If you’re looking for a chocolate cake that’s truly something special, let me introduce you to my Guinness Chocolate Cake Recipe. It’s rich, moist, and packed with deep, malty flavors from reduced Guinness beer, balanced perfectly with a creamy cocoa cream cheese frosting.

A rich chocolate cake is shown with one slice being lifted by a silver cake server beneath it. The cake has two visible layers of dark chocolate sponge, separated and covered in thick, smooth chocolate frosting. On the top, the frosting is evenly spread with swirled textures, and there is a decorative border made of dark chocolate frosting rosettes sprinkled with small gold sugar crystals around the edge. The cake sits on a wooden board on a white marbled surface with a green cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Guinness Chocolate Cake Recipe
Top Tip
How to Serve Guinness Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Guinness Chocolate Cake Recipe

Why You'll Love This Recipe

This cake quickly became a favorite in my kitchen — every bite bursts with a perfect balance of bittersweet chocolate and the unmistakable richness Guinness brings. Plus, the luscious cream cheese cocoa frosting takes it to the next level.

Unique Flavor: Reducing Guinness beer intensifies that classic stout flavor without overwhelming the cake's texture.
Moist & Tender: Sour cream and buttermilk team up to keep the crumb incredibly soft and rich.
Decadent Frosting: The cream cheese cocoa frosting is creamy and lightly tangy, perfectly complementing the cake.
Make Ahead Friendly: You can prepare the reduced Guinness and even the frosting days ahead—ideal for stress-free entertaining.

Ingredients & Why They Work

Before diving in, let’s chat about the key ingredients that make this cake shine. You'll want some quality Guinness for that authentic stout flavor, plus natural cocoa powder for a true chocolate depth. And don’t worry — the recipe includes a detailed shopping list below so you won’t miss a thing!

Flat lay of two whole uncracked brown eggs, a small mound of all-purpose flour on a simple white ceramic plate, a heap of unsweetened natural cocoa powder on another white ceramic plate, a pile of granulated sugar on a separate white ceramic dish, a small white bowl containing baking soda, a small white bowl with baking powder, a small white bowl with salt, a small white bowl filled with espresso powder, a small white bowl with golden vegetable oil, a dollop of full-fat sour cream on a white ceramic dish, a small white bowl holding buttermilk, a block of full-fat cream cheese on a white plate, a pat of unsalted butter on a white ceramic plate, a small white bowl with confectioners’ sugar, a small white bowl containing Dutch-process cocoa powder, and a small white bowl filled with reduced Guinness liquid, all carefully arranged in perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Guinness beer: This is the star ingredient that adds malty richness and depth; reducing it intensifies the flavors without adding bitterness.
All-purpose flour: The structural backbone of the cake that keeps it tender but sturdy enough to hold all that moisture.
Unsweetened natural cocoa powder: Using natural cocoa here helps the cake develop a deep, vibrant chocolate flavor.
Granulated sugar: Balances the bitterness of the stout and cocoa with sweetness for the perfect harmony.
Baking soda & baking powder: These leavening agents ensure your cake rises beautifully and stays light.
Salt: A pinch enhances the chocolate’s flavor and balances the sweetness.
Espresso powder (optional): Amplifies the chocolate notes—feel free to leave it out if you prefer.
Vegetable oil: Keeps the cake moist and tender — I use oil instead of butter for a melt-in-your-mouth crumb.
Full-fat sour cream: Adds richness and tang while contributing to the moist texture.
Eggs: Provide structure and richness—make sure they’re at room temperature for easier mixing.
Vanilla extract: Rounds out the flavor with warm, sweet notes.
Buttermilk: Adds acidity and moisture, helping the cake stay tender and enhancing the chocolate flavor.
Cream cheese (for frosting): Creates that irresistibly creamy, tangy frosting that balances the deep chocolate perfectly.
Unsalted butter: Works with cream cheese to make the frosting smooth and rich.
Confectioners’ sugar: Sweetens and thickens the frosting to a luscious spreadable texture.
Cocoa powder (for frosting): Brings cocoa flavor to the frosting—Dutch-process or natural both work great here.
Reduced Guinness (from cake step): A little liquid Guinness in the frosting ties the flavors together beautifully.
Pinch of salt (for frosting): Enhances the overall flavor and balances sweetness.
Gold sprinkles (optional): For that festive, elegant finishing touch if you’re feeling fancy!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Guinness Chocolate Cake Recipe is wonderfully versatile, so don’t be afraid to make it your own. Whether you want to add a personal twist or cater to dietary needs, there’s a way to tweak this cake without sacrificing that rich, moist texture and deep flavor.

