Guinness Chocolate Cake with Vanilla Cream Cheese Frosting

This chocolate Guinness cake is baked in one 9-inch round pan or two 8-inch pans and topped with vanilla cream cheese frosting. Stout, cocoa, and buttermilk give the chocolate cake a tender crumb. Cool the cake completely before frosting.

Why Make This Chocolate Guinness Cake with Vanilla Frosting

Warm Guinness and butter are whisked with cocoa, then combined with the dry ingredients, eggs, sour cream, and buttermilk. The cream cheese topping balances the rich cake. Choose one 9-inch pan for a single-layer cake or two 8-inch pans for layers.

Ingredients

• 1 cup Guinness stout
• 1 cup unsalted butter, cubed
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 8 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

How to Make Chocolate Guinness Cake

1. Heat the oven to 350°F (175°C). Grease and flour one 9-inch round pan or two 8-inch round pans.
2. In a saucepan, gently warm the Guinness and butter over medium heat, stirring until the butter melts. Remove from the heat.
3. Whisk the cocoa powder into the warm stout mixture until smooth. Let it cool slightly.
4. In a large bowl, sift or whisk together the flour, sugar, baking powder, baking soda, and salt.
5. In another bowl, whisk the eggs, sour cream, and 1 teaspoon vanilla until combined.
6. Add the egg mixture to the dry ingredients and mix just until combined.
7. Slowly stir in the cooled Guinness-cocoa mixture, then add the buttermilk. Mix gently until the batter is smooth.
8. Pour the batter into the prepared pan or pans. Bake for 30–35 minutes, checking the center with a toothpick; it should come out without wet batter.
9. Cool in the pan for about 10 minutes, then transfer to a wire rack and cool completely.
10. Beat the cream cheese until smooth. Gradually add the powdered sugar, then beat in the heavy cream and remaining vanilla until fluffy and spreadable.
11. Spread the frosting over the cooled cake or between and over the cooled layers.

Serving Suggestions

Serve this chocolate Guinness cake at room temperature with fresh berries, cocoa, or a small dollop of whipped cream. Cut with a sharp knife for clean slices.

Storage

Cover and refrigerate the cream cheese-frosted cake for up to 4 days. Freeze wrapped slices for up to 2 months and thaw in the refrigerator.

Tips for a Tender Cake

• Let the stout-cocoa mixture cool slightly before mixing it into the batter.
• Mix only until combined after adding flour.
• Use room-temperature eggs and cream cheese for smoother mixing.
• Check the cake near 30 minutes; pan depth affects baking time.
• Cool the cake fully before frosting.

Variations

Use another dark stout in place of Guinness. A chocolate ganache can replace the cream cheese frosting. A small amount of instant espresso powder can strengthen the chocolate flavor. A slice of this chocolate Guinness cake also pairs well with coffee. Strong coffee can replace the stout for a different, non-beer flavor, but the result will not taste the same. For more baking ideas, see Guinness chocolate layer cake. For related guidance, read King Arthur Baking’s cake guide.

Frequently Asked Questions

Can I use another stout?
Yes. Choose a dark stout; flavor may vary by brand and bitterness.

Can I bake it in two 8-inch pans?
Yes. Divide the batter evenly between the pans and begin checking near the suggested bake time.

How do I know when it is done?
A toothpick inserted into the center should come out without wet batter; a few moist crumbs are fine.

Can I leave out the alcohol?
The stout contributes flavor. Strong coffee can be used instead, but it will change the taste.

Can I lighten the frosting?
The recipe does not include whipped cream as a separate ingredient for folding in. Any frosting adjustment will change its texture and should be tested before serving.

Chocolate Guinness Cake

Print Recipe

A rich, moist cake made with stout beer, featuring deep chocolate flavor and a creamy frosting.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup Guinness stout
• 1 cup unsalted butter, cubed
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 8 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two 8-inch round cake pans.
2. Heat the Guinness stout and cubed butter in a saucepan over medium heat. Stir until the butter melts and remove from heat.
3. Whisk the cocoa powder into the warm Guinness-butter mixture until smooth. Let cool slightly.
4. Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl.
5. Whisk the eggs, sour cream, and vanilla extract in a separate bowl until mixed.
6. Add the wet mixture to the dry ingredients and mix until just combined.
7. Stir the cooled Guinness-chocolate mixture into the batter until smooth, then add the buttermilk and mix to combine.
8. Pour the batter into the prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
10. Beat the softened cream cheese with powdered sugar until smooth. Add the heavy cream and vanilla extract, then beat until fluffy.
11. Spread the cream cheese frosting over the cooled cake and serve.

Notes

Serve the cake at room temperature with fresh berries or cocoa dusting. Store in the refrigerator for up to 4 days.