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Guinness Chocolate Cake

Irresistible Guinness Chocolate Cake for Your Next Celebration

Delight in the rich flavors of this Guinness Chocolate Cake, perfect for celebrations and indulgent gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Guinness Beer
  • 2 cups Granulated Sugar
  • 1 cup Light Brown Sugar
  • 3 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 tablespoon Espresso Powder optional
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 3 large Large Eggs room temperature
  • 1 cup Full-Fat Sour Cream
  • 1/2 cup Vegetable Oil or melted butter
  • 1 cup Whole Milk or non-dairy alternative
  • 2 teaspoons Vanilla Extract high-quality
For the Baileys Buttercream
  • 1 cup Unsalted Butter
  • 4 cups Confectioners' Sugar
  • 1/4 cup Baileys Irish Cream or non-alcoholic vanilla extract
  • 2 tablespoons Whole Milk or cream
  • 1 cup High-Quality White Chocolate or semi-sweet chocolate
For the Whiskey Salted Caramel
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Unsalted Butter cold
  • 1/2 cup Heavy Whipping Cream or coconut cream
  • 1/4 cup Irish Whiskey optional
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Sea Salt

Equipment

  • Bundt pan
  • Mixing bowls
  • whisk
  • Spatula
  • Saucepan

Method
 

Baking the Cake
  1. Preheat the oven to 325°F (163°C) and grease your Bundt pan with nonstick baking spray.
  2. Mix dry ingredients: granulated sugar, light brown sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a large bowl.
  3. In another bowl, whisk together eggs, sour cream, Guinness, milk, oil, and vanilla until smooth.
  4. Slowly combine wet ingredients into dry ingredients, stirring until just combined.
  5. Pour the batter into the prepared Bundt pan and tap to remove air bubbles.
  6. Bake for 50 minutes, then check with a toothpick for doneness.
  7. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack.
Making the Baileys Buttercream
  1. Beat unsalted butter until smooth, then gradually add confectioners' sugar while mixing.
  2. Mix in Baileys, whole milk, and vanilla until fluffy and combined.
  3. Frost the cooled cake with the Baileys buttercream.
Making the Whiskey Salted Caramel
  1. In a saucepan, combine granulated sugar and water, cooking over medium heat until sugar dissolves.
  2. Once golden, add cold butter, heavy cream, whiskey, and sea salt carefully.
  3. Drizzle the whiskey salted caramel over the frosted cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing. Don’t overmix to preserve cake's light texture. Cool completely before frosting.

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