Guinness chocolate cake Recipe

Hey mate, imagine this: you’re having one of those days where nothing but deep, fudgy chocolate will fix your soul, but you want something a bit… extra. Something that whispers “adulting” while tasting like pure indulgence. Enter Guinness chocolate cake—the cake that sneaks beer into dessert and somehow makes it taste even more chocolatey. No beer aftertaste, promise. Just rich, moist magic that’ll have you licking the plate (no judgment, I’ve been there).

This bad boy is basically chocolate cake leveled up with a splash of stout for that deep, malty vibe. It’s stupidly moist, ridiculously easy, and topped with a fluffy cream cheese frosting that mimics the famous Guinness pour (dark cake + creamy white top = swoon). Whether it’s St. Patrick’s Day, a random Tuesday pity party, or you’re just trying to impress your crush who thinks you’re “basic” in the kitchen—this cake’s got your back.

Why This Recipe is Awesome

Look, I’ve baked my fair share of chocolate cakes, and most are fine. This one? It’s legendary. The Guinness doesn’t make it boozy; it amps up the chocolate flavor like crazy—think coffee’s cooler, more Irish cousin. The cake stays insanely moist for days (if it lasts that long), and it’s forgiving AF. No creaming butter and sugar for 10 minutes while your arm falls off. Just melt, whisk, bake. Boom.

Even better: people lose their minds when you tell them there’s beer in it. Instant cool points. And IMO, it’s way better than plain chocolate cake because it’s got that subtle depth without being complicated. Idiot-proof? Yep, even if your measuring skills are questionable (raises hand). Plus, that cream cheese frosting? It’s tangy, not too sweet, and spreads like a dream. Basically, this cake is the friend who shows up with snacks and zero drama.

Ingredients You’ll Need

Grab these bad boys—nothing fancy, just stuff you probably have or can snag quick.

For the cake:

• 250 ml Guinness stout (about 1 cup—yes, pour yourself a tiny glass while you’re at it)
• 250 g unsalted butter (2 sticks + a bit—don’t skimp, it’s worth it)
• 75 g unsweetened cocoa powder (the good dark stuff, not hot chocolate mix)
• 400 g caster sugar (or superfine/granulated if that’s what you’ve got)
• 150 ml sour cream (full-fat for max moisture, please)
• 2 large eggs
• 2½ tsp vanilla extract (real stuff, not imitation—treat yo’ self)
• 275 g plain/all-purpose flour
• 2½ tsp baking soda (this makes it rise like a boss)

For the epic cream cheese frosting:

• 300 g full-fat cream cheese (room temp so it doesn’t fight you)
• 150 g unsalted butter (softened)
• 300 g icing sugar/confectioners’ sugar (sifted if you’re feeling neat)
• 1–2 tbsp Guinness (optional, for extra flair)

See? No weird ingredients. Just pure decadence waiting to happen.

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan)/350°F. Grease a 23 cm (9-inch) springform pan and line the bottom with parchment. Easy cleanup, win.

1. Dump the Guinness and butter in a big saucepan over medium heat. Stir until the butter melts and it’s all smooth and bubbly. Take it off the heat.
2. Whisk in the cocoa powder and sugar until no lumps remain. It’ll look like thick hot chocolate—drool-worthy already.
3. In a separate bowl or jug, mix the sour cream, eggs, and vanilla until combined. Pour this into the Guinness mix and whisk like you mean it.
4. Sift in the flour and baking soda (trust me, sift it—lumps are the enemy). Whisk gently until just smooth. Don’t overdo it or it’ll get tough.
5. Pour the batter into your prepared pan. Give it a little tap on the counter to pop any bubbles.
6. Bake for 45–55 minutes. A skewer should come out mostly clean with a few moist crumbs (not wet batter). The top might crack a bit—that’s normal and kinda rustic-cool.
7. Let it cool completely in the pan on a wire rack. Patience, grasshopper.
8. For the frosting: Beat the cream cheese and butter until super fluffy (electric mixer helps). Gradually add the icing sugar until it’s thick and spreadable. Add a splash of Guinness if you want that extra kick.
9. Release the cake from the pan, plop it on a plate, and slather that frosting on top. Make it look like a pint of Guinness—dark base, creamy head.

Done! Slice and watch jaws drop.

Common Mistakes to Avoid

• Forgetting to preheat the oven — rookie move. Cold oven = uneven bake and sad, dense cake.
• Overmixing the batter after adding flour — it’ll turn tough. Stir just until combined, like you’re too cool to care.
• Using low-fat sour cream — why sabotage the moisture? Full-fat or go home.
• Opening the oven door too early — tempting, but it causes sinking. Wait at least 40 mins.
• Frosting while the cake’s warm — meltdown city. Let it cool fully or you’ll have frosting soup.

Avoid these and you’re golden.

Alternatives & Substitutions

No Guinness? Use another stout or dark beer—coffee stout works great for even more depth. Alcohol-free? Swap for strong brewed coffee (same amount). Tastes similar, no buzz.

Butter haters: Use the same amount of neutral oil, but honestly, butter wins for flavor.

Sour cream emergency: Full-fat Greek yogurt or even crème fraîche saves the day.

Frosting too sweet? Cut the icing sugar a bit or add more cream cheese for tang.

Want it boozier? Drizzle a little Irish cream over the top before serving. Fancy.

Gluten-free? Swap the flour for a 1:1 GF blend—works surprisingly well.

See? Flexible. Make it yours.

FAQ’s

Can I make this ahead of time?

Absolutely. Bake the cake up to 2 days ahead (store covered at room temp). Frost the day you serve. It actually gets moister overnight—chef’s kiss.

Does the cake taste like beer?

Nah, not really. The alcohol cooks off, and you’re left with this malty, rich chocolate vibe. Kids eat it happily (just don’t tell them the secret ingredient if they’re picky).

Can I use margarine instead of butter?

Technically yes… but why hurt the cake (and your taste buds) like that? Butter’s richer. Live a little.

What if my cake sinks in the middle?

Classic over-opening-the-oven-door or underbaking. It’s still delicious—just call it “rustic” and pile on extra frosting to hide it.

Is this boozy enough for adults?

The cake itself isn’t boozy, but add a splash of Irish whiskey to the frosting or serve with a Guinness float. Party mode activated.

Can I turn this into cupcakes?

Yep! Fill liners ¾ full, bake 18–22 mins. Makes about 18–20. Perfect for sharing (or not).

How long does it last?

3–4 days covered at room temp, or fridge for a week (bring to room temp before eating). Freezes great, unfrosted too.

Related Recipe:

• Peach bundt cake with brown butter icing Recipe
• Chocolate Strawberry Ice Cream Cake Recipe
• Ice cream cake Recipe

Final Thoughts

There you go—your new go-to showstopper. Guinness chocolate cake isn’t just a dessert; it’s a mood-lifter, a conversation starter, and proof that sometimes the weirdest ingredients make the best magic.

So grab that beer (one for the cake, one for you), crank some tunes, and get baking. You’ll feel like a total legend when you pull this out. And if it doesn’t turn out perfect? Eh, more frosting fixes everything.

Now go forth and conquer that kitchen. You’ve got this—and you’ve definitely earned a slice (or three). Cheers! 🍫🍺