Chocolate Guinness Cake

Chocolate Guinness Cake Recipe

During a recent trip to Ireland, I was delighted to see this chocolate Guinness cake and other desserts flavored with stout on restaurant menus. The bitter, coffee-like flavor of stout marries marvelously with dark chocolate in particular, as in this ultra-moist, slightly earthy cake. Serve a slice with whipped cream or plain vanilla ice cream—and a pint of Guinness.–Tish Boyle

Special Equipment: 9-inch springform pan at least 3 inches deep

Chocolate Guinness Cake Recipe

  • Quick Glance
  • 25 M
  • 1 H, 45 M
  • Makes one 9-inch cake


  • 1 3/4 cups all-purpose flour, plus more for the pans
  • 3/4 cup natural (not Dutch-processed) cocoa powder
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, at room temperature, plus more for the pan
  • 2 1/4 cups firmly packed light brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups Guinness stout (do not include foam when measuring)
  • 1 cup coarsely chopped pecans
  • Confectioners’ sugar, for dusting


  • 1. Preheat the oven to 325°F (160°C) and position the oven rack in the center of the oven. Butter the bottom and sides of a 9-inch springform pan at least 3 inches deep. Dust the pan with flour and tap out any excess.
  • 2. Sift together the flour, cocoa powder, baking powder, baking soda, salt, if using, and cinnamon into a medium bowl. Whisk to combine, and set aside.
  • 3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 1 minute. Gradually add the brown sugar and beat at high speed until very light and creamy, about 3 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Beat in the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, alternating with the stout in two additions and mixing just until blended. Add the pecans and mix just until combined. Remove bowl from the mixer stand and stir a few times with the rubber spatula to make sure the batter is evenly blended. Scrape the batter into the prepared pan and smooth the top.
  • 4. Bake the cake for 55 to 70 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Then invert the cake onto the rack and let it cool completely.
  • 5. Just before serving, lightly dust the top of the cake with confectioners’ sugar. Store in an airtight container at room temperature for up to 1 week.
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Testers Choice

Testers Choice
Testers Choice
Beth Price

Apr 21, 2004

This chocolate Guinness cake bakes up like a dream and is filled with the complex flavors of chocolate and coffee and an undertone of smoke. My batter was quite fluffy, almost mousse-like, and required a springform pan to accommodate the volume. I checked the cake for doneness at 60 minutes and the tester came out clean but the top was a bit too done, so I suggest checking it at 55 minutes. I did add the optional salt, though I don’t really think it is necessary. I cut a small piece (just for testing purposes of course) then sprinkled the remaining cake with powdered sugar, wrapped it in foil and promptly sent it to my husband’s office. It needed to be out of the house soon otherwise I might keep tasting. And he has some hungry Irish lads who wanted to give it a go.

  1. Jenn says:

    I made this today to go along with my St. Patricks Day dinner. All I have to say is there was none left after 6 people fought over who got the last piece. I will be making this again.

  2. Christina says:

    This cake is SO good. I made this several times. Very easy!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      That’s what we loooove to hear, Christina. Thanks for letting us know…and do keep us in the loop as to what you try next!

  3. Heidi says:

    I made this for my office/department, and they completely flipped out. Loads of compliments on how amazing it was, so moist, and with a “deep, sophisticated flavor.” Thank you very much for posting this wonderful recipe. I felt like a baking queen today, because of this cake.

    • David Leite says:

      Your Royal Highness, it was our humble pleasure to offer this recipe to thee. May your baking reign continue forever!

  4. T says:

    Am I the only one who is wondering when to add the Guinness? The recipe doesn’t say. I put it in just before the dry ingredients and it made a weird texture. Cake looks ok, it’s cooling and I haven’t tried it yet.

    • David Leite David Leite says:

      T, in step three is says, “Reduce the speed to low and add the dry ingredients in three additions, alternating with the stout in two additions and mixing just until blended.”

  5. T says:

    Ok, just tried it, I found it very bland, probably due to the fact that the recipe doesn’t call for salt…and I used salted butter. I knew I should have added some.

    • David Leite David Leite says:

      T, sorry you found it bland. Doing some research, I discovered almost all recipes for chocolate Guinness cake don’t include salt. But you can use 3/4 teaspoon of salt, which I’ll add to the recipe now.

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