Chocolate Guinness Cake feat. MyCupcakeAddiction
Chocolate Guinness Cake feat. MyCupcakeAddiction is a medium Irish recipe that serves 12. 350 calories per serving. Recipe by Donal Skehan on YouTube.
Prep: 1 hr 36 min | Cook: 1 hr | Total: 2 hrs 51 min
Cost: $11.85 total, $0.99 per serving
Ingredients
- 115 g Unsalted Butter (melted for the cake batter)
- 240 ml Guinness Stout (room temperature)
- 30 g Unsweetened Cocoa Powder (high‑quality Dutch‑processed)
- 200 g Caster Sugar (fine granulated sugar)
- 180 g Plain Flour (all‑purpose flour)
- 5 g Baking Soda (approximately 1 tsp)
- 3 Large Free‑Range Eggs (room temperature, shells removed)
- 120 g Sour Cream (full‑fat, adds moisture)
- 1 tsp Vanilla Extract (pure vanilla)
- 225 g Cream Cheese (softened, room temperature)
- 115 g Unsalted Butter (room temperature, for frosting)
- 200 g White Chocolate (high‑quality, chopped for melting)
- 250 g Icing Sugar (sifted to avoid lumps)
Instructions
Melt Butter
Place the butter in a small saucepan over low heat and melt gently, stirring occasionally until fully liquid.
Time: PT2M
Combine Guinness and Cocoa
Add the Guinness stout to the melted butter, then whisk in the cocoa powder until the mixture is smooth and slightly frothy.
Time: PT3M
Prepare Dry Ingredients
In a separate bowl, combine caster sugar, plain flour, and baking soda. Stir with a whisk to distribute evenly.
Time: PT3M
Create a Well and Add Wet Ingredients
Make a well in the center of the dry mixture. Crack the three eggs into the well, add the sour cream, vanilla extract, and then pour in the Guinness‑cocoa mixture.
Time: PT5M
Mix Batter
Whisk the combined mixture until smooth and just combined; avoid over‑mixing to keep the cake tender.
Time: PT2M
Prepare Baking Tin
Grease the 9‑inch round baking tin and line the bottom with a disc of parchment paper.
Time: PT2M
Transfer Batter to Tin
Using a spatula, pour the batter into the prepared tin and smooth the top with the back of the spatula.
Time: PT1M
Bake the Cake
Place the tin in a pre‑heated oven and bake for 1 hour at 180°C, or until a skewer inserted into the centre comes out clean.
Time: PT1H
Temperature: 180°C
Cool the Cake
Allow the cake to cool completely in the tin on a wire rack, then run a thin knife around the edges and invert onto the rack to remove it.
Time: PT1H
Beat Butter and Cream Cheese
In a clean bowl, beat the room‑temperature butter and softened cream cheese together on high speed until light and fluffy.
Time: PT3M
Melt White Chocolate
Place the chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler) and melt, stirring gently. Remove from heat and let cool slightly.
Time: PT5M
Incorporate White Chocolate
Pour the cooled melted white chocolate into the butter‑cream cheese mixture and beat on medium speed until fully incorporated.
Time: PT2M
Add Icing Sugar
Sift the icing sugar over the mixture and fold in with a spatula until the frosting is smooth and glossy.
Time: PT3M
Frost the Cake
Spread the white chocolate cream cheese frosting over the top and sides of the cooled cake using an offset spatula, creating gentle peaks for a rustic look.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains eggs
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Guinness Stout: Other dry stout, Dark beer
- Instead of Unsweetened Cocoa Powder: Regular cocoa powder
- Instead of Caster Sugar: Granulated sugar
- Instead of Plain Flour: Self‑rising flour (omit baking soda)
- Instead of Baking Soda: Baking powder (use 3 tsp)
- Instead of Large Free‑Range Eggs: Large eggs
- Instead of Sour Cream: Greek yogurt, Greek yogurt (full‑fat)
- Instead of Vanilla Extract: Vanilla paste
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Unsalted Butter: Margarine
- Instead of White Chocolate: White chocolate chips
- Instead of Icing Sugar: Powdered sugar
Equipment Needed
- Mixing Bowl
- Whisk
- Spatula
- Measuring Cups and Spoons
- Hand Mixer or Stand Mixer
- 9‑inch Round Baking Tin
- Parchment Paper
- Oven
- Wire Cooling Rack
- Double Boiler or Heatproof Bowl
- Offset Spatula or Palette Knife (optional)
Critical Steps — Do Not Skip
- Whisk the Guinness and cocoa mixture until smooth and frothy.
- Do not over‑mix the batter after adding wet ingredients to the dry.
- Bake at 180°C for a full hour and test with a skewer.
- Melt white chocolate using a double boiler and let it cool before adding to the frosting.
