Chocolate Guinness Stout Cake Recipe with Vanilla Bean Cream Cheese Frosting

Chocolate Guinness Stout Cake Recipe with Vanilla Bean Cream Cheese Frosting

Indulge in the ultimate chocolate Guinness cake—rich, moist, and infused with deep chocolate flavor. Topped with silky cream cheese frosting, this foolproof recipe is the perfect dessert for St. Patrick’s Day or any occasion!

Course Dessert

Cuisine Irish

Keyword Chocolate Beer Cake, Chocolate Guinness Cake, Chocolate Guinness Cake Recipe, Chocolate Guinness Stout Cake Recipe, Guinness Cake, Guinness Cake Recipe

Prep Time 25

Cook Time 45

Other Time: 2

Servings servings

Calories 427kcal

Author Faith Gorsky

Ingredients

Chocolate Guinness Cake:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup sugar
1/2 cup light brown sugar lightly packed
1/2 cup avocado oil or vegetable oil
1/4 cup full-fat unflavored Greek yogurt
1 teaspoon pure vanilla extract
1/2 cup Guinness Draught Stout

Vanilla Bean Cream Cheese Frosting:

4 tablespoons unsalted butter at room temperature
4 ounces cream cheese at room temperature
1 teaspoon vanilla bean paste
2 cups powdered sugar

Other:

Butter for the pan
All-purpose flour for the pan

US Customary - Metric

Instructions

For the Cake:

Preheat the oven to 350F. Butter and flour a 9-inch cake pan. Place a piece of parchment paper that’s been trimmed to fit in the bottom.
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
Whisk together the eggs, sugar, and brown sugar in a large bowl. Whisk in the oil, yogurt, and vanilla extract, and then whisk in the Guinness.
Add the dry ingredients to the wet and whisk to combine, being careful not to over-mix.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes.
Run a paring knife along the outside of the cake to loosen it from the pan. Turn the cake out onto a wire rack, let it cool for 5 minutes, and then peel off the parchment paper.
Cool the cake completely.

For the Frosting:

Once the cake is cool, make the frosting. Cream together the butter, cream cheese, and vanilla bean paste in a large bowl. Add the powdered sugar and use a hand-held electric beater to mix until smooth and creamy.

To Frost the Cake:

Place the cake on a cake plate or cake stand and top with the frosting, spreading it around. This makes enough frosting to frost the top and sides of a 9-inch cake, but I like to pile it on thick and only frost the top.

Notes

Storage: Store this cake wrapped in the fridge for up to 4 days.
Make Ahead: Wrap the unfrosted cake in plastic wrap, then aluminum foil, and pop it into a zip-top freezer bag. Freeze for up to 3 months, and thaw the cake before frosting and serving.
Frosting Tip: To make this frosting even more special, I like to add 1/8 teaspoon almond extract and 1/8 teaspoon butter extract. I find that it simulates the flavor of Irish cream!

Nutrition