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Guinness Chocolate Cake Recipe with Easy Baileys Frosting Perfect for St. Patricks Day

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A moist and flavorful chocolate cake infused with Guinness stout and topped with a creamy, boozy Bailey’s Irish Cream frosting, perfect for St. Patrick’s Day celebrations.

Ingredients

Scale
  • 1 cup (240 ml) Guinness stout
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 3/4 cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 3–4 tablespoons (45–60 ml) Bailey’s Irish Cream
  • 1–2 tablespoons (15–30 ml) heavy cream (optional, for frosting consistency)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium saucepan over medium heat, combine 1 cup Guinness stout and 1/2 cup unsalted butter cubes. Heat until butter melts and mixture is hot but not boiling. Remove from heat.
  3. Whisk in 3/4 cup unsweetened cocoa powder until smooth and glossy.
  4. In a large bowl, sift together 2 cups all-purpose flour and 2 teaspoons baking soda. Add 1 1/2 cups granulated sugar and whisk to combine.
  5. Pour the Guinness-cocoa mixture into the dry ingredients and stir gently with a spatula.
  6. Add 2 large eggs, 3/4 cup sour cream, and 1 teaspoon vanilla extract. Fold everything together until just combined; do not overmix.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.
  9. Let the cakes cool in the pans for 15 minutes, then run a knife around the edges and invert onto cooling racks. Cool completely before frosting.
  10. To prepare the Bailey’s frosting, beat 1/2 cup softened unsalted butter with an electric mixer until creamy.
  11. Gradually add 3 cups powdered sugar, beating well between additions.
  12. Mix in 3-4 tablespoons Bailey’s Irish Cream and 1/2 teaspoon vanilla extract.
  13. If frosting is too thick, add 1-2 tablespoons heavy cream to reach spreading consistency.
  14. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  15. Add the second cake layer and cover the top and sides with remaining frosting.
  16. Optionally, sprinkle cocoa powder or chocolate shavings on top.
  17. Refrigerate the cake for at least 1 hour before serving. Bring to room temperature before slicing.

Notes

Use room-temperature eggs and sour cream for smooth blending. Heat Guinness with butter and cocoa powder to intensify chocolate flavor and keep cake moist. Avoid overmixing batter to prevent toughness. Fresh baking soda is essential for proper rise. Cool cake completely before frosting to avoid melting. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use vegan butter and non-alcoholic Irish cream syrup.

Nutrition

Keywords: Guinness chocolate cake, Bailey's frosting, St. Patrick's Day cake, chocolate stout cake, Irish dessert, moist chocolate cake, boozy frosting

Find it online: https://pokirecipes.com/guinness-chocolate-cake-recipe-with-easy-baileys-frosting-perfect-for-st-patricks-day/