Guinness Chocolate Cake Recipe

Ingredients

Cake

• 2 bottles (11.2–12 ounces each) Guinness beer
• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature

Frosting

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 and 1/2 cups (300g) confectioners’ sugar
• 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
• 3 Tablespoons (45ml) reduced Guinness, from step 1
• Pinch of salt
• Optional: gold sprinkles for garnish

Instructions

1. In a large saucepan, bring the Guinness to a boil over medium-high heat, then reduce to medium-low and simmer until reduced to about 3/4 cup, about 30 minutes. Set aside 3 Tablespoons for the frosting and use 1/2 cup hot in the cake batter.
2. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease parchment. This helps cakes release easily.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using. Set aside.
4. Using a mixer or whisk, combine oil, sour cream, eggs, and vanilla on medium-high speed until combined. Add buttermilk and mix until incorporated.
5. Pour wet ingredients into dry ingredients, whisk briefly, then add 1/2 cup hot reduced Guinness. Mix on low speed until fully combined. The batter will be thin, about 6 cups total.
6. Divide batter evenly between pans. Bake for 27 minutes or until a toothpick comes out clean. Cool cakes completely in pans on a wire rack.
7. Beat cream cheese and butter on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons cooled reduced Guinness, and salt. Beat on low 30 seconds, then high for 1 minute. Adjust consistency by adding more sugar/cocoa or Guinness if needed.
8. Level cakes by trimming domed tops if necessary. Place one layer on plate, spread about 1 cup frosting evenly on top. Add second layer and frost top and sides. Smooth sides with bench scraper if desired. Garnish with gold sprinkles if using.
9. Refrigerate uncovered for 30–60 minutes to set before slicing. Serve chilled or at room temperature. Store leftover cake tightly covered in refrigerator up to 5 days.

Notes

• You can reduce the Guinness 2–3 days ahead and refrigerate. Warm before using in batter and bring to room temperature for frosting.
• For make-ahead cake, bake and cool layers, wrap tightly and refrigerate up to 2 days or freeze up to 3 months. Bring to room temperature before frosting.
• Frosting can be made 2–3 days ahead and refrigerated. Bring to room temperature before spreading.
• For a sheet cake, bake in a 9×13-inch pan at 350°F for 40 minutes.
• Use natural cocoa powder for the cake and either natural or dutch-process for the frosting.
• Make DIY buttermilk by adding 1 teaspoon vinegar or lemon juice to whole milk to 1/2 cup volume and let sit 5 minutes.
• Use room temperature ingredients to ensure smooth batter and frosting.
• Use hot reduced Guinness in batter to bloom cocoa for richer chocolate flavor.
• Leftover frosted cake freezes well up to 3 months; thaw overnight in refrigerator before serving.