This moist and rich Guinness Chocolate Cake with a simple cream cheese frosting is a St. Patrick’s Day favorite! This flavorful cake is easy to prepare and is the perfect dessert for celebrating the Irish holiday.
This rich chocolate cake is infused with the deep flavors of Guinness stout which adds hints of coffee and caramel flavors that complement the chocolate deliciously.
Why You’ll Love This Cake
- Unique flavors: Guinness stout adds a malty flavor that enhances the chocolate, resulting in rich and complex flavors. How can you go wrong with booze and chocolate?!
- Balanced sweetness: The hoppy bitterness of the stout balances the sweetness of the cake and cream cheese frosting.
- A festive dessert: This cake is perfect for St. Patrick’s Day (or ANY day!).
Ingredients Needed
For the cake:
- All-purpose flour – Gives the cake its structure.
- Baking soda – A leavening agent.
- Eggs – Eggs help to bind the cake ingredients and add moisture to the batter.
- Sour cream – Adds moisture.
- Vanilla extract – Adds flavor.
- Butter – Adds flavor, moisture, and richness.
- Guinness stout – You’ll need 1 cup – use the leftover stout for making this amazing Instant Pot Corned Beef and Cabbage!
- Granulated sugar – Adds sweetness.
- Cocoa powder – You’ll need unsweetened baking cocoa powder.
For the frosting:
- Cream cheese – softened
- Powdered sugar
- Heavy whipping cream
- Chocolate shavings – Optional garnish, but makes a beautiful presentation!
How to Make Chocolate Stout Cake
Please see the recipe card for the full detailed instructions.
- Prepare a 9-inch springform pan by greasing and line the bottom with parchment paper.
- Whisk together flour and baking soda.
- Whisk together eggs, sour cream and vanilla.
- Heat butter and stout in a saucepan until butter is melted.
- Whisk in granulated sugar and cocoa powder.
- Whisk in egg and sour cream mixture.
- Whisk in flour and baking soda mixture.
- Pour batter into prepared pan and bake for 45 minutes, or until a toothpick inserted in the center is removed clean. Cool cake on a wire rack and prepare the frosting.
- Frost the top of the cake.
Helpful Tips
- Room temperature ingredients: Ensure that your eggs and sour cream are at room temperature. Room temperature ingredients blend more seamlessly, resulting in a smoother batter which affects the texture of your cake.
- Don’t overmix the batter: Mix the batter until just combined.
- Allow the cake to cool completely: Frosting a cake that is still warm can cause the frosting to melt.
- Properly prep your pan: Generously grease your pan and line the bottom with parchment paper. Here is an easy way to line a round cake pan with parchment paper.
Common Questions
Yes, you can use different types of stout, but I prefer Guinness because of its unique flavor that complements the chocolate. Please note that using a different type of stout may alter the flavor of the cake.
Yes, there is a non-alcoholic Guinness stout (that contains less than 0.5% alcohol). I haven’t tried it in this cake, so I can’t say with 100% certainty how it tastes.
Yes, this cake can be frozen without the frosting for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil before freezing. Thaw in the fridge overnight before frosting.
Storage
Store in an airtight container in the fridge for up to 4 days.
More St. Patrick’s Day Recipes
Guinness Chocolate Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 large eggs room temperature
- â…” cups sour cream room temperature
- 1 tablespoon vanilla extract
- ½ cup unsalted butter (1 stick) cubed
- 1 cup Guinness stout
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
For the frosting:
- 1 (8 ounce) package cream cheese softened
- 1 ½ cups powdered sugar
- ½ cup heavy whipping cream
- chocolate shavings optional garnish
Instructions
For the cake:
- Preheat your oven to 350 degrees F. Grease a 9 inch springform pan and line the bottom with parchment paper.
- Whisk together flour and baking soda in a medium bowl. Set aside.
- Whisk eggs in a medium bowl. Add sour cream and vanilla and whisk again until combined. Set aside.
- In a large saucepan with at least a 3 quart capacity, heat cubed butter and stout over medium heat until butter is melted. Remove from heat.
- Whisk in granulated sugar and cocoa powder until combined.
- Pour in egg mixture and whisk to combine.
- Slowly add flour and baking soda mixture while whisking until combined.
- Pour batter into prepared pan.
- Bake for 45 minutes, or until a toothpick inserted in the center is removed clean. Place pan on a wire rack to cool.
- Once cake has cooled, remove cake from pan and place on a cake platter.
For the frosting:
- Using a hand mixer, beat cream cheese in a large bowl until fluffy.
- Add powdered sugar and heavy whipping cream. Beat until smooth and combined.
- Frost the top of the cake.
Notes
- To refrigerate:Â Store in an airtight container in the fridge for up to 4 days.
- To freeze: Wrap the cake (without the frosting) tightly in plastic wrap, then wrap it with aluminum foil. Freeze for up to 3 months. Defrost in the fridge overnight before frosting.
- Nutrition info does not include chocolate shavings.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Recipe slightly adapted from Taste of Home and Nigella’s Recipes
Leon Morrison
OK… Got you on this one… I am a Guinness FANATIC. I have one every night at 6:30.
I don’t like chocolate but LOVE Guinness so may have to try this.
We were on a cruise last St. Patty’s day and they made an Irish Stew with Guinness and it was to die for. Got the recipe…
Also, on one of your “referral sites” I got a recipe for Rio Chicken that I made Sunday and it is to die for. I made a few slight changes but HIGHLY recommend…
Keep up the good work.
Happy Stout to You…
Leon
The Blond Cook
Yes Sir! 🙂 I’d love to try the Irish stew!