Guinness Chocolate Cake with Cream Cheese Frosting Recipe

If you love rich, decadent chocolate desserts with a little twist, you’re going to adore this Guinness Chocolate Cake with Cream Cheese Frosting Recipe. I’ve made this cake countless times for friends and family, and it never disappoints — moist, deeply chocolatey, with that subtle malty Guinness flavor that makes every bite so special. Plus, the cream cheese frosting adds just the right tang and sweetness balance. Keep reading because I’ll walk you through everything you need to nail it at home!

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Ingredients & Why They Work

This Guinness Chocolate Cake with Cream Cheese Frosting Recipe brings ingredients that play off each other beautifully, delivering a tender crumb with bold flavors. Picking good quality Guinness and fresh dairy products makes the biggest difference.

• Guinness beer: Use the real deal, not a light substitute; it’s essential for that deep maltiness and slight bitterness that makes this cake unique.
• All-purpose flour: Provides structure; spoon and level it to avoid a dense cake.
• Unsweetened natural cocoa powder: Gives sharp chocolate flavor while reacting with the acidity in buttermilk.
• Granulated sugar: Sweetens the cake without overpowering the complex flavors.
• Baking soda & baking powder: Leavening agents that work together to give a nice rise.
• Espresso powder: Optional but highly recommended—it enhances chocolate flavor without adding coffee taste.
• Vegetable oil: Keeps the cake moist and tender; you can swap with canola or melted coconut oil.
• Full-fat sour cream: Adds richness and a slight tang, balancing the sweetness and texture.
• Eggs: Bind everything together and add to the cake’s structure.
• Pure vanilla extract: Rounds out the flavor beautifully.
• Buttermilk: Makes the cake tender and moist; if you don’t have any, I’ll show you how to DIY a substitute further down.
• Cream cheese (for frosting): Full-fat and softened to room temperature for best texture and tang.
• Unsalted butter: Also softened, it creates that luscious frosting body.
• Confectioners’ sugar: Sweetens and thickens the frosting to perfection.
• Unsweetened cocoa powder (for frosting): Provides rich chocolate flavor in the cream cheese frosting.
• Reduced Guinness (for frosting): Adds that subtle beer essence tying frosting and cake together.
• Pinch of salt: Enhances the overall flavor in both cake and frosting.
• Gold sprinkles (optional): For a festive, elegant touch on top.

Make It Your Way

I love how versatile this Guinness Chocolate Cake with Cream Cheese Frosting Recipe is—you can easily tweak it to suit your mood or occasion. Feel free to add your twist or adapt for dietary needs without losing that signature flavor.

• Variation: Add espresso powder. I usually include espresso powder in my batter because it really amps up the chocolate flavor without leaving a coffee aftertaste. It’s a little secret weapon.
• Gluten-Free: I haven’t personally tried it gluten-free, but swapping all-purpose flour for a blend designed for cakes can work—just check those blends for capabilities.
• Vegan Options: If you’re vegan, using non-dairy buttermilk, flax eggs, and a vegan cream cheese alternative could work; the texture might change but the flavor can still shine.
• Seasonal Twist: For colder months, a pinch of cinnamon or cayenne in the batter adds warmth and a little kick that surprises and delights.

Step-by-Step: How I Make Guinness Chocolate Cake with Cream Cheese Frosting Recipe

Step 1: Reduce the Guinness Magic

First off, pour those Guinness bottles into a large saucepan and bring them to a boil over medium-high heat. Then lower the heat and let it simmer gently until it reduces to about 3/4 cup—that takes roughly 30 minutes. This step concentrates the flavors, which is what makes this cake truly sing. You can start your batter while the Guinness simmers so you’re efficient.

Step 2: Prep Your Pans and Oven

While your Guinness is reducing, preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line the bottom with parchment paper rounds, and grease the paper too. This little extra step makes removing the cakes afterward so much easier, trust me.

