Chocolate Guinness Cake

I’ve slowed down a little on the baking front lately, mostly because life and its various priorities have gotten in the way. But in honor of my brother-in-law’s birthday, which happens to be St. Patrick’s Day, I had to squeeze in a quick baking session to whip up a deliciously moist chocolate cake. I decided to try something I’ve wanted to do for awhile: Make a chocolate cake with stout. I chose to use Guinness since we already had some in the house, and I have to say, the cake turned out wonderful. It was incredibly rich and moist, and although you could taste a hint of the Guinness in it, it wasn’t overly strong.

I topped my cake off with a cream cheese frosting, but you could easily swap that for a simple chocolate glaze, confectioners sugar, or nothing at all. The best part? This cake took practically no time to make…or eat, which is a testament to how good it is.


Chocolate Guinness Cake
Cake recipe from A Whisk and a Spoon


For the cake:
1 and 1/2 cups AP flour
1 cup granulated sugar
7 tablespoons unsweetened cocoa powder (I used 3 regular and 4 dark)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Guinness (or other stout of your choice)
1/2 cup espresso or strong coffee
1/4 cup water
2 teaspoons vanilla
1 teaspoon apple cider or white vinegar
1/2 cup vegetable oil

For the frosting:
1 stick of butter at room temperate
8 oz cream cheese at room temperature
2 cups confectioners sugar
1 teaspoon vanilla extract


For the cake:
1. Preheat your oven to 350 degrees. Grease an 8-inch cake pan with cooking spray, then line with parchment and lightly spray the parchment.
2. Whisk together the flour, sugar, cocoa, baking soda, and salt in a medium bowl.
3. In a measuring cup, mix together your stout, coffee, water, vanilla and vinegar. Stir gently into the flour mixture.
4. Add oil and stir gently until you have a smooth batter.
5. Pour the batter into your prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.
6. Let the cake cool on a rack before peeling off the parchment paper. Top with frosting, glaze, or confectioners sugar. Or, just let this fudgy masterpiece stand on its own.

For the frosting:
1. Using an electric mixer, beat the butter and cream cheese until smooth (about 3 minutes at medium speed).
2. Add the vanilla and then the confectioners sugar; mix on low-medium speed until well-combined. Depending on how thick you want your frosting, you may want to add extra confectioners sugar by the tablespoon to reach your desired consistency.