If you're a chocolate lover looking for something with a twist, this Guinness Chocolate Cake Recipe is the one to try. Moist, rich, and deeply chocolatey, it brings the bold flavor of Guinness stout into the mix for a truly unforgettable dessert experience.

The image shows a rich chocolate cake in two layers covered with dark brown smooth chocolate frosting. The top layer has thick swirled chocolate frosting borders decorated with small golden sugar sprinkles. A slice of cake is slightly pulled out, showing a moist, dense chocolate cake layer beneath the frosting. The cake sits on a round wooden board placed on a white marbled surface, with a green cloth nearby and a silver cake server lifting the slice. 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 still remember the first time I made this cake—it was such a pleasant surprise how the Guinness elevates the chocolate without overpowering it. It keeps the crumb super moist and the flavor rich, and the cream cheese frosting with a splash of the reduced stout ties everything together beautifully.

Deep, unique flavor: Reducing the Guinness enhances its richness and blends perfectly into the chocolate layers.
Moist and tender crumb: The cake bakes up wonderfully soft and stays moist for days.
Creamy, luscious frosting: The cream cheese frosting with cocoa and reduced Guinness adds smoothness and complexity.
Versatile presentation: Bake it as layers or dress it up as a sheet cake for any occasion.

Ingredients & Why They Work

Before you dive in, let’s chat about the ingredients. To get this cake just right, you’ll want good-quality cocoa powder and fresh Guinness stout. Also, having room temperature dairy and eggs helps the batter come together smoothly. Here’s what’s involved and why each component is key to this rich chocolate layer cake.

Flat lay of two whole uncracked brown eggs, a small mound of all-purpose flour, a small mound of natural unsweetened cocoa powder, a small pile of granulated sugar, a small pile of baking soda, a small pile of baking powder, a small pile of salt, a small pile of espresso powder, a simple white ceramic bowl containing glossy vegetable oil, a simple white ceramic bowl with full-fat sour cream, a small white ceramic bowl with pure vanilla extract, a small white ceramic bowl holding buttermilk, a simple white ceramic bowl containing reduced dark Guinness beer, a block of full-fat cream cheese, a stick of unsalted butter, a small pile of confectioners’ sugar, and a small pile of natural cocoa powder, all arranged with perfect symmetry 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 concentrates that deep, malty flavor without adding extra liquid.
All-purpose flour: Provides structure for the cake layers, ensuring they hold up well.
Unsweetened natural cocoa powder: This brings bright chocolate notes and reacts well with the acidity in Guinness and buttermilk.
Granulated sugar: Balances the bitterness of the cocoa and Guinness.
Baking soda & baking powder: These leavening agents help give the cake a tender rise.
Salt: Enhances overall flavor and balances sweetness.
Espresso powder (optional): A tiny boost for richer chocolate flavor, but feel free to skip it.
Vegetable oil: Keeps the cake moist and tender without weighing it down.
Full-fat sour cream: Adds tanginess and extra moisture to the crumb.
Large eggs: Bind the ingredients and add richness.
Pure vanilla extract: Gives warmth and depth to the flavor profile.
Buttermilk: Its acidity reacts with the cocoa and baking soda for a soft texture and subtle tang.
Full-fat brick cream cheese: The base for the creamy frosting, smooth and tangy.
Unsalted butter: Adds richness and helps create a silky frosting texture.
Confectioners’ sugar: Sweetens and thickens the frosting evenly.
Unsweetened natural or dutch-process cocoa powder: Mixes into the frosting for a luscious chocolate flavor.
Reduced Guinness: A splash in the frosting ties the flavors back to the cake perfectly.
Pinch of salt: Balances the sweetness in the frosting.
Gold sprinkles (optional): For a charming, festive finish.

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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

One of the best things about this Guinness Chocolate Cake Recipe is how versatile it can be. Whether you want to tweak it to suit dietary needs or infuse a seasonal twist, there are plenty of ways to make this cake truly your own.