Step 3: Mix Your Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). I like to sift or thoroughly whisk these to avoid lumps and ensure an even bake.

Step 4: Combine the Wet Ingredients

Using a mixer or vigorous whisking, blend together the oil, sour cream, eggs, and vanilla extract until the mixture is smooth. Then add the buttermilk and mix again just until everything is combined. Remember: room temperature ingredients help everything marry smoothly and avoid surprises like curdling.

Step 5: Bring It All Together

Pour your wet ingredients into the dry ingredients bowl, then add 1/2 cup of the hot reduced Guinness directly into the batter. Mix on low speed just until combined; the batter will be thin – that’s normal. You should have about 6 cups of batter total.

Step 6: Bake to Perfection

Divide the batter evenly between your prepared pans. Bake for 25 to 28 minutes, but start checking at 25 minutes with a toothpick inserted in the center — it should come out clean or with a few moist crumbs, but no wet batter. Keep an eye, since ovens vary. When done, place cakes on a wire rack and let them cool completely in the pans.

Step 7: Make the Cream Cheese Frosting

Once the cakes are cooling, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar, cocoa powder, 3 tablespoons of the cooled reduced Guinness, and a pinch of salt. Beat on low for 30 seconds, then on high for a full minute, stopping before it gets too airy. If the frosting feels too thin, add more powdered sugar or cocoa powder; if too thick, add a splash more Guinness. Taste and adjust salt to balance.

Step 8: Assemble and Frost

If your cakes have domed tops, trim them off with a serrated knife so you have flat layers to stack. This gives a neat look and stops collapsing later. Place one layer on your serving plate, spread about half the frosting evenly, then top with the second layer. Coat the top and sides with the remaining frosting. I like to leave frosting a little thinner on the sides to save some for piping a decorative edge. Gold sprinkles on top add a lovely finishing touch if you’re feeling festive.

Step 9: Chill and Serve

Refrigerate your frosted cake uncovered for 30 to 60 minutes to let it set—this makes slicing cleaner and enhances flavor melding. You can serve it chilled or bring it to room temperature if you prefer softer frosting.

How to Serve Guinness Chocolate Cake with Cream Cheese Frosting Recipe

Garnishes

I usually keep it simple with gold shimmer sprinkles to add a bit of sparkle—they contrast beautifully on the dark chocolate frosting and make the cake feel special. Fresh berries on the side, like raspberries or strawberries, also add a lovely pop of color and brightness.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or dollop of whipped cream for added indulgence. For drinks, a cup of strong coffee or a glass of milk balances the richness perfectly.

Creative Ways to Present

For holidays or celebrations, I like to pipe rosettes or stars around the top edge with leftover frosting, then sprinkle with chopped toasted nuts or chocolate shavings. Serving cake slices on rustic wooden boards or vintage plates up the charm factor and makes every bite feel like a treat.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Guinness chocolate cake wrapped tightly or in a cake carrier in the fridge; it stays moist and fresh for about 5 days. Just take it out 30 minutes before serving next time for softer frosting and cake.

Freezing

This cake freezes wonderfully! I recommend freezing unfrosted layers wrapped in plastic wrap and foil for up to 3 months. Defrost in the refrigerator overnight, then frost as usual. You can also freeze a fully frosted cake, but I prefer frosting fresh after thawing for best texture.

Reheating

For slices, let them come to room temperature naturally or warm gently in the microwave for 10-15 seconds. This softens the cream cheese frosting and releases those deep chocolate and Guinness flavors beautifully.

FAQs

Final Thoughts

This Guinness Chocolate Cake with Cream Cheese Frosting Recipe holds a special place in my heart — it’s my go-to when I want to impress yet keep things cozy and comforting. The blend of robust beer flavor with silky chocolate and tangy cream cheese frosting is truly irresistible. Give this recipe a try next time you’re craving a showstopper dessert that everyone will talk about. I promise it’s fun to make and even better to eat!

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