Guinness Chocolate Cake with Irish Buttercream Recipe

Introduction

This Guinness Chocolate Cake is a rich, moist treat infused with the deep flavors of stout beer, perfectly complemented by a luscious Irish buttercream. It’s an impressive dessert that’s surprisingly easy to make and ideal for celebrations or any special occasion.

Ingredients

• 1 3/4 cups (222 grams) all-purpose flour, measured correctly
• 2 cups (400 grams) granulated sugar
• 3/4 cup (64 grams) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
• 1/2 cup fresh vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup Guinness beer
• 4 sticks (454 grams) unsalted butter, at cool room temperature (for buttercream)
• 6 cups (750 grams) powdered sugar, sifted (for buttercream)
• 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s (for buttercream)
• 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped (for chocolate drip)
• 1/2 cup heavy cream (for chocolate drip)
• Sprinkles or chocolate curls for topping, optional

Instructions

1. Step 1: Preheat the oven to 350°F. Generously grease two 8-inch wide by 3-inch deep cake pans and line the bottoms with parchment paper rounds.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Step 3: In a medium bowl, whisk the sour cream, vegetable oil, eggs, vanilla extract, and Guinness beer until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean.
6. Step 6: Allow the cakes to cool in their pans for 30 minutes, then carefully turn them out onto a wire rack to cool completely. For best results, freeze the cakes while you prepare the buttercream.
7. Step 7: To make the buttercream, beat the butter in a large bowl using an electric mixer until light and fluffy. Gradually add sifted powdered sugar, then add the Irish cream. Beat on high speed for about 3 minutes until smooth and fluffy. Adjust consistency with more Irish cream or powdered sugar as needed.
8. Step 8: Place one cake layer on a serving plate and spread a generous amount of buttercream over the top as filling. Place the second layer on top, flat side up.
9. Step 9: Apply a thin crumb coat of frosting over the entire cake using an offset spatula. Chill the cake in the fridge or freezer until the frosting is firm to the touch.
10. Step 10: Spread the remaining buttercream over the cake, focusing more on the top if you prefer a ‘naked’ cake look. Refrigerate the cake while preparing the chocolate drip.
11. Step 11: To make the chocolate drip, place chopped chocolate in a heatproof bowl. Heat the heavy cream to a simmer, then pour it over the chocolate. Let sit covered for a few minutes, then stir until smooth.
12. Step 12: Let the ganache cool until thickened but still pourable, about 10 minutes. Test the drip consistency by pouring down a glass side; adjust by microwaving briefly if too thick or letting it cool if too thin.
13. Step 13: Pour the ganache over the chilled cake top, smoothing quickly with an offset spatula. Use a squeeze bottle or spoon to create drips along the cake edges.
14. Step 14: Before the ganache sets, decorate with sprinkles or chocolate curls as desired.

Tips & Variations

• Use sour cream or full-fat yogurt to keep the cake moist and tender.
• Allow your eggs and sour cream to come to room temperature for better batter consistency.
• Freeze cake layers before frosting to make assembly easier and reduce crumbs.
• For a non-alcoholic option, substitute the Irish cream with milk or cream.
• Experiment with topping the cake with toasted nuts or a dusting of cocoa powder for extra texture and flavor.

Storage

Store the cake covered with a cake keeper at a cool, dry room temperature for 2 to 3 days. The buttercream’s alcohol content helps preserve freshness. Avoid using plastic wrap directly on the frosting, as it can cause condensation and affect texture. Refrigerate leftovers and bring the cake to room temperature before serving. Reheat ganache declumps gently if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer instead of Guinness?

While Guinness adds a distinctive rich flavor, you can use another stout or porter beer, but avoid lighter beers that may alter the taste and texture.

Is it necessary to sift the powdered sugar for the buttercream?

Sifting powdered sugar ensures a smooth, lump-free buttercream, so it’s recommended for the best texture and ease of mixing.

