Decadent Guinness Chocolate Stout Cake Recipe with Easy Baileys Buttercream Frosting

“I wasn’t expecting my Saturday afternoon baking session to turn into such a delightful mess,” I confessed to myself as I wiped cocoa powder off the counter. It all started when I found an old recipe scribbled on a stained napkin tucked inside a cookbook I picked up at a quirky little thrift shop on Main Street last spring. That recipe was for a Guinness Chocolate Stout Cake, but something about it felt incomplete. I mean, chocolate and stout? Sounds like a bold combo, right? Well, let me tell you, it’s a match made in flavor heaven.

The kitchen filled with the rich, malty aroma of Guinness as it simmered gently with cocoa, and honestly, I was half-distracted trying to keep my curious cat off the counter. When I finally pulled that cake out of the oven, it had this deep, almost velvety texture that I hadn’t expected. And the best part? The Bailey’s Buttercream frosting. I had never thought to mix Irish cream into frosting before, but it added this smooth, boozy sweetness that balanced the cake perfectly.

You know that feeling when a recipe just clicks? Like it was meant to be made? This Guinness Chocolate Stout Cake with Bailey’s Buttercream is exactly that for me. Maybe you’ve been there, too—looking for a cake that’s both comforting and a little adventurous. Well, this one stayed with me because it’s not just about the flavors; it’s about the memories baked into every bite.

Why You’ll Love This Recipe

This Decadent Guinness Chocolate Stout Cake is a crowd-pleaser that I’ve tested multiple times with friends, family, and yes, a few skeptical tasters who became instant fans. Here’s why it’s become a staple in my kitchen:

• Quick & Easy: The batter comes together in under 20 minutes, making it perfect for last-minute celebrations or when a craving hits hard.
• Simple Ingredients: No need for exotic items—most are pantry staples like cocoa powder, flour, and Bailey’s Irish Cream.
• Perfect for Celebrations: Whether it’s St. Patrick’s Day, birthdays, or cozy weekend indulgences, this cake fits right in.
• Crowd-Pleaser: Kids and adults alike love the moist texture and rich flavor combo.
• Unbelievably Delicious: The stout brings out a deep chocolate flavor, while the Bailey’s Buttercream frosting adds a luscious, creamy finish that’s hard to resist.

This recipe isn’t your average chocolate cake. The key is in the Guinness stout, which gives the cake a moist, tender crumb and a subtle, complex undertone. The Bailey’s Buttercream frosting really sets it apart—it’s creamy but with a boozy hint that’s just enough to make you close your eyes after the first bite. Honestly, it’s comfort food with a twist, and it’s perfect if you want to impress guests without spending hours in the kitchen.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, but a few special touches like Guinness stout and Bailey’s Irish Cream make all the difference.

• For the Cake Batter:
  • 1 cup (240 ml) Guinness stout (room temperature)
  • 1 cup (230 g) unsalted butter, cut into pieces
  • 3/4 cup (75 g) unsweetened cocoa powder (I like Ghirardelli for richness)
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (180 ml) sour cream (adds tang and moisture)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour (for gluten-free option, swap with almond flour but reduce quantity by 1/4 cup)
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
• For the Bailey’s Buttercream Frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3 1/2 cups (440 g) powdered sugar, sifted
  • 1/4 cup (60 ml) Bailey’s Irish Cream (add more for thinner consistency)
  • 1 teaspoon vanilla extract
  • Pinch of salt (balances sweetness)

Pro tip: Look for firm, small-curd sour cream for best texture in the cake, and pick a Bailey’s brand you enjoy drinking—the flavor will shine through. If you’re making this in summer, the cake stays moist longer if stored in a cool place, but the frosting is best kept refrigerated.

Equipment Needed

• Two 9-inch (23 cm) round cake pans (non-stick or greased and lined with parchment paper)
• Large mixing bowls
• Electric mixer or stand mixer (a handheld mixer works, but a stand mixer makes frosting easier)
• Measuring cups and spoons (accurate measuring is key for baking success!)
• Whisk and rubber spatula (for folding batter gently)
• Cooling racks (to let the cakes cool evenly without sogginess)
• Small saucepan (to warm the Guinness and butter together)

If you don’t have cake pans, you can use a 9×13-inch (23×33 cm) pan but adjust baking time accordingly (usually less). For budget-friendly options, silicone pans also work well and clean up easily. I once tried using a glass baking dish, which took a few minutes longer to bake but still turned out nicely. Just keep an eye on that golden crust!

