I Baked a Guinness Cake… and the Dog Tried to Steal It

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 0.75 cup Unsweetened Cocoa Powder (high‑quality Dutch‑processed)
• 1 cup Granulated Sugar (fine white sugar)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 0.25 cup Avocado Oil (optional; can use vegetable oil)
• 0.5 cup Buttermilk
• 3 large Eggs
• 1 cup Guinness Stout (reduced by half in a saucepan (≈½ cup final))
• 1 teaspoon Vanilla Extract

Instructions

1. Reduce Guinness

   Pour 1 cup (240 ml) Guinness into a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, and simmer until the volume is reduced by half, about 8–10 minutes. Remove from heat and let cool slightly.

   Time: PT10M

2. Sift Dry Ingredients

   In a large mixing bowl, sift together 1½ cups flour, ¾ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.

   Time: PT5M

3. Cream Butter and Sugar

   In another bowl, beat ½ cup softened butter with 1 cup sugar until light and fluffy, about 3 minutes.

   Time: PT5M

4. Add Wet Ingredients

   Add the 3 eggs one at a time, beating after each addition. Mix in ¼ cup avocado oil, ½ cup buttermilk, 1 tsp vanilla extract, and the reduced Guinness (≈½ cup). Stir just until combined.

   Time: PT5M

5. Fold Wet Into Dry

   Using a rubber spatula, gently fold the wet mixture into the dry ingredients, mixing only until no dry flour is visible.

   Time: PT5M

6. Bake the Cake

   Divide the batter evenly between two greased and parchment‑lined 8‑inch round tins. Smooth the tops and bake in a pre‑heated oven at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT35M

   Temperature: 350°F

7. Cool Cakes

   Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a cooling rack and cool completely before frosting or serving.

   Time: PT25M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑Free Flour Blend
• Instead of Unsweetened Cocoa Powder: Natural cocoa powder
• Instead of Granulated Sugar: Coconut sugar
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Additional baking powder
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Margarine
• Instead of Avocado Oil: Canola oil
• Instead of Buttermilk: Milk + 1 tsp lemon juice
• Instead of Eggs: Flax egg (for veg)
• Instead of Guinness Stout: Other stout beer
• Instead of Vanilla Extract: Almond extract

Equipment Needed

• Saucepan
• Kitchen Scale
• Mixing Bowl
• Whisk
• Rubber Spatula
• 8‑Inch Round Cake Tins
• Oven
• Cooling Rack

Critical Steps — Do Not Skip

• Reduce Guinness to half its volume to concentrate flavor and control moisture.
• Do not overmix after adding wet ingredients; overmixing leads to a dense cake.
• Check doneness with a toothpick; underbaked cake will be gummy.

Chef Tips from the Video

• Use room‑temperature butter and eggs for a smoother batter.
• Sift cocoa powder with the flour to avoid clumps.
• A splash of strong coffee can be added to the reduced Guinness for extra depth.
• Line the tins with parchment paper for effortless release.

Troubleshooting

Storage

Refrigerator: Store covered for up to 5 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Unfrosted cake can sit at room temperature for 1–2 days.

Make-Ahead Tips

• Bake the layers a day ahead, wrap tightly, and refrigerate; frost just before serving.
• Both the cake and frosting freeze well—freeze layers separately for longer storage.

Frequently Asked Questions