Confession time. This chocolate Guinness cake has been on the site for exactly three years, and I’ve never made it. Yale researchers discovered I’m a supertaster, and while that sounds like a not-so-humble brag, it’s not. It means I find beer and lots of other foods very bitter. Yay me.
But as St. Patrick’s Day is coming up, and The One is a chocoholic to beat all chocoholics, I figured, what the hell! I’ll make it for Saturday dinner with friends.
Well, paint me green and call me Colm! This was freaking delicious. While I didn’t like the taste of the stout itself, it adds so much depth and dimension to the chocolate cake. But what got me was the texture: it’s dense, moist, almost brownie-like.
And the frosting? Out of this world. It turns ordinary cream cheese frosting on its head by adding brown butter. So there’s a tang from the cream cheese and nutty, almost caramel notes from the brown butter.
The real test came that night when we served it to guests. Everyone raved. And everyone, to a person, asked for the recipe.
So this year, may this incredible chocolate cake with to-die-for brown butter–cream cheese frosting grace your table. Lá Fhéile Pádraig sona duit!
Why This Recipe Works
This Guinness chocolate cake is a game-changer for chocolate lovers. Its rich, dense, almost fudge-like texture comes from a unique combination of stout, cocoa powder, and vinegar—without needing eggs.
The vinegar reacts with the baking soda to create lift, ensuring a tender crumb despite the cake’s deep, intense chocolate flavor. Unlike overly sweet cakes, this one leans dark and complex, letting the bold cocoa shine.
The browned buttercream cheese frosting is what truly sets it apart, adding a warm, nutty depth that enhances the cake’s richness while balancing its intensity. Plus, with egg prices soaring, this recipe is as practical as it is indulgent.
Notes on Ingredients
- Guinness Stout—The deep, malty notes of Guinness (or another dark stout) amplify the chocolate flavor, making it more intense and complex. If you prefer a non-alcoholic option, strong-brewed coffee works beautifully, adding richness without altering the texture.
- Unsweetened Cocoa Powder—Opt for high-quality, unsweetened cocoa powder (not Dutch-processed) to get the best depth of flavor. The natural acidity of regular cocoa powder works with the baking soda to help the cake rise.
- Unsalted Butter—Using a high-fat, European-style butter (like Kerrygold) makes a difference here. Its richness gives the cake a more luxurious texture, and when browned for the frosting, it adds a deep, nutty flavor that takes this cake to the next level.
- Vinegar—The secret ingredient! A small amount of distilled white vinegar reacts with the baking soda, creating lift and tenderness—especially important in an egg-free cake like this one. Don’t worry, you won’t taste it!
How to Make This Recipe
- Line a springform pan with parchment paper, grease it, and dust it with cocoa powder. Wrap the pan in foil to prevent leaks, especially since this batter is thinner than typical cake batters.
- Whisk flour, baking powder, baking soda, and salt in a large bowl until combined. This prevents clumps and ensures even leavening for a smooth batter.
- Heat the butter and the Guinness (or coffee) in a saucepan over medium heat, stirring occasionally. Heat just until the butter is fully melted—don’t let it boil.
- Whisk the cocoa powder and sugar into the warm butter mixture until smooth and glossy. Slowly add the vinegar, as it may foam up slightly, then stir until fully combined.
- Whisk the flour mixture into the chocolate mixture until fully combined. The batter will be thin but smooth—no need to overwork it.
- Pour the batter into the prepared pan. It may look liquid and slightly foamy, but it will bake into a rich, dense cake.
- Melt the butter in a saucepan over medium heat. Cook until it turns golden brown and smells nutty, 4 to 8 minutes. Pour into a bowl and cool completely.
- Add the cream cheese to the cooled browned butter and beat with a hand mixer until smooth and creamy.
- Gradually beat in the powdered sugar until smooth and fluffy. Mix in the vanilla, salt, and lemon juice (if using). If the frosting is too soft, chill until spreadable.
- Spread the frosting over the cooled cake using an offset spatula, creating decorative swirls. Slice and serve!
More Moist Chocolate Cake Recipes
Did You Make This Guinness Cake?
If you make this chocolate Guinness cake, I’d love to hear what you think! Leave a review, star rating, and your best photo in the comments below. Your feedback helps other bakers and makes my day!
