• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Cake & Cupcakes

guinness chocolate cake with brown butter frosting

March 11, 2023 16 Comments

Jump to Recipe - Print Recipe

This rich Guinness Chocolate Cake is made incredibly flavorful thanks to a combo of Guinness and brown butter. It’s topped with the creamiest brown butter Guinness frosting. This easy cake recipe is perfect for any celebration – especially St. Patrick’s Day!

A two layer guinness chocolate cake on a cake stand. this recipe

This recipe was originally published in March of 2019 but I’ve just updated it in March of 2023 with new photos, more tips & tricks, a way to prevent the cake layers from sticking, and a few slight tweaks to the recipe.

Even if you don’t like beer, you’re sure to love this cake! The Guinness adds a depth of flavor and enhances the chocolate flavor. Although the cake looks impressive, it’s relatively simple to make – and the frosting is too. Let’s make it!

Why you’ll love this recipe:

  • Rich Chocolate Guinness Cake – This cake is full of rich chocolate flavor, and is almost fudgy – and not dry in the slightest!
  • Double the Brown Butter – We’ve got this magic elixir in both the cake and the frosting, which amps up the flavor so much!
  • Guinness & Chocolate Pairing – Chocolate and Guinness are the perfect pairing, as the notes of coffee & chocolate in Guinness enhance the chocolate flavor of this cake.
A close-up on a slice of the guinness chocolate cake on a plate, with bites missing.

Ingredient Overview

  • Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. We’re using this instead of vegetable oil in this cake to add extra richness!
  • Guinness – Use a fresh bottle of Guinness.
  • Sour Cream – Use full fat sour cream at room temperature for best results.
  • All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
  • Eggs – Use large eggs, at room temperature.

Ingredient Substitutions:

  • Dairy-free – Use your favorite dairy-free products to make this recipe dairy-free.
  • Gluten-free – I haven’t tested a gluten-free version of this recipe, but let me know if you do try it!
  • Other Beers – Any dark stout with a similar flavor to Guinness will work in this recipe.
  • Greek Yogurt – This will work in place of the sour cream in a pinch.

How to Make this Recipe Step-by-Step:

Step 1: Brown the Butter. This is an easy step that only takes a few extra minutes. Melt your butter in a saucepan on the stovetop over medium heat, and stir until it gets bubbly, then foamy, then starts to turn golden brown.

A pan of golden brown butter.

Step 2: Make the Cake Batter. Whisk the Guinness into the brown butter, then whisk in the remaining wet ingredients, and then the dry ingredients. It’s that easy to make this batter!

A bowl of the chocolate batter.
Chocolate cake batter in the cake pans.

Step 3: Bake the Cake Layers. Divide the batter between your two prepared pans and bake as directed in the recipe card below. Let cake layers cool completely on a wire rack.

Baked cake layer in the pan.

Step 4: Make the Frosting & Frost the Cake. Brown the butter for the frosting, then beat it with the cream cheese, powdered sugar, vanilla extract, salt, and guinness. Use about 1 and 2/3 cups of frosting between cake layers, and on top.

A close-up of the frosting.
Frosting being spread over a cake layer.

Serving + Storing this Recipe:

Once the cake is frosted, slice and enjoy! If the frosting seems weepy, stick the cake in the fridge for about 20-30 minutes to set things up a bit so it slices nicely. Store leftover cake in an airtight container, with plastic wrap pressed over the sliced areas to keep them from drying out, in the fridge for 3-4 days.

A close-up on a cross section of the sliced cake.

Expert Success Tips:

  • Don’t Over Bake – As always, follow the doneness cues given in the recipe card below for best results. An oven thermometer also helps ensure a successful bake – not all ovens are calibrated correctly, and they can become off over time.
  • Don’t Over Mix – Whisk the dry ingredients in just until they’re combined and the batter smoothes out.

FAQs:

  • Can I double this recipe? I’d recommend multiplying it by 1 and 1/3 instead of by 2x, so you get a 3 layer cake. If you really want a four layer cake you could double it to yield four, 9-inch rounds.
  • Can I halve this recipe? Yes, you can halve it to make one 9-inch round cake layer.
  • Can I make this as cupcakes? I tried making these as cupcakes once a number of years ago and I remember it going poorly. I haven’t tried it again since then, but if you want cupcakes I would recommend my Guinness Chocolate Cupcakes with Chocolate Frosting instead.
  • Can I make this as a bundt cake? I fear that it’s so moist it would stick in the bundt pan.
  • Does this cake taste like beer? You can taste hints of guinness, but no the cake doesn’t just taste like straight beer. It enhances the chocolate flavor and even non-beer drinkers have raved over this cake!
  • Can I make this cake without alcohol? Yes, you could substitute milk (try 2%) for the guinness in the same quantity in the cake. You can simply leave the guinness out of the frosting, or swap in heavy cream.
  • Can I freeze this cake? Yes, you can freeze the baked, cooled cake layers. Wrap tightly in saran wrap and freeze for 1-2 months. Defrost in the fridge overnight before frosting and serving.
The sliced cake on a cake stand with slices on plates nearby.

