Indulge in the extraordinarily rich, deeply decadent flavors of this exquisite Guinness chocolate cake, perfectly complemented by a luscious and tangy cream cheese frosting. This mouth-watering bake offers a sublime fusion of a exceptionally moist chocolate cake, imbued with a sophisticated hint of bitterness from the renowned Irish stout, and a velvety, slightly tangy frosting that beautifully balances the cake’s inherent sweetness.
Whether you’re a devoted aficionado of classic chocolate cakes or an adventurous baker eager to explore new taste sensations, this Guinness chocolate cake is destined to captivate your palate. Its unique flavor profile and irresistible texture make it an instant favorite, perfect for elevating any occasion, from casual gatherings to grand celebrations. Prepare to impress your guests and create lasting memories with every delightful slice.
The Guinness chocolate cake is a remarkably versatile dessert that transcends seasons, making it a wonderful treat at any time of the year. However, it truly shines and is particularly well-suited for special occasions and festive celebrations surrounding St. Patrick’s Day. Its profound richness and decadent character make it an ideal centerpiece dessert for an elegant dinner party, a cozy family gathering, or a lively get-together with friends. The distinctive flavor of Guinness adds a layer of complexity that transforms a simple chocolate cake into an unforgettable culinary experience.
Much like my popular Guinness Brownies, this effortless loaf cake is masterfully infused with stout beer. This infusion isn’t just a novelty; it plays a crucial role in enhancing both the flavor depth and the delicate texture of the bake. The characteristic bitterness of the stout acts as a brilliant counterpoint to the sweetness of the chocolate, culminating in a rich, nuanced, and exceptionally complex flavor profile that is both utterly delicious and truly unique. The stout also contributes to the cake’s signature moistness and tender crumb, setting it apart from ordinary chocolate cakes.
Why This Guinness Chocolate Cake is a Must-Try
This isn’t just another chocolate cake recipe; it’s an experience. The use of Guinness stout elevates a classic dessert to an entirely new level. The roasted barley notes and subtle caramel undertones inherent in Guinness beautifully complement the deep cocoa flavors, creating a symphony of tastes that is both sophisticated and incredibly comforting. The stout also reacts with the baking soda, contributing to an incredibly tender crumb and a strikingly dark, appealing color that hints at the rich flavors within. If you’re looking for a dessert that stands out and truly delights, this Guinness chocolate loaf cake is your answer.
Moreover, the simplicity of this loaf cake recipe makes it accessible to bakers of all skill levels. Despite its impressive appearance and complex flavor, the preparation is straightforward, ensuring that you can achieve a bakery-quality dessert in your own kitchen. The marriage of a moist, flavorful cake with a fluffy, tangy cream cheese frosting creates a harmonious balance, making each bite a moment to savor.
Ingredients and Substitutions for the Perfect Stout Cake
Crafting this irresistible Guinness chocolate loaf cake requires a selection of high-quality ingredients, each playing a vital role in achieving its signature flavor and texture. Here’s a detailed look at what you’ll need and potential substitutions:
- Guinness: The star ingredient! You can use any type of stout beer – draught, extra stout, or smooth stout, whether from a can or a bottle. For those who prefer to avoid alcohol, an alcohol-free stout or a gluten-free stout works equally well without compromising on the deep, rich flavors it imparts. The stout contributes not only flavor but also reacts with the cocoa and baking soda to create a beautifully dark, moist crumb.
- Butter: Either salted or unsalted butter can be used for the cake. There’s no need to bring it to room temperature beforehand, as it will be melted with the Guinness, simplifying the preparation process. Butter adds richness and structure to the cake.
- Cocoa Powder: To achieve the best possible chocolate flavor, invest in a high-quality, unsweetened cocoa powder. Since chocolate is a dominant flavor in this cake, the quality of your cocoa powder will significantly impact the final taste. Dutch-processed cocoa powder can enhance the darkness and mellow the bitterness.
- Sugar: Caster sugar or granulated sugar are ideal choices. I particularly enjoy using golden caster sugar, which subtly introduces a delicate caramel note to the sponge, enriching the overall flavor profile. Sugar provides sweetness and helps with the cake’s moistness.
- Egg: A single large egg binds the ingredients together, adding structure and richness to the batter. Ensure your egg is at room temperature for optimal emulsification with the other wet ingredients.
