Guinness Chocolate Cake Recipe

Guinness Chocolate Cake Recipe

How To Make Guinness Chocolate Cake

Take a bite of this lovely chocolate cake with a fuller, stronger flavor. Add beer to the cake mix for the taste and top it off with cream cheese frosting.

Preparation: 30 minutes
Cooking: 35 minutes
Cool Time: 10 minutes
Total: 1 hour 15 minutes



For Chocolate Guinness Cake:

  • 2cupsGuinness
  • 2cupsunsalted butter
  • cupsdark chocolate unsweetened cocoa powder
  • 4cupsall-purpose flour
  • 4cupssugar
  • 1tbspbaking soda
  • 2tspsalt
  • 4largeeggs
  • 1⅓cupssour cream

For Cream Cheese Frosting:

  • 24ozbricks cream cheese,room temperature
  • 1cupunsalted butter,room temperature
  • 1tbspvanilla extract
  • ½tspsalt
  • 6cupspowdered sugar


  1. Preheat oven to 350 degrees F.

  2. Butter three 8-inch round cake pans with 2-inch-high sides, and line the bottoms of the pans with parchment paper. Butter paper.

  3. Bring the Guinness and 2 cups butter to simmer in a large saucepan over medium heat.

  4. Add cocoa powder and whisk until the mixture is smooth and no lumps remain. Transfer the mixture to the freezer and let cool for 10 minutes.

  5. Meanwhile, whisk flour, sugar, baking soda, and 1½ teaspoons of salt in a large bowl to blend.

  6. In a stand mixer, beat the eggs and sour cream on medium speed until combined. Add the slightly-cooled Guinness mixture to the egg mixture, and beat on low speed just until combined.

  7. Add flour mixture and beat briefly on slow speed for 10 seconds. Using a rubber spatula, fold batters the rest of the way until completely combined. Divide batter equally among prepared pans.

  8. Bake cakes until a toothpick inserted into the center of cakes come out clean for about 35 to 40 minutes. Transfer cakes to rack, and cool for 10 minutes.

  9. Carefully turn cakes out onto the rack and cool completely. Frost with cream cheese frosting once cooled.

  10. Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined.

  11. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

Recipe Notes

  •  Keep cake covered in a sealed container, and refrigerate for up to 3 days, although this cake is best enjoyed the day it is made!
  •  If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.


  • Calories: 1361.69kcal
  • Fat: 73.95g
  • Saturated Fat: 44.48g
  • Trans Fat: 1.87g
  • Monounsaturated Fat: 19.25g
  • Polyunsaturated Fat: 3.29g
  • Carbohydrates: 169.28g
  • Fiber: 5.10g
  • Sugar: 128.31g
  • Protein: 13.06g
  • Cholesterol: 259.67mg
  • Sodium: 875.75mg
  • Calcium: 129.80mg
  • Potassium: 374.20mg
  • Iron: 4.07mg
  • Vitamin A: 667.33µg
  • Vitamin C: 0.23mg
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