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–+ servings
A slice of Guinness chocolate cake frosted with Baileys buttercream frosting.

Guinness Chocolate Cake Recipe

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Insanely moist, fudgy, and rich, this Guinness chocolate cake is everything you want from a chocolate cake recipe. The Baileys frosting on top makes the cake taste even more decadent!
Course Dessert
Cuisine American
Keyword st patricks day
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Author Danielle Rye

Ingredients

Chocolate Guinness Cake

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • ¾ cup natural unsweetened cocoa powder (65 grams; avoid using Dutch process)
  • 2 teaspoons baking soda
  • 1 teaspoon instant espresso powder or instant coffee optional
  • 1 teaspoon salt
  • 1 cup granulated sugar (200 grams)
  • 1 cup packed light brown sugar (200 grams)
  • ½ cup canola or vegetable oil (120 ml)
  • ½ cup buttermilk (120 ml)
  • ½ cup full-fat sour cream (120 grams)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup Guinness beer (240 ml; extra stout, draught, or non-alcoholic will work)

Baileys Buttercream Frosting

  • 1 ½ cups unsalted butter softened (340 grams; 3 sticks)
  • 4 ½ cups powdered sugar (540 grams)
  • 4 to 5 tablespoons Baileys Irish cream can swap some with heavy cream for a lighter flavor
  • 1 ½ teaspoons pure vanilla extract
  • ⅛ teaspoon salt

Instructions

  • To make the chocolate guinness cake: Preheat the oven to 350°F (177°C). Spray two 9-inch round cake pans with nonstick cooking spray. Line the bottom of each pan with a parchment paper circle and set aside.
  • In a large mixing bowl, sift the flour, cocoa powder, baking soda, instant espresso powder, and salt together. Whisk in the granulated sugar and brown sugar until well combined.
    2 cups all-purpose flour, ¾ cup natural unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon instant espresso powder or instant coffee, 1 teaspoon salt, 1 cup granulated sugar, 1 cup packed light brown sugar
  • Add the oil, buttermilk, sour cream, eggs, and vanilla extract and mix until well combined. Add the Guinness beer and mix until everything is just combined.
    ½ cup canola or vegetable oil, ½ cup buttermilk, ½ cup full-fat sour cream, 2 large eggs, 2 teaspoons pure vanilla extract, 1 cup Guinness beer
  • Evenly distribute the batter between the two prepared cake pans.
  • Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove from the oven and transfer the cake pans to a wire rack to cool for 20 to 30 minutes. Run a knife around the outside of each cake layer, then carefully remove the cakes from the pans and place them back on the wire rack to cool completely.
  • Once cooled, wrap the cake layers tightly with plastic wrap and refrigerate until ready to use. If you plan to frost the cake layers right after they’ve cooled, I recommend placing them in the freezer while you make the frosting. This will make them firmer and make decorating the cake much easier!
  • To make the Baileys buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
    1 ½ cups unsalted butter
  • Mix in the powdered sugar one cup at a time (120 grams) on low speed, making sure to mix well after each addition. If needed, stop the mixer and scrape down the sides of the bowl.
    4 ½ cups powdered sugar
  • Add the Irish cream, vanilla extract, and salt and mix on low speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
    4 to 5 tablespoons Baileys Irish cream, 1 ½ teaspoons pure vanilla extract, ⅛ teaspoon salt
  • To assemble the cake: Level the tops of each cake layer with a knife or cake leveler.
  • Add a tablespoon of buttercream to the center of a cardboard cake round or a cake stand to help the cake stick to the surface.
  • Place the first layer of cake onto your work surface. Scoop 1 cup of frosting onto the first layer of cake and spread it around into one even layer with an angled spatula or the back of a spoon.
  • Place the second cake layer upside down (so the bottom is upright) on top of the frosting and first cake layer.
  • Spread a thin layer of frosting all over the top and sides of the cake, this will catch any crumbs from the cake so they don’t end up in your final layer of frosting. Transfer the cake to the fridge (or freezer if you want to speed up the process) until the crumb coat is firm and cold to the touch.
  • Remove from the fridge and use the remaining frosting to frost the top and sides of the cake. If you plan to pipe a border or some decorations on top, make sure to set aside some frosting.
  • Add any remaining frosting to a piping bag with your preferred piping tip and pipe a border around the top edge of the cake.
  • Slice and enjoy or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Video

Notes

Freezing Instructions: Cake layers and frosting will freeze well for 2 to 3 months. Thaw to room temperature and mix the frosting well, adding an extra splash of milk or heavy cream if needed, before decorating the cake.