- Cool the cake completely before frosting to prevent melting.
Chef Tips from the Video
- Use room‑temperature butter and cream cheese for a smoother frosting.
- Sift both the flour and icing sugar to avoid lumps.
- A light crumb coat (thin layer of frosting) before the final coat gives a cleaner finish.
- For extra Guinness flavour, brush the top of the baked cake with a thin layer of warmed Guinness before frosting.
Troubleshooting
Cake sinks in the centre after baking.
Ensure the baking soda is fresh and the oven temperature is accurate. Do not over‑mix the batter, and avoid opening the oven door early.
Frosting is too runny.
Make sure the melted white chocolate has cooled to warm before adding. Add a little extra sifted icing sugar until the desired consistency is reached.
Cake sticks to the parchment paper.
Grease the parchment lightly before lining the tin, and allow the cake to cool completely before attempting to lift it out.
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 refrigerator before serving.
Room temperature: Best enjoyed the same day; keep uncovered for no more than 4 hours.
Make-Ahead Tips
- Bake the cake a day ahead and store it un‑frosted in the refrigerator; frost just before serving.
- Frosting can be made up to 3 days ahead; keep refrigerated and bring to room temperature before spreading.
- If freezing, wrap the unfrosted cake tightly and thaw overnight in the fridge before frosting.
Frequently Asked Questions
What is the cultural significance and history of Guinness Chocolate Cake in Irish cuisine?
Guinness chocolate cake blends Ireland's iconic stout with classic chocolate cake, reflecting the Irish love for hearty, comforting desserts. While not a traditional historic recipe, it has become a popular modern treat for St. Patrick's Day celebrations, showcasing the versatility of Guinness beyond drinks.
How does Guinness Chocolate Cake fit into the broader Irish dessert tradition?
Irish desserts often feature simple, rich flavors like butter, cream, and fruit. Guinness chocolate cake adds the deep, malty notes of stout to this tradition, creating a dessert that feels both familiar and indulgent, similar to other Irish favorites such as soda bread pudding and whiskey cake.
What traditional Irish celebrations is Guinness Chocolate Cake commonly served at?
The cake is especially popular during St. Patrick's Day gatherings, Irish pub nights, and family celebrations where a festive, boozy dessert is welcomed. It also appears at birthday parties and holidays as a modern twist on classic Irish sweets.
What are the authentic traditional ingredients for Guinness Chocolate Cake versus acceptable substitutes?
The authentic recipe calls for Irish Guinness stout, high‑quality unsweetened cocoa powder, sour cream, and real butter. Acceptable substitutes include any dry stout or dark beer for Guinness, regular cocoa powder, Greek yogurt for sour cream, and margarine in place of butter, though flavor will vary.
What other Irish dishes pair well with Guinness Chocolate Cake?
Pair the cake with a glass of Irish cream liqueur, a cup of strong Irish coffee, or a scoop of vanilla ice cream. For a full Irish menu, serve alongside shepherd's pie, colcannon, or a cheese board featuring Irish cheddar.
What makes Guinness Chocolate Cake special or unique in Irish cuisine?
Its uniqueness lies in the use of Guinness, giving the cake a deep, slightly bitter malt flavor that balances the sweetness of chocolate and the richness of the white chocolate frosting. This combination creates a moist, dense crumb that is distinctly Irish yet universally appealing.
What are the most common mistakes to avoid when making Guinness Chocolate Cake?
Common errors include over‑mixing the batter, which can make the cake tough, using stale baking soda that reduces rise, and adding melted white chocolate that is too hot to the frosting, causing it to separate. Also, opening the oven too early can cause the cake to sink.
Why does this Guinness Chocolate Cake recipe use sour cream instead of plain yogurt?
Sour cream adds a richer, creamier texture and a subtle tang that balances the bitterness of the stout and cocoa. Plain yogurt would introduce more acidity and a thinner crumb, changing the cake’s characteristic density.
Can I make Guinness Chocolate Cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly and refrigerate. Frost it just before serving or store the frosting separately in the fridge and apply when ready to eat.
What does the YouTube channel Donal Skehan specialize in?
The YouTube channel Donal Skehan focuses on approachable home cooking, featuring a mix of international recipes, quick meals, and seasonal dishes, all presented with clear step‑by‑step video tutorials and a friendly, down‑to‑earth style.
How does the YouTube channel Donal Skehan's approach to Irish cooking differ from other Irish cooking channels?
Donal Skehan blends traditional Irish flavors with modern techniques and global influences, often incorporating easy shortcuts and clear visual instructions. Unlike some niche Irish channels that stick strictly to heritage recipes, Skehan presents Irish dishes in a way that appeals to a broad, international home‑cook audience.
Last updated: September 6, 2026
