closeup of a square slice of chocolate cake topped with chocolate ganache.

Guinness Chocolate Cake

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 12-15 slices


This Guinness Chocolate Cake is moist, fudgy, infused with just the right amount of stout flavor, and topped with a simple Baileys Irish Cream frosting.


For the cake:

  • 1 ½ cups (285g) granulated sugar 
  • ½ cup (118 ml) vegetable oil 
  • 3 large eggs, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract 
  • 3/4 cup (180g) sour cream, at room temprature
  • 2 cups (280g) all-purpose flour, sifted
  • ½ cup (40g) cocoa powder, sifted
  • 1 tablespoon (5g) espresso powder (optional)
  • 1 ½ teaspoons (5g) baking powder 
  • 1 teaspoon (4 g) baking soda 
  • 1 teaspoon (5 g) salt 
  • 1 ¼ cup (355 ml) Guinness, cold 

For the frosting

  • 1 cup (226g) unsalted butter 
  • 4 cups (520g) powdered sugar 
  • 3 tablespoons (44ml) Baileys Irish Cream 
  • 1 teaspoon (5g) vanilla extract
  • Pinch of salt


For the Cake:

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.
  3. In a separate bowl, sift together the dry ingredients. To the batter, alternate adding half the dry ingredients followed by half of the Guinness and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Pour the batter into a 9×13-inch pan and bake at 350°F for 28-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.

For the Frosting:

  1. Remove the butter from the refrigerator and microwave for 10 seconds. Cut the butter into 1-inch blocks. Beat the butter for 2-4 minutes until it is softened and silky.
  2. Add 2 cups of powdered sugar and the vanilla extract and beat until well combined.
  3. Next, add the remaining powdered sugar 2 cups at a time, followed by the Baileys. Start beating slowly until the ingredients are incorporated and then increase the speed to high and beat for another minute or two until the frosting is light and fluffy,
  4. Spread frosting over cooled cake and then dust with cocoa powder, sprinkles or chocolate ganache. Keep in an airtight container.




  • An unfrosted cake can be stored either at room temperature or in the freezer. Bake as directed, cool completely. If you’re planning to serve within two days, keep it in an airtight container at room temperature. A fully frosted Guinness Chocolate Cake will last in an airtight container for 2-3 days at room temperature. 
  • To freeze, tightly wrap in plastic wrap and a layer of foil and freeze for up to 2 months. When you’re ready to serve, thaw to room temperature, then add the frosting and serve.

Nutrition Information:
52.9 g
268.9 mg
20.1 g
72.4 g
3 g
8 g
43 mg
  • Category: Cake
  • Method: Oven
  • Cuisine: American