Description
This decadent Chocolate Guinness Cake with Baileys Buttercream Frosting is a rich and indulgent dessert that combines the depth of Guinness beer with the sweetness of chocolate and a creamy, boozy Baileys-infused frosting. Perfect for St. Patrick’s Day or any special occasion, this cake offers a unique and luxurious twist on traditional chocolate cake. Moist, dense, and melt-in-your-mouth, it’s sure to become a favorite for anyone who loves a good dessert with a little extra flair.
Ingredients
For the Guinness Cake:
- 3 cups (390g) all-purpose flour, sifted
- 2 1/3 cups (465g) granulated sugar
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon espresso powder (optional)
- 1 teaspoon fine sea salt
- 2/3 cup (83g) cocoa powder
For the Baileys Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
For the Guinness Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, espresso powder (if using), sea salt, and cocoa powder.
- In a separate bowl, whisk together the Guinness, vegetable oil, eggs, sour cream, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
- Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Baileys Buttercream Frosting:
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
- Gradually add the Baileys Irish Cream, vanilla extract, and a pinch of salt. Beat until smooth and creamy. Add more Baileys if needed to adjust consistency.
- Once the cakes have cooled, frost the top of one layer with the Baileys buttercream. Place the second cake on top and frost the top and sides of the entire cake.
- Optionally, decorate with extra Baileys drizzle or chocolate shavings.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. If the climate is warm, refrigerate to keep the frosting from melting.
- Freezing: The cake layers can be frozen once baked and cooled. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw before frosting.
- Non-Alcoholic Option: Use a vanilla bean frosting or Irish cream flavoring instead of Baileys for a non-alcoholic version.
- Toppings: Top with chocolate ganache or chocolate curls for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
