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This Guinness Chocolate Stout Cake starts like a classic Southern chocolate cake—melting butter and cocoa on the stovetop—but takes a bold, malty turn with a splash of stout. The Guinness deepens the chocolate flavor without making it too heavy, while sour cream keeps every bite soft and moist. Finished with a silky Irish cream buttercream, don’t expect this one to last long—everyone will be reaching for a second slice!
My Guinness chocolate cake takes a classic Southern-style chocolate cake—the kind that starts on the stovetop with melted butter and cocoa—and gives it a rich, Irish twist. The stout doesn’t make it taste like beer, but it deepens the chocolate flavor and adds a subtle malty sweetness. You get a cake that’s just as moist and tender as the old-fashioned version but with an extra layer of depth.
It’s got just the right balance—bold and chocolatey but surprisingly light. No dense, overly rich bites that leave you feeling stuffed. Instead, you get a soft, airy crumb that keeps you coming back for another slice. Perfect for St. Patrick’s Day, sure, but honestly, it’s too good to save for just once a year!
Nikki’s Recipe Rundown
- Taste: Rich, deep chocolate with just a little something extra from the stout. The Irish cream buttercream? Next-level good.
- Texture: Light, moist, and soft—not one of those dense, heavy chocolate cakes.
- Ease: Made with simple ingredients—if you can make a boxed mix, you’ve got this.
- Pros: Looks fancy, tastes amazing, and you don’t need any special tools.
- Heads up: Let it cool all the way before frosting unless you want a melty mess.
- Make it again? Oh, 100%. No need to wait for St. Patrick’s Day!
Ingredients Needed for Chocolate Stout Cake
- Extra Stout Beer: Guinness is traditional, but any rich stout will work. The alcohol cooks off, leaving behind complex malty notes.
- Butter: The butter will be melted with the cocoa powder, so no need to soften it to room temperature!
- Cocoa Powder, Dutch-Processed Cocoa Powder & Espresso Powder: You definitely need cocoa powder for the deep chocolate flavor here. You can also add in some Dutch-processed cocoa powder and espresso instant powder for a deeper flavor, if you’d like!
- Sugar: For a sweet chocolate cake!
- Vanilla Extract: Adds an extra depth of flavor.
- Eggs: Eggs will add structure and help the cake rise in the oven.
- All-Purpose Flour: To measure accurately, spoon the flour into the measuring cup until it is heaping, and then level it off with the back of a butter knife.
- Baking Powder & Baking Soda: You will need both baking powder and baking soda to help the chocolate stout cake rise in the oven.
- Salt: To balance out the flavors!
- Sour Cream: Sour cream adds moisture and a bit of tang!
Irish Cream Buttercream
- Butter: Make sure to use room-temperature butter to make a seamless, fluffy frosting.
- Powdered Sugar: Powdered sugar will sweeten up the buttercream and create a thick texture.
- Salt: You need just a little bit of salt to balance out the flavors of the frosting.
- Irish Cream Liqueur: A classic option is Bailey’s, but any Irish cream will work!
Variations and Substitutions
- Double Chocolate: Add 1 cup chopped dark chocolate for extra richness.
- Greek Yogurt: Try plain Greek yogurt instead of sour cream for the cake.
- Gluten-Free: To make a gluten-free chocolate stout cake, replace the flour with a 1:1 gluten free flour blend instead.
- Less Alcohol: If you don’t want the alcohol for the buttercream, you can use 1 teaspoon of vanilla extract instead. You’ll also want to add 2 tablespoons of heavy whipping cream. You can also go for a coffee creamer with Irish Cream flavoring in it.
- No Alcohol: If you want a chocolate cake without alcohol in it, replace stout with strong cooled coffee and Irish cream with milk/vanilla. Or, you can try making my triple chocolate mousse cake instead!
How To Make the Best Chocolate Stout Cake
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Combine Wet Ingredients
Preheat your oven to 350°F. Grease a 9-inch cake pan with butter or shortening. Set it aside.
In a small saucepan over medium heat, combine the Guinness and butter. Once the butter melts, whisk in both cocoa powders and espresso powder until smooth.
Remove from heat and pour it into a large mixing bowl.
Whisk the sugar and vanilla extract into the cocoa and stout mixture. Beat in the eggs, one at a time, until they are just incorporated. Set the bowl aside.
