Guinness Chocolate Cake with Cream Cheese Frosting Recipe

If you’re a fan of rich, moist chocolate cakes with a grown-up twist, then you’re in for a real treat with this Guinness Chocolate Cake with Cream Cheese Frosting Recipe. I’ve made this cake countless times, and it’s always a crowd-pleaser—whether for birthdays, St. Patrick’s Day, or when you just want to impress your friends with something truly decadent. Not only does the Guinness add a deep, complex flavor, but the cream cheese frosting keeps it perfectly balanced with a tangy sweetness you’ll fall in love with. Keep reading, and I’ll walk you through every detail to nail this cake like a pro!

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Ingredients & Why They Work

I love how each ingredient in this Guinness Chocolate Cake with Cream Cheese Frosting Recipe plays its part. Together, they create that luscious texture and flavor that feels fancy but is surprisingly easy to achieve. I always recommend buying good-quality cocoa powder and real sour cream—trust me, it makes a noticeable difference.

• Guinness beer: The star of the show here—it adds richness and depth. Don’t skip reducing it; that concentrates flavor magnificently.
• All-purpose flour: Provides structure while letting the cocoa shine through.
• Unsweetened natural cocoa powder: Use natural, not Dutch-processed here, so the leavening reacts properly and you get full chocolate intensity.
• Granulated sugar: Sweetness with a fine texture that dissolves smoothly into the batter.
• Baking soda and baking powder: Together, they create the perfect rise and fluffy crumb.
• Espresso powder (optional): Enhances the chocolate flavor without making the cake taste like coffee.
• Vegetable oil: Keeps the cake moist and tender—try not to substitute with butter here.
• Full-fat sour cream: Adds tang and moisture while tenderizing the crumb.
• Eggs: Bind everything perfectly and add richness.
• Pure vanilla extract: Balances the flavors with its warm, sweet fragrance.
• Buttermilk: Essential for that light, tender texture and a subtle tang that complements the frosting.
• Cream cheese: The frosting base—full fat is best for that signature creamy tang.
• Unsalted butter: Adds richness and smooth texture to the frosting.
• Confectioners’ sugar: Sweetens and smooths out the frosting.
• Unsweetened cocoa powder for frosting: Keeps frosting chocolatey but less sweet, balancing the cream cheese tang.
• Reduced Guinness for frosting: Adds flavor continuity and a subtle hint of that malty tang to tie the whole cake together.
• Pinch of salt: Enhances all the flavors both in cake and frosting.
• Gold sprinkles (optional): For a festive, elegant finish that looks stunning on top.

Tweak to Your Taste

One of the things I love about this Guinness Chocolate Cake with Cream Cheese Frosting Recipe is how easy it is to make it your own. Sometimes I swap out the espresso powder depending on what I have on hand, or add a splash of Baileys to the frosting for an extra boozy twist. Feel free to customize!

• Variation: When entertaining chocolate-loving friends, I sometimes add a handful of dark chocolate chips to the batter—it creates these little pockets of melty chocolate that people rave about.
• Dietary modification: For a dairy-free version, try using vegan cream cheese and a plant-based sour cream substitute, though I do find the texture slightly different.
• Seasonal twist: Around the holidays, a pinch of cinnamon and a splash of orange zest in the batter bring a festive cheer.
• Difficulty level: Even though it looks special, this cake is actually beginner-friendly. Just follow the steps carefully, and you’ll be rewarded with a stunning cake.

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

Step 1: Reduce the Guinness for Maximum Flavor

Start by boiling your Guinness on medium-high heat until it reduces to about 3/4 cup, which usually takes around 30 minutes. This step is crucial—it intensifies that rich malty flavor that makes this cake stand out. I often do this a day or two in advance and refrigerate the reduced Guinness; just bring it back to room temp before using it in the frosting and warm some for the batter. Patience pays off here!

Step 2: Prep Your Pans and Dry Ingredients

While the Guinness is simmering, preheat your oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper rounds—this little extra step means your cakes come out cleanly without a fight. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if you’re using it. Mixing the dry ingredients ahead makes the process smoother when you add the wet ones.

