Guinness Chocolate Poke Cake with Whipped Topping

This Guinness chocolate poke cake is baked in a 9-by-13-inch pan, filled with warm chocolate and sweetened condensed milk, then topped with Guinness whipped cream. Chill the filled cake before adding the topping so the cream stays firm. The dessert contains stout in both the cake and topping.

Why Make Guinness Chocolate Poke Cake

Poking holes through the baked cake lets the chocolate-condensed milk mixture settle into the crumb. Guinness adds a malty note to the cocoa cake and chocolate filling. The whipped topping is best added close to serving time.

Ingredients

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 1/2 cup packed brown sugar (90g)
• 3/4 cup (180ml) sour cream
• 1 tsp vanilla extract
• 3 eggs
• 2 cups (260g) all purpose flour
• 3/4 cup (70g) dark cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (240ml) Guinness Beer
• 14 oz sweetened condensed milk
• 1 cup (180g) semi sweet chocolate chips
• 1/4 cup (60ml) Guinness beer
• 1 3/4 cups (420ml) heavy whipping cream
• 1/4 cup (60ml) Guinness Beer
• 1/2 cup (58g) powdered sugar
• 1/4 cup (29g) cocoa
• 1/2 tsp vanilla extract
• Mini chocolate chips
• Chocolate sauce

How to Make Guinness Chocolate Poke Cake

1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch cake pan.
2. In a large bowl, beat the room-temperature butter with the granulated and brown sugars for 3–4 minutes, until light and fluffy.
3. Mix in the sour cream and vanilla. Add the eggs in two batches, mixing until incorporated and scraping down the bowl as needed.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Add half the dry mixture to the batter and mix just until combined. Add the Guinness, mix, then add the remaining dry ingredients. Stop mixing when no dry streaks remain.
6. Spread the batter evenly in the pan. Bake for 32–35 minutes, or until a toothpick inserted in the center comes out with a few crumbs and no wet batter.
7. While the cake is warm, poke holes across the surface using the handle of a wooden spoon. Leave enough space between holes so the cake holds together.
8. In a microwave-safe bowl, combine the sweetened condensed milk, chocolate chips, and 1/4 cup Guinness. Heat in short intervals, stirring each time, until smooth. Pour over the cake and spread it so the mixture runs into the holes.
9. Cool the cake, then refrigerate until completely chilled.
10. For the topping, whip the heavy cream with the remaining 1/4 cup Guinness until it begins to thicken. Add the powdered sugar, cocoa, and vanilla, then whip to stiff peaks.
11. Spread the topping over the chilled cake. Garnish with mini chocolate chips and chocolate sauce. Refrigerate until serving.

Serving Suggestions

Serve chilled in squares. Add a drizzle of chocolate sauce just before serving. Coffee or milk pairs well with the rich cocoa and stout flavors.

Storage

Keep the cake covered in the refrigerator for up to 4 days. The whipped topping is best within about a day; for longer storage, keep the cake chilled and add freshly whipped topping closer to serving. Freeze the cake without the whipped topping for better texture.

Tips for a Clean Poke Cake

• Use room-temperature butter so it creams evenly with the sugars.
• Let the cake cool enough that it is no longer steaming before adding the filling.
• Heat the chocolate mixture gently and stir until smooth.
• Chill the filled cake thoroughly before adding whipped topping.
• Whip the topping only until stiff peaks form; stop before it turns grainy.

Variations

Use another dark stout in place of Guinness or replace the beer with strong coffee for a different flavor. Dark chocolate chips can make the filling less sweet. Chopped toasted nuts can add crunch. For another related idea, see Guinness chocolate sheet cake. For more information, read King Arthur Baking’s cake guide.

Frequently Asked Questions

Can I make this without alcohol?
Yes. Strong coffee or nonalcoholic stout can replace the Guinness, though the flavor will change.

Can I use another pan?
Round pans can be used, but the depth and bake time will change. Check the center for doneness and avoid overfilling the pans.

How long does the whipped topping stay firm?
It is best within about a day when chilled. For longer storage, keep the cake covered and add freshly whipped topping closer to serving.

Can I make the cake ahead?
Yes. Bake and add the chocolate filling, then refrigerate. Add the whipped topping on the day you plan to serve it.

Is the cake very sweet?
It is a sweet dessert with condensed milk, chocolate, and a sweetened topping. The cocoa and stout add more bitter notes but do not make it low-sugar.

Guinness Chocolate Poke Cake

Print Recipe

A rich, moist chocolate cake with a boozy chocolate filling and whipped Guinness topping, perfect for parties or special desserts.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 65 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: None

Ingredients

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 1/2 cup packed brown sugar (90g)
• 3/4 cup (180ml) sour cream
• 1 tsp vanilla extract
• 3 eggs
• 2 cups (260g) all purpose flour
• 3/4 cup (70g) dark cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (240ml) Guinness Beer
• 14 oz sweetened condensed milk
• 1 cup (180g) semi sweet chocolate chips
• 1/4 cup (60ml) Guinness beer
• 1 3/4 cups (420ml) heavy whipping cream
• 1/4 cup (60ml) Guinness Beer
• 1/2 cup (58g) powdered sugar
• 1/4 cup (29g) cocoa
• 1/2 tsp vanilla extract
• Mini chocolate chips
• Chocolate sauce

Instructions

1. Grease a 9×13 cake pan and preheat oven to 350°F (176°C).
2. Beat the butter and sugars together until light and fluffy, about 3-4 minutes.
3. Add the sour cream and vanilla extract and mix until combined.
4. Add the eggs in two batches and mix until incorporated.
5. Combine flour, cocoa powder, baking powder, and salt in a medium bowl.
6. Add half of the flour mixture to the batter and mix until combined.
7. Add the Guinness and mix until combined.
8. Add the remaining flour mixture and mix until smooth.
9. Pour the batter into the prepared cake pan and bake for 32-35 minutes.
10. Remove the cake from the oven and poke holes all over the top.
11. Microwave sweetened condensed milk, chocolate chips, and Guinness until warm.
12. Whisk the chocolate and milk until smooth, microwaving more if needed.
13. Pour the chocolate mixture over the cake while still warm.
14. Cool the cake for about an hour, then refrigerate until completely cooled.
15. Whip the heavy whipping cream and Guinness until it begins to thicken.
16. Add the powdered sugar, cocoa, and vanilla, then whip until stiff peaks form.
17. Spread whipped topping evenly over cooled cake.
18. Sprinkle mini chocolate chips and drizzle with chocolate sauce.

Notes

Let the cake chill well before adding whipped topping for the best texture.