This Guinness Chocolate Cake is deeply chocolatey, incredibly moist, and topped with the silkiest cream cheese frosting you'll ever taste. The Guinness gets reduced down on the stove until it's thick and concentrated, adding a rich, almost caramel-like depth that makes every bite taste more complex than your average chocolate cake. I first made this for my husband's birthday a few years back, and he still asks for it every year.
If you love indulgent chocolate desserts, you might also want to try my Chocolate Mayonnaise Cake or these Molten Cookie Dough Cupcakes for more crowd-pleasing treats. The best part? It's surprisingly simple to put together, and the results look and taste like something from a fancy bakery.
Why This Guinness Chocolate Cake Works
The secret to this Guinness Chocolate Cake is the reduced Guinness. You're not just pouring beer into the batter and hoping for the best. Instead, you simmer it down until it becomes thick and syrupy, concentrating all those malty, slightly bitter flavors. This adds a warmth and complexity to the chocolate that you just can't get from regular cocoa powder alone. The cream cheese frosting balances everything with its tangy sweetness, and a touch of that reduced Guinness mixed right in ties the whole cake together.
Jump to:
- Why This Guinness Chocolate Cake Works
- Guinness Chocolate Cake Ingredients
- How to Make Guinness Chocolate Cake
- Substitutions and Variations
- Equipment For Guinness Chocolate Cake
- How to Store Guinness Chocolate Cake
- Expert Tips
- What You'll Love This Guinness Chocolate Cake
- FAQ
- Related
- Pairing
- Guinness Chocolate Cake
Guinness Chocolate Cake Ingredients
Here's everything that goes into making this rich, beautiful Guinness Chocolate Cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Guinness beer: Two bottles get reduced down to ¾ cup, which concentrates the flavor and removes most of the alcohol. This adds a deep, malty richness to the chocolate.
- All-purpose flour: Forms the structure of the cake and keeps it tender. Make sure to spoon and level your flour for the best texture.
- Unsweetened natural cocoa powder: Gives the cake its deep chocolate flavor. Natural cocoa powder works best here because it has a slightly fruity, intense taste.
- Granulated sugar: Sweetens the cake and helps keep it moist by holding onto moisture during baking.
- Baking soda and baking powder: These two leaveners work together to give the cake a nice rise and a soft crumb.
- Salt: Balances the sweetness and enhances all the other flavors.
- Espresso powder (optional): Doesn't make the cake taste like coffee, but it deepens the chocolate flavor and makes it taste richer.
- Vegetable oil: Keeps the cake incredibly moist and tender. You can also use canola oil or melted coconut oil.
- Full-fat sour cream: Adds moisture and a slight tang that balances the sweetness. Make sure it's at room temperature so it mixes in smoothly.
- Eggs: Bind everything together and add structure. Room temperature eggs blend better into the batter.
- Pure vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Buttermilk: Reacts with the baking soda to create a tender, fluffy crumb. Room temperature buttermilk is important for even mixing.
For the Frosting:
- Full-fat brick cream cheese: Softened to room temperature so it beats up smooth and creamy. Block cream cheese works better than the spreadable kind.
- Unsalted butter: Adds richness and a silky texture. Softened butter blends easily with the cream cheese.
- Confectioners' sugar: Sweetens and thickens the frosting. Sift it if it's lumpy.
- Unsweetened cocoa powder: Adds chocolate flavor to the frosting. You can use natural or dutch-process here.
- Reduced Guinness: A few tablespoons of the syrupy reduced beer ties the frosting to the cake and adds a subtle malty note.
- Salt: Just a pinch to balance the sweetness.
- Gold sprinkles (optional): A little sparkle on top makes the cake feel extra special.
How to Make Guinness Chocolate Cake
Follow these steps for a perfectly moist, flavorful Guinness Chocolate Cake every time.
Reduce the Guinness: Pour the Guinness into a large saucepan and bring it to a boil over medium-high heat. Once it's bubbling, turn the heat down to medium-low and let it simmer until it reduces to ¾ cup, which takes about 30 minutes. Set aside 3 tablespoons of the hot reduced Guinness in a small bowl for the frosting later.
Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans, then line the bottoms with parchment paper and grease the parchment too. This makes sure the cakes release easily after baking.
Prepare dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if you're using it. Make sure everything is evenly combined.
Prepare wet ingredients: In a separate bowl, use a handheld or stand mixer to beat together the oil, sour cream, eggs, and vanilla extract until smooth. Add the buttermilk and mix until everything is well combined and creamy.
Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Add ½ cup of the hot reduced Guinness and mix until the batter is smooth and evenly blended. The batter will be thin, and that's normal.
Bake the cake: Divide the batter evenly between your two prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cakes cool completely in the pans on a wire rack before you try to remove them.
Prepare the frosting: In a stand mixer or using a handheld mixer, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, the 3 tablespoons of reduced Guinness, and a pinch of salt. Mix on low speed for 30 seconds to keep the sugar from flying everywhere, then turn the mixer to high and beat for 1 minute until the frosting is fluffy and smooth.
Assemble the cake: Once the cakes are completely cool, use a serrated knife to level off the tops if they domed during baking. Place one cake layer on a cake stand or serving plate and spread about a cup of frosting evenly over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake. Smooth it out with an offset spatula or the back of a spoon.
Chill and serve: Refrigerate the assembled cake for 30 to 60 minutes to help the frosting set and make it easier to slice. You can serve it chilled or let it come to room temperature for a softer texture. Top with gold sprinkles if you want a little extra sparkle.
Substitutions and Variations
No Guinness? You can use any dark stout beer. The flavor will be slightly different, but it'll still be delicious.