- Buttermilk: This ingredient is key to creating that super soft, tender, and incredibly moist crumb that defines this cake. If buttermilk isn’t readily available, you can easily make your own by combining milk with a touch of lemon juice or white vinegar and letting it sit for a few minutes. Alternatively, sour cream can be used as a substitute, offering a similar tang and richness.
- Flour: Standard plain, all-purpose flour is perfect for this recipe. It provides the necessary structure without making the cake too dense.
- Baking Soda and Baking Powder: These leavening agents work in conjunction with the acidic buttermilk and stout to ensure the cake rises beautifully, resulting in a light yet moist texture.
Additionally, for the dreamy, tangy cream cheese frosting, you will need:
- Butter: Softened, room-temperature butter (salted or unsalted) is crucial for a smooth and fluffy frosting. This helps it cream together easily with the sugar and cream cheese.
- Icing Sugar/Powdered Sugar: This provides the sweetness and structure for the frosting, dissolving smoothly to create a silky texture.
- Cream Cheese/Soft Cheese: Always opt for full-fat, room-temperature soft cheese. Full-fat cream cheese is essential for achieving the thick, creamy, and stable consistency required for a perfect frosting.
For exact measurements and detailed instructions, scroll down to the bottom of this post where you’ll find the complete recipe card.
Step-by-Step Instructions for Baking Your Guinness Chocolate Cake
Creating this magnificent Guinness chocolate cake is a delightful and straightforward process. Follow these steps to achieve a perfectly moist and flavorful loaf:
- Prepare the Base: Begin by pouring the Guinness stout into a medium saucepan. Add the butter and heat gently over medium heat, stirring occasionally until the butter has completely melted and the mixture is warm. Remove from heat and allow it to cool for a couple of minutes – it should still be warm but not too hot, as you’ll be adding an egg mixture next.
- Combine Wet Ingredients: Into the warm Guinness and butter mixture, vigorously stir in the cocoa powder and sugar until fully dissolved and well combined. In a separate small jug or bowl, whisk together the room-temperature egg, buttermilk, and vanilla extract (if using). Gradually add this egg mixture to the stout mixture in the saucepan, stirring continuously until smooth.
Add the cocoa and sugar to the melted butter and stout mixture, stirring until smooth.
Stir in the buttermilk, egg, and vanilla (optional) into the stout mixture, creating a unified wet base.
- Combine Dry and Wet: In a large mixing bowl, sift together the plain flour, baking soda, and baking powder. This step helps to aerate the dry ingredients and prevent lumps. Gradually pour the prepared wet ingredients from the saucepan into the bowl with the dry ingredients. Mix until just combined – be careful not to overmix, as this can lead to a dense cake. A few small lumps are perfectly fine.
- Bake the Loaf: Preheat your oven to the recommended temperature. Grease and line your loaf tin with baking paper. Transfer the runny batter into the prepared baking tin. Bake for approximately 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs attached. The cake should also spring back when lightly pressed.
- Cool Completely: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10-15 minutes before carefully transferring it to a wire rack. It is absolutely essential that the cake cools completely before you apply the cream cheese frosting. Applying frosting to a warm cake will cause it to melt and slide off.
Place dry ingredients into a large mixing bowl. Slowly pour the wet ingredients into the dry ingredients and mix until just well combined.
Transfer the batter into the prepared baking tin and bake until golden and set. Allow the cake to cool completely before adding the cream cheese frosting.
Hint: Do not be concerned if the batter for this chocolate and Guinness cake appears quite runny. This consistency is perfectly normal and actually contributes to the incredibly moist final product!
Delicious Variations to Your Guinness Chocolate Cake
While this Guinness chocolate loaf cake is perfect as is, it’s also wonderfully adaptable! Here are some creative variations to inspire you:
- Cupcakes: Transform this delightful Guinness cake recipe into individual chocolate Guinness cupcakes! You should yield approximately 12-15 cupcakes. Remember to fill the cupcake cases no more than two-thirds full to prevent overflowing. Adjust the baking time to about 15-18 minutes, or until a toothpick comes out clean. Once cooled, generously spread each cupcake with the cream cheese frosting and garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.
