This is a cake with character. The addition of Guinness stout does more than just add novelty—it creates an unparalleled depth of flavor. The beer’s roasted, malty notes and slight bitterness amplify the chocolate, resulting in an incredibly moist, tender crumb that is deep, complex, and not overly sweet.
The crowning glory is a cloud of tangy cream cheese frosting, whose bright flavor and stark white color provide the perfect contrast, creating a visual and taste sensation reminiscent of a perfectly poured pint. It’s a showstopper for St. Patrick’s Day, but far too good to make only once a year.
The Alchemy of Beer in Cake
Guinness stout is the secret weapon here, functioning in three key ways. First, its carbonation provides a slight lift to the batter, contributing to a tender texture. Second, the roasted barley and malt in the stout enhance the cocoa’s flavor, adding notes of coffee and caramel without overpowering the chocolate.
Finally, the bitterness balances the cake’s sweetness, making it sophisticated rather than cloying. The high acidity in both the stout and the sour cream tenderizes the gluten, ensuring a supremely moist cake that stays fresh for days. The cream cheese frosting is non-negotiable; its slight tang is the ideal counterpoint to the deep, malty cake, cutting through the richness perfectly.
Ingredients
For the Guinness Chocolate Cake:
- 1 cup (240ml) Guinness stout (or other dry stout)
- 1 cup (2 sticks / 226g) unsalted butter
- ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
- 2 cups (400g) granulated sugar
- ½ cup (120g) sour cream, room temperature
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 12 oz (340g) full-fat cream cheese, softened
- 6 tablespoons (85g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3-4 cups (360-480g) powdered sugar, sifted
- Pinch of salt
For Serving (Optional): A dusting of cocoa powder, chocolate curls, or a drizzle of salted caramel.
Instructions
1. The Guinness-Chocolate-Butter Mixture: In a large saucepan over medium heat, combine the Guinness and butter. Heat until the butter is melted. Remove from heat and whisk in the cocoa powder until completely smooth. The mixture will be dark, glossy, and fragrant. Let cool for 15-20 minutes.
2. The Smooth, Liquid Cake Batter: In a large bowl or the bowl of a stand mixer, whisk the sugar into the cooled chocolate mixture. Add the sour cream, eggs, and vanilla, and whisk until thoroughly combined and smooth.
In a separate bowl, sift together the flour, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined and no dry streaks remain. The batter will be thin and liquid.
3. The Baked & Cooled Cake: Preheat oven to 350°F (175°C). Generously grease and flour a 9- or 10-inch springform or round cake pan (or a Bundt pan). Pour the batter into the prepared pan. Bake for 45-55 minutes (or 50-60 for a Bundt), until a skewer inserted into the center comes out clean. The top will be dark and springy. Let the cake cool completely in the pan on a wire rack before frosting.
4. The Whipped Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter together on medium-high speed until completely smooth, light, and lump-free, about 3 minutes.
Add the vanilla and salt. With the mixer on low, gradually add the sifted powdered sugar until incorporated. Increase speed to medium-high and beat for 2-3 minutes until the frosting is very light, fluffy, and spreadable. If it seems too soft, chill for 15 minutes.
5. The Frosted “Pint” Cake: Once the cake is completely cool, remove it from the pan. Place it on a serving plate. If using a round pan, you can keep it as a single, deep layer. Spread the cream cheese frosting generously over the top of the cake, allowing it to drip artfully down the sides, mimicking the head of a stout. For a Bundt, drizzle frosting over the top. Dust lightly with cocoa powder if desired. Slice and serve.
Pro-Tips for a Perfect Stout Cake
- Use Full-Fat Ingredients: Full-fat sour cream and cream cheese are essential for the proper texture and stability.
- Cool the Chocolate Mixture: Letting the Guinness-butter-cocoa mix cool prevents it from cooking the eggs when added.
- Don’t Overmix: Once you add the flour, mix only until combined to avoid a tough cake.
- Grease the Pan Well: This is a moist, sticky cake. Use parchment paper on the bottom of a springform for guaranteed release.
- Cool Completely: The cake must be at room temperature before frosting, or the warmth will melt the cream cheese frosting.
- Frosting Consistency: The frosting should be thick but spreadable. If it becomes too soft while mixing, simply chill it.
- Make Ahead: The unfrosted cake can be made 1-2 days in advance, wrapped tightly, and stored at room temperature. Frost the day you plan to serve it. Store leftovers in the refrigerator.