Guinness Cake
User Reviews
4.9
Guinness Cake
Description
This recipe blends all-purpose flour, sugar, and cocoa powder with baking soda and salt before adding wet ingredients including Guinness beer, vegetable oil, and vanilla extract. The mixture is gently combined and baked in a buttered and parchment-lined pan to avoid sticking while allowing for a tender rise. The cake is baked until a toothpick comes out clean with moist crumbs, avoiding overbaking to prevent sinking.
The Irish Cream frosting is created by beating butter with powdered sugar, Baileys Irish Cream, and cream until smooth, adjusting liquid or sugar to achieve the desired thickness. This frosting brings a creamy sweetness with a hint of the same Irish cream liqueur, complementing the deep, malty chocolate cake beneath.
Storing the cake under a dome or foil prevents drying, and it is best consumed within 2-3 days. Slicing just before serving helps maintain moisture. This cake suits those wanting a rich, chocolate dessert with the added dimension of beer and liqueur flavors.
Ingredients
dry ingredients
- 1 1/3 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup cocoa powder combination of natural and Dutched cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 11.2 ounce Guinness draught beer bottle
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
Irish Cream frosting
- 1/2 cup butter unsalted, one stick, at room temperature
- 3 cups powdered sugar
- 3 Tbsp Baileys Irish Cream Liqueur
- 3 Tbsp cream
Instructions
- Preheat oven to 350F. Butter and line a 9x9 baking pan with parchment paper. The paper is optional but helps to lift the cake out after baking for easier slicing.
- Whisk the dry ingredients in a bowl to combine well.
- Add the extract, oil, and beer to the bowl and whisk until combined. Just whisk until everything is combined and there are no dry streaks left, but don't over beat your batter.
- Turn the batter into your prepared pan. I tap the pan on the surface of the counter once.
- Bake for about 28-30 minutes, or until the top is risen and a toothpick inserted in the center comes out without obvious wet batter on it. There may be moist crumbs. You don't want to over bake this cake. Note: don't open the oven door prematurely or the cake can sink in the middle.
Irish Cream Frosting
- Beat the soft butter, powdered sugar, Irish Cream, and cream together until smooth. Add more cream or Irish Cream if your frosting seems too thick. If it seems too thin, add a bit more sugar.
- When the cake is completely cooled, frost it.
Notes
- Store the cake covered at room temperature to preserve moisture; consume within 2-3 days for best freshness.
- Avoid slicing the cake until serving time to prevent drying out.
- Use parchment paper in the pan for easier lifting and cleaner slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 144mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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