Cakes

The Perfect Chocolate Guinness Cake

4.82 from 37 votes
Are you ready for a chocolate cake with an incredible depth of flavor? My new Chocolate Guinness Cake is just that — and more. It's a must-try!
A slice of chocolate Guinness cake on a plate with fresh cream next to a gold fork.

Hi Bold Bakers!

I love this chocolate Guinness cake recipe because of how bold it is! The cake is incredibly moist and dense, and it has a deep chocolate flavor. But the (not so secret, it is in the title, after all) secret ingredient enhances the cake’s flavor. The Guinness’s bitterness perfectly balances out the sweetness of the sugar!

To be honest, I’m not even a fan of Guinness beer. (Is that against the law for an Irish woman to say?) But you can’t taste the stout at all in the cake, but you can tell there is something different about the flavor of this chocolate cake.

I like to complement this dense pound cake-like texture and dark, bittersweet chocolate flavor with a chocolate glaze that is silky and sweet. Traditionally, this cake is topped with my Best-Ever Chocolate Fudge Frosting, and that is just as delicious! 

What Is Chocolate Guinness Cake?

Chocolate Guinness Cake is different from your typical chocolate cake because it includes Guinness beer. The famous Irish stout gets its flavors from malted and unmalted barley—if you’ve ever had a Guinness, you know it’s a pretty unique tasting beer with its certain “tang” of flavor. You’ll only need a cup of Guinness for this recipe. If you’re of legal age, taste what’s leftover and see if you can pick up on that flavor I’m talking about! 

That malty goodness and slight tang does something magical when it is paired with chocolate! 

Sliced chocolate Guinness cake, topped with cream cheese frosting.

What You Need To Make Chocolate Guinness Cake

  • Measuring Cups and Spoons
  • 9-inch (23cm) springform pan
  • Parchment paper
  • Stand mixer or hand mixer 
  • Mixing bowls
  • Microwave-safe bowl or small saucepan.

How Do You Make Chocolate Guinness Cake?

If you’re looking for a dense, intensely chocolatey cake, then you have to try this one! Here is how you make chocolate Guinness Cake (and don’t forget to get the full recipe with measurements, on the page down below.):

  1. Preheat your oven to 350°F (180°C). Butter and line a 9-inch (23cm) springform pan with parchment paper and set aside.
  2. Using either a stand mixer or a hand mixer, beat the Guinness, melted butter, cocoa powder, granulated sugar, and brown sugar.
  3. Beat in the sour cream, then the eggs and vanilla extract until all the ingredients are thoroughly combined.
  4. In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture into the Guinness mixer until it is evenly mixed. 
  5. Pour the batter into your prepared pan and bake for 45-60 minutes. Test for doneness by inserting a skewer in the middle of the cake. It is ready when the skewer comes out clean. Once baked, let the cake cool completely in the pan.
  6. As the cake cools, make the chocolate glaze: combine the butter, chocolate, and honey in a microwave-safe bowl or a small saucepan and heat it gently until the butter and chocolate melt. Stir together and let it cool until it has thickened, but it is still pourable.
  7. Once the cake is cooled, transfer it to a serving plate and pour the glaze on the cake.

A gold fork going into a slice of chocolate Guinness cake.

Gemma’s Pro Chef Tips For Making Chocolat Guinness Cake

  • A lot of recipes ask you to pack your brown sugar. I don’t do this in my recipes. Use loosely measured brown sugar or a kitchen scale to get the correct measurement. 
  • While I prefer a chocolate glaze, this cake is traditionally topped with cream cheese frosting. Check out how to make cream cheese frosting here
  • This is a large cake, so you want to make sure your springform pan is at least 9-inches (23cm). A 10-inch (25.5cm) pan also works.
  • This cake is simple, sturdy, and incredibly delicious—making it perfect and easily transportable for a picnic! 
  • This cake is tall! You can split it in half and make it a layer cake. Frost with my best ever chocolate fudge frosting
  • If you don’t have sour cream, you can use the same amount of plain yogurt.
  • If you’re not a fan of drinking Guinness, it makes a lovely addition to beef stew. 

How Do I Store Chocolate Guinness Cake?

