Guinness Chocolate Cake

Make this amazing chocolate cake with Guinness and Irish cream frosting for a rich dessert with fantastically sweet and decadent flavors!

Course Dessert

Cuisine American

Keyword Bailey's chocolate cake, cake, chocolate cake, dessert, guinness chocolate cake

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 325kcal

Preheat the oven to 350 degrees. Grease and then line a 9”x13” baking pan with parchment paper and set aside.
In a separate medium bowl sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the mixing bowl of a stand mixer, add the granulated sugar, brown sugar, vegetable oil. Using the paddle attachment mix for 1-2 minutes on medium speed until combined. Add the eggs, vanilla extract and the sour cream. Blend again at medium speed for 2 minutes.
Alternating with the dry ingredients and Guinness stout, starting and ending with the flour mixture. Mix until combined and smooth.
Pour the batter into the prepared 9”x13” pan. Bake at 350 degrees for 25 to 30 minutes until the cake is done, insert a toothpick into the center of the cake.
Remove from the oven and cool for 10 minutes then invert the cake out onto a serving platter until completely cooled, about 30-45 minutes.
While the cake cools, make the frosting.
In the bowl of a stand mixer, add the softened butter and beat with the whisk attachment on medium speed for about 2-3 minutes until lightened in color. Gradually add the powdered sugar, 2 cups at a time at low speed, to the butter and slowly incorporate on low speed. Alternate with the Irish cream liquor. Increase the speed to medium and mix for 3 minutes until light and fluffy.
Spread the frosting over the cooled cake to evenly distribute it.
Garnish as desired with cocoa powder, chocolate curls, and enjoy immediately after frosting.

If you want an alcohol-free version of this cake, substitute Nonalcoholic Guinness Stout and heavy whipping cream for the Bailey’s, adding 1-2 teaspoons of vanilla extract into the frosting.
Sifting is a small added step but yields amazing baked results! It removes lumps before they become problematic, especially since cocoa powder is notorious for being hydrophobic and prone to clumping.
Refrigerate leftovers in an airtight container or wrapped tightly with plastic for up to 4-5 days after baking.