Recipe Variations:

  • Chocolate Frosting – A chocolate cream cheese frosting or your favorite chocolate buttercream frosting would be delicious if you decide to skip the brown butter. Use the frosting from my Guinness Chocolate Cupcakes.

Special Tools:

  • Cake Pans – These are my absolute favorite 9-inch cake pans! I’ve had them for 6+ years and use them for every cake recipe, and they are still in great shape.
  • Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.
  • Cake Turntable – If you make at least a few cakes a year, a cake turntable makes the frosting process a breeze!
A close-up of a slice of cake on a plate.

More St. Patrick’s Day Recipes to Love:

  • Beer Braised Short Ribs with Cheddar Mashed Potatoes
  • Bacon Cheddar Chive Scones
  • Mom’s Irish Stew
  • Guinness Chocolate Cupcakes
  • Baileys Irish Cream Cheesecake with Chocolate Ganache
  • Guinness Lamb Stew
  • Skillet Irish Soda Bread
  • Classic Beer Bread

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


Guinness chocolate cake on a cake stand.

Guinness Chocolate Cake with Brown Butter Frosting

This rich Guinness Chocolate Cake is made incredibly flavorful thanks to a combo of Guinness and brown butter. It's topped with the creamiest brown butter Guinness frosting. This easy cake recipe is perfect for any celebration – especially St. Patrick's Day!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Guinness Recipes, St. Patrick’s Day Recipes, St. Patrick’s Day Dessert, Guinness Cake, Guinness Desserts
Prep Time: 50 minutes
Cook Time: 20 minutes
Servings: 16 slices
Calories: 450kcal
Author: Stephanie Simmons

Ingredients

For the Cake

  • 1 cup salted butter 16 tbsp, 2 sticks, or 226 grams
  • 1 and 1/2 cups Guinness or similar dark stout beer
  • 1 cup + 2 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 and 1/2 large eggs See note below
  • 1 cup + 2 tbsp full fat sour cream
  • 2 tsp vanilla extract
  • 1 and 1/2 cup all-purpose flour, spooned & leveled 195 grams
  • 3 and 3/4 tsp baking soda
  • 1/2 tsp espresso powder
  • pinch of salt

For the Frosting

  • 1 1/4 cup salted butter
  • 12 ounces cream cheese, softened at room temperature
  • 5 and 1/2 cups to 6 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp Guinness

Instructions

  • Prep: Grease two 9-inch cake pans with shortening and place parchment paper rounds in the bottom. Grease those as well, then flour the pans, tapping out the excess. If you skip any part of this, the cake will stick. Set aside. Preheat oven to 350 ° F.
  • Make the Cake: Melt the butter in a medium pot over medium high heat. Once melted, turn heat down to medium and cook, stirring, until it browns. It will first bubble up, then get foamy, and then it will turn golden brown. The foam hides the color change sometimes, so make sure to stir it around well, pushing the foam out of the way, to make sure you don't overcook it. Make sure to stir well, scraping up any little brown bits from the bottom of the pot. As soon as it's golden (see photo above) remove from the heat, and pour into a large bowl.
    Whisk the Guinness into the same bowl. Add the sugar and cocoa powder, and whisk until well combined. Add the eggs, sour cream, and vanilla, and whisk until well combined.
    Add the flour, baking soda, and espresso powder and whisk until well combined.
  • Bake: Divide the batter between the prepared pans and bake 17-24 minutes, or until a toothpick inserted in the center comes out with moist crumbs on it (not wet batter). 
    Let the cakes cool in the pans for 10 minutes, then run a dull knife around the edge and invert onto cooling racks. Let cool completely before frosting. 
  • Make the Frosting: Melt butter in a medium pot over medium high heat. Reduce heat to medium once melted, and cook, stirring, until it begins to brown. It will bubble up, then get foamy, then it will start to turn golden brown. 
    Pour into a clean bowl and set in the fridge or freezer to chill for 10-15 minutes. It just needs to be room temperature – not hot.
    Meanwhile, beat the softened cream cheese in a large mixing bowl on high speed until creamy. Add the slightly cooled butter and mix – the mixture will look lumpy at first, but it will smooth out after a minute or so. Mix in the powdered sugar, 2 cups at a time, mixing between each addition. Mix in the Guinness and vanilla extract last. Taste, and add a little more powdered sugar to your taste.
  • Assemble: Frost your cooled cakes. Drop a large blob of frosting in the center of the cake, and use an offset spatula to work the frosting outward. Repeat for second layer. I left the sides naked on this cake so you can go heavy on the amount of frosting between layers and on top!
  • Serve + Store: If the cake has been out at room temp for a bit, you may want to chill it in the fridge for 15-20 minutes before serving, so it holds its shape when you cut into it. 
    To store cake, stick some toothpicks in the top and in the sides to prevent sticking, then cover well with plastic wrap and refrigerate. Leftovers keep well for up to 4 days in the fridge.
  • Make Ahead Tips: Frosting can be made 1-2 days ahead. Cover tightly and store in the fridge. Let it come to room temp a bit before frosting, and mix it again to get it spreadable.
    Cake layers can be made 1-2 days ahead. Let cool completely, then place each layer on a plate, stick 2 toothpicks in the top of each layer, and cover tightly with plastic wrap. The top of the cake is so moist, so the toothpicks will prevent sticking. Store at room temp overnight, or in the fridge for 2 days. 