- Traybake: For serving a larger crowd, this Guinness chocolate cake can easily be baked as a traybake. Use a 9″ x 13″ (22cm x 32cm) rectangular baking tin. To fill this larger tin, you’ll need to double all the ingredients in the recipe. Bake for about 40-45 minutes, or until a toothpick inserted into the center emerges clean (a few moist crumbs are acceptable). This format is excellent for potlucks or parties.
- Alternative Frostings:
- Chocolate Cream Cheese Frosting: For an even more intense chocolate experience, swap out a couple of tablespoons of icing sugar for unsweetened cocoa powder in the cream cheese frosting recipe. This creates a beautifully dark and rich chocolate cream cheese frosting.
- Classic Buttercream: If cream cheese isn’t your preference, feel free to use your favorite type of buttercream instead. A simple vanilla buttercream or a rich chocolate buttercream would be excellent.
- Chocolate Ganache Frosting: My chocolate ganache frosting from this One Bowl Chocolate Cake recipe would also pair wonderfully, adding a glossy, intensely chocolatey topping.
- Whiskey Buttercream: For any whiskey enthusiasts, I highly recommend topping this Guinness chocolate cake with a whiskey buttercream. You can explore this fantastic Whiskey Buttercream recipe from Charlotte’s Lively Kitchen to add an extra Irish kick to your dessert.
- Gluten-Free Stout Cake: Don’t let dietary restrictions keep you from enjoying this magnificent cake! For a gluten-free option, check out this excellent Gluten-Free Dark Chocolate Cake with Irish cream frosting. Ensure your chosen stout is also gluten-free.
- The Ultimate St. Patrick’s Day Experience: To truly celebrate St. Patrick’s Day in style, pair this Guinness chocolate cake with a refreshing Irish Mule cocktail. The zesty ginger and lime of the drink beautifully cut through the richness of the cake, creating a perfect festive balance.
Essential Equipment for Baking Your Guinness Chocolate Cake
Having the right tools makes all the difference in baking. Here’s a list of essential equipment you’ll need to create this fantastic stout chocolate cake:
- Baking Tin: To make the standard loaf cake as described, you will need a 1 Lb loaf tin, typically measuring around 22 cm x 11.5 cm (8.5″ x 4.5″).
- Alternatives: You can also use a deep 8″ round baking tin, though you may need to add a few extra minutes to the baking time. If you plan to double the recipe for a larger serving, a rectangular 9″ x 13″ baking tin is suitable, and it will require a baking time of approximately 40-45 minutes.
- Electric Mixer: While the cake batter can be mixed by hand for a rustic feel, an electric mixer is highly recommended, and almost essential, for preparing the light and fluffy cream cheese frosting. An electric hand-held mixer or a standing mixer with a paddle attachment will make this task much easier and yield superior results.
- Medium Saucepan: For melting the butter with the Guinness and combining the initial wet ingredients.
- Large Mixing Bowl: To combine the dry ingredients and then incorporate the wet mixture.
- Spatula: Indispensable for scraping down the sides of bowls and gently folding ingredients, ensuring everything is thoroughly mixed without overworking the batter.
Storage Tips for Your Guinness Stout Cake
Proper storage is key to maintaining the freshness and deliciousness of your Guinness stout cake and its accompanying cream cheese frosting. Follow these guidelines:
- Refrigeration: Store the frosted Guinness chocolate cake in an airtight container in the refrigerator for up to 5 days. This keeps both the cake moist and the frosting stable.
- Serving: For the best flavor and texture, remove the cake from the fridge approximately 30-60 minutes before serving, allowing it to come to room temperature. This enhances the cake’s tenderness and the frosting’s creaminess.
- Frosting Sensitivity: The cream cheese frosting is particularly sensitive to temperature changes. It may become runny or separate if exposed to high temperatures for an extended period. Therefore, it’s always best to keep the cake refrigerated until just before you plan to serve it.
- Freezing Unfrosted Cake: If you want to prepare ahead or save some for later, the unfrosted cake can be frozen for up to 2 months. Wrap it tightly in a double layer of cling film, then wrap it again in kitchen foil to prevent freezer burn. Place it in the freezer. To thaw, transfer the wrapped cake to the fridge overnight, then bring it to room temperature before frosting and serving.
