If you’re a chocolate lover and a Guinness fan, you’re in for a real treat with this Guinness Chocolate Cake Recipe. It’s not just any chocolate cake—this one is deeply rich, moist, and layered with a luscious cream cheese frosting that has a subtle Guinness kick. Trust me, once you try it, it quickly becomes a favorite for any celebration or cozy night in.

A rich chocolate cake is shown with one slice being lifted by a silver cake server beneath it. The cake has two visible layers of dark chocolate sponge, separated and covered in thick, smooth chocolate frosting. On the top, the frosting is evenly spread with swirled textures, and there is a decorative border made of dark chocolate frosting rosettes sprinkled with small gold sugar crystals around the edge. The cake sits on a wooden board on a white marbled surface with a green cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Guinness Chocolate Cake Recipe
Top Tip
How to Serve Guinness Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Guinness Chocolate Cake Recipe

Why You'll Love This Recipe

I’ve made countless chocolate cakes over the years, but there’s something magical about the way Guinness infuses its deep, malty richness into this cake. It’s the perfect marriage of stout and cocoa, with a tender crumb and frosting that takes it over the top every time I make it.

Deep Flavor: Reducing the Guinness intensifies its taste, bringing a unique depth to the chocolate that’s hard to beat.
Moist Texture: The combination of sour cream, buttermilk, and Guinness ensures the cake stays wonderfully moist and tender.
Decadent Frosting: Cream cheese frosting with a hint of Guinness gives a rich, tangy contrast to the dark chocolate layers.
Perfect for Occasions: Whether for St. Patrick’s Day or a special birthday, this cake makes every event feel extra special.

Ingredients & Why They Work

Before you gather your ingredients, I recommend grabbing good-quality Guinness bottles and natural cocoa powder for that authentic flavor boost. Also, room temperature ingredients make mixing a breeze and help the cake reach the perfect texture.

Flat lay of two whole uncracked brown eggs, a small mound of all-purpose flour on a simple white ceramic plate, a heap of unsweetened natural cocoa powder on another white ceramic plate, a pile of granulated sugar on a separate white ceramic dish, a small white bowl containing baking soda, a small white bowl with baking powder, a small white bowl with salt, a small white bowl filled with espresso powder, a small white bowl with golden vegetable oil, a dollop of full-fat sour cream on a white ceramic dish, a small white bowl holding buttermilk, a block of full-fat cream cheese on a white plate, a pat of unsalted butter on a white ceramic plate, a small white bowl with confectioners’ sugar, a small white bowl containing Dutch-process cocoa powder, and a small white bowl filled with reduced Guinness liquid, all carefully arranged in perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Guinness beer: Reducing it first concentrates the flavors, which is the secret to this cake’s rich taste.
All-purpose flour: Provides structure while keeping the cake tender.
Unsweetened natural cocoa powder: Essential for that deep chocolate flavor; natural cocoa works best here.
Granulated sugar: Sweetens while enhancing the cake’s moist crumb.
Baking soda and baking powder: Work together to give the cake just the right lift.
Salt: Balances flavor and enhances the chocolate notes.
Espresso powder (optional): Amplifies the chocolate without adding a coffee taste.
Vegetable oil: Keeps the cake moist and tender.
Full-fat sour cream: Adds richness and a subtle tang.
Large eggs: Bind it all together and add structure.
Pure vanilla extract: Adds warmth and rounds out the flavors.
Buttermilk: Adds moisture and lightness, plus a slight tang that complements the stout.
Cream cheese: The base of the frosting, giving it smoothness and tang.
Unsalted butter: Adds richness and helps the frosting pipe beautifully.
Confectioners’ sugar: Sweetens the frosting smoothly without grit.
Unsweetened cocoa powder: Gives the frosting a chocolate punch.
Reduced Guinness: Added to the frosting for that signature stout flavor continuity.
Pinch of salt: Enhances the frosting flavor balance.
Gold sprinkles (optional): For a little festive sparkle on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Guinness Chocolate Cake Recipe is how easy it is to make it your own. From swapping ingredients to adding your favorite twists, you can personalize this cake to suit your tastes or occasion without losing the rich, indulgent flavors that make it special.