Step 3: Whisk Wet Ingredients Together

In a separate bowl or your mixer, combine oil, sour cream, eggs, and vanilla extract. Mix on medium-high speed until smooth and well combined—this usually takes about a minute. Then add the buttermilk and continue mixing until the mixture feels uniform. The room temperature ingredients are much easier to blend evenly, so don’t skip letting them rest out of the fridge for a bit!

Step 4: Bring It All Together with Guinness

Pour the wet ingredients into the dry, mix quickly until just combined, then carefully stir in 1/2 cup of the hot reduced Guinness. You’ll notice the batter is thin—that’s normal and makes for a super moist cake. Mix gently on low until everything is fully incorporated. Resist overmixing, especially with the flour, or your cake can become dense.

Step 5: Bake and Cool the Cake Layers

Divide the batter evenly between your prepared pans and bake for 25–28 minutes. Keep a close eye and test with a toothpick—when it comes out clean, you’re good to go. Don’t worry if the center sinks slightly once cooled; moisture and cocoa powder behave differently than a typical chocolate cake. Cool them completely in their pans on a wire rack before moving on. This prevents breakage when frosting.

Step 6: Craft the Cream Cheese Frosting

Using your mixer fitted with a paddle attachment, beat cream cheese and butter together for about 2 minutes until super smooth. Add confectioners’ sugar, cocoa powder, cooled reduced Guinness, and salt. Beat on low to combine, then crank it up to high speed for 1 full minute—just watch so you don’t overwhip and get a grainy texture. Adjust thickness with extra sugar or Guinness as needed. Taste test is my favorite step here—don’t be shy to tweak a pinch of salt or cocoa to suit your vibe.

Step 7: Assemble and Frost Your Masterpiece

If your cake layers dome on top, I recommend slicing a little off to level them—this keeps your cake steady and pretty. Place the first layer on your serving plate, spread about a cup of frosting evenly over it, then top with the second layer. Cover the entire cake with the rest of the frosting. A bench scraper or offset spatula will be your new best friend for smoothing sides. For a fun little flourish, I often pipe leftover frosting or sprinkle gold shimmer on top. Pop the cake in the refrigerator for at least 30 minutes before slicing—it helps the frosting firm up so your slices are picture-perfect!

How to Serve Guinness Chocolate Cake with Cream Cheese Frosting Recipe

Garnishes

I personally love to keep it simple with this cake—a sprinkle of gold shimmer or edible glitter gives it that wow factor without distracting from the rich frosting. Fresh raspberries or a few shards of dark chocolate can also add a lovely touch when serving to guests.

Side Dishes

Because this cake is so rich, I usually serve it alongside a light, refreshing side like a mixed green salad with a citrus vinaigrette or a scoop of vanilla bean ice cream. If you’re feeling indulgent, a drizzle of salted caramel sauce on the side amps up the cozy vibes.

Creative Ways to Present

For special occasions, I like to serve this cake on a rustic wooden board with fresh herbs—mint or thyme pairs surprisingly well. I’ve also layered it with fresh whipped cream and sliced strawberries for a summery spin. Turning the cake into mini cupcakes can be a great party trick too, topped with a swirl of the cream cheese frosting and a little Guinness drizzle.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftover cake with plastic wrap or keep it in a cake carrier in the fridge. It actually tastes even better the next day as the flavors meld. I usually keep it refrigerated for up to 5 days and find it stays moist and delicious throughout.

Freezing

If you ever have leftovers or want to make this in advance, freezing works beautifully. Wrap each cake layer individually in plastic wrap and aluminum foil, then freeze for up to 3 months. You can also freeze the fully frosted cake, but I prefer to freeze unfrosted and add frosting fresh after thawing.

Reheating

For best results, thaw frozen cake layers overnight in the refrigerator and bring to room temperature before frosting or serving. I usually let slices sit out for 20 minutes to lose the chill. Avoid reheating in the microwave to keep the creamy frosting from melting or separating.

FAQs

Final Thoughts

This Guinness Chocolate Cake with Cream Cheese Frosting Recipe is truly one of my favorites to bake and share. It’s that perfect blend of indulgence and sophistication—comforting yet a little special. I can’t count how many times I smelled this cake baking and felt that warm, cozy happiness fill my kitchen. If you want a showstopper cake that’s surprisingly straightforward and bursting with flavor, I wholeheartedly recommend giving this recipe a go. You’ll bring smiles, happy sighs, and maybe a few cheeky seconds for yourself!

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