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Chocolate Guinness Cake Recipe
Chocolate Guinness Cake Recipe photo by Taste of Home

Chocolate Guinness Cake Recipe

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4.5 126
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One bite and everyone will propose a toast to this moist, chocolaty cake. The cream cheese frosting resembles the foamy head on a pint. —Marjorie Hennig, Seymour, Indiana
TOTAL TIME: Prep: 25 Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 Bake: 45 min. + cooling
MAKES: 12 servings


  • 1 cup Guinness (dark beer)
  • 1/2 cup butter, cubed
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 2 eggs, beaten
  • 2/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream

Nutritional Facts

1 slice equals 494 calories, 22 g fat (13 g saturated fat), 99 mg cholesterol, 288 mg sodium, 69 g carbohydrate, 2 g fiber, 6 g protein.


  1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
  2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
  4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Guinness Cake in Country Woman February/March 2011, p41

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Reviewed Apr. 4, 2016

"I made this for a St. Patrick's day dessert. It was easy to make and tasted pretty good. I think the Guinness beer took away some of the chocolate flavor, though. I used dark cocoa powder and still thought it lacked chocolate flavor. I would definitely add more cocoa powder and maybe some extra sugar to sweeten it up a bit. The texture was very moist, though, and my kids loved it!"

Reviewed Sep. 18, 2015

"Very moist and tastes OK. Not sure I will make it again though. There is a strong flavor to the cake that I do not really like. Also, I had to add vanilla to the frosting. Otherwise, I didn't change anything. Perhaps it will taste better tomorrow...some things are like that! One thing I really liked about the recipe is that it is quick to make and I did not have to get out my big mixer."

Reviewed Sep. 5, 2015

"Delicious! My husband & kids both agree!"

Reviewed Aug. 14, 2015

"Very good. Moist and rich. I replace half the cocoa powder with dark cocoa power. I didn't use this frosting recipe."

Reviewed Jul. 23, 2015

"Recipe was a complete success! I followed the it ~almost~ exactly. I substituted all-purpose-flour for cake flour. And I find doing personal sized cakes is much better. Took about 20 minutes for mini cakes in the oven. I also made my own cream cheese icing.

They were ~very moist~, and surprisingly delicious! Much sweeter than I was expecting, which is fine because I LOVE SWEET!
Next time I may make a ganache.
Here's a couple pictures of my mini bunt Guinness cakes.
Ignore the icing job. I'm not use to piping bags yet. Heehee"

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