and everyone loved it! Very easy and light clean up. This one is a keeper!
ImmaculateBites says
THis cake is WIN – anyway I make it . Thanks for the feedback.
Mary Eze says
I forgot to ask this. I was a bit confused on the type of guinness to use, so I bought a canned one (not the tout kind). What type did you use for this cake?
Mary
ImmaculateBites says
I used guinness draught in this recipe- any guinness works fine.
Mary Eze says
Hello Immaculate!!!! I must say, you are AMAZING. I have tried many of your recipes (chicken, scones, chin chin, buns, scotch eggs…) and they were all good (I think I told u this before lol). Now, I tried this particular cake & I am out of words. I have never made chocolate cake before, but this one is beyond amazing. My bf said, “…u want to know the truth…the honest truth? This is super good.” All thanks to you!
I added few ingredients I had sitting in my pantry. I used cake flour, 2tbs of rum, and brown sugar. I noticed you didn’t include vanilla extract in your list, but added it in the description. I ended up adding 2 tsp.
Do you have the recipe for the spicy peanut butter we eat in Africa with small garden eggs?
Thank you for sharing your skills. God bless you!
Mary