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper. This step prevents sticking and ensures a clean release.
2. In a small saucepan over medium heat, combine 1 cup (240 ml) Guinness stout and 1 cup (230 g) unsalted butter. Stir occasionally until the butter is melted and the mixture is just about to boil—this usually takes about 5 minutes. Remove from heat and whisk in 3/4 cup (75 g) unsweetened cocoa powder until smooth. Set aside to cool slightly.
3. In a large bowl, whisk together 2 cups (400 g) granulated sugar and 3/4 cup (180 ml) sour cream. Add 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
4. Slowly pour the cooled Guinness and cocoa mixture into the sugar-egg mixture, stirring gently to combine. It might look a bit thin—that’s okay! This is what makes the cake moist and rich.
5. In another bowl, sift together 2 cups (250 g) all-purpose flour, 2 1/2 teaspoons baking soda, and 1/2 teaspoon salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain. Overmixing can make the cake tough, so be gentle here.
6. Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release any large air bubbles. Place them in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
7. Remove cakes from the oven and set on wire racks. Let cool in the pans for 15 minutes, then carefully invert onto the racks to cool completely. Avoid frosting warm cake, or the buttercream will melt into a mess.
8. While the cakes cool, prepare the Bailey’s Buttercream Frosting. Using a stand mixer fitted with a paddle attachment, beat 1 cup (230 g) softened unsalted butter on medium speed until creamy—about 2 minutes.
9. Gradually add 3 1/2 cups (440 g) powdered sugar, mixing on low to avoid a sugar cloud, then increase speed to medium and beat until fluffy, about 3 minutes.
10. Slowly beat in 1/4 cup (60 ml) Bailey’s Irish Cream and 1 teaspoon vanilla extract. If the frosting is too thick, add a little more Bailey’s, one tablespoon at a time, until it reaches spreadable consistency. Add a pinch of salt to balance sweetness.
11. Once cakes are completely cool, place one layer on your serving plate. Spread a generous amount of frosting on top, then carefully place the second layer and frost the top and sides. For a rustic look, use a spatula to create swirls and peaks.
12. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Bring to room temperature before slicing for the best flavor and texture.

Quick tip: If you notice the cakes baking unevenly, rotate the pans halfway through baking. And if the frosting seems too soft, pop it in the fridge for 10-15 minutes before spreading—it firms up nicely.

Cooking Tips & Techniques

Making a Guinness Chocolate Stout Cake might sound fancy, but the secret is in a few straightforward techniques I learned the hard way.

• Don’t skip warming the stout and butter: This step melds the flavors and ensures the cocoa powder dissolves fully, giving the cake that intense chocolate-stout taste.
• Mix dry ingredients gently: Overmixing flour with wet ingredients can make the cake dense and chewy, which isn’t what you want here. Fold with care, just until combined.
• Room temperature ingredients matter: Eggs and sour cream at room temp blend better, leading to a smoother batter.
• Beat buttercream thoroughly: Properly creamed butter makes all the difference in a light, fluffy frosting. If your butter is too cold, the frosting will be lumpy.
• Timing is key: Cool the cake layers completely before frosting to avoid melting your buttercream. I once got impatient, and let’s just say, cleanup was a chore.
• Multi-task smartly: While the cake bakes, start whipping the frosting ingredients. Saves time and keeps the kitchen rhythm flowing.

Trust me, baking this cake isn’t rocket science. Just a few thoughtful steps and a bit of patience, and you’ll be rewarded with a cake that tastes like it took hours but really didn’t.