Notes

Half an Egg: To measure half an egg, crack the egg into a bowl and beat it with a fork. Pour two tablespoons worth into a separate bowl (to avoid spilling extra into the batter). Or, weigh it with a kitchen scale and use half (about 27-30 grams is half of one large egg). 

Nutrition

Calories: 450kcal
The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository
Get the Bonus e-Book!
Share21
Pin501
Tweet
Share
522 Shares

More Cake & Cupcakes

  • ultra plush lemon loaf cake
  • Perfect White Birthday Cake
  • molten chocolate lava cakes
  • gluten-free banana cake with maple cream cheese frosting

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Liz says

    March 18, 2023 at 4:32 pm

    5 stars
    Made this for a St. Patty’s Day birthday party and received SO many compliments! The cake was so moist and the frosting was amazing! I love how rich the brown butter made it all!

    Reply
    • Stephanie Simmons says

      March 18, 2023 at 5:06 pm

      Thanks for taking the time to leave a review, Liz! Glad the cake was a hit ☺️

      Reply
  2. Tammy says

    March 18, 2023 at 10:01 am

    5 stars
    I asked my daughter to bake this for me and I was super pleased I did! It was delicious! The cake was rich and moist and complimented very nicely by the frosting! It now has a place among my favorite desserts!

    Reply
    • Stephanie Simmons says

      March 18, 2023 at 5:06 pm

      Thanks so much Tammy! ☺️ That means a lot to me.

      Reply
  3. Christina says

    March 17, 2023 at 8:29 pm

    5 stars
    So moist and rich! Everyone loved it.

    Reply
    • Stephanie Simmons says

      March 18, 2023 at 5:07 pm

      Thanks for taking the time to leave a review, Christina! Glad it was enjoyed ☺️

      Reply
  4. Liz says

    March 16, 2023 at 10:22 am

    Quick question, is the butter unsalted?

    Reply
    • Stephanie Simmons says

      March 16, 2023 at 1:12 pm

      I used salted butter because that’s always been my preference! But, you can use unsalted if you prefer.

      Reply
  5. Susan says

    March 14, 2023 at 11:00 am

    Can you make this cake into cupcakes?

    Reply
    • Stephanie Simmons says

      March 14, 2023 at 1:53 pm

      Hi Susan! I tried it once back in 2019 and I remember it going poorly, and I haven’t tried it again since, so I can’t recommend it. However! I do have a Guinness Chocolate Cupcakes recipe that I would recommend instead 🙂 You can use the frosting from this cake, or the chocolate frosting in that recipe. https://bluebowlrecipes.com/guinness-chocolate-cupcakes-with-creamy-chocolate-frosting/ Let me know how you like these!

      Reply
  6. Isabel says

    December 20, 2022 at 2:06 pm

    Which is the oven temperature during bake?…is also 350 degrees?. I think is too much. Thanks

    Reply
    • Stephanie Simmons says

      December 21, 2022 at 11:03 am

      Hi Isabel! The bake temperature for this cake is 350 degrees Fahrenheit as noted in the recipe card. Let me know how you like this cake! ☺️

      Reply
  7. Tausha says

    March 17, 2019 at 8:30 pm

    5 stars
    Easy to make and intensely flavorful this cake is in the Rolodex for every St.Patrick’s Day!

    Reply
    • Stephanie Simmons says

      March 18, 2019 at 2:30 pm

      Thanks Tausha! So glad you loved it! 🙂

      Reply
  8. Blogtastic Food says

    March 06, 2019 at 6:57 am

    Now THAT!! is how you celebrate St Patricks Day like a bouss!

    Reply
    • Stephanie Simmons says

      March 08, 2019 at 11:17 pm

      Thank you!

      Reply

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A stack of fudgy brownies with crackly tops and a dusting of powdered sugar.

best-ever 5 ingredient brownies

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

creamy chicken wild rice soup

Monster cookies on a light surface, with a bowl of peanut butter and glasses of milk.

jumbo bakery-style monster cookies

maple bacon cupcakes with brown butter frosting and candied bacon

perfect breakfast quiche

Seasonal Picks

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

White chocolate drizzled lemon blueberry sugar cookies on a blue surface.

blueberry lemon thumbprint cookies

A close-up of the drop biscuits in a serving tray, brushed with melted butter and sprinkled with sea salt and parsley.

drop biscuits with cheddar and gruyere cheese

Slices of the crumb cake on a cooling rack with lemons and raspberries scattered around.

one-bowl raspberry lemon crumb cake

key lime pie bars with macadamia nut crust

A close-up of a stack of french toast topped with whipped cream, berries, and maple syrup.

restaurant-level stuffed french toast

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.