Guinness Chocolate Layer Cake with Cream Cheese Frosting

This Guinness chocolate layer cake uses stout and cocoa in the batter, with optional espresso powder to deepen the chocolate flavor. The recipe is written for two 9-inch round pans and finished with cream cheese frosting. Cool the layers fully before assembling.

Why Make Guinness Chocolate Layer Cake

The stout adds a malty note to the cocoa-rich cake, while sour cream contributes moisture and tang. The cream cheese frosting is spread between the layers and over the top and sides. Use two matching pans for more even baking.

Ingredients

• 9 oz stout, such as Guinness
• 9.5 oz unsalted butter
• 0.75 cup cocoa
• 1.75 cups sugar
• 5 oz sour cream, at room temperature
• 2 eggs
• 1 tsp vanilla extract
• 2.25 cups all-purpose flour
• 2.5 tsp baking soda
• 2 tsp espresso powder (optional but recommended for deepening the chocolate flavor)
• 0.25 tsp sea salt
• 10.5 oz full-fat cream cheese
• 1.25 cups icing sugar (sifted to remove lumps)
• 1 tsp vanilla
• 0.75 cup cream

How to Make Guinness Chocolate Layer Cake

1. Heat the oven to 350°F (175°C). Grease and line two 9-inch round pans.
2. In a saucepan, warm the stout and butter over medium heat until the butter melts. Do not let the mixture boil. Remove from the heat.
3. Whisk the cocoa into the warm stout mixture until smooth. Let it cool slightly.
4. In a large bowl, whisk the sugar, sour cream, eggs, and 1 teaspoon vanilla until combined.
5. In a separate bowl, sift together the flour, baking soda, optional espresso powder, and sea salt.
6. Stir the cooled cocoa-stout mixture into the sour cream mixture. Fold in the dry ingredients in two additions, mixing just until combined.
7. Divide the batter evenly between the prepared pans. Bake for 25–35 minutes, checking the center with a toothpick; it should come out with a few moist crumbs and no wet batter.
8. Cool the cakes in their pans for 10–15 minutes, then turn them onto a rack and cool completely.
9. For the frosting, beat the cream cheese until smooth. Gradually add the sifted icing sugar and 1 teaspoon vanilla. Add the cream slowly, beating only until the frosting is spreadable. If it becomes too soft, chill briefly.
10. Spread frosting between the cooled layers, then over the top and sides. Chill briefly to help it set.

Serving Suggestions

Slice with a sharp knife and serve slightly cool or at room temperature. Berries or a small spoonful of whipped cream can balance the rich chocolate flavor.

Storage

Keep the cake covered in the refrigerator for up to 4 days because it contains cream cheese frosting. Let slices sit briefly at room temperature before serving. Freeze wrapped slices for up to 2 months.

Tips for Even Layers

• Weigh the batter between the two pans if you have a kitchen scale.
• Let the stout-butter mixture cool slightly before combining it with the eggs.
• Mix the flour in gently and stop when the batter is combined.
• Check the cakes near the early end of the bake range; ovens and pan materials vary.
• Add cream to the frosting gradually so it stays thick enough to spread.

Variations

Use another stout in place of Guinness; flavor will vary. Omit espresso powder for a less pronounced coffee note. The Guinness chocolate layers pair well with the frosting. The recipe’s stated quantities and frosting style produce a rich layer cake; do not substitute ingredients one-for-one without checking their effect on texture. For more baking ideas, see Guinness chocolate cake with vanilla cream cheese frosting. For related guidance, read King Arthur Baking’s cake guide.

Frequently Asked Questions

Can I use another stout?
Yes. Another stout can be used, with a different malt and bitterness profile.

Can I make the cake without espresso powder?
Yes. It is optional in the ingredient list.

How do I keep the frosting from becoming runny?
Add the cream gradually and stop once the frosting is spreadable. Chill briefly if it softens too much.

Can I bake the layers ahead?
Yes. Cool them completely, wrap well, and refrigerate before frosting. Keep the finished cake refrigerated.

Dark Guinness Chocolate Cake

Print Recipe

A moist and rich chocolate cake infused with stout and topped with cream cheese frosting, perfect for special occasions.

• Author: Amelia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian

Ingredients

• 9 oz stout (e.g., Guinness)
• 9.5 oz unsalted butter (preferably Kerrygold)
• ¾ cup cocoa
• 1.75 cups sugar
• 5 oz sour cream (room temperature)
• 2 eggs
• 1 tsp vanilla extract
• 2.25 cups flour (King Arthur all-purpose)
• 2.5 tsp baking soda
• 2 tsp espresso powder (optional)
• ¼ tsp sea salt
• 10.5 oz cream cheese (e.g., Philadelphia full-fat)
• 1.25 cups icing sugar (sifted)
• 1 tsp vanilla
• ¾ cup cream

Instructions

1. Preheat your oven to 350°F (175°C) and grease and line two 9-inch round pans.
2. Combine stout and butter in a saucepan over medium heat until the butter melts.
3. Whisk cocoa into the hot stout-butter mix until smooth. Set aside to cool.
4. In a large bowl, whisk together sugar, sour cream, eggs, and vanilla until smooth.
5. Sift together flour, baking soda, espresso powder (if using), and sea salt in another bowl.
6. Add the cocoa-stout mixture into the sugar-sour cream mix and stir until uniform.
7. Fold the dry ingredients into the wet mix in two additions until just combined.
8. Divide the batter evenly between prepared pans and smooth the tops.
9. Bake for 25–35 minutes until a toothpick comes out with a few moist crumbs.
10. Cool in pans for 10–15 minutes, then turn onto a wire rack to cool completely before frosting.
11. Beat cream cheese until smooth, then gradually add icing sugar and vanilla until thick. Slowly add cream and beat until spreadable.
12. Spread frosting between the cooled cake layers and frost the top and sides. Chill for 30 minutes to set if desired.

Notes

For stronger chocolate notes, use good quality cocoa and the optional espresso powder. Chill frosting if too soft before applying.