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Decadent Guinness Chocolate Stout Cake Recipe with Easy Baileys Buttercream Frosting

Guinness Chocolate Stout Cake - featured image
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A rich and moist chocolate cake made with Guinness stout and topped with a smooth, boozy Bailey’s Buttercream frosting. Perfect for celebrations and comforting indulgence.

Ingredients

Scale
  • 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
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (180 ml) sour cream
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 1/2 cups (440 g) powdered sugar, sifted
  • 1/4 cup (60 ml) Bailey’s Irish Cream
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a small saucepan over medium heat, combine Guinness stout and unsalted butter. Stir until butter melts and mixture is about to boil (about 5 minutes). Remove from heat and whisk in cocoa powder until smooth. Set aside to cool slightly.
  3. In a large bowl, whisk together granulated sugar and sour cream. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Slowly pour the cooled Guinness and cocoa mixture into the sugar-egg mixture, stirring gently to combine.
  5. In another bowl, sift together flour, baking soda, and salt. Gradually fold dry ingredients into wet mixture using a rubber spatula until just combined.
  6. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles. Bake for 45-50 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  7. Remove cakes from oven and set on wire racks. Cool in pans for 15 minutes, then invert onto racks to cool completely.
  8. To make frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar on low speed, then beat on medium until fluffy (about 3 minutes).
  9. Beat in Bailey’s Irish Cream and vanilla extract slowly. Add more Bailey’s if frosting is too thick, one tablespoon at a time. Add a pinch of salt to balance sweetness.
  10. Once cakes are cool, place one layer on serving plate. Spread frosting generously on top, then place second layer and frost top and sides. Create swirls and peaks for a rustic look.
  11. Refrigerate cake for at least 30 minutes before serving. Bring to room temperature before slicing.

Notes

Use room temperature eggs and sour cream for best batter consistency. Warm stout and butter to fully dissolve cocoa powder and meld flavors. Avoid overmixing flour to keep cake tender. Cool cake completely before frosting to prevent melting. Rotate pans halfway through baking if uneven. Refrigerate frosting if too soft before spreading.

Nutrition

Keywords: Guinness cake, chocolate stout cake, Baileys buttercream, Irish cream frosting, chocolate cake, stout cake, easy chocolate cake, celebration cake

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