This rich, decadent Guinness Chocolate Cake with Irish Buttercream combines the deep, malty flavors of Ireland’s famous stout with luxurious chocolate and creamy Bailey’s-infused frosting. Perfect for St. Patrick’s Day, special celebrations, or any time you crave an indulgent dessert that’s guaranteed to impress.
Why You’ll Love This Recipe
This Guinness Chocolate Cake with Irish Buttercream is the ultimate celebration cake that brings together the best of Irish flavors in one spectacular dessert. The Guinness beer adds incredible moisture and a subtle malty depth that enhances the chocolate without overpowering it. The Irish buttercream, made with Bailey’s Irish cream, provides a smooth, boozy complement that pairs beautifully with the rich cake layers.
What makes this recipe truly special is how the beer’s natural carbonation creates an incredibly tender crumb, while the alcohol content mostly bakes out, leaving behind complex flavors that elevate this beyond ordinary chocolate cake. The dramatic chocolate drip finish makes it as stunning to look at as it is delicious to eat.
Ingredients You’ll Need
For the Guinness Chocolate Cake:
- 1 3/4 cups (222 grams) all-purpose flour, measured correctly
- 2 cups (400 grams) granulated sugar
- 3/4 cup (64 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
- 1/2 cup fresh vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup Guinness beer
For the Irish Buttercream:
- 4 sticks (454 grams) unsalted butter, at cool room temperature
- 6 cups (750 grams) powdered sugar, sifted
- 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
For the Chocolate Drip:
- 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- Sprinkles or chocolate curls for topping, optional
How to Make Guinness Chocolate Cake with Irish Buttercream
Step-by-Step Instructions:
Preparing the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly dust with cocoa powder, tapping out excess.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Add Guinness: Slowly pour the Guinness beer into the wet ingredients, whisking gently to combine. The mixture will foam slightly.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix – the batter should be smooth but slightly lumpy.
- Bake: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool: Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Making the Irish Buttercream:
- Cream Butter: In a large bowl, beat butter with an electric mixer until light and fluffy, about 3-4 minutes.
- Add Sugar Gradually: Add powdered sugar one cup at a time, beating well after each addition.
- Add Irish Cream: Pour in the Bailey’s Irish cream and beat until smooth and pipeable, about 2-3 minutes.
Creating the Chocolate Drip:
- Heat Cream: In a small saucepan, heat heavy cream until just beginning to simmer.
- Melt Chocolate: Pour hot cream over chopped chocolate and let sit for 2 minutes, then stir until smooth. Cool slightly until it reaches dripping consistency.
Assembly:
- Layer the Cake: Place one cake layer on serving plate. Spread a thick layer of Irish buttercream on top.
- Add Second Layer: Top with second cake layer and apply a thin crumb coat of buttercream. Refrigerate for 30 minutes.
- Final Frosting: Apply remaining buttercream in a smooth layer around the entire cake.
- Add Drip: Pour chocolate drip around the edge of the cake, allowing it to drip down the sides. Fill in the top with remaining chocolate.
- Decorate: Add sprinkles or chocolate curls if desired.
Helpful Tips
For the Best Guinness Chocolate Cake with Irish Buttercream:
- Room Temperature Ingredients: Ensure eggs, sour cream, and butter are at room temperature for optimal mixing and texture.
- Don’t Overmix: Overmixing the cake batter can result in a tough, dense cake. Mix just until ingredients are combined.
- Flat Guinness is Fine: You can use day-old Guinness that’s gone flat – the carbonation isn’t necessary for the recipe to work.
- Sift Powdered Sugar: Always sift powdered sugar for the buttercream to avoid lumps and achieve a silky smooth texture.
- Chocolate Drip Consistency: The chocolate drip should be warm but not hot – it should coat the back of a spoon but still flow easily.
- Chill Between Steps: Refrigerating the cake after the crumb coat helps the final layer of frosting go on smoothly.
Details
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (plus cooling and frosting time)
Servings: 12-16 slices
Difficulty: Intermediate
This Guinness Chocolate Cake with Irish Buttercream serves as the perfect centerpiece for any celebration. The combination of rich chocolate, malty Guinness flavors, and creamy Bailey’s buttercream creates a sophisticated dessert that’s sure to impress guests.
Notes
- Alcohol Content: Most of the alcohol from both the Guinness and Bailey’s will either bake out or be minimal in the final product, but keep this in mind when serving.
- Cocoa Powder: Use high-quality unsweetened cocoa powder for the best chocolate flavor.
- Irish Cream Substitute: If you prefer not to use Bailey’s, you can substitute with additional vanilla extract and a splash of cream, though the flavor will be different.
- Make-Ahead: The cake layers can be wrapped and frozen for up to 3 months. The buttercream can be made 3 days ahead and stored in the refrigerator.
Frequently Asked Questions
Q: Can I make this Guinness Chocolate Cake without alcohol? A: Yes, you can substitute the Guinness with coffee or cola, and replace the Bailey’s with vanilla extract and cream, though the flavor profile will change significantly.
Q: Why is my buttercream too soft? A: If your buttercream is too soft, your butter may have been too warm, or your kitchen might be hot. Chill the buttercream for 20-30 minutes, then re-whip.
Q: Can I use a different type of beer? A: Guinness works best due to its rich, malty flavor and dark color. Other dark stouts can be substituted, but lighter beers won’t provide the same depth of flavor.
Q: How do I know when the cake is done? A: Insert a toothpick into the center – it should come out with just a few moist crumbs, not wet batter. The cake should also spring back lightly when touched.
Q: Can I make this as cupcakes? A: Absolutely! This recipe makes about 24 cupcakes. Bake at 350°F for 18-22 minutes.
Storage Instructions
Room Temperature: Store covered at room temperature for up to 2 days. The buttercream contains dairy, so don’t leave out longer than this.
Refrigerated: The completed Guinness Chocolate Cake with Irish Buttercream can be refrigerated for up to 5 days. Cover loosely with plastic wrap or store in a cake keeper.
Frozen: Wrap individual slices in plastic wrap and freeze for up to 3 months. The cake layers can also be frozen unfrosted for up to 3 months.
Serving: If refrigerated, let the cake sit at room temperature for 30 minutes before serving for the best texture and flavor.
Conclusion
This Guinness Chocolate Cake with Irish Buttercream is more than just a dessert – it’s a celebration of flavors that brings the warmth and richness of Irish traditions to your table. The combination of deep chocolate cake enhanced by Guinness’s malty complexity, paired with the smooth sophistication of Bailey’s buttercream, creates a memorable treat that’s perfect for any special occasion.
Whether you’re celebrating St. Patrick’s Day, hosting a dinner party, or simply want to treat yourself to something extraordinary, this cake delivers on all fronts. The impressive presentation with its chocolate drip finish makes it look as professional as it tastes, while the familiar flavors ensure it will be a crowd-pleaser.
The beauty of this Guinness Chocolate Cake with Irish Buttercream lies not just in its incredible taste, but in its ability to bring people together around something truly special. Each slice offers the perfect balance of rich chocolate, subtle beer notes, and creamy Bailey’s sweetness that will have everyone asking for the recipe.