There’s something truly special about a rich, moist Guinness Chocolate Cake with Irish Buttercream. After testing this recipe several times, I discovered the harmonious balance of the robust stout and sweet frosting, creating an indulgent dessert that’s perfect for any occasion. The first bite fills your mouth with deep chocolate flavor, complemented by a hint of creaminess from the buttercream. If you’re a fan of chocolate desserts, you may also want to check out my Carrot Cake Oatmeal Cookies for a delicious twist!
About Guinness Chocolate Cake with Irish Buttercream
This delightful cake is a staple in many Irish households, especially around St. Patrick’s Day. The combination of coffee and Guinness not only amplifies the chocolate flavor but also keeps the cake incredibly moist. In my kitchen, I’ve tested this cake myriad times to ensure a perfectly tender crumb and just the right amount of sweetness. Whether you’re hosting a gathering or treating yourself, this dessert is sure to please.
- Simple prep makes it perfect for weeknight baking.
- Budget-friendly ingredients you may already have.
- Ideal for gatherings, bringing cozy flavors to the table.
- A nod to Irish tradition through its use of stout in the batter.
Key Ingredients & Their Roles
- Guinness Stout: Enhances chocolate flavor; you can substitute with any other stout or dark beer.
- Cocoa Powder: Adds rich chocolate flavor; use Dutch-process for a smoother taste.
- Butter: Creates moistness; avoid margarine for best results.
- Confectioners’ Sugar: Sweetens the buttercream; sift before use to ensure smoothness.
How to Make Guinness Chocolate Cake with Irish Buttercream
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray.
- In a saucepan over medium heat, combine 1 cup of Guinness, 1 cup of unsweetened cocoa powder, and 1 cup of butter until melted and smooth. Let it cool slightly.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Slowly add the Guinness mixture and mix until well combined.
- Pour the batter evenly into the prepared pans and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes cool, prepare the Irish Buttercream by beating 1 cup of softened butter and mixing in 4 cups of confectioners’ sugar slowly, adding 2-3 tablespoons of milk until you achieve your desired consistency.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of buttercream on top, then add the second layer and frost the top and sides with the remaining buttercream.
- Enjoy your delicious Guinness Chocolate Cake with Irish Buttercream!
Pro Tips & Troubleshooting
- I found that letting the Guinness mixture cool before mixing helps avoid curdling the eggs, which can happen if they’re added too quickly.
- A common mistake is overmixing the batter; mix just until combined for a fluffier cake.
- This cake can be easily doubled for larger gatherings — just ensure even baking times and check with a toothpick.
Storage & Make-Ahead Guide
You can keep your Guinness Chocolate Cake with Irish Buttercream in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months. The flavors develop beautifully over time, making it even more enjoyable when thawed!
Serving Suggestions
This cake is perfect served with a side of vanilla ice cream or a light fruit salad for a refreshing contrast. For those looking for a full meal experience, consider pairing it with Vanilla Bourbon Poached Pears or Pumpkin Spice Sangria.
Frequently Asked Questions
- Can I replace the Guinness with something else? Yes, you can use any other stout or dark beer for a similar flavor.
- How do I make the buttercream less sweet? You can add a pinch of salt or a bit of lemon juice to balance the sweetness.
- What if my cake sinks in the middle? This might be due to underbaking; always check with a toothpick for doneness.
- Can I make this ahead of time? Absolutely! Storing it in the fridge or freezer will keep it fresh for later enjoyment.
- How should I store leftover cake? Wrap it tightly in plastic wrap and refrigerate for up to 5 days or freeze for longer storage.
Final Thoughts
If you’re looking for a dessert that warms the heart and delights the senses, this Guinness Chocolate Cake with Irish Buttercream should find its way onto your table. With each slice, you’ll experience a beautiful blend of flavors and textures that captivate every palate. I hope this recipe inspires you to bake and share the joy — let me know how it turns out!
More Recipes You’ll Love
- Baked Cod in Coconut Lemon Cream Sauce – a delightful balance of sweetness and richness complements the chocolate cake.
- Creamy Parmesan Shells with Garlic Butter Steak Bites – the savory elements contrast beautifully with the sweetness of the dessert.
- Air Fryer Honey Butter Garlic Chicken Tenders – a unique combination that offers both savory and sweet flavors to enjoy after dessert.
Guinness Chocolate Cake with Irish Buttercream
Ingredients
- 1 cup Guinness stout
- 1 cup unsweetened cocoa powder
- 1 cup unsalted butter melted
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup heavy cream for buttercream
- 4 cups confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a saucepan over medium heat, combine the Guinness stout, cocoa powder, and melted butter until smooth. Let cool slightly.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Gradually add the stout mixture and mix until combined.
- Pour the batter into the prepared pans and bake for 30-35 minutes, until a toothpick comes out clean.
- While the cakes cool, prepare the buttercream by beating the cream and gradually adding the confectioners’ sugar until smooth.
- Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.