My chocolate Guinness cake recipe is the ultimate St. Patrick’s Day dessert! Rich chocolate and stout beer create a delicious cake flavor, and baileys buttercream is the perfect companion. Add Irish whiskey salted caramel… and you have a to-die-for flavorful dessert! Looks so pretty on a cake stand.
Guinness Chocolate Cake
Bust out your bundt cake pan, because we’re baking the most delicious St. Patrick’s day inspired Guinness chocolate cake! Here’s why this chocolate Guinness cake recipe is literally the BEST St. Patrick’s day dessert:
- cocoa powder + espresso powder + stout beer = ultra rich chocolate flavor
- oil, eggs, vanilla, milk, and sour cream promise a super moist cake crumb
- so much easier than baking a layer cake; all you to do is pour the cake batter into the pan and bake.
- baileys Irish cream buttercream is so much more festive than a basic cream cheese frosting or chocolate drizzle
- and a whiskey salted caramel seals the deal, making this the ultimate St. Patrick’s day treat.
- although this is an easier dessert, it looks stunning on a cake plate or cake stand!
Have I convinced you that this chocolate Guinness cake recipe perfect for St. Patrick’s Day? Because it absolutely it is! But it’s also perfect for anytime of year – especially if you’re a Guinness lover! So without further ado, let’s jump into the ingredient list and recipe details below.
Ingredients for Guinness Chocolate Cake
- Sugar: Light brown sugar and granulated sugar are used in the cake. You’ll also need confectioners’ sugar for the frosting. I don’t suggest reducing any of the sugar amounts.
- Flour: This recipe has only been tested using all-purpose flour! If you decide to try another flour, it most likely will not work, so experiment at with caution. The only flour that may work as a 1 for 1 sub would be a 1 for 1 gluten free flour sub.
- Cocoa Powder: For best results, be sure unsweetened natural cocoa powder, not dutch-process cocoa. And never sub a sweetened cocoa powder or hot chocolate mix.
- Chemical Leavening Agents: Aka baking powder and baking soda. These help the cake spread and rise.
- Salt: A small amount of salt balances the sweetness in the cake, frosting, and caramel. And enhances all the flavors in each recipe. Salt especially helps enhance the rich chocolate flavor.
- Eggs: Use large eggs and be sure to bring them to room temperature. I don’t have an egg substitute and cannot recommend making this cake without eggs.
- Sour Cream: If you can’t find sour cream, full-fat Greek yogurt (plain) is your best bet. Don’t sub with more milk, buttermilk, or heavy cream.
- Milk: Whole milk aka full-fat milk works best. I don’t suggest subbing plant-based “milks” here.
- Vegetable Oil: Canola oil or refined coconut oil (melted) will also work fine.
- Vanilla Extract: Enhances all the flavors, especially the rich chocolate flavor!
- Guinness Beer: I cannot recommend using another beer variety here, or replacing this. But if you must, stout beer would work best. If you don’t want to bake with any beer, make my classic chocolate bundt cake instead.
- Espresso Powder: This ingredient enhances the flavor of the stout beer and chocolate.
- Butter: You can’t make buttercream without butter! I suggest using unsalted butter for best results.
- Baileys Irish Cream Liqueur: Another brand Irish cream liqueur will work in a pinch. Or, use more heavy cream and skip completely.
- White Chocolate: High-quality white chocolate chips or white chocolate bars work best here.
How to Make a Guinness Chocolate Cake for St. Patrick’s Day
- Cake Prep: Preheat the oven to 325 degrees. Unlike most recipes that ask you to preheat the oven to 350 degrees, this recipe requires a slightly lower baking time.
- Make the Cake Batter: In a large bowl, combine your cocoa powder and other dry ingredients. In a medium bowl combine the stout beer and other wet ingredients. Then fold the wet mixture into the dry ingredients and mix until just combined. Do not over mix unless you want dry cake.
- Grease the Pan: Generously grease every nook and cranny of a 10-cup Bundt Cake pan! A nonstick baking spray works best, especially one that has flour in it. You don’t want to risk your cake sticking, so grease well.
- Bake: Pour the batter into the prepared pan. Then pop the pan in the oven and bake. This cake will take about about 45 minutes to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: To ensure the cake doesn’t stick to the pan, set a timer for 15 minutes. You want to cool the cake for 15 minutes in the pan before trying to flip it onto the cooling rack. Once you flip it, let it cool completely before frosting. Jump to recipe for the full instructions!
How to Make Baileys Irish Cream Frosting:
- Equipment: You’ll need a large bowl and a handheld electric mixer for this part. Or, you can use your stand mixer. You cannot make this frosting without an electric mixer.
- Cream the Butter: Beat the butter until smooth, then reduce to low-speed and add confectioners’ sugar. Add the sugar slowly, beating until all the sugar is completely combined.
- Make it Buttercream: Add in the Baileys (or heavy cream), milk, vanilla, and salt, and beat smooth. Add in the melted white chocolate and beat smooth. Then you’ll increase the speed and beat until the frosting is light and fluffy.
If the frosting looks too thin, add more confectioners’ sugar. If the frosting looks too thick, add a little more baileys or heavy cream.
To decorate, spread the frosting on the top and sides of the cooled cake. Then drizzle with the homemade whiskey salted caramel (recipe included) or some store-bought caramel sauce.
More St. Patrick’s Day Recipes:
Baileys Irish Cream Cheesecake
Guinness Double Chocolate Chunk Ice Cream
Baileys Irish Cream Cheesecake Bars
Baileys Irish Cream Chocolate Chip Cookies
Baileys Irish Cream Mini Cheesecakes