- Freezing Cream Cheese Frosting: The cream cheese frosting itself can also be frozen separately for up to 3 months. Thaw it overnight in the refrigerator. You may find it needs a brief re-whip with an electric mixer to regain its smooth, spreadable consistency after thawing.
Pro Tip for the Perfect Cream Cheese Frosting
Achieving a wonderfully thick, creamy, and stable cream cheese frosting is crucial for this Guinness chocolate cake. Here’s a professional tip to ensure your frosting is absolutely perfect every time:
Always use full-fat cream cheese. This is the secret ingredient for that exceptionally thick and extra creamy texture. Opting for fat-free or reduced-fat cream cheese will almost certainly result in a runny, watery, and less stable frosting that will not hold its shape or provide the rich mouthfeel you desire. Full-fat cream cheese has a higher solid content and less water, which is essential for a firm, spreadable consistency.
Furthermore, if, after mixing, your frosting feels a little too soft or runny for your liking, simply place it in the refrigerator for about 20 minutes. This chilling period will allow the fats in the butter and cream cheese to firm up, making the frosting much easier to work with and spread beautifully on your cooled cake.
Frequently Asked Questions About Guinness Chocolate Cake
Adding stout, particularly Guinness, to a chocolate cake recipe significantly enhances its flavor and tenderizes the crumb. Stout beer boasts roasted coffee and caramelized notes that naturally complement rich chocolate flavors, adding a unique depth and complexity that sets this cake apart. Moreover, the carbonation in the stout can subtly lighten the texture of the cake, contributing to an incredibly moist and delicate crumb. It’s a secret ingredient that transforms an ordinary chocolate cake into an extraordinary one.
This chocolate cake recipe does include Guinness beer, which typically has a low alcohol content of around 4.2%. However, the vast majority of the alcohol in the stout typically evaporates and burns off during the baking process due to the high oven temperatures. This means the cake should be safe for consumption by individuals who generally avoid alcohol. For those who are extremely sensitive or prefer absolutely no alcohol, an alcohol-free version of stout beer can be used as a direct and equally effective substitute.
A sinking cake can be frustrating, but it’s usually due to a few common culprits. Firstly, if the cake is removed from the oven before it’s fully baked in the center, it lacks structural integrity and will collapse as it cools. Secondly, overmixing the batter can incorporate too much air, causing the cake to rise rapidly and excessively in the oven, only to deflate and sink dramatically in the middle as it cools. Lastly, an oven temperature that is too low can prevent the cake from setting properly, leading to a sunken center. Always ensure your oven temperature is accurate and that the cake is thoroughly baked before cooling.
Absolutely! This Guinness chocolate cake is an excellent make-ahead dessert. The unfrosted cake can be baked a day or two in advance and stored at room temperature, well-wrapped. The cream cheese frosting can also be prepared a day ahead and refrigerated. Simply whip it briefly before frosting the cake. For longer storage, both the unfrosted cake and the frosting can be frozen as outlined in the “Storage” section.
For the best results, use a high-quality, unsweetened cocoa powder. Dutch-processed cocoa powder will give your cake a darker hue and a less acidic, more mellow chocolate flavor, while natural cocoa powder will result in a slightly lighter color and a more intense, sometimes slightly bitter chocolate taste. Both work, but Dutch-processed is often preferred for recipes calling for baking soda like this one, as it helps activate the leavening for a tender crumb. Always choose a brand you enjoy the flavor of.
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Guinness Chocolate Loaf Cake
Equipment
- baking paper
- 1 lb loaf tin (22cm x 11.5cm or 8 ½” x 4 ½”)
- medium saucepan
- large mixing bowl
- freestanding mixer with paddle attachment or a hand-held electric mixer
Ingredients
For the Cake:
- 125 ml Guinness or any stout beer
- 125 g unsalted butter
- 40 g cocoa powder
- 180 g caster sugar or granulated sugar
- 1 large egg room temperature
- ½ teaspoon vanilla extract optional
- 70 ml buttermilk, room temperature *see notes for an alternative
- 140 g plain flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
For the Frosting:
- 50 g unsalted butter softened and cubed
- 300 g icing sugar
- 150 g full-fat cream cheese (I used Philadelphia) room temperature
Instructions
- Preheat your oven to 170°C (160°C fan). Carefully grease and line your baking loaf tin with baking paper, ensuring it covers all sides for easy removal, then set it aside.