Guinness Chocolate Cake with Irish Buttercream Recipe

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4.8 from 84 reviews

This Guinness Chocolate Cake with Irish Buttercream is a rich, moist chocolate cake enhanced by the deep flavors of Guinness beer. Paired with a light and fluffy Irish cream buttercream frosting and finished with a luscious chocolate ganache drip, this cake is a decadent treat perfect for celebrations or St. Patrick’s Day.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes plus cooling and chilling time
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

For the Guinness Chocolate Cake:

• 1 3/4 cups (222 grams) all-purpose flour, measured correctly
• 2 cups (400 grams) granulated sugar
• 3/4 cup (64 grams) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 3/4 cup (170 grams) sour cream or plain full-fat yogurt, at room temperature
• 1/2 cup fresh vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup Guinness beer

For the Irish Buttercream:

• 4 sticks (454 grams) unsalted butter, at cool room temperature
• 6 cups (750 grams) powdered sugar, sifted
• 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s

For the Chocolate Drip:

• 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• Sprinkles or chocolate curls for topping, optional

Instructions

1. Prepare the pans and preheat oven: Preheat the oven to 350°F (175°C). Generously grease two 8-inch wide by 3-inch deep cake pans and line the bottoms with parchment paper rounds to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and fine sea salt. Mixing these thoroughly ensures even distribution of leaveners and cocoa.
3. Combine wet ingredients: In a separate medium bowl, whisk together the sour cream (or yogurt), fresh vegetable oil, eggs, vanilla extract, and Guinness beer until smooth. The beer adds moisture and a rich depth of flavor.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, taking care not to overmix which can toughen the cake texture.
5. Bake the cake layers: Divide the batter evenly between the two prepared pans. Bake for 35 to 40 minutes at 350°F, or until a cake tester inserted in the center comes out clean. After baking, cool the cakes in their pans for 30 minutes, then turn them out onto a wire rack to cool completely. Optionally, freeze the cakes to make frosting easier later.
6. Prepare the Irish buttercream: Using an electric or hand mixer, beat the unsalted butter in a large bowl until light and fluffy. Gradually add the sifted powdered sugar, then blend in the Irish cream liqueur. Beat the frosting on high speed until very light, fluffy, and smooth, about 3 minutes. Adjust consistency by adding more Irish cream if too thick, or powdered sugar if too thin.
7. Assemble the cake: Place one cake layer on a serving plate or stand. Generously frost the top with buttercream as a filling. Add the second cake layer on top, flat side up. Apply a thin crumb coat layer of frosting all over the cake to seal in crumbs. Chill the cake in the refrigerator or freezer until the crumb coat is firm.
8. Finish frosting: Spread the remaining buttercream over the cake, focusing more on the top if maintaining a ‘naked’ cake appearance. Chill again while preparing the chocolate drip.
9. Make the chocolate drip ganache: Place chopped semisweet or bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small pan until it just reaches a simmer, then immediately pour it over the chocolate. Let sit covered for a few minutes, then stir until smooth. Allow the ganache to cool and thicken slightly for about 10 minutes but remain pourable.
10. Apply the ganache drip: Pour some ganache carefully over the top center of the chilled cake. Use an offset spatula to gently spread evenly to the edges before it sets. Using a squeeze bottle or spoon, create drips down the sides of the cake carefully one drip at a time. Before the ganache sets completely, decorate with sprinkles, chocolate curls, or other decorations if desired.
11. Storage: Store the finished cake covered with a cake keeper at a cool, dry room temperature for 2 to 3 days. The frosting acts as a protective seal to maintain moisture and freshness.

Notes

• Frosting seals in moisture and helps keep the cake fresh for up to 3 days at room temperature, especially with the alcohol content in the Irish cream.
• Avoid plastic wrap on frosted cake to prevent condensation and frosting separation. Use a cake keeper instead.
• For best texture, measure flour correctly using a scale or spoon and level method.
• Do not overmix batter to maintain a tender crumb.
• Ganache should be thick but pourable; do not refrigerate to cool as it will become too hard to spread properly.
• Freezing cake layers before frosting can make assembly easier and less messy.
• This cake pairs beautifully with coffee or Irish whiskey for a themed celebration.

Keywords: Guinness chocolate cake, Irish buttercream, chocolate ganache drip, St. Patrick’s Day cake, moist chocolate cake, Irish cream frosting