No buttermilk? Make your own by adding 1 and ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes before using.
Sheet cake version: Pour all the batter into a greased 9x13 pan and bake for 30 to 35 minutes. Frost the top once it's cooled.
Dairy-free option: Use coconut oil instead of butter, and swap the sour cream and buttermilk for dairy-free versions. The frosting is trickier, but you can use vegan cream cheese and vegan butter.
Add chocolate chips: Fold in ½ cup of dark chocolate chips to the batter for extra chocolate pockets.
Equipment For Guinness Chocolate Cake
- 9-inch round cake pans: Two pans are needed for the layered cake.
- Electric mixer: Either handheld or stand mixer works great for the frosting and wet ingredients.
- Glass mixing bowls: For combining your wet and dry ingredients separately.
- Whisk: To mix the dry ingredients evenly.
- Cake turntable: Makes frosting the cake much easier, but it's not required.
- Icing spatula or small offset spatula: Helps you spread the frosting smoothly.
- Bench scraper: Great for getting clean edges on your frosting.
- Cake carrier (optional): If you're taking this cake somewhere, a carrier keeps it safe.
How to Store Guinness Chocolate Cake
Room temperature: The Guinness Chocolate Cake can sit out for a few hours if you're serving it at a party, but it's best to refrigerate it if it'll be longer than that.
Refrigerator: Cover the Guinness Chocolate Cake and store it in the fridge for up to 5 days. The flavors actually get better after a day or two.
Freezer: You can freeze unfrosted Guinness Chocolate Cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw them in the fridge overnight before frosting.
Frosting storage: If you have extra frosting, store it in an airtight container in the fridge for up to a week. Let it come to room temperature and give it a quick stir before using.
Expert Tips
Don't skip the reduction step. Reducing the Guinness concentrates the flavor and removes the harsh alcohol taste. If you skip this, your Guinness Chocolate Cake will taste too boozy.
Bring ingredients to room temperature. Cold eggs and dairy won't mix as smoothly, and you might end up with a lumpy batter.
Don't overmix the batter. Once you add the dry ingredients, stir just until combined. Overmixing can make the Guinness Chocolate Cake tough.
Let the cakes cool completely. If you try to frost a warm cake, the frosting will melt and slide right off.
Level your cakes. Use a serrated knife to cut off any domed tops so your layers stack evenly.
Chill before slicing. A cold Guinness Chocolate Cake is much easier to cut into clean slices.
What You'll Love This Guinness Chocolate Cake
You'll love how moist this Guinness Chocolate Cake stays, even a few days later. The sour cream and buttermilk work together to keep the crumb soft and tender, while the reduced Guinness adds moisture without making the batter too thin. It's also a fantastic make-ahead dessert since the flavors actually get better after a day in the fridge. The frosting is creamy without being too sweet, and the hint of Guinness in it makes it feel like the whole cake was meant to be together. Plus, this recipe is flexible. You can bake it as a two-layer cake or spread it into a 9x13 sheet pan for easier serving.
If you're in the mood for more fun treats, these Funfetti Cookie Sandwiches or Baked Blueberry Fritter Bites are always a hit at parties too.
FAQ
Can I add Guinness to chocolate cake mix?
Yes, you can! Replace the water in a boxed Guinness Chocolate Cake mix with an equal amount of Guinness. You won't need to reduce it for a box mix. It adds a nice depth of flavor, though it won't be quite as rich as this from-scratch version. My friend Jackeline does this all the time for quick birthday cakes.
Is Nigella's chocolate Guinness cake easy to make?
Nigella Lawson's version is very similar to this one and yes, it's easy! Both recipes use reduced Guinness and simple ingredients. The key is just giving yourself enough time for the reduction and cooling steps. The actual mixing and baking are straightforward.
What does Guinness add to cake?
Guinness adds a deep, malty flavor that makes the chocolate taste richer and more complex. It also adds moisture, which keeps the cake soft for days. The bitterness of the beer balances the sweetness, so the cake doesn't taste too sugary. Most people can't identify the beer flavor, they just notice the Guinness Chocolate Cake tastes amazing.
Can you make Guinness cake with Guinness Zero?
You can, but the flavor won't be as deep. Guinness Zero is alcohol-free, so it doesn't have the same intensity as regular Guinness. If you do use it, you might want to reduce it down even further to concentrate the flavor as much as possible. I haven't tried it myself, but I've heard it still makes a tasty cake.
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Pairing
These are my favorite dishes to serve with Guinness Chocolate Cake
Guinness Chocolate Cake
Ingredients
Method
- Reduce the Guinness: In a large saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer until reduced to ¾ cup, about 30 minutes. Set aside 3 tablespoons of the reduced Guinness for frosting.
- Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment paper, then grease the parchment paper.
- Make the cake: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- Mix wet ingredients: Using a mixer, blend the oil, sour cream, eggs, and vanilla on medium-high speed until smooth. Add the buttermilk and mix until well incorporated.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients. Mix briefly, then pour in the reduced Guinness. Mix until smooth. The batter will be thin.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack.
- Make the frosting: Beat the cream cheese and butter together on medium speed until smooth. Add the powdered sugar, cocoa powder, reduced Guinness, and a pinch of salt. Beat on low, then increase to high for 1 minute.
- Assemble and frost the cake: Level the cakes if necessary. Place one layer on a serving plate. Spread 1 cup of frosting over the top, then top with the second cake layer. Frost the top and sides. Garnish with sprinkles if desired.
- Chill the cake: Refrigerate the cake uncovered for at least 30 minutes to help set the frosting.
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