Variations & Adaptations

This recipe is a great base to play around with depending on your mood or dietary needs. Here are a few ideas I’ve tried or thought would work well:

• Vegan Version: Use a plant-based butter substitute, replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and swap sour cream for coconut yogurt. Use a non-dairy stout if needed.
• Spiced Twist: Add 1 teaspoon cinnamon and 1/2 teaspoon ground cloves to the dry ingredients for a warm, cozy flavor—perfect for fall baking.
• Fruit Addition: Fold in 1/2 cup chopped walnuts or dried cherries into the batter for texture and surprise bursts of flavor.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend. I recommend Bob’s Red Mill for the best results.
• Frosting Alternatives: Swap Bailey’s for Kahlua or Amaretto for a different boozy flair. Or make a simple whipped cream topping for a lighter finish.

One time, I swapped the Bailey’s for Irish whiskey, which gave the frosting a sharper kick—definitely a grown-up treat. Feel free to experiment, but keep the core baking method the same to retain that moist, tender crumb.

Serving & Storage Suggestions

This Guinness Chocolate Stout Cake is best served at room temperature, allowing the flavors and textures to shine. I like to slice it into generous wedges and serve with a dollop of lightly whipped cream or fresh berries to cut through the richness.

It pairs beautifully with a cup of strong coffee or even a glass of the stout used in the cake for true indulgence. For a party, consider plating it with caramel sauce or a sprinkle of flaky sea salt for a sophisticated touch.

To store, wrap the cake tightly in plastic wrap or keep it in an airtight container. It keeps well in the refrigerator for up to 4 days—just bring slices to room temperature before eating. You can also freeze the cake layers (unfrosted) for up to 2 months; thaw overnight in the fridge and frost as usual.

The flavors actually deepen after a day or two, so if you’re not in a rush, make the cake a day ahead—it tastes even better then!

Nutritional Information & Benefits

Per slice (assuming 12 slices), this cake offers approximately:

Calories	350-400 kcal
Fat	18-22 g
Carbohydrates	45-50 g
Protein	4-5 g

While this cake is a treat, it contains some healthful ingredients. The Guinness stout is low in calories and adds antioxidants, while cocoa powder is rich in flavonoids. Sour cream contributes moisture and a bit of calcium, and the Bailey’s buttercream adds indulgence in moderation.

For gluten-free or dairy-free diets, simple ingredient swaps make this recipe accessible without losing its charm. Just watch for allergens like eggs and dairy if serving guests with sensitivities.

Conclusion

This Decadent Guinness Chocolate Stout Cake with Bailey’s Buttercream is more than just a dessert—it’s a little celebration in every bite. The pairing of stout and chocolate creates a moist, flavorful cake that’s not too sweet, and the Irish cream frosting adds a smooth, luscious finish that’s hard to resist.

Feel free to tweak the recipe to your liking—whether that’s adding nuts, changing spirits, or trying a different flour. I love this cake because it’s forgiving, approachable, and perfect for sharing with friends and family when you want to impress without stress.

If you try it, please drop a comment to share your experience or any tweaks you made. I’d love to hear how this recipe fits into your kitchen adventures! Happy baking, and remember—sometimes the best recipes come from a little mess and a lot of heart.

FAQs

Can I use a different type of stout or beer in this cake?

Absolutely! While Guinness is classic for its rich, malty flavor, other stouts or even dark ales can work. Just choose one with robust flavor and avoid light or pale beers, as they won’t give the same depth.

How do I make sure my cake stays moist?

Warming the stout with butter and folding the batter gently are key. Also, don’t overbake—the cake should be just done when a toothpick comes out with a few moist crumbs. Storing it properly and not skipping the sour cream helps too.

Can I prepare this cake in advance?

Yes! You can bake the cake layers a day or two ahead and keep them wrapped tightly in the fridge. Frost just before serving for the freshest taste. The flavors often improve after resting overnight.

What if I don’t have Bailey’s Irish Cream for the frosting?

No worries! You can substitute with another Irish cream liqueur, Kahlua, or even a splash of vanilla extract and milk for a non-alcoholic version. Adjust the amount of liquid to get the right frosting consistency.

Is this cake suitable for kids?

The cake itself has alcohol cooked off during baking, so it’s safe for kids. The frosting contains Bailey’s, which has alcohol, so you might want to make a separate non-alcoholic frosting if serving to children.

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