Step 2 | Add Dry Ingredients
In a separate small or medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the cocoa mixture until just combined, being careful not to overmix. Mix in the sour cream until well combined and the batter is smooth. A few small lumps are fine.
Step 3 | Bake
Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
Step 3 | Frost & Enjoy
For the buttercream, beat the softened butter until creamy in a large bowl. Gradually add powdered sugar and salt, beating until smooth. Add Irish cream liqueur and beat until light and fluffy.
Once the cake is completely cool, frost as desired.
Recipe Tips
- Don’t overmix the cake batter once you add the flour! This ensures a soft, tender cake.
- Let the stout-butter mixture cool slightly before adding eggs. If you add them too quickly, they can cook and become scrambled in the mixture!
- Check the cake after 45 minutes to avoid overbaking! It is hard to tell if the cake is done, since it is a dark chocolate cake. Use a toothpick to check the center for doneness.
- Make sure to cool completely before frosting. If you frost too soon, it’ll fall right off the cake!
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Recipe FAQs
Guinness adds depth and richness to the chocolate flavor without making the cake taste like beer. The stout’s malty notes enhance the cocoa, while its carbonation and acidity help create a tender, moist crumb.
Yes! The alcohol in the Guinness completely cooks off during baking, leaving behind only the flavor. However, if using the Irish cream frosting, you may want to substitute it with vanilla buttercream for kids.
For too thick, add Irish cream or milk one teaspoon at a time. For too thin, gradually add more powdered sugar.
Storage
Storage: The cake can be stored at room temperature when stored in an airtight container or covered in plastic wrap for up to 3 days. Alternatively, you can cover the cake with plastic wrap, and store it in the fridge for up to 5 days.
Freeze: Freeze the cake before adding the buttercream frosting by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. Make the buttercream frosting fresh.
What to Serve with Chocolate Stout Cake
While this chocolate Guinness stout cake is absolutely delicious on its own, a few simple accompaniments can take it to the next level. A scoop of vanilla ice cream creates a lovely temperature and texture contrast against the rich cake. For chocolate lovers, try adding a drizzle of warm chocolate sauce over the top!
For the adults, serve slices alongside Irish coffee or a whipped dalgona coffee – the bitter notes complement the cake’s deep chocolate flavor perfectly. Or a cold glass of milk is the classic choice, especially for kids, and helps balance the richness!
Other Recipes to Try
- Irish Soda Bread
- St. Patrick’s Day Puppy Chow
- Chocolate Cheesecake Brownie Trifle
- Lucky Charms Cookies
- Brownie Bundt Cake
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Chocolate Stout Cake
Ingredients
- 1 cup extra stout beer, such as Guinness
- 12 tablespoons unsalted butter
- ⅔ cup unsweetened cocoa powder
- 1 tablespoon Dutch-processed cocoa powder, optional
- 1 tablespoon instant espresso powder, optional
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 ¾ cups all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
Irish Cream Buttercream
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- ¼ teaspoon salt
- 2 tablespoons Irish cream liqueur, such as Bailey's
Instructions
- Preheat your oven to 350°F. Grease a 9-inch cake pan with butter or shortening. Set it aside.
- In a small saucepan over medium heat, combine the Guinness and butter. Once the butter melts, whisk in both cocoa powders and espresso powder until smooth. Remove from heat and pour it into a large mixing bowl.
- Whisk the sugar and vanilla extract into the cocoa and stout mixture. Beat in the eggs, one at a time, until they are just incorporated. Set the bowl aside.
- In a separate small or medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the cocoa mixture until just combined, being careful not to overmix. Mix in the sour cream until well combined and the batter is smooth. A few small lumps are fine.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- For the buttercream, beat the softened butter until creamy in a large bowl. Gradually add powdered sugar and salt, beating until smooth. Add Irish cream liqueur and beat until light and fluffy. Once the cake is completely cool, frost as desired.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Storage: The cake can be stored at room temperature when stored in an airtight container or covered in plastic wrap for up to 3 days. Alternatively, you can cover the cake with plastic wrap, and store it in the fridge for up to 5 days.
- Freeze: Freeze the cake before adding the buttercream frosting by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving. Make the buttercream frosting fresh.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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