This Guinness chocolate cake is rich, moist, and topped with a silky cream cheese frosting—perfect for St. Patrick’s Day or any occasion that calls for an indulgent chocolate treat!
Guinness and chocolate are a natural pairing—both bold, rich, and deeply satisfying. The stout enhances the chocolate flavor without making the cake taste like beer, creating a moist, dense texture that’s absolutely irresistible. With a creamy, tangy cream cheese frosting to balance the sweetness, this cake is an effortless showstopper. Whether you’re celebrating St. Patrick’s Day or simply want a standout chocolate cake, this recipe is bound to become a favorite!
Why You’ll Love This Chocolate Stout Cake Recipe
- Deep, rich chocolate flavor. The combination of Guinness and cocoa powder enhances the chocolate for an intense, indulgent taste.
- Moist and tender crumb. Sour cream (or yogurt) keeps the cake soft and moist without being heavy.
- Perfect for St. Patrick’s Day and beyond. A great way to celebrate with a dessert that stands out.
- Balanced sweetness. The malty stout complements the chocolate without making the cake too sweet.
- Cream cheese frosting. A tangy, smooth topping that pairs beautifully with the rich cake.
Key Ingredients
The combination of Guinness and cocoa powder creates an intense chocolate flavor, while sour cream ensures a soft, tender crumb. Let’s take a look at the ingredients that help make this cake so delicious.
- Guinness stout – The star ingredient that deepens the chocolate flavor with a malty richness.
- Cocoa powder – Unsweetened cocoa gives the cake its deep, intense chocolate taste.
- Sour cream (or Greek yogurt) – Keeps the cake moist and tender. Use full-fat for the best results.
- Brown sugar – Using brown sugar in addition to granulated white sugar adds sweetness and enhances the cake’s soft texture.
- Butter – Provides richness and moisture for a smooth crumb.
How to Make Guinness Chocolate Cake
- Prepare for baking. Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- Heat Guinness & butter. Warm the Guinness and butter together until melted, then let it cool slightly.
- Mix dry ingredients. Combine the flour, cocoa powder, baking soda, and salt.
- Mix wet ingredients. Beat together eggs, sugars, sour cream, and vanilla.
- Blend it all together. Stir in the cooled Guinness mixture, then gradually add the dry ingredients, mixing on low speed to prevent over-mixing.
- Bake. Pour the cake batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool. Let the cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting. Beat the butter and cream cheese, then gradually add the confectioners’ sugar. Mix in the vanilla and salt. Frost the cooled cake and garnish with chocolate shavings or a dusting of cocoa powder.
Tips for Success
- Use the right pan. A light-colored metal pan is best for even baking. Use a 9-inch round pan for the right cake thickness. When I tested this cake with an 8-inch round pan, it was nice and tall, but a bit too thick to get the cake baked thoroughly and evenly.
- Don’t over-mix. Mix the dry ingredients in portions and on low speed to prevent over-mixing.
- Cool the Guinness mixture slightly. This will help avoid scrambling the eggs. Let it sit for about 5–10 minutes until it’s warm but not hot to the touch. Stirring occasionally will help release heat more quickly. If unsure, use a thermometer—the mixture should be around 100–110°F (38–43°C) before incorporating it into the wet ingredients.
- Test for doneness. Insert a toothpick—it should come out with a few moist crumbs, not wet batter.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for 15–20 minutes before serving for the best texture.
- The cake can be wrapped and frozen for up to 3 months, even with the frosting. To freeze with frosting, place the cake uncovered in the freezer for about 1 hour until the frosting is firm, then wrap it tightly in plastic wrap. Add a layer of aluminum foil or place in a freezer bag or container. For thawing, transfer the cake to the refrigerator overnight, then let it sit at room temperature for 30 minutes before serving for the best texture.
Serving Suggestions
- Serve with a cold pint of Guinness for a fun St. Patrick’s Day pairing.
- A drizzle of chocolate sauce or a scoop of vanilla ice cream makes for an extra-indulgent treat.
More Chocolate Cake Recipes
Get the Recipe:
Guinness Chocolate Cake
This Guinness chocolate cake is a simple yet stunning dessert with deep chocolate flavor and a creamy finish. Perfect for celebrating or just treating yourself!
Ingredients
For the cake:
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) Guinness stout
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1/3 cup (75 g) sour cream or Greek yogurt, at room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- 1/2 cup (113 g) unsalted butter, softened
- 2 cups (220 g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- pinch salt
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a medium saucepan, heat the Guinness and butter over medium heat until the butter melts. Remove from the heat and whisk in both sugars until dissolved. Let cool slightly. (It should cool slightly but still be warm—about 5–10 minutes should be enough. If you’re unsure, you can use a thermometer—aim for around 100–110°F [38-43°C)].)
- In a large bowl, whisk together the eggs, sour cream, and vanilla. Slowly add the Guinness mixture, whisking until smooth.
- Gently fold the dry ingredients into the wet mixture in three portions, mixing until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the confectioners’ sugar, beating until well combined. Mix in the vanilla extract and salt. Beat until light and fluffy.
- Spread the frosting over the cooled cake in a thick, even layer. Garnish as desired.
Notes
- Store covered in the refrigerator up to 4 days. Bring to room temperature for serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
