Guinness Chocolate Cake with Irish Buttercream
The Story Behind This Cake (Yes, It’s About Chocolate and Beer)
Alright friend, let me set the scene: it was a drizzly Saturday, my cousin Siobhan had popped round, and there was a half-drunk bottle of Guinness in the fridge (don’t ask, it’s a long story involving a failed attempt at “cooking with beer” the night before). Anyway, the inspiration struck—what if I just put the rest in a cake? Look, I’m not saying it was life-changing, but every time I bake this Guinness chocolate cake with Irish buttercream, someone at the table asks for seconds—I mean, even Uncle Paddy, who usually claims he ‘doesn’t have a sweet tooth.’ And while the kitchen is left looking like a chocolatey hurricane swept through, it’s always worth it. So, let’s get into it before I somehow talk myself into making one right now…
Why You’ll Love This Cake (Or, Why I Always Make It)
I make this when it’s rainy or someone needs a pick-me-up. My family goes absolutely mad for it (one year, my sister insisted it wasn’t her birthday unless this cake appeared). The rich, dark cocoa and malty Guinness just get on like old friends; plus, the Irish buttercream is so smooth—so smooth, actually, that sometimes I catch myself licking the spoon like a kid. Oh, and if you’re worried about the beer? Don’t be. The alcohol bakes out (well, mostly), and it leaves the cake just a bit more-than-chocolatey. I used to get nervous about pouring a whole pint into the batter, but honestly, it’s the secret to that deep flavor. If you’ve ever found plain chocolate cake a bit boring, this is your fix.
What You’ll Need (And What I Swap in the Pinch)
- 250 ml Guinness (about 1 cup) – I’ve used Murphy’s once, but Guinness really does taste best. If you run out, coffee works. Trust me.
- 225 g unsalted butter (or a big American stick and a bit) – My gran used Kerrygold, but I’ve used store-brand, no one noticed.
- 75 g unsweetened cocoa (like, a really good scoop and then some) – Dutch-process is great, but just use what you have.
- 400 g sugar—caster, regular, doesn’t really matter.
- 2 large eggs – Free range if you can but let’s not be egg snobs.
- 1 tbsp vanilla extract (I’ve used half that, in a pinch…or vanilla bean if you’re posh)
- 140 ml sour cream (or Greek yogurt in a pinch, just not the zero fat kind)
- 275 g plain flour – A bit more or less won’t hurt, it’s a forgiving cake.
- 2.5 tsp baking soda – this bit matters.
For the Irish Buttercream:
- 200 g soft unsalted butter
- 400 g icing sugar (powdered sugar for my American pals)
- 2-3 tbsp whole milk or cream
- Pinch salt
- 1 tbsp whiskey (Jameson, if you like; or leave it out, the kids won’t know)
- 1 tsp vanilla
Let’s Make It (Sarcastic Commentary Optional)
1. Oven first—180°C (that’s 350°F). Grab a deep 9-inch cake tin and line it. Or just grease it up and hope for the best, I’ve done worse.
2. Pour Guinness into a saucepan with the butter, melt on low. It’ll foam a bit, but don’t panic, just stir and turn off the heat. Chuck in the cocoa and sugar; whisk until mostly smooth—I say mostly because sometimes there are lumps and honestly, it doesn’t matter much.
3. Let that cool just a bit, or your eggs might scramble (ask me how I know). Beat in eggs, vanilla, and sour cream. Sometimes I forget the vanilla—no one cared.
4. Sift in flour and baking soda, fold gently. It’ll look a bit runny; that’s totally normal. I usually taste a bit here—chef’s privilege.
5. Pour into your tin. Bake for 45-55 minutes; a skewer comes out clean or with a few sticky crumbs (the Irish way). Don’t worry if it sinks a tad in the center—it’s just how it goes.
6. Let it cool in the tin. I never wait long enough, so sometimes the icing melts quicker than planned. Still tastes epic.
For the Irish buttercream:
1. Beat soft butter until creamy—like, really pale and fluffy. Older mixers sometimes protest, just pause for a cuppa.
2. Add icing sugar in thirds (clouds of powder will take over your kitchen; at least that’s what happens to me).
3. Mix in milk, salt, whiskey (if daring), and vanilla. Beat until it’s as smooth as your best dad-joke.
4. Smother generously over your cooled cake. If you can’t wait, just slather anyway. No one ever complained in our house.
