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Best Guinness Chocolate Stout Cake Recipe with Easy Baileys Cream Cheese Frosting

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A rich, moist chocolate cake infused with Guinness stout and topped with a creamy Bailey’s Irish Cream cream cheese frosting. Perfect for celebrations or a cozy dessert with a grown-up twist.

Ingredients

Scale
  • 1 cup (8 fl oz) Guinness stout (original dry stout preferred)
  • 1 cup (2 sticks or 226 g) unsalted butter
  • 3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (6 fl oz) sour cream
  • 2 large eggs, room temperature
  • 2 cups (8.8 oz or 250 g) all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 8 oz (1 package) cream cheese, softened
  • 1/2 cup (1 stick or 115 g) unsalted butter, softened
  • 3 cups (12 oz or 360 g) powdered sugar, sifted
  • 1/4 cup (2 fl oz or 60 ml) Bailey’s Irish Cream liqueur (adjust to taste)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium saucepan over medium heat, combine Guinness stout, unsalted butter, and cocoa powder. Stir gently until butter melts and cocoa is fully incorporated, about 3-5 minutes. Remove from heat and let cool until warm but not hot.
  3. In a large bowl, whisk together flour, baking soda, and salt. Set aside.
  4. In a separate bowl, whisk granulated sugar and sour cream until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Slowly pour the warm stout mixture into the sugar-sour cream mixture, stirring constantly to avoid cooking the eggs. Add dry ingredients in batches, folding gently until just combined. Avoid overmixing.
  6. Divide batter evenly between prepared pans. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
  7. Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
  8. For the frosting, beat softened cream cheese and butter until creamy using an electric mixer. Gradually add powdered sugar on low speed. Once combined, add Bailey’s Irish Cream and vanilla extract. Beat on medium until smooth and fluffy. Adjust Bailey’s to taste but avoid adding too much.
  9. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Add second cake layer and frost top and sides. Use a spatula to create soft swirls and peaks for a rustic look.
  10. If frosting is too soft, chill briefly before assembling. Optionally, level cake layers with a serrated knife before frosting.

Notes

Let the stout-butter-cocoa mixture cool to warm before adding to batter to prevent scrambling eggs. Sift cocoa powder and powdered sugar to avoid lumps. Do not overmix batter after adding flour to keep cake tender. Keep cream cheese and butter softened but not melted for frosting. Chill frosting if too soft, especially in warm kitchens. Cake layers can be chilled to speed cooling. Store frosted cake refrigerated up to 4 days; unfrosted layers can be frozen up to 2 months.

Nutrition

Keywords: Guinness cake, chocolate stout cake, Bailey's frosting, cream cheese frosting, moist chocolate cake, Irish dessert, stout chocolate cake

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