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Perfect Guinness Chocolate Stout Cake Recipe with Easy Baileys Frosting

Guinness chocolate stout cake - featured image
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A rich and moist chocolate stout cake infused with Guinness and topped with a silky, boozy Bailey’s frosting. Perfect for celebrations or cozy evenings.

Ingredients

Scale
  • 1 cup Guinness stout (240 ml)
  • 8 tbsp unsalted butter, cut into pieces (113 g), softened
  • 2 cups granulated sugar (400 g)
  • 3/4 cup unsweetened cocoa powder (75 g), sifted
  • 2 cups all-purpose flour (250 g)
  • 2 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (120 g), full-fat preferred
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened (113 g) – for frosting
  • 8 oz cream cheese, softened (225 g) – for frosting
  • 3 cups powdered sugar (360 g), sifted – for frosting
  • 1/4 cup Bailey’s Irish Cream (60 ml) – for frosting
  • 1 tsp vanilla extract – for frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round pans or line them with parchment paper.
  2. Warm the Guinness and butter in a medium saucepan over medium heat until the butter melts and the mixture is hot but not boiling (about 3-4 minutes). Remove from heat.
  3. In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, and salt.
  4. Pour the warm stout mixture into the dry ingredients and stir until smooth. The batter will be thin.
  5. Beat in the eggs one at a time, then fold in the sour cream and vanilla extract.
  6. Divide the batter evenly into the prepared pans, smoothing the tops with a spatula.
  7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 40 minutes.
  8. Let the cakes cool in their pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.
  9. To make the Bailey’s frosting, beat the butter and cream cheese until smooth and creamy (about 3-4 minutes). Gradually add powdered sugar and beat on low speed to avoid a sugar cloud.
  10. Add Bailey’s Irish Cream and vanilla extract, then beat on medium-high speed until light and fluffy.
  11. Place one cake layer on a serving plate, spread a thick layer of frosting on top, then place the second cake layer on top.
  12. Cover the entire cake with the remaining frosting, using an offset spatula to create swirls and waves for a rustic look.
  13. Chill the cake for at least 30 minutes to help the frosting set and make slicing easier.

Notes

Use room temperature eggs and butter for best results. Sift cocoa powder to avoid lumps. Avoid overmixing the batter. Check oven temperature with a thermometer. Frosting tastes better after chilling and re-whipping. Tent cake with foil if edges brown too fast. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free frosting, use coconut cream cheese and vegan butter. Bailey’s can be substituted with Irish cream-flavored coffee creamer.

Nutrition

Keywords: Guinness cake, chocolate stout cake, Bailey's frosting, Irish dessert, chocolate cake, stout cake, easy cake recipe, celebration cake

Find it online: https://novanosh.com/perfect-guinness-chocolate-stout-cake-recipe-with-easy-baileys-frosting/