Chocolate Guinness Cake
Ingredients
For the Guinness cake
- Cooking spray or butter, for the pan
- 2 cups all-purpose flour
- 1 teaspoon table salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups dark stout, such as Guinness, or strong coffee
- 1 stick (4 oz) unsalted butter, cubed, or 1/2 cup (118 ml) mild vegetable oil
- 1 cup unsweetened cocoa powder, plus more for the pan (Use regular, not Dutch-processed cocoa)
- 2 cups granulated sugar
- 1 tablespoon distilled white vinegar
For the brown butter–cream cheese frosting
- 4 tablespoons (2 oz) unsalted butter
- 1/2 cup (4 oz) full-fat cream cheese, cold from the fridge
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2 teaspoons fresh lemon juice, (optional)
Instructions
Make the chocolate cake
- Crank the oven to 350°F (180°C). Line the bottom of a 9- to 10-inch (23- to 25-cm) springform pan with a parchment circle, spray or butter the parchment, and then lightly dust with cocoa powder. Wrap the outside of the pan tightly in foil to seal any gaps in the springform pan and prevent leaks.
- Whisk the 2 cups all-purpose flour, 1 teaspoon table salt, 2 teaspoons baking soda, and 1 teaspoon baking powder in a small bowl.
- Combine the 2 cups dark stout (or coffee) with the 1 stick (4 oz) unsalted butter cubes in a large saucepan over medium heat, stirring until the butter has completely melted. Remove the saucepan from the heat.(If using vegetable oil instead of butter, simply stir it into the warm stout or coffee.)
- Whisk the 1 cup unsweetened cocoa powder and 2 cups granulated sugar into the liquid mixture until well combined.
- Slowly add the 1 tablespoon distilled white vinegar, being mindful that the mixture can foam up. Add the flour mixture, and stir until smooth.
- Pour the batter into the prepared pan. The batter may look foamy, but it will settle as it bakes.
- Bake until a toothpick inserted in the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely on a cooling rack. Once cooled, remove the sides of the springform pan.
Make the brown butter–cream cheese frosting
- Melt the 4 tablespoons (2 oz) unsalted butter in a small saucepan over medium heat, swirling occasionally as it begins to boil and crackle. Continue cooking and gently swirling until the butter turns a light golden color and releases a nutty aroma, 4 to 8 minutes.
- Pour the butter into a large heatproof bowl and let it cool at room temperature until solid but still soft.
- When the butter has cooled, use an electric hand mixer to beat in the 1/2 cup (4 oz) full-fat cream cheese. Gradually add the 2 cups confectioners’ sugar, a little at a time, beating until the frosting is smooth and thick, 2 to 3 minutes.
- Beat in the 1 teaspoon vanilla extract, pinch of salt, and 2 teaspoons fresh lemon juice, if using. (If the frosting is too soft, chill it until thick enough to use.)
- Slather the frosting on the cooled cake, making swoops and decorative swirls. Serve and enjoy!
Notes
- Use high-quality stout—Guinness adds deep flavor, but any dark stout works. Avoid lighter beers for the best richness.
- Don’t overbake—This cake is naturally dense. Start checking at 40 minutes; it’s done when a skewer has moist crumbs.
- Cool completely before frosting—The cake firms up as it sits. Frosting too soon will cause the icing to melt and slide.
- Let the flavors develop—For the best taste and texture, store the cake overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
9-by-13 Cake Variation
To bake this cake in a 9- by 13-inch (23- by 33-cm) rectangular cake pan, follow the directions, but reduce the baking time to 35 to 45 minutes. The cake will be slightly thinner but just as rich and fudgy. Check for doneness by inserting a toothpick in the center—it should come out clean. Let cool completely in the pan before frosting.
Storage & Freezing
Counter: Let the cake set covered at room temp for up to 3 days.
Fridge: Store the stout cake tightly wrapped in the fridge for up to 5 days; let it sit 30 minutes before serving.
Freezer: If you’d like to freeze the cake, wrap the unfrosted cake in plastic then foil; freeze for up to 3 months. Thaw in the fridge or at room temp before frosting.
Pro Tips
- Use high-quality stout. Guinness adds deep flavor, but any dark stout works. Avoid lighter beers, as they won’t provide the same richness.
- Don’t overbake. The cake is naturally dense, so check for doneness at 40 minutes. It’s ready when a toothpick poked in the center comes out clean.
- Cool completely before frosting. Frosting too soon will cause the icing to melt and slide.
- For the best taste and texture, store the cake overnight. The crumb softens, and the chocolate and stout deepen in flavor.
Guinness Cake Questions Answered
Not at all! While Guinness stout is a key ingredient, its flavor mellows during baking, leaving behind rich, deep chocolate notes rather than a strong beer taste. The stout enhances the moistness and complexity of the cake, making it more decadent and fudgy without being overly sweet.
Yes! While Guinness stout is the classic choice, you can experiment with other dark beers, such as chocolate stouts, coffee stouts, or even porters, to bring out different flavor profiles. Just keep in mind that the beer’s richness impacts the cake’s final depth and texture.
