Chocolate Guinness Cake with Baileys Buttercream Frosting
User Reviews
4.9
Chocolate Guinness Cake with Baileys Buttercream Frosting
Description
The Chocolate Guinness Cake brings together sifted flour, cocoa powder, baking soda, baking powder, espresso powder, sugar, and salt as dry ingredients. The wet mixture includes Guinness beer, sour cream, buttermilk, eggs, vegetable oil, and vanilla extract, combined and mixed into a smooth batter. Baked at 350°F for about 50 to 55 minutes in a lined 9x13 pan, the cake develops a tender crumb with moistness from the dairy and beer components. The espresso powder enhances the chocolate depth without imparting coffee flavor.
The cake is topped with a buttercream frosting made by beating softened unsalted butter with confectioners' sugar, Baileys Irish cream, and a pinch of salt. The frosting brings a smooth, sweet, and creamy texture accented by the Irish cream's flavor, complementing the cake’s richness.
This cake can be sliced and served for occasions where a decadent chocolate dessert is desired. Storing leftover cake covered in the refrigerator keeps it fresh up to five days. For those using convection ovens, baking temperature adjustments are recommended. The batter can also be divided to make layered 9-inch cakes, reducing bake time accordingly.
Ingredients
For the Guinness Cake
- 3 cups (390g) all-purpose flour sifted
- 2 1/3 cup (465g) granulated sugar
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 teaspoon salt fine sea salt
- 2/3 cup (83g) cocoa powder
- 1 bottle (317g) Guinness beer
- 1/2 cup (120g) sour cream
- 1 cup (224g) buttermilk
- 3 large egg
- 3/4 cup (162g) vegetable oil
- 1 tablespoon vanilla extract
For the Irish Cream Frosting
- 2 cups (454g) butter softened to room temperature, unsalted
- 6-7 cups (700-840g) confectioners sugar sifted
- 1/3 cup (80g) Baileys Irish cream room temperature
- 1 pinch salt
Instructions
For the Guinness Cake
- Preheat the oven to 350f and set the rack to the middle level. Line a 9x13 inch cake pan with parchment paper.
- In a large bowl add the flour, cocoa powder, sugar, baking soda, baking powder, espresso powder (if using) and salt, and whisk until combined.
- In a separate large bowl add the Guinness, sour cream, buttermilk, eggs, vegetable oil, and vanilla extract and whisk until combined.
- Add the wet ingredients to the dry ingredients and use a hand mixer to beat on low for 1 minute. Alternatively, you can use a stand mixer fitted with a paddle attachment.
- Pour the batter into the prepared cake pan and bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool for 10 minutes, then turn it over and place on a wire rack. Remove the parchment paper and allow the cake to fully cool before frosting with the Irish Cream frosting.
For the Irish Cream Frosting
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed for about 2 minutes or until creamy.
- Add 6 cups of confectioner's sugar, the salt, and the Irish cream and beat on low for 30 seconds then increase the speed to medium to medium-high and beat for an additional 2 minutes.
- Check the consistency of the frosting and if it's too thin, add the remaining cup of sugar a little at a time until the desired consistency is reached. If you find the frosting is too thick, you can add about a tablespoon of Irish cream at a time to thin it out.
- Scoop the frosting onto the top of the cooled cake and use an offset spatula to distribute evenly. Slice, serve, and enjoy!
Notes
- For convection ovens, reduce temperature by 25°F and check for doneness earlier.
- Use two 9-inch pans to make layered cakes and adjust baking time to about 20 minutes.
- Store leftover cake in the refrigerator for up to 5 days covered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 449kcal | 22% |
| Carbohydrates | 51.5g | 17% |
| Protein | 4.4g | 9% |
| Fat | 24.5g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 106mg | 35% |
| Sodium | 246mg | 10% |
| Potassium | 643mg | 14% |
| Fiber | 1.5g | 6% |
| Sugar | 13.1g | 26% |
| Calcium | 240mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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