Chocolate Guinness Cake with Baileys Buttercream
An indulgent dessert that combines rich chocolate flavors with the unique depth of Guinness stout, topped with creamy Baileys buttercream frosting.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the cake
- 1 cup Guinness stout Bringing a dark, rich flavor to the cake
- 1 cup unsalted butter, cubed For a velvety texture
- 3/4 cup unsweetened cocoa powder Offering a deep chocolate taste
- 2 cups granulated sugar Adding just the right sweetness
- 3/4 cup sour cream Introducing moisture and tanginess
- 2 large eggs Necessary for binding the ingredients
- 1 tbsp vanilla extract Enhancing the overall flavor profile
- 2 cups all-purpose flour Providing structure and stability
- 2 1/2 tsp baking soda Ensuring a light, fluffy cake
For the Baileys buttercream frosting
- 1 cup unsalted butter, room temperature For frosting
- 3 cups powdered sugar Creating a smooth, sweet frosting texture
- 1/4 cup Baileys Irish Cream For a delightful creaminess
- 1 pinch salt Balancing the sweetness
- to taste green & gold sprinkles Optional decoration to add a festive touch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- In a saucepan over medium heat, combine the Guinness and cubed butter. Stir occasionally until the butter is melted. Once melted, whisk in the unsweetened cocoa powder and granulated sugar until the mixture is smooth. Remove from heat and allow to cool slightly.
- In a large mixing bowl, whisk together sour cream, eggs, and vanilla extract until well combined. Gradually add the cool Guinness-chocolate mixture into the bowl, whisking gently to incorporate.
- Sift the all-purpose flour and baking soda into the wet mixture, carefully mixing until fully combined and no lumps remain.
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow cakes to cool completely on a wire rack.
Frosting Preparation
- While the cakes are cooling, prepare the Baileys buttercream frosting. In a large bowl, beat the room temperature unsalted butter with an electric mixer until fluffy.
- Gradually add in powdered sugar, one cup at a time, mixing well after each addition.
- Once all the powdered sugar is incorporated, beat in the Baileys Irish Cream and a pinch of salt until the frosting is smooth and creamy.
Assembly
- Once the cakes are cooled, place one layer on a serving plate. Spread a thick layer of Baileys buttercream frosting on top, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining buttercream. For a fun touch, decorate with green and gold sprinkles or chocolate shavings if desired.
Notes
Use good quality cocoa powder and Guinness stout for the best flavor. Refrigerate the cakes for about 30 minutes before frosting to help firm them up. Store leftovers in an airtight container for up to three days at room temperature or refrigerate. For a vegan version, substitute eggs with flaxseed meal mixed with water and use vegan butter.