Milk-Free Variation: For friends who avoid dairy, I’ve swapped the sour cream for plain coconut yogurt and used a dairy-free cream cheese in the frosting. The cake stayed moist and the frosting still had that luscious creaminess, with a subtle coconut undertone that paired surprisingly well with Guinness.
Espresso Boost: Sometimes I add a teaspoon of finely ground espresso powder directly into the cake batter for an extra jolt of mocha flavor. It deepens the chocolate and enhances the Guinness notes beautifully.
Seasonal Twist: Around the holidays, I like to add a pinch of cinnamon and nutmeg to the batter. It gives the Guinness chocolate cake a warm, spiced hug, making it feel even cozier.
Sheet Cake Option: If you’re short on time or prefer easier slicing, bake the batter in a 9x13-inch pan for about 35-40 minutes. It’s just as delicious and perfect for feeding a crowd quickly!

Step-by-Step: How I Make Guinness Chocolate Cake Recipe

A close-up image of one slice of a three-layer dark chocolate cake on a white plate. The cake layers have a rich, moist, and textured look with a dark brown color, separated by thick, creamy chocolate frosting layers. The outside is covered with smooth chocolate frosting, decorated with small golden sugar sprinkles on the top edge. A shiny silver fork is cutting into the bottom layer of the cake. The plate sits on a white marbled surface, with a blurry dark cup in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Reduce the Guinness to Concentrate Flavor

Start by pouring two bottles of Guinness into a large saucepan. Bring it to a boil over medium-high heat—watch the bubbles rise and the rich aroma swelling in your kitchen. Then lower the heat to medium-low and let it gently simmer until the volume reduces to about ¾ cup. This takes roughly 30 minutes. The reduction process intensifies the deep, malty notes and ensures the cake will have that signature Guinness punch without becoming too wet. Reserve ½ cup of the hot reduced Guinness for the batter, and set the rest aside to cool for the frosting. Pro tip: you can do this step 2-3 days ahead and refrigerate the cooled reduction. Just warm up the portion for the batter before mixing.

Step 2: Prep Your Pans and Preheat Your Oven

Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, then line them with parchment paper rounds. Don’t forget to grease the parchment paper as well—this little trick ensures your cake layers come out smoothly without sticking. If you have a video or tutorial handy, it's a great time to review parchment paper techniques so you’ll be confident your layers will release perfectly.

Step 3: Whisk Together the Dry Ingredients

While the Guinness is simmering, combine your dry ingredients in a large mixing bowl: sift together 1 and ¾ cups of all-purpose flour, ¾ cup natural cocoa powder, 1 and ¾ cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and if you like, 2 teaspoons of espresso powder. Whisk these together well to ensure even distribution. Setting this aside now saves you time and gets you ready for the wet ingredients once the Guinness is ready.

Step 4: Combine the Wet Ingredients for a Silky Batter

Grab your mixer (handheld or stand with whisk attachment) and beat ½ cup vegetable oil, ¾ cup full-fat sour cream (room temp is best), 2 large eggs, and 2 teaspoons vanilla extract on medium-high until everything is well blended. Then add ½ cup buttermilk (homemade or store-bought), mixing just until combined. The batter is about to get even better with the magic of Guinness.

Step 5: Mix Wet and Dry — Then Bloom with Hot Guinness

Pour the wet mixture into the bowl with the dry ingredients and give it a quick whisk or mix on low speed until just blended. Now pour in the ½ cup of **hot** reduced Guinness—this is key for blooming the cocoa powder so the chocolate flavor really pops. Mix everything on low speed until smooth and fully combined. The batter will be on the thinner side and should yield about 6 cups (1250 g). Your kitchen will smell heavenly at this point!

Step 6: Bake and Cool Your Cake Layers

Divide the batter evenly between the two prepared pans, smoothing the tops slightly. Pop them into your preheated oven and bake for 28 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them—ovens vary! When done, set the pans on a wire rack and let them cool completely. A little tip: it’s perfectly normal if the cakes sink slightly in the middle once cooled; that moisture is what makes it so rich and tender.

Step 7: Whip Up the Luscious Guinness Cocoa Cream Cheese Frosting

In a clean mixing bowl, beat the softened cream cheese (8 oz) and butter (½ cup) on medium speed until creamy and smooth—about 2 minutes. Add in 2 and ½ cups confectioners’ sugar, ½ cup cocoa powder, 3 tablespoons of the cooled Guinness reduction, and a pinch of salt. Start beating on low for 30 seconds to avoid a sugar dust cloud, then crank it up to high and beat for a full minute. Check the consistency: if the frosting feels too thin, add a little more confectioners’ sugar or cocoa powder; if too thick, stir in another tablespoon of Guinness. Always taste and adjust the salt as needed. This frosting is decadently smooth with the perfect hint of Guinness depth.

