Name: Guinness Chocolate Cake with Irish Buttercream Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-490704H39M36S
Cuisine: Irish
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; 6 cups (750 grams) powdered sugar, sifted; 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s; 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped; 1/2 cup heavy cream; Sprinkles or chocolate curls for topping, optional

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Introduction

This Guinness Chocolate Cake with Irish Buttercream is a rich and moist dessert perfect for any celebration. Infused with the deep flavors of Guinness beer and topped with a luscious Irish cream buttercream, it’s an irresistible treat for chocolate lovers.

A close-up of a two-layer dark chocolate cake slice with moist, crumbly texture, separated by a thick, smooth, light beige cream layer. The cake layers have a rough surface showing crumbs, and the cream layers are even and soft-looking. A small piece of the cake has been cut and placed on a silver fork, showing the same two layers. The cake slice sits on a white plate with a few crumbs around, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 the Irish Buttercream)
6 cups (750 grams) powdered sugar, sifted
1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped (for the chocolate drip)
1/2 cup heavy cream
Sprinkles or chocolate curls for topping, optional

Instructions

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.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla extract, and Guinness beer until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing.
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.
Step 6: Let the cakes 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.
Step 7: To make the Irish Buttercream, beat the butter in a large bowl using an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, then beat in the Irish cream.
Step 8: Continue beating on high speed for about 3 minutes until the frosting is very light, fluffy, and smooth. Adjust consistency with more Irish cream or powdered sugar as needed.
Step 9: Place one cake layer on a serving plate and spread a generous amount of buttercream over the top. Place the second layer on top, flat side up.
Step 10: Apply a thin crumb coat of frosting over the entire cake. Chill the cake in the fridge or freezer until firm to the touch.
Step 11: Spread the remaining frosting over the cake. If desired, focus more on the top to maintain a “naked” look. Refrigerate while preparing the chocolate drip.
Step 12: For 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 for a few minutes, then stir until smooth.
Step 13: Let the ganache cool until thickened but still pourable, about 10 minutes. Test by dripping on the side of a glass; adjust thickness as needed by warming briefly or cooling more.
Step 14: Pour some ganache over the chilled cake, smoothing evenly to the edges. Use a squeeze bottle or spoon to drip ganache down the sides of the cake.
Step 15: Before the ganache sets, decorate with sprinkles, chocolate curls, or your favorite toppings.

Tips & Variations

Use sour cream or full-fat yogurt for a tender, moist crumb.
For a dairy-free version, substitute the buttercream with coconut cream frosting and use a dairy-free chocolate for the drip.
Chilling the crumb coat helps achieve a smooth final frosting layer.
If you prefer a less boozy flavor, reduce or omit the Irish cream in the frosting and substitute with milk or cream.

Storage

Store the cake covered with a cake keeper at cool, dry room temperature for 2 to 3 days. The buttercream frosting protects the cake and helps keep it moist. Avoid plastic wrap as it can ruin the frosting and cause condensation. For longer storage, keep the cake refrigerated and bring to room temperature before serving.

How to Serve

A close-up of a slice of chocolate layer cake on a white plate with a silver fork holding a small piece of cake. The cake has three layers: two thick layers of dark, moist chocolate cake with a crumbly texture, separated by a thick layer of smooth, white cream frosting. The frosting also covers the top and sides of the slice, showing some crumbs stuck to it. The plate rests on a white marbled surface with soft, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of beer instead of Guinness?

Yes, but Guinness’s distinct dark, malty flavor complements the chocolate best. Lighter beers may alter the taste and richness of the cake.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to keep the cake moist.