Name: Guinness Chocolate Cake with Irish Buttercream Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: Irish
Ingredients: 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 sea 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; 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; 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped; 1/2 cup heavy cream; Sprinkles or chocolate curls for topping, optional

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Introduction

This Guinness Chocolate Cake with Irish Buttercream combines the rich depth of stout beer with a luscious, creamy frosting for an indulgent dessert. Moist and flavorful, it’s perfect for special occasions or whenever you crave a decadent chocolate treat.

A close-up of a two-layer chocolate cake with a thick layer of light cream between and around the layers. The top of the cake is covered with shiny dark chocolate ganache that drips slightly down the sides, and chocolate sprinkles are scattered on the ganache near the edges. The cake is placed on a white plate over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 sea 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
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
4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
Sprinkles or chocolate curls for topping, optional

Instructions

Step 1: Preheat the oven to 350°F. Generously grease two 8-inch wide x 3-inch deep cake pans and line with parchment paper rounds.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
Step 3: In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla, and Guinness beer.
Step 4: Add the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.
Step 5: Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before turning them out onto a cooling rack to cool completely. For best results, freeze the cakes while you prepare the buttercream.
Step 6: To make the buttercream, beat the butter in a large bowl with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, then the Irish cream. Beat on high speed until very light, fluffy, and smooth, about 3 minutes. Adjust consistency by adding more Irish cream or powdered sugar as needed.
Step 7: Place one cake layer on a cake stand or serving plate. Frost generously on top as the filling, then place the second cake layer flat side up on top.
Step 8: Spread a thin crumb coat of frosting over the entire cake. Chill the cake in the fridge or freezer until firm to the touch for a smooth finish.
Step 9: Spread the remaining frosting all over the cake, focusing on the top to maintain a ‘naked’ look if desired. Refrigerate while preparing the chocolate drip.
Step 10: For the chocolate drip, place chopped chocolate in a heatproof bowl. Heat the heavy cream to a simmer, then pour over the chocolate. Cover for a few minutes, then stir until smooth.
Step 11: Let the ganache cool until thickened but still pourable, about 10 minutes. Test consistency by pouring down the side of a glass and adjust by briefly microwaving if necessary.
Step 12: Pour some ganache over the top of the chilled cake, smoothing it quickly with an offset spatula. Use a squeeze bottle or spoon to drip ganache down the sides evenly.
Step 13: Before the ganache sets, add sprinkles, chocolate curls, or other decorations. The toppings won’t stick if the ganache hardens first.

Tips & Variations

For extra moisture, use full-fat yogurt if sour cream isn’t available.
Adjust the Irish cream amount in the buttercream to achieve your preferred flavor and consistency.
Freeze the cake layers before frosting for easier handling and cleaner frosting application.
Use a dark stout beer like Guinness for the richest chocolate flavor; substitute with other stouts only if necessary.

Storage

Store the cake covered with a cake keeper at a cool, dry room temperature for 2-3 days. Refrigeration is not necessary but can be done if your room is warm; bring the cake to room temperature before serving. Leftovers can be wrapped tightly and frozen for up to one month. Reheat slices gently at room temperature or briefly in the microwave.

How to Serve

A close-up view of a two-layer chocolate cake with thick off-white cream filling and frosting covering the sides. The top layer is coated with a shiny, dark chocolate glaze that slightly drips down the sides, decorated with small chocolate sprinkles at the edges. The dark, moist texture of the cake contrasts with the smooth, light cream layers in between and around the cake. The cake sits on a white plate on a white marbled surface, with one large slice cut out, showing the sharp edges and clean layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without Guinness beer?

Yes, you can substitute Guinness with an equal amount of strong brewed coffee or another dark stout beer for a similar flavor, though the distinctive Guinness taste will be less prominent.

How do I get a smooth buttercream frosting?

Ensure your butter is at cool room temperature and beat it until light and fluffy before gradually adding powdered sugar. Use a spatula to scrape the bowl often and beat the frosting on high speed for a smooth, airy texture. Chilling the cake between frosting layers also helps achieve a clean finish.