Chocolate Stout Cake with Irish Cream Frosting

chocolate guinness cake with cream cheese frosting

5 from 8 votes

Chocolate Stout Cake with Irish Cream Frosting

Rich chocolate stout cake with a tender crumb and creamy Irish cream frosting. Deeply chocolatey, simple to make, and perfect for St. Patrick’s Day or any special occasion.

Prep Time15

Cook Time40

Make frosting10

Total Time1 10

Course: Baking, Dessert Cake

Servings: servings

Calories: 389kcal

Author: Sally Humeniuk

Ingredients

For the Chocolate Stout Cake:

1 cup stout beer, like Guinness or Murphy's
10 Tbsps unsalted butter, (1 stick plus 2 Tablespoons)
¾ cup unsweetened cocoa
2 cups granulated sugar
¾ cup full-fat sour cream
2 large eggs, room temperature
1 Tbsp vanilla extract
2 cups all-purpose flour
2 ½ tsp baking soda
¼ tsp fine salt

For the Irish Cream Frosting:

8 Tbsps salted butter, softened
5 cups confectioners' sugar, sifted if lumpy
8 ounces full-fat cream cheese, room temperature
5 Tbsps Irish Cream Liqueur see notes for alcohol-free option

Instructions

Make the Chocolate Stout Cake:

Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper.
In a large saucepan over medium heat, combine stout and butter. Heat until butter melts. Remove from heat.
1 cup stout beer,, 10 Tbsps unsalted butter,
Whisk in cocoa powder and sugar until smooth.
¾ cup unsweetened cocoa, 2 cups granulated sugar
In a mixing bowl, whisk sour cream, eggs, and vanilla. Stir into the stout mixture.
¾ cup full-fat sour cream, 2 large eggs,, 1 Tbsp vanilla extract
Add flour, baking soda, and salt. Whisk until smooth and fully combined (about 1 minute). Batter will be thin.
2 cups all-purpose flour, 2 ½ tsp baking soda, ¼ tsp fine salt
Pour into prepared pan. Bake 40–50 minutes, until a toothpick inserted comes out mostly clean. Begin checking at 35 minutes.
Cool completely in the pan on a wire rack before frosting.

Make the Irish Cream Frosting:

In a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy.
8 Tbsps salted butter,
Reduce speed to low and add confectioners’ sugar, one cup at a time.
5 cups confectioners' sugar,
Add cream cheese in 3–4 additions, mixing until smooth.
8 ounces full-fat cream cheese,
With mixer on low, add Irish cream one tablespoon at a time.
5 Tbsps Irish Cream Liqueur
Increase speed to medium-high and beat 2–3 minutes until light, fluffy, and increased in volume.

To Frost the Cake:

Spread frosting over cooled cake using an offset spatula.For a decorative look, pipe frosting using a large round tip (about 1 cm), starting in the center and spiraling outward.
Refrigerate 30 minutes before slicing for cleaner edges.

Storage:

Store covered in the refrigerator up to 5 days. Flavor deepens and improves overnight.

Notes

Alcohol-Free Version
• Substitute stout with 1 cup Coca-Cola or water
• Replace Irish cream with Irish cream coffee creamer
• Or use 2 tablespoons heavy cream + 1 teaspoon vanilla

For Cupcakes
• Line tins (foil liners recommended)
• Fill ⅔ full
• Bake 15–20 minutes
• Cool completely before frosting

High Altitude Adjustments (Above 3,500 ft)
• Increase stout by 2 tablespoons
• Decrease sugar by 2 tablespoons
• Increase flour by 2 tablespoons
• Reduce baking soda to 2 teaspoons
• Increase oven temp by 25°F (unless using dark pan)
• Reduce bake time by 5–8 minutes

Optional: Add a Chocolate Ganache Layer

If you’d like to turn this into a layered cake with a fudgy center, spread a simple 1:1 ganache between layers before frosting.

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