Notes From My Many (Often Messy) Attempts
- I thought Guinness would make it taste boozy—not true. It’s more grown-up chocolate than actual beer cake.
- The cake batter sometimes looks too runny and I always worry I’ve mucked it up. It always bakes fine.
- If buttercream seems a bit ‘meh,’ add a smidge more whiskey or even coffee—it perks it right up.
- Confession: too much sugar on top just makes it crunchy, not better.
Variations That Worked (And One That Was…Weird)
- Swapped Guinness for espresso once—unexpectedly rich but missing that tasty edge. Still, not bad.
- Added orange zest and dark chocolate chips once, everyone thought it was Christmas cake. Not mad about it.
- Once tried a peanut butter swirl. Not…great. I’d skip that experiment next time.
- Cupcakes? Absolutely. Just cut down baking time to about 18-22 mins and check early.
What You’ll Need to Make Your Life Easier (Or, How I Cope Without Fancy Gear)
- 9-inch cake tin (springform if you have it; if not, I’ve used a pyrex dish and it came out fine—just had to eat it right from there)
- Electric mixer for buttercream, or a wooden spoon and strong arms (mine gave out, so I switched arms)
- Saucepan and whisk
- Baking paper—confession, I once used foil. Paper’s better though.
How to Store It (If You Have Self-Control)
Technically, you can keep it in an airtight tin for up to 3 days. Fridge or not? I say fridge if the kitchen’s warm, otherwise just a tin or cake dome is perfect. But honestly, in my house it never lasts more than a day! It might taste even better the next day…or maybe that’s just wishful thinking because there never is a next day.
Serving This Beauty (And Family Traditions I Swear By)
I love a slice with a mug of tea while still a bit cold from the fridge—sounds weird but trust me. Or do what my cousin does: dollop with whipped cream and strawberries and pretend it’s healthy. On St. Patrick’s Day, we just eat this straight from the pan, forks flying. It’s chaos. But good chaos.
Pro Tips (Learned the Hard Way)
- Don’t rush the cooling; one time I iced the cake too hot and honestly, it just slid off the sides and pooled like a butter swamp (still got eaten, though).
- Sift icing sugar. I used to think this was a pointless step until I got lumpy icing. Now I do it—usually.
- If you’re light-handed with the baking soda, it’s a denser cake. Actually, I find it works better if I’m generous.
Real-World FAQs (Yes, People Actually Ask These!)
Can I taste the Guinness?
Not really. It gives the cake depth; it doesn’t scream ‘beer.’ My mum can’t stand stout, but she loves this.
Is it safe for kids?
Yeah, it’s baked—most of the alcohol goes bye-bye. If you’re worried, skip the whiskey in the icing (or add it, I won’t tell anyone).
Do I have to use Irish butter for the icing?
Nope. Salted or unsalted, Irish or not—it’ll be grand. Irish butter is a treat though.
Can I freeze it?
Sure, wrap well. But honestly, when is there any left to freeze? If you manage it, it freezes just fine (I did once, just for science).
Help, my cake sank in the middle!
Happens to the best of us. Just slather extra icing on top, no one’s ever complained.
Can I make this in advance?
Absolutely—I think this tastes better the next day, actually (if it lasts that long, which—I’ll admit—rarely happens here)!
Oh and one quick thing before you dash off to the shops—if you find chocolate on your cheek hours after baking, you’ll know you’re in good company. Happy baking—and good luck scraping the bowl (just not all of it, save a bit for the cake)!
Ingredients
- 1 cup (240 ml) Guinness stout
- 1 cup (226 g) unsalted butter
- 3/4 cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 3/4 cup (180 ml) sour cream
- 2 large eggs
- 2 cups (250 g) all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226 g) unsalted Irish butter, softened (for buttercream)
- 3 cups (360 g) powdered sugar (for buttercream)
- 2-3 tbsp whole milk (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Instructions
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1Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
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2Heat Guinness and butter in a saucepan over medium heat until butter is melted. Whisk in cocoa powder until smooth. Remove from heat and let cool slightly.
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3In a large bowl, mix together sugar, sour cream, and eggs until combined. Add cooled Guinness mixture and stir to blend.
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4In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
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5Pour batter into prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
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6For the buttercream: Beat softened Irish butter until creamy. Gradually add powdered sugar, vanilla extract, milk, and salt. Beat until smooth and fluffy. Frost the cooled cake and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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