Gluten-Free Variation: Use a gluten-free all-purpose flour blend in place of regular flour. I’ve found that this adjustment still yields a moist, tender layer cake with the signature deep chocolate and Guinness flavors.
Dairy-Free Adaptation: Substitute the sour cream with a plant-based yogurt and use a dairy-free cream cheese alternative in the frosting. The cake’s richness shines through even without dairy.
Seasonal Spice Twist: Add a teaspoon of ground cinnamon and ½ teaspoon of ground cloves to the dry ingredients for a cozy fall vibe. The spices warm up the stout’s robust flavor beautifully.
Sheet Cake Option: If you prefer ease over layers, bake the batter in a 9x13-inch pan at 350°F (177°C) for about 40 minutes. It’s great for casual gatherings and just as indulgent!

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

A thick slice of dark chocolate cake with two rich, moist layers separated by a smooth, creamy chocolate frosting sits on a white plate. The top and sides of the slice are coated with the same frosting, decorated with small golden sugar sprinkles on the edge. A silver fork presses gently into the bottom layer of the cake. The background shows a soft white marbled texture with a blurred dark cup in the distance. photo taken with an iphone --ar 2:3 --v 7

Step 1: Reducing the Guinness to Intensify Flavor

This step is the secret to a deeply flavored Guinness Chocolate Cake. Pour both bottles of Guinness into a large saucepan and bring to a boil over medium-high heat. Once boiling, reduce to medium-low and let it gently simmer until reduced to about ¾ cup—this takes approximately 30 minutes. The aroma intensifies as the liquid thickens, and this reduction is what infuses the cake with rich, malty depth without affecting texture. Use ½ cup of the hot reduced Guinness immediately in the batter, and set aside the rest to cool for the frosting. I like to prepare this a couple of days ahead and refrigerate it, warming small portions as needed.

Step 2: Prepping the Pans and Oven

Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line each with parchment paper rounds—this little extra step ensures the cakes slide out cleanly. Don’t forget to grease the paper, too! If you prefer to bake a sheet cake instead, prepare a 9x13-inch pan the same way. This prep work helps keep your layers perfectly intact after baking.

Step 3: Mixing the Dry Ingredients

While the Guinness is simmering, whisk together 1 and ¾ cups of all-purpose flour, ¾ cup unsweetened natural cocoa powder, 1 and ¾ cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons espresso powder (if you’re using it) in a large bowl. This dry mix ensures all the leavening and chocolate flavor is evenly distributed.

Step 4: Preparing the Wet Ingredients

In your mixer, combine ½ cup vegetable oil, ¾ cup full-fat sour cream (room temp!), 2 large eggs, and 2 teaspoons pure vanilla extract. Beat on medium-high until smooth and homogenous. Then add ½ cup buttermilk (also room temperature) and mix until fully incorporated. The batter should be silky and pourable at this stage—perfect for marrying with the dry elements.

Step 5: Combining Wet and Dry, Then Adding Reduced Guinness

Pour your wet ingredients into the bowl of dry ingredients and gently mix with a spoon or whisk just until combined. Avoid over-mixing here to keep the cake tender. Now, carefully add the ½ cup of hot reduced Guinness and stir on low speed until the batter is fully blended. The resulting batter is thin and glossy, about 6 cups or 1250 grams in total—ready for the pans.

Step 6: Baking the Cake Layers

Divide the batter evenly between your two prepared pans. Bake for 28 minutes at 350°F (177°C). Check doneness with a toothpick inserted in the center—it should come out clean. Don’t worry if the center sinks slightly once cooled; natural cocoa powder gives the cake a lovely moist crumb but doesn’t always hold up perfectly. When the timer goes off, place the pans on a wire rack to cool completely before handling further.

Step 7: Crafting the Creamy Guinness Cocoa Frosting

With a paddle attachment on medium speed, beat together 8 ounces softened cream cheese and ½ cup unsalted butter until silky and smooth—about 2 minutes. Add 2 and ½ cups confectioners’ sugar, ½ cup cocoa powder (natural or dutch-process), 3 tablespoons cooled reduced Guinness, and a pinch of salt. Start mixing on low for 30 seconds, then crank it up to high for a full minute to achieve a light, fluffy texture. Adjust thickness by adding more sugar or cocoa if too thin, or a little more Guinness if too thick. Taste for balance—a final pinch of salt can really make the flavors pop.

Step 8: Assembling and Frosting Your Cake

If your cake layers are domed on top, gently level them with a serrated knife for even stacking. Place one layer on your cake stand, and spread about 1 cup of frosting evenly across the surface. Top with the second layer and cover the entire cake with the remaining frosting, smoothing sides with a bench scraper or spatula. Save some frosting for piping if you like, and add a sprinkle of gold shimmer for a celebratory touch.

