Chocolate Guinness Beer Cake Recipe

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt (fine sea salt)
• 3/4 cup Unsweetened Cocoa Powder (Hershey's brand, high quality)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Brown Sugar (packed)
• 1/2 cup Granulated White Sugar
• 2 Large Eggs (room temperature)
• 2 teaspoons Vanilla Extract
• 1 cup Sour Cream
• 1/2 cup Buttermilk
• 1/4 cup Strong Black Coffee (cooled)
• 1 cup Guinness Stout Beer (room temperature)
• 1/2 cup Unsalted Butter (for frosting) (softened)
• 4 oz Semi-Sweet Chocolate Chips (chopped if using bar)
• 2 cups Powdered Sugar (sifted)
• 2 tablespoons Almond Milk
• 2 tablespoons Unsweetened Cocoa Powder (for frosting)
• 1 teaspoon Vanilla Extract (for frosting)

Instructions

1. Prepare Dry Ingredients

   In a large bowl whisk together the all‑purpose flour, salt, baking soda, and cocoa powder until fully combined and no lumps remain.

   Time: PT5M

2. Cream Butter and Sugars

   In another large bowl, beat the softened butter with the brown sugar and white sugar on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT5M

3. Add Eggs and Vanilla

   Add the two large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

   Time: PT3M

4. Incorporate Sour Cream

   Fold the sour cream into the butter‑sugar‑egg mixture until just combined; the batter will look thick and a little grainy.

   Time: PT2M

5. Combine Wet and Dry

   Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed or folding by hand until just incorporated.

   Time: PT3M

6. Add Liquids (Buttermilk, Coffee, Beer)

   Stir in the buttermilk, cooled strong coffee, and Guinness stout. Mix until the batter is smooth and glossy.

   Time: PT3M

7. Prepare Cake Pans

   Grease the two 9‑inch round pans, line the bottoms with parchment paper or foil, and lightly flour the sides.

   Time: PT2M

8. Fill Pans and Smooth Tops

   Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

   Time: PT2M

9. Bake the Cakes

   Place the pans in a pre‑heated oven and bake at 350°F for 20‑25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 350°F

10. Cool Completely

    Allow the cakes to cool in the pans for 10 minutes, then run a thin spatula around the edges, invert onto a cooling rack, and let them cool completely before frosting.

    Time: PT15M

11. Melt Butter and Chocolate

    In a saucepan over low heat, melt the butter and semi‑sweet chocolate together, stirring until smooth. Remove from heat and let cool slightly.

    Time: PT5M

12. Add Powdered Sugar

    Gradually whisk in the sifted powdered sugar, a little at a time, until the mixture thickens.

    Time: PT5M

13. Finish Frosting

    Stir in the almond milk, cocoa powder, and vanilla extract. Mix until the frosting is light, fluffy, and spreadable.

    Time: PT3M

14. Frost the Cake

    Place one cake layer on a serving plate, spread a generous amount of frosting on top, place the second layer, and frost the top and sides evenly. Chill briefly if needed to set the frosting.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

45g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Whole wheat flour (reduce liquid)
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Unsweetened Cocoa Powder: Dutch-processed cocoa powder
• Instead of Unsalted Butter: Margarine, Plant-based butter
• Instead of Brown Sugar: White sugar + 1 tsp molasses
• Instead of Granulated White Sugar: Caster sugar
• Instead of Large Eggs: Egg replacer, Flax egg (2 tbsp flaxseed meal + 6 tbsp water)
• Instead of Vanilla Extract: Almond extract (1 tsp)
• Instead of Sour Cream: Greek yogurt (plain)
• Instead of Buttermilk: Milk + 1 tsp lemon juice
• Instead of Strong Black Coffee: Espresso, Decaf coffee
• Instead of Guinness Stout Beer: Other stout or porter
• Instead of Unsalted Butter (for frosting): Margarine
• Instead of Semi-Sweet Chocolate Chips: Dark chocolate
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Almond Milk: Whole milk, Soy milk
• Instead of Unsweetened Cocoa Powder (for frosting): Dutch-processed cocoa
• Instead of Vanilla Extract (for frosting): Almond extract (1/2 tsp)

Equipment Needed

• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Electric Hand Mixer or Stand Mixer
• Rubber Spatula
• Measuring Cups
• Measuring Spoons
• Two 9‑inch Round Cake Pans
• Parchment Paper or Aluminum Foil
• Cooling Rack
• Saucepan
• Offset Spatula (optional)
• Oven

Critical Steps — Do Not Skip

• Cream butter and sugars until light and fluffy
• Add the Guinness stout and coffee without over‑mixing
• Bake until a toothpick comes out clean; do not overbake
• Cool the cake layers completely before frosting
• Achieve a smooth, glossy chocolate buttercream

Chef Tips from the Video

• Use room‑temperature ingredients for a smoother batter.
• For extra depth, replace half of the Guinness with a stout ale.
• A pinch of espresso powder can intensify the chocolate flavor without adding liquid.
• Chill the frosting for 10 minutes before spreading to make it easier to handle.

Troubleshooting

Storage

Refrigerator: Store the frosted cake in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator before serving.

Room temperature: Unfrosted layers can sit at room temperature for up to 2 days, covered.

Make-Ahead Tips

• Bake the cake layers a day ahead and store them wrapped in the refrigerator.
• Prepare the chocolate buttercream frosting up to 24 hours ahead; keep it refrigerated and re‑whip before using.
• If frosting becomes too firm, let it sit at room temperature for 10 minutes and re‑beat.

Frequently Asked Questions