Store chocolate Guinness cake in an airtight container at room temperature for 3 days. For longer storage, refrigerate it for up to 5 days or freeze it unfrosted for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing, and thaw overnight in the fridge before frosting and serving.
Recipe Testers’ Reviews
This cake was very good and satisfied my craving for chocolate cake. I didn’t have stout on hand and opted for coffee as the recipe suggested, and I had no qualms with switching the liquid. I also substituted a combination of Dutch-processed cocoa powder (75g) and black onyx cocoa powder (25g) for the unsweetened cocoa powder called for in the recipe, as I didn’t have unsweetened cocoa powder on hand.
As a result, I had no problems with my cake rising or with its flavor. The flavor of this cake reminds me a lot of a Hostess cupcake, and I love myself a Hostess cupcake, so that’s not a dig.
The brown butter–cream cheese frosting isn’t very noticeable, unfortunately, when eaten with the cake, but rather more complex on its own. This could be from my cocoa powder choices, though, as my cake is quite rich in chocolate flavor. I imagine that if you used natural unsweetened cocoa powder, the brown butter frosting would shine more.
This is a super easy chocolate cake recipe that comes together very quickly and can yield delicious results even if you have to make substitutions like I did. Go ahead and make it for your next sweet treat.
I’ve tried a few chocolate stout cakes and have never been totally sold on them, but this one has won me over! It reminded me a bit of a red velvet cake. It’s moist, chocolatey, not too rich, and has just the right frosting-to-cake ratio. The brown butter in the cream cheese frosting is a surprising addition that I loved, it adds a caramelly-ness that goes very well with the cake.
As far as cakes go, it’s easy and un-fussy. No layering, no crumb coating, just plop the frosting on top and swirl it around.
Another plus: Nothing needs to be brought to room temperature, so no eggs in bowls of hot water or sticks of butter tucked in the waistband of my pants like I usually end up with because I can never remember to plan ahead before I bake!
This is a great Guinness cake for people who want something indulgent, delicious, and impressive looking, but less complicated than a traditional layer cake.
This recipe for chocolate Guinness cake will satisfy any chocolate lover! I was so pleasantly surprised when I took my first bite and was overwhelmed with deep rich chocolate and nutty cream cheese frosting. The stout beer definitely adds depth to this cake, enhancing the cocoa flavor.
Browning the butter first and then adding it to the cream cheese frosting is what makes this cake so special. The rich nutty flavor really shines through the cream-cheese icing!
The stout, chocolate, browned butter, and cream cheese all work together so well to create a delicious flavor combination you will never forget!! This would definitely wow a crowd for St. Patrick’s Day!
I was wondering if you could specify what size springform pan that you used: 8” or 9”?
I did find the conversion for the 9” x13” but nothing for the springform. Please and thanks.
Lisa, thanks so much for this comment. I fixed it. You’ll find the size of the pan (9- to 10-inch springform pan). Ever since there was an update about 2 1/2 weeks ago, many of the changes I make are not sticking. So thank you for bringing this to my attention.
Using an unusual ingredient in my cooking is a pastime, and I honestly love keeping people guessing at what it is. I never have a lack of taste testers because they know I like to try unexpected things, and it’s become a friendly challenge for them to figure out what the secret ingredient is.
This chocolate Guinness cake recipe caught my eye, and I have to admit I’m not a beer drinker, so I took this one in a different direction. The description indicated that it could be made non-alcoholic, but where’s the fun in that? I decided to substitute Merlot wine for part of the liquid, and included 1 teaspoon espresso powder with 1 cup water for the remainder of the liquid.
This took only 20 minutes to prepare and 45 minutes to bake. During the bake time, I was able to prepare the frosting. The one thing I noticed about this recipe was that the cake did not get the traditional ‘mound’ in the center—it came out flat—no need to trim at all. For the cake batter, I used the butter instead of the oil, and Hershey’s regular cocoa.
I was rewarded with nice rich flavor, with hints of merlot, and a very moist cake. For the frosting, I made 1.5 times the recipe, but did not increase the amount of lemon juice as I did not want any lemony aftertaste. That amount worked just fine. The richer frosting complemented the cake perfectly without being too heavy.
Pam, I love that you turned this into a mystery ingredient challenge—now that’s my kind of baking! Using Merlot and espresso powder is a bold twist, and it sounds like it paid off beautifully. And a perfectly flat cake with no trimming? That’s the dream! Great call on adjusting the frosting, too. If you ever decide to host a guess-the-secret-ingredient party, save me a slice!