Step 9: Chilling and Serving

Refrigerate your beautiful cake uncovered for 30 to 60 minutes to let the frosting set perfectly. After chilling, you can serve it straight from the fridge or bring it to room temperature for creamier bites. Leftovers stay fresh for up to 5 days in the fridge—just cover well or use a cake carrier if you’re transporting it.

Top Tip

Getting the most out of your Guinness Chocolate Cake Recipe means paying attention to a few key details that make the cake irresistibly moist and flavorful. These tips helped me refine the process to ensure a perfect cake every time.

Reduce the Guinness Carefully: Simmer the Guinness down to about ¾ cup slowly to concentrate its rich flavors without losing moisture that keeps the cake tender.
Room Temperature Ingredients: Using room temp eggs, sour cream, and buttermilk ensures the batter mixes evenly and gives you that perfect crumb texture.
Leveling the Cake: Don’t skip trimming the domed tops off the cooled cake layers—this simple step gives you a professional, even finish and a more stable cake structure.
Frosting Consistency: Adjust the frosting thickness with extra confectioners’ sugar or a splash more reduced Guinness. This prevents frosting that’s either too runny or too stiff, making spreading a breeze.

How to Serve Guinness Chocolate Cake Recipe

The image shows two parts of making a chocolate batter. On the left, a clear glass bowl with thick, smooth dark brown chocolate batter is being mixed with a metal whisk, while a clear measuring glass is pouring more dark liquid into the bowl, creating small bubbles on the surface. On the right, two round white bowls contain evenly spread dark brown batter with a slightly shiny, textured surface, resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Gold sprinkles add a festive shimmer and an elegant touch perfect for special occasions. You can also top the cake with fresh berries like raspberries or sliced strawberries for a bright contrast to the deep chocolate flavor. A dusting of cocoa powder or a few chocolate curls makes for a classic chocolate lover’s presentation.

Side Dishes

This Guinness Chocolate Cake is rich enough to stand alone, but pairing it with lightly whipped cream or a scoop of vanilla ice cream takes it over the top. For something different, try a serving of salted caramel sauce or a simple espresso drink to complement the stout-infused chocolate.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your cake tightly with a cake carrier or plastic wrap and store it in the refrigerator. It will stay fresh for up to 5 days, making it great for spreading out your celebrations or preparing in advance.

Freezing

You can freeze the unfrosted cake layers up to 3 months. Wrap them tightly in plastic wrap and foil. When ready, thaw overnight in the refrigerator, then bring to room temperature before frosting and serving. Alternatively, a fully assembled and frosted cake also freezes well for 3 months—just thaw in the fridge overnight before serving.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t usually necessary. If you prefer it slightly warm, take a slice and microwave it for 10-15 seconds, but be careful not to overheat and dry it out.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness?

While Guinness adds a unique rich, malty flavor to this cake, you can experiment with other stouts or porters. Avoid light beers as they won't provide the same depth and may alter the texture.

Why do I need to reduce the Guinness before adding it to the batter?

Reducing Guinness concentrates its flavor while evaporating alcohol and excess water, which helps bloom the cocoa powder for a deeper chocolate taste without making the batter too runny.

What’s the best way to make sure my cake layers come out evenly?

Use parchment paper rounds and grease them well to prevent sticking and smooth release. After baking and cooling, level any domed tops with a serrated knife to create even stacking layers for a polished appearance.

Can I make this cake vegan or dairy-free?

This particular recipe relies on sour cream, buttermilk, and cream cheese for its moist texture and creamy frosting. For a vegan or dairy-free alternative, you would need to substitute with plant-based sour cream and cream cheese, and a non-dairy milk with a buttermilk alternative. However, results may vary, and additional testing is recommended.

Final Thoughts

Making this Guinness Chocolate Cake Recipe has been one of my favorite baking adventures—it combines the deep warmth of stout with luscious chocolate in a way that feels comforting and a little indulgent. Whether for a celebration or just because, it’s always worth the loving prep time. I hope you enjoy every bite as much as I do. Happy baking, and cheers to sweet moments shared around the table!