Irish Chocolate Guinness Cake Recipe

a round One-Bowl Chocolate Guinness Cake on a wooden tray

4.13 from 91 votes

Irish Chocolate Guinness Cake Recipe

A light, moist chocolate cake with Guinness Stout that adds rich, malty flavor. This is a great cake for a weeknight because it can be made in just a few minutes in one bowl.

This cake is great with the Irish Cream Frosting recipe provided, but can also be served with just a dusting of powdered sugar.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Keyword: cake, chocolate cake, dessert, easy dessert recipe, St Patrick's Day

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.50

Equipment

9-inch round or 8-inch square pan
Mixing Bowl

Ingredients

Chocolate Guinness Cake

1 1/4 cup all-purpose flour (150 grams)
1 cup sugar, granulated (200 grams)
3/4 cup unsweetened cocoa powder (not Dutch-process cocoa)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 1/4 cup Guinness Stout (can or bottle)
1 teaspoon pure vanilla extract

Vanilla Frosting (with optional Bailey’s Irish Cream)

3 ounces cream cheese, softened
1/3 cup powdered sugar
1 cup heavy / whipping cream, chilled
2 ounces Bailey’s Irish cream (optional)

Instructions

For cake:

Heat oven to 350 degrees F.
Spray a 9-inch round or 8-inch square cake pan with nonstick cooking spray. (Note: If you have a pan that tends to stick, line the bottom with parchment.)
In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add oil, Guinness, and vanilla extract all at once and stir just until everything is combined and no dry spots remain.
Pour batter into prepared cake pan.
Bake until the cake is set in the middle, 27 to 30 minutes. (Note: In a thicker pan made of glass or ceramic, the cake may take up to an extra 5 minutes to cook all the way through.)
Allow cake to cool completely.

For frosting:

Combine cream cheese and powdered sugar in the bowl of a standing mixer. Turn the mixer on medium and beat until evenly combined.
Turn the mixer down to medium-low speed and slowly pour the heavy cream and then Bailey’s (if using) down the side of the bowl with the mixer running.
When all of the cream has been added, increase speed to medium-high until stiff peaks form (this could take 3 to 4 minutes). If the frosting is too thick to spread with a spatula, add more heavy cream 1 tablespoon at a time.
At this point, frosting can be refrigerated up to 1 day.
Spread frosting on cake just before serving (after it has cooled completely).

Notes

Frosting / Topping - If you prefer the frosting to have less of an alcohol flavor, just skip the Bailey’s Irish Cream. If you’re short on time, you can skip the frosting altogether and just top the cake with a dusting of powdered sugar.

Nutrition