You can store any leftover chocolate Guinness cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it for longer, freeze it in an airtight container for up to 2 months. 

Make More Cake!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Chocolate Guinness Cake Recipe

4.82 from 37 votes
Are you ready for a chocolate cake with an incredible depth of flavor? My new Chocolate Guinness Cake Recipe is just that — and more.
Author: Gemma Stafford
Servings: 12 people
Prep Time 20 mins
Cook Time 1 hr
Are you ready for a chocolate cake with an incredible depth of flavor? My new Chocolate Guinness Cake Recipe is just that — and more.
Author: Gemma Stafford
Servings: 12 people

Ingredients

For the Cake

  • 1 cup (8floz/225ml) Guinness stout
  • 10 tablespoons (5oz/142g) butter (melted)
  • ¾ cup (3oz/85g) cocoa powder
  • 1 cup (8oz/225g) granulated sugar
  • 1⅓ cups (8oz/225g) dark brown sugar
  • ¾ cup (6oz/170g) sour cream (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 tablespoon vanilla extract
  • 2 cups (10oz/284g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Chocolate Butter Glaze

  • 1 cup (8oz/225g) butter
  • 1 cup (6oz/170g) bittersweet chocolate (finely chopped)
  • 1 tablespoon honey or golden syrup

Instructions

  • Preheat the oven to 350°F (180°C). Butter and line with parchment a 9-inch (23cm) springform pan. Set aside.
  • In a stand mixer or in a large bowl, beat the Guinness, melted butter, cocoa powder, granulated sugar, and brown sugar.
  • Beat in the sour cream, and then the eggs and vanilla extract until fully combined.
  • In a separate bowl, combine the flour, baking soda, and salt. Whisk the flour mixture into the chocolate mixture until evenly mixed.
  • Pour the batter into the prepared pan and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool completely in the pan.
  • While the cake is cooling, prepare the butter glaze: combine the butter, chocolate, and honey in a microwave-safe bowl or in a small saucepan and heat gently until the butter and chocolate melt. Stir together and let cool until thickened but still pourable.
  • Once the cake has cooled, transfer the cake to a serving plate and pour the glaze on the cake. Let the glaze set for an hour or two before serving if you wish.
  • Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

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Mila
Mila
7 months ago

Omg omg omg yes! I have been waiting for this one. (Did the dance of joy too) 🤫 Thank you Gemma I will be making this tomorrow, already checked my pantry and I have all the ingredients.

Barbara Morgan
7 months ago

Hi Gemma!
May I make this cake in bundt pan and if so, how should I adjust time and temp? Kindly answer promptly as I’m eager to try it!

Thank you and HAPPY ☘️

Mugseymalone
7 months ago

Made this today for my partners birthday cake, he loved it!!! Used your fudge frosting, turned out great!!! The cake has such a nice flavor.

Nadia
Nadia
28 days ago

Gemma, I loved this recipe, and so did my neighbours! Two questions or pointers. How do you line a cake tin? I use Delia Smith’s method for her Dundee Cake, works a treat but is a chore. Second question, upon your advice I used salted butter in recipe, but icing – chocolate butter glaze – was slightly salty, not like Viennese Tortes, which I love. Can you advise? Many thanks. Nadia

2 months ago

Have made this cake twice and it has been LOVED by all! Only thing is both times the center is depressed. Cake tester comes out clean and don’t want to bake it more because edges are starting to get crispy. What are we doing wrong??? To disguise it we glaze and serve it up side down! All good.

Colin Upham
6 months ago

Made the recipe for dessert on Easter and it went perfect with what I made. My son in law is allergic to ham, so we had a corn beef dinner. The cake went together great and tasted delicious. Super moist and everyone loved it.

Dawn Seow
6 months ago

I tried this recipe and it tasted fantastic! The chocolate cake was soft and moist as well. Might try to make it a 2 layer cake next time:)

Maria Emilia Rodrigues
Maria Emilia Rodrigues
7 months ago

Hi Gemma, Could you please let me know if it is possible to add less sugar and obtain good results?

Susie
7 months ago

Should stout be room temperature?

Jia
Jia
7 months ago

Hi Gemma, I do not have a 9-inch pan. Can I use two 8-inch pans instead? How should I adjust the baking time and temperature?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!