Print

Perfect Guinness Chocolate Cake Recipe with Easy Bailey’s Frosting

Guinness chocolate cake - featured image
Print Recipe

A rich and moist chocolate cake infused with Guinness stout and topped with a creamy, boozy Bailey’s Irish Cream frosting. Perfect for celebrations or cozy treats.

Ingredients

Scale
  • 1 cup (240 ml) Guinness stout
  • 3/4 cup (170 g) unsalted butter, cut into cubes
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (65 g) unsweetened cocoa powder (Dutch-processed recommended)
  • 2 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • 2 1/2 cups (315 g) all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (225 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 1/4 cup (60 ml) Bailey’s Irish Cream
  • 2 teaspoons vanilla extract
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a medium saucepan over medium heat, combine Guinness and unsalted butter. Stir occasionally until butter melts completely. Remove from heat and stir in granulated sugar until dissolved.
  3. Whisk in cocoa powder into the warm Guinness mixture until smooth and glossy. Let cool for about 5 minutes.
  4. In a separate bowl, whisk eggs and sour cream together until well combined. Slowly add this mixture into the cooled Guinness-chocolate mixture, stirring gently.
  5. In a large bowl, sift together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until combined.
  6. Divide and pour batter evenly into the prepared pans. Smooth the tops.
  7. Bake for 45-50 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Let cakes cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  8. Prepare the Bailey’s frosting: Beat softened butter on medium speed until creamy (3-4 minutes). Gradually add powdered sugar on low speed. Add Bailey’s Irish Cream, vanilla extract, and a pinch of salt. Beat on medium-high for 3-5 minutes until light and fluffy. Adjust consistency with more Bailey’s or powdered sugar if needed.
  9. Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Add the second layer and frost the top and sides evenly. For a smooth finish, dip spatula in hot water and wipe dry before smoothing frosting.
  10. Chill the assembled cake for about 30 minutes to set the frosting. Slice and serve.

Notes

Let the Guinness-butter mixture cool before adding eggs to prevent scrambling. Line pans with parchment paper and grease sides for easy removal. Chill cake after frosting for cleaner slices. For dairy-free or gluten-free versions, substitute ingredients as suggested. Frosting consistency can be adjusted with Bailey’s or powdered sugar.

Nutrition

Keywords: Guinness chocolate cake, Bailey’s frosting, Irish chocolate cake, moist chocolate cake, St. Patrick’s Day dessert, easy chocolate cake, boozy frosting

Find it online: https://tessierecipes.com/perfect-guinness-chocolate-cake-recipe-with-easy-baileys-frosting/