Recipe

Guinness Chocolate Cake

A deeply rich, super moist chocolate cake made with Guinness stout and topped with tangy cream cheese frosting. The stout adds grown-up depth without tasting like beer.

By Matt Campbell

•

4.9

A single frosted Guinness chocolate cake on a rustic cake stand, topped with thick swirls of cream cheese frosting and a light dusting of cocoa powder, with a slice removed to show a dark fudgy crumb, warm kitchen window light, photorealistic food photography

Jump to Recipe

If you want a chocolate cake that tastes like it has secrets, this is the one. Guinness stout slides into the batter and does what coffee does for chocolate, but with a little extra depth and a fudgier vibe. No, it does not taste like beer. It tastes like dark chocolate turned up, with a moist crumb and that glossy, almost brownie-like richness that makes people get quiet for a second.

Then you hit it with tangy cream cheese frosting and suddenly the whole thing feels like a celebration. It is perfect for St. Patrick’s Day, obviously, but also perfect for a random Tuesday when you need a win.

Why It Works

Guinness amplifies chocolate: The roasted malt notes deepen cocoa flavor the way espresso does, without making the cake taste like beer.
Fudgy texture without being heavy: Oil keeps it plush and moist, while cocoa and buttermilk build a tender crumb.
Low-fuss two-bowl method: Dry in one bowl, wet in the other, then whisk together and call it a day.
Tangy frosting balances the richness: Cream cheese cuts through the dark chocolate so every bite stays bright and not cloying.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool, you can keep the frosted cake covered for up to 1 day.

Refrigerator: Because of the cream cheese frosting, store covered in the fridge for up to 4 to 5 days. Let slices sit at room temperature 20 to 30 minutes before serving for the fudgiest texture.

Freezer: Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the fridge, then frost. You can also freeze frosted slices on a sheet pan until firm, then wrap and freeze for up to 1 month.

Common Questions

Does it taste like Guinness?

No. You will get a deeper chocolate flavor with subtle roasted notes. If you did not know it was in there, you would probably guess coffee.

Can I use a different stout?

Yes. Most stouts and porters work well. Choose something not too bitter and not heavily flavored (avoid dessert stouts with strong vanilla or maple unless you want that vibe). If you are browsing craft options, skip anything very hoppy, like a black IPA, since it can read bitter in the finished cake.

Do I need buttermilk?

Buttermilk helps with tenderness and gives the baking soda something to react with. No buttermilk? Use 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes, then use.

Can I make this as cupcakes?

Absolutely. Details are in the instructions section below. They bake faster and are perfect for parties.

My frosting seems soft. What do I do?

Chill it 15 to 20 minutes, then whip again briefly. Also make sure your cream cheese is softened, but your butter is cool-soft, not melty.

Can kids eat it?

The alcohol content is reduced during baking, but small amounts can remain. In a whole cake, the amount per slice is tiny, but if you prefer to avoid alcohol completely, swap the Guinness for strong coffee (best flavor match) or an equal amount of cola (adds sweetness and acidity). You will still get a rich chocolate cake.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 9-inch round cake pans (2-inch deep is ideal)
Parchment paper
Mixing bowls
Whisk and rubber spatula
Fine mesh sieve (optional for cocoa)
Electric mixer (hand or stand) for frosting
Wire rack

The first time I baked with Guinness, I was fully expecting a novelty cake that tasted like a bar. Instead, I got this dark, glossy, bakery-level chocolate situation that made me mad I had not been doing it my whole life. Now it is my go-to when I want a dessert that looks impressive but still feels like something you can make in a regular home kitchen with a little music on and a spoon nearby for “quality control.”

Guinness Chocolate Cake

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 30 to 35 minutes

Total Time 1 hour 30 minutes

Servings 12 slices

Ingredients

For the Guinness chocolate cake

1 3/4 cups (220 g) all-purpose flour
3/4 cup (75 g) unsweetened natural cocoa powder
2 cups (400 g) granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon fine salt
2 large eggs, room temperature
1/2 cup (120 ml) neutral oil (canola or vegetable)
1 cup (240 ml) buttermilk, room temperature
1 cup (240 ml) Guinness stout
2 teaspoons vanilla extract

For the cream cheese frosting

8 ounces (226 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, cool-soft
3 1/2 cups (420 g) powdered sugar, sifted if lumpy
1 teaspoon vanilla extract
Pinch of salt
1 to 2 tablespoons heavy cream or milk (only if needed for texture)

Optional for finishing

Unsweetened cocoa powder or chocolate shavings
Flaky salt (a tiny pinch on top is a power move)

Instructions

Bake the cake

Heat oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment, then grease the parchment. Lightly dust with cocoa powder (less mess than flour on a dark cake).
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a second bowl, whisk the eggs, oil, buttermilk, Guinness, and vanilla until smooth.
Pour the wet mixture into the dry mixture. Whisk just until combined and smooth. Do not overmix. The batter will be fairly thin, which is exactly what you want for a moist, tender crumb.
Divide batter evenly between the pans. Tap pans gently on the counter to pop large bubbles.
Bake for 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
Optional for neat layers: once fully cool, level any domes with a serrated knife before frosting.

Two round cake pans filled with dark chocolate cake batter on a wooden counter, parchment paper visible in the pans, overhead photorealistic food photography

Make the cream cheese frosting

Beat cream cheese and butter together until creamy and smooth, 1 to 2 minutes.
Add powdered sugar, vanilla, and salt. Mix on low at first (unless you want a sugar cloud), then increase speed and beat until fluffy. If it feels too thick to spread, add 1 tablespoon cream or milk at a time.
Chill frosting 10 to 15 minutes if your kitchen is warm.

Frost and assemble

Place one cake layer on a serving plate or cake stand. Spread a thick layer of frosting on top.
Add the second layer. Frost the top and sides. Swirl it casually. This cake looks great a little rustic. (If you want a thicker, bakery-style coat, make 1.25 times the frosting.)
Finish with cocoa powder, chocolate shavings, or a tiny pinch of flaky salt.

Cupcake variation

Line a standard muffin tin with paper liners. Preheat oven to 350°F.
Prepare batter as written. Fill liners about 2/3 full (an ice cream scoop makes this clean).
Bake 16 to 20 minutes, until a toothpick comes out with a few moist crumbs. Cool completely, then frost.
Yield: about 20 to 24 cupcakes, depending on how generously you fill.

St. Patrick’s Day ideas

Top the cake with a small handful of chocolate shavings and a few green sprinkles for a subtle holiday nod.
Serve slices with Irish coffee or hot cocoa and a dollop of lightly sweetened whipped cream.
Go for the “black and white” look: extra swirls of cream cheese frosting on top and a light cocoa dusting for contrast.
For parties, go cupcakes and add a tiny pinch of flaky salt on each one right before serving.

Nutrition information is estimated.

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