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

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4.5 126 133
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One bite and everyone will propose a toast to this silky-smooth chocolate cake. The cream cheese frosting reminds us of the foamy head on a perfectly poured 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: 494 calories, 22g fat (13g saturated fat), 99mg cholesterol, 288mg sodium, 69g carbohydrate (49g sugars, 2g fiber), 6g 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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Remenec User ID: 6059530 246579
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!"

love2cooktoo User ID: 6135750 233111
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."

CherylShumaker User ID: 2231606 232343
Reviewed Sep. 5, 2015

"Delicious! My husband & kids both agree!"

beatrixkiddo User ID: 8453850 231201
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."

Goblinark User ID: 8458755 230086
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"

SothenMyst User ID: 8455151 229867
Reviewed Jul. 20, 2015

"When I visited Ireland I happened upon a slice of Dark chocolate Guinness cake. Soo Goood. Been looking for the recipe ever since I got back to the States. This one is great! First time I made it though was a flop. nothing but a sinkhole. (but still actually tasted great!) Saw lots of other people having the same issue. Cut back on the baking Soda! 2nd time I only used 1-1/4tsp and it rose perfectly! And Don't use the wisk when adding in flour and baking soda. use a spoon and stir just until everything is all wet.

I also like to give a bit of spice to my Cream Cheese frosting, add in some good cinnamon and ground ginger to give it a bit of extra kick. Won't be that perfect frosty white though."

jasavage17 User ID: 2816108 223177
Reviewed Mar. 20, 2015

"Had this cake for St. Pat's day and it was so moist and the chocolate flavor was great!! Will be making this again and not just for St. Pat's!! Big hit!"

MrsOwens User ID: 7095603 222976
Reviewed Mar. 17, 2015

"MAde this cake for St. Patrick's Day. The cake is absolutely wonderful. The recipe calls for 1 1/2 CUPS of powdered sugar, not POUNDS, as stated in a previous review. This is one of my go to cake recipes. Will make it again...and again...and again!"

LissyOBX User ID: 8293304 222831
Reviewed Mar. 15, 2015

"The cake is great! I wish that the recipe would mention that the whipping cream should be whipped 1st. 1.5 pounds of powered sugar just doesn't make a nice frosting. Oh it spreads ok, but you can't taste the cream cheese. When it has a 4.5 star rating I didn't think I needed to read the reviews for tips."

meaamil User ID: 1877238 222727
Reviewed Mar. 14, 2015

"cake is easy and delicious. I made it in a bundt pan and it came out great!"

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