- In a medium saucepan, combine the Guinness stout and the butter. Heat over medium heat, stirring occasionally, until the butter has completely melted and the mixture is warm. Remove the saucepan from the heat and stir in the cocoa powder and caster sugar until both are fully incorporated into the warm liquid. In a separate small jug or mug, whisk together the egg, vanilla extract (if using), and buttermilk. Add this mixture to the saucepan with the stout mixture and stir until everything is smoothly combined.125 ml Guinness, 125 g unsalted butter, 40 g cocoa powder, 180 g caster sugar, 1 large egg, ½ teaspoon vanilla extract, 70 ml buttermilk, room temperature
- Into a large mixing bowl (or the bowl of a freestanding electric mixer), sift together the plain flour, baking soda, and baking powder. With the mixer set to a low speed, slowly pour the entire contents of the saucepan into the dry ingredients. Continue mixing until all ingredients are just incorporated and the batter is smooth, typically taking 1-2 minutes. Be sure to scrape down the sides and bottom of the bowl to ensure no dry pockets remain.140 g plain flour, 1 teaspoon baking soda, ¼ teaspoon baking powder
- Pour the batter into your prepared baking tin. Bake for 35-40 minutes, or until the top of the sponge gently springs back when lightly pressed, and a skewer or toothpick inserted into the very middle of the cake comes out clean. A few moist crumbs are acceptable, but no wet batter. Once baked, let the cake cool in the tin for about 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely. This full cooling process is vital before frosting.
For the Frosting:
- Using a freestanding mixer with a paddle attachment or a hand-held electric whisk, beat the softened, cubed unsalted butter for several minutes until it becomes notably pale and fluffy. Gradually add the icing sugar in three separate batches, mixing well after each addition until the mixture resembles coarse sand. Finally, add the room-temperature full-fat cream cheese. Start mixing on a low speed to incorporate, then increase the speed to medium and beat until the frosting is incredibly light, creamy, and fluffy. Be careful not to overmix the cream cheese.50 g unsalted butter, 300 g icing sugar, 150 g full-fat cream cheese (I used Philadelphia)
- Once the Guinness chocolate cake is completely cooled to room temperature, generously spread the prepared cream cheese frosting over the top. For an extra touch of elegance, you can decorate the cake with delicate chocolate curls or a light dusting of cocoa powder. Slice and enjoy your magnificent homemade treat!
Please note that all my recipes are meticulously developed and tested using metric grams for the most accurate and consistent results. I strongly recommend using digital scales for precise measurements. While I have provided a conversion to US customary units within the recipe, please be aware that I have not personally tested the recipe using these converted measurements.
Video
A video tutorial for this recipe is available to guide you through each step of the baking process. Check out the dedicated video section on the original article for a visual demonstration!
Notes
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make your own. Simply mix 70 ml of regular milk with 1 teaspoon of fresh lemon juice or white vinegar. Let the mixture sit for about 5 minutes until it slightly curdles, then use it as per the recipe instructions.
Storage and Freezing:
For optimal freshness, store this delightful Guinness chocolate loaf cake in an airtight container in the refrigerator. It will keep beautifully for up to 5 days. For the best taste and texture, remember to remove the cake from the fridge and allow it to come to room temperature for 30-60 minutes before serving.
It’s important to note that cream cheese frosting can be sensitive to temperature fluctuations. If exposed to high temperatures for too long, it may become runny or even separate. Therefore, always keep your cake refrigerated until just before you intend to serve it to maintain the frosting’s perfect consistency.
If you wish to prepare ahead or store for a longer period, the unfrosted cake can be frozen for up to 2 months. To do so, wrap it tightly in a double layer of cling film, then enclose it in kitchen foil. Place it in the freezer. When ready to enjoy, thaw the cake overnight in the refrigerator and bring it to room temperature before applying the frosting.
The cream cheese frosting can also be frozen independently for up to 3 months. Thaw it overnight in the fridge. You may find it beneficial to re-whip it briefly with an electric mixer after thawing to restore its smooth, spreadable consistency.
Nutrition
This recipe was originally published in March 2021. It has since been significantly updated with new photos, a video tutorial, a revised recipe, and enhanced tips in March 2023, to provide the best possible baking experience.