Step 8: Assemble, Frost, and Optional Garnish

If your cake layers domed on top while baking, carefully level them by slicing off a thin layer with a serrated knife. Place one cake layer on your serving plate, and spread about 1 cup (250 g) of frosting evenly over the top. Stack the second layer and frost all over the top and sides. If you have a bench scraper, use it to smooth the sides for a professional finish. I like to pipe any leftover frosting around the edges for a pretty touch, then sprinkle with gold shimmer sprinkles for celebration-ready sparkle.

Step 9: Chill, Serve, and Enjoy

Place the unfrosted cake in the fridge uncovered for 30 to 60 minutes to help set the frosting before slicing. You can serve this cake chilled or at room temperature—the rich, moist layers and smooth cream cheese frosting shine either way. Store leftovers tightly covered in the fridge for up to 5 days. Trust me, this cake tastes just as amazing the next day!

Top Tip

These little nuggets of wisdom come straight from my kitchen adventures making the Guinness Chocolate Cake Recipe. They’ll help you get the perfect balance of rich chocolate and that unmistakable Guinness depth every single time.

Reducing Guinness First: I can’t emphasize enough how much simmering the Guinness to concentrate the flavor transforms this cake — it deepens the chocolate notes without making the batter watery.
Room Temperature Ingredients: Using eggs, sour cream, and buttermilk at room temperature makes mixing smoother and gives you a beautifully tender crumb.
Level Your Cake Layers: Don’t skip slicing off the domed tops before frosting. It creates stable, even layers that stack perfectly and look professional.
Frosting Consistency: Watch the cream cheese frosting closely — add extra powdered sugar if it’s too thin, or a splash more cooled Guinness if it’s too thick. It’s all about that irresistible creamy texture.

How to Serve Guinness Chocolate Cake Recipe

Two images show the process of making a dark brown chocolate batter. On the left, a glass bowl holds thick chocolate batter with a whisk inside, while a clear measuring cup pours a dark liquid into the bowl. On the right, a white round dish is filled with smooth dark brown batter with small bubbles on the surface, placed on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a bit of festive fun, sprinkle gold shimmer sprinkles on top of the frosting right before chilling. Fresh raspberries or dark cherries also make gorgeous and tasty garnishes, providing a pop of color and a bit of tartness that pairs beautifully with the rich cake.

Side Dishes

This Guinness Chocolate Cake stands well on its own but also pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream. For something a little more indulgent, a drizzle of salted caramel sauce or a mug of strong espresso accentuates the beer and chocolate notes perfectly.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your Guinness Chocolate Cake tightly (a cake carrier works great) and store it in the refrigerator. It will stay fresh for up to 5 days. Keeping it chilled also helps the frosting maintain its luscious texture.

Freezing

You can freeze the unfrosted cooled cake layers for up to 3 months by wrapping them tightly in plastic wrap and foil. After thawing overnight in the fridge, bring them to room temperature before frosting. The fully assembled and frosted cake also freezes well for up to 3 months. Thaw it in the refrigerator overnight for best results.

Reheating

This cake is delicious served chilled or at room temperature, so no need to reheat. If you prefer it slightly warmer, bring slices to room temperature for about 30 minutes before serving for that perfect melt-in-your-mouth bite.

Frequently Asked Questions:

Can I use a stout other than Guinness for this cake?

Absolutely! While Guinness is classic for its distinct flavor, other stouts can be used as long as they’re robust and not too sweet. Just reduce the beer as instructed to concentrate the flavor before adding it to the batter and frosting.

Why do I need to reduce the Guinness before using it?

Reducing the Guinness removes some of the alcohol and water content, intensifying the beer’s flavor and ensuring it won’t make the batter too thin. This also helps the chocolate flavor bloom and creates a moist, rich cake.

Can I make this cake dairy-free?

This recipe relies on full-fat sour cream, buttermilk, cream cheese, and butter for its moist texture and rich frosting. Dairy-free substitutions may change the texture and flavor. If needed, try using dairy-free sour cream and cream cheese alternatives, but results may vary.

How long should I chill the cake before slicing?

Refrigerate the frosted cake uncovered for at least 30 to 60 minutes to help the frosting set firmly, which makes slicing neater and mess-free. You can chill it longer if needed before serving.

Final Thoughts

Making this Guinness Chocolate Cake Recipe has become one of my favorite kitchen experiments — there’s something truly magical about combining a classic Irish stout with rich chocolate to create a cake that feels both familiar and special. Whether you're baking it for a festive occasion or just to treat yourself, the deep flavors and creamy frosting are sure to wow. Enjoy each luscious slice, and don’t forget to share—it’s even better when savored together.