The Yummiest Chocolate Cake
This Guinness chocolate cake recipe is rich, fudgy, and one of my all-time favorites. ♡
I’ve been baking some version of this recipe — a slight adaptation of Nigella’s famous Guinness cake — for over a decade now. And it’s one of those recipes that is always, always a winner. The added stout doesn’t make the cake taste boozy at all. But instead, deepens the cocoa flavor and gives the crumb this ultra-moist, almost velvety texture that is just perfection.
Over the years, I’ve made a few small tweaks to the recipe — a pinch of espresso powder to dial up the chocolate, a slightly fluffier, more buttery cream cheese frosting, small adjustments here and there. It’s the kind of cake that’s perfect for St. Patrick’s Day or a cozy weekend baking project anytime you just want a really, really good chocolate cake. I promise you’re going to love it.
Recipe Tips
This is a wonderfully forgiving cake, but these small tips will help it turn out extra great every time:
- Use regular Guinness Draught. Extra Stout can push the bitterness a bit too far here.
- Don’t let the beer boil. Warm it just until the butter melts — boiling can dull the chocolate flavor.
- Sift the cocoa powder and powdered sugar. I’m generally one to skip sifting steps when I see them in recipes. But cocoa loves to clump, and sifting keeps the batter silky smooth. Sifting the powdered sugar for the frosting also makes it extra smooth.
- Stop mixing once the flour is in. Over-mixing can make this cake dense instead of tender, so mix until the dry ingredients are just combined.
Recipe Variations
If you feel like playing around, here are a few of my favorite ways to customize this cake:
- Add chocolate chips to the batter for little pockets of melted chocolate.
- Swap the espresso powder for instant coffee granules or omit it entirely if you prefer.
- Add orange zest to the batter for a subtle chocolate-orange vibe.
- Swap sour cream for full-fat Greek yogurt if that’s what you have on hand.
- Turn it into cupcakes by baking for about 18–22 minutes.
- Add a splash of Irish cream to the frosting for a boozy twist.
FAQ
Not at all. The Guinness deepens the chocolate flavor but doesn’t taste distinctly beer-ish.
A 10-inch springform will work (the cake will just be a bit shorter and may bake a few minutes faster). You can also use two 8-inch round pans and turn it into a layer cake — just start checking for doneness around 30–35 minutes. A 9×13-inch pan works too for a more casual, sheet-cake vibe — just bake for about 35–40 minutes and frost right in the pan.
Because of the cream cheese frosting, yes, I recommend storing it in the refrigerator once it’s frosted. That said, it tastes best at room temperature, so I like to pull slices out about 30 minutes before serving.
The unfrosted cake freezes beautifully for up to 2 months. Wrap it tightly and thaw overnight.
Guinness Chocolate Cake with Cream Cheese Frosting
Ingredients
For The Chocolate Guinness Cake:
- 2 cups Guinness (or other stout)
- 2 cups (4 sticks) unsalted butter
- 1 1/2 cups dark chocolate unsweetened cocoa powder (or regular unsweetened cocoa powder)
- 4 cups all-purpose flour
- 4 cups sugar
- 1 Tbsp. baking soda
- 2 tsp. salt
- 4 large eggs
- 1 1/3 cups sour cream
For The Cream Cheese Frosting:
- 3 (8 oz.) bricks cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 Tbsp. vanilla extract
- 1/2 tsp. salt
- 6 cups powdered sugar
Instructions
To Make The Cake:
- Preheat oven to 350°F.
- Butter three 8-inch round cake pans with 2-inch-high sides, and line the bottoms of the pans with parchment paper. Butter paper.
- Bring the Guinness and 2 cups butter to simmer in a large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth and no lumps remain. Transfer the mixture to the freezer and let cool for 10 minutes.
- Meanwhile, whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
- In a stand mixer, beat the eggs and sour cream on medium speed until combined. Add the slightly-cooled Guinness mixture to the egg mixture, and beat on low speed just until combined. Add flour mixture and beat briefly on slow speed for 10 seconds. Using rubber spatula, fold batter the rest of the way until completely combined. Divide batter equally among prepared pans. (I use a kitchen scale to be sure that the cakes are even.)
- Bake cakes until a toothpick inserted into center of cakes comes out clean, about 35-40 minutes. Transfer cakes (within their pans) to rack, and cool 10 minutes. Then carefully turn cakes out onto rack and cool completely. Frost with cream cheese frosting once cooled. Keep cake covered in a sealed container, and refrigerate for up to 3 days, although this cake is best enjoyed the day it is made!
To Make The Frosting:
- Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined. If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.
Notes
Did you make this?Let me know how it turned out in the comments below!
Just went to buy all the ingredients and realised I forgot the stout!! ? I’ve heard of coke a cola in cakes do you think I could substitute with that?
Oh no! Hmm, we think it’s worth a try! Definitely let us know how it turns out!
I don’t have guinness or any stout. What could I substitute? Thank you for this recipe. Gorgeous cake and photography!
Hi Riviera — you can use black coffee! We hope you enjoy! :)
How can I convert this recipe into cupcakes?
Hi Wendy! You can just cut the recipe in half. We hope you enjoy! :)
I added some grated orange rind to the frosting and the pairing, with the deep chocolatey Guinness flavor, was stunning!
Oooh we think that sounds amazing Kate — good call! :)
How can I make it double layer?
Hi Giovana! To make this two layers, we think you should be fine to cut everything back by 1 1/2. We hope this helps and that you enjoy! :)
Making this today for my husband’s birthday cake. I have no doubt he’ll be in absolute Guinness heaven. Thanks, Ali!
Awesome. Hope you enjoy! :)
~Ali
How did it turn out.
this looks great for St.Paddys day company. My question is can I serve it to kids-2 to 12?? Does the alcohol bake off? If not I can always serve cupcakes to them, but Id rather know for sure
Hi Dot,
Sorry for the late reply. Alcohol never completely boils off when baking/cooking. But the amounts would be very trace when divided amongst the entire recipe. Still, serve (or not) at your discretion.
~Ali
I made this cake for a bridal shower. It was a HUGE hit! Thanks for posting the recipe.
I made this cake on Friday for my hubbie’s birthday and OMG was it awesome! He’s not a huge fan of anything cream cheese (yeah, I don’t get it either…) so I just used a chocolate frosting – though I did sneak in a thin layer of cheesecake frosting in between and I can see how frosting the whole cake in that would take it over the top. It was a bit hit with our whole family and we had fun playing “guess the secret ingredient” (the Guinness of course). Will definitely make this again!! Loved it!
Now, to try the Guinness floats once I have my baby (due in 3 weeks)!
Oy vey, come to mama! Guinness beer is way too rich for me to consume on its own, but I can totally get down with enjoying it via a moist and decadent chocolate cake. And the cream cheese frosting!