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- 1 cup Guinness beer
- 17 tbsp. butter (1 cup + 1 tbsp.)
- 2/3 cup cocoa powder
- 1¾ cup sugar (preferably superfine)
- 2/3 cup sour cream
- 2 eggs
- 1 tbsp. vanilla
- 2 cups flour
- 2½ tsp. baking soda
Preheat the oven to 350℉. Over a low heat, combine the butter and Guinness until the butter is completely melted. Whisk in the cocoa and sugar until dissolved, then remove from heat. In a separate bowl, combine sour cream, eggs, and vanilla – add to beer mixture. Whisk in the flour and baking soda until combined. Butter and flour a 9” round pan. Pour the mixture into the pans and bake for an hour. The middle will be slightly wet when done, so allow the cake to cool in the pan to firm up.
- 4 cups powdered sugar
- ½ cup butter
- 8 oz. cream cheese
- 4-6 tbsps. Bailey’s Irish Cream
Cream together the butter, powdered sugar, and cream cheese until smooth. Add in the Bailey’s and mix until the frosting is light and fluffy. Spread on the cake as desired.
All right, I’m not going to lie – I don’t really like chocolate cake. I do, however, have an affinity for all things Irish, including Guinness and Bailey’s (also Andrew Scott, but I don’t believe he can be bottled), so I was willing to give this cake a try. Boy, am I glad I did.
My mom had been raving about this Guinness cake since my parents had returned from a trip to Ireland. Once I tasted it, I completely understood why. It is decadent and delicious, to say the least. Not to mention, the frosting is brilliantly rich and creamy. Combined, they create quite a delightful experience.
As with most recipes, this one doesn’t have to be followed exactly. We decided to make our Guinness cake a layered one and used two 9” round pans rather than one. I’m glad we did because it meant more frosting and layers generally look better. It’s important to note, however, that having less batter in each pan means the cake bakes more quickly. Ours got a little dry, though this didn’t seem to detract from the taste. I would recommend checking on it after about 30 to 45 minutes, just to be safe.
Seeing how we went with a layered Guinness cake, we decided to double the frosting to make sure we could spread it between the cake layers. However, we ended up with quite a bit left over. You could try making an extra half batch instead; or better yet, you could spread the leftover frosting on graham crackers and eat it that way. When it comes to the measurement of the Bailey’s, it’s all about personal taste. We didn’t bother measuring it out, but simply added and tasted and added and tasted.
We chose to simply frost our Guinness cake, but there’s plenty of room for embellishment. The one my mom had in Ireland came with a giant chunk of chocolate on top. You could also try adding chocolate shavings or decorate it with fruit. Whichever way you choose to make this cake, you’re bound to enjoy it.