Chocolate Guinness Cake: A Rich, Moist Dessert with a Twist

Have you ever wondered how a simple beer can transform an ordinary chocolate cake into an extraordinary dessert? This chocolate guinness cake combines the deep, malty flavors of stout beer with rich cocoa to create a dessert that's moist, decadent, and surprisingly sophisticated. Making this indulgent treat at home allows you to control the quality of ingredients, impress guests with minimal effort, and enjoy a bakery-quality dessert at a fraction of the cost. Whether you're celebrating St. Patrick's Day or simply craving something special, this chocolate guinness cake delivers incredible flavor with every bite.

The beauty of this recipe lies in its simplicity—the stout beer adds moisture and depth without overwhelming the chocolate flavor, creating a perfectly balanced dessert that appeals to both beer lovers and cake enthusiasts alike.

Ingredients List

    • 1 cup Guinness or any stout beer
    • 1 cup (2 sticks) unsalted butter
    • ¾ cup unsweetened cocoa powder
    • 2 cups granulated sugar
    • ¾ cup sour cream
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 2 cups all-purpose flour
    • 2½ teaspoons baking soda
    • ½ teaspoon salt

For the Cream Cheese Frosting:

    • 8 oz cream cheese, softened
    • ½ cup (1 stick) unsalted butter, softened
    • 3-4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • Optional: 2 tablespoons heavy cream for smoother consistency

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 45 minutes

Total time: 1 hour 5 minutes (plus cooling time)

This chocolate stout cake recipe requires minimal active time, making it perfect for weekend baking or preparing ahead for special occasions. Most of your time will be spent waiting for the cake to cool properly before frosting.

Step-by-Step Instructions

Step 1: Prepare the wet mixture Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or two 9-inch round cake pans. In a large saucepan, combine the Guinness and butter over medium heat, stirring until the butter melts completely. Remove from heat and whisk in the cocoa powder and sugar until smooth. Pro tip: Don't skip cooling this mixture slightly before adding eggs, or they'll scramble.

Step 2: Incorporate eggs and dairy In a separate bowl, whisk together the sour cream, eggs, and vanilla extract. Pour this mixture into the cooled Guinness mixture, whisking until fully combined. The batter will look thin—this is normal for this chocolate guinness cake and contributes to its incredible moisture.

Step 3: Add dry ingredients Sift together the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Mix just until no flour streaks remain. Beginner tip: Overmixing develops gluten and creates a tough cake, so use gentle folding motions.

Step 4: Bake to perfection Pour the batter into your prepared pan(s) and bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should spring back when lightly touched. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Step 5: Prepare the frosting Beat the softened cream cheese and butter together until fluffy (about 3 minutes). Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla and heavy cream if needed for spreading consistency. This chocolate stout cake recipe pairs beautifully with tangy cream cheese frosting that balances the rich chocolate.

Step 6: Frost and serve Once the cake is completely cool (at least 2 hours), spread the frosting generously over the top. For layer cakes, frost between layers, then cover the top and sides. Garnish with chocolate shavings or cocoa powder if desired.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 6g
    • Carbohydrates: 68g
    • Fat: 23g
    • Fiber: 2g
    • Calcium: 8% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Dietary adaptations: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Dairy-free bakers can use coconut cream instead of sour cream and vegan butter substitutes, though the frosting works best with traditional cream cheese.

Flavor variations: Try adding espresso powder to intensify the chocolate flavor, or incorporate Irish whiskey into the frosting for an adult twist. You can also use different stout beers—chocolate stouts add extra cocoa notes, while coffee stouts create a mocha-like flavor.

Make-ahead option: This cake actually improves after 24 hours as the flavors meld. Bake it a day ahead, wrap it tightly in plastic wrap, and frost just before serving.

Beginner tip: Room temperature ingredients mix more smoothly. Take your eggs, sour cream, butter, and cream cheese out 30-60 minutes before baking.

Common Mistakes to Avoid

Using beer that's too warm: Let your Guinness come to room temperature before using. Cold beer can cause the butter to seize, creating a grainy texture in your batter.

Overbaking: This cake should be moist and fudgy. Check doneness at 45 minutes—overbaking creates a dry crumb. Remember, a few moist crumbs on the toothpick are perfect.

Frosting a warm cake: Patience is crucial! Frosting a warm cake causes the cream cheese frosting to melt and slide off. Always wait until the cake is completely cool to the touch.

Not greasing the pan properly: Because this batter is liquid, it can stick stubbornly. Use butter and flour, or parchment paper rounds at the bottom for easy release.

Storage / Leftovers Tips

Store your chocolate guinness cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, but bring slices to room temperature 30 minutes before serving for the best flavor and texture.

For longer storage, this chocolate stout cake recipe freezes beautifully for up to 3 months. Wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen—freeze until solid, then wrap well. The texture remains remarkably moist after freezing, making it perfect for advance preparation for parties or celebrations.

Leftover cake can be crumbled and used as a base for cake pops, trifles, or ice cream topping. Simply pulse in a food processor and store the crumbs in an airtight container for up to one week.