Gluten-Free Variation: I’ve tried swapping the all-purpose flour for a gluten-free blend with xanthan gum, and the cake still turned out moist and dense. Just be sure your blend is designed for baking to hold up well with all the moisture.
Vegan-Friendly Adaptation: For a vegan take, replace the sour cream with coconut yogurt, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water per egg), and swap cream cheese and butter in the frosting for vegan alternatives. The richness stays intact, though the flavor slightly shifts—but still delicious!
Seasonal Twists: Add a teaspoon of warm spices like cinnamon and nutmeg to the dry ingredients during fall for a cozy, festive touch. Or fold in folded chopped toasted nuts or orange zest for some color and crunch.
Mini Cake or Cupcakes: This batter works beautifully in cupcake tins too. Just reduce the baking time to about 18-20 minutes and keep an eye on them to avoid overbaking.
Alcohol-Free Version: You can substitute the Guinness with a strongly brewed coffee stout-flavored malt beverage or even robust black coffee with a splash of molasses to mimic the complex bittersweet notes.

Step-by-Step: How I Make Guinness Chocolate Cake Recipe

A close-up image of one slice of a three-layer dark chocolate cake on a white plate. The cake layers have a rich, moist, and textured look with a dark brown color, separated by thick, creamy chocolate frosting layers. The outside is covered with smooth chocolate frosting, decorated with small golden sugar sprinkles on the top edge. A shiny silver fork is cutting into the bottom layer of the cake. The plate sits on a white marbled surface, with a blurry dark cup in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Reducing the Guinness for Intense Flavor

Start by pouring both bottles of Guinness into a large saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until the volume reduces to about ¾ cup—this takes roughly 30 minutes. You’ll want to smell that rich, malty aroma filling your kitchen! Use ½ cup of this hot reduced Guinness in the batter (keep it hot—it helps bloom the cocoa powder), and save the rest to cool for the frosting later.

Step 2: Ready Your Pans and Preheat the Oven

While the Guinness is reducing, preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, then line them with parchment paper rounds and grease those as well. This extra step helps the cakes release cleanly once baked—no cracking or sticking here!

Step 3: Whisk Together the Dry Ingredients

In a large bowl, sift or whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if you’re using it. This step ensures everything is evenly distributed for a balanced rise and deep chocolate flavor in every bite.

Step 4: Combine the Wet Ingredients

Using a stand or handheld mixer fitted with a whisk (or just a good whisk), beat the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until well combined and creamy. Then add the buttermilk and mix just until incorporated. You want the mixture smooth but not overmixed to keep the texture tender.

Step 5: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients and gently whisk until just combined. Now add the ½ cup of hot reduced Guinness and mix on low speed until fully combined. The batter will be quite thin—that’s perfect for this moist cake! You should have roughly 6 cups (1250g) of batter total. Resist the urge to overmix here; it will bake up beautifully dense and tender.

Step 6: Bake and Cool Your Cake Layers

Divide the batter evenly between the two prepared cake pans and bake at 350°F (177°C) for about 28 minutes. Keep an eye on them after 25 minutes by inserting a toothpick in the center — when it comes out clean, your cakes are done. Let them cool in the pans completely on wire racks before you try to frost; warm cakes will cause the frosting to melt.

Step 7: Whip Up the Cream Cheese Cocoa Frosting

Beat the softened cream cheese and butter together on medium speed until creamy and smooth—this takes about 2 minutes. Add the confectioners’ sugar, cocoa powder, 3 tablespoons of the cooled reduced Guinness, and a pinch of salt. Start mixing on low for 30 seconds, then switch to high for 1 full minute. You want a luscious, spreadable frosting, so adjust thickness by adding more sugar if too thin, or a bit more Guinness if too thick. Taste and add salt as needed to balance the sweetness.

Step 8: Assemble and Frost Your Cake

If the cooled cakes have domed tops, slice off a thin layer with a serrated knife to create a flat surface—this helps with even stacking. Place one layer on your serving plate, slather about 1 cup (250g) of frosting over the top, then add the second cake layer. Use the remaining frosting to cover the top and sides. A bench scraper makes smoothing those sides a breeze, but a spatula works just fine. Sprinkle with gold shimmer sprinkles for a special festive touch if you like!

Step 9: Chill and Enjoy

Pop your cake in the refrigerator uncovered for 30 to 60 minutes so the frosting firms up nicely. You can enjoy it chilled or at room temperature—both are fantastic. Leftovers keep well refrigerated for up to 5 days if wrapped tightly.

Top Tip

Getting the perfect Guinness Chocolate Cake Recipe is a bit of a delicious labor of love, and these tips will help you nail that deep, rich flavor and wonderfully moist crumb every single time.

Reduce the Guinness First: I can't stress enough how important reducing the Guinness is. It intensifies the flavor without watering down the cake or disrupting the texture. Simmer it down until about ¾ cup and use it hot for the batter.
Room Temperature Ingredients Matter: Having eggs, sour cream, and buttermilk at room temp makes mixing smoother and gives a tender crumb. From my experience, this little step really makes a noticeable difference.
Level Your Cake Layers: If your cake tops dome, slice off the hump so your layers stack evenly. It creates a professional look and makes frosting easier to spread.
Don’t Over-Whip the Frosting: Beat your cream cheese frosting just until smooth and creamy. Overdoing it can make the frosting too soft or grainy, which is something I learned after a few too many whisking missteps!

How to Serve Guinness Chocolate Cake Recipe

Two images show the process of making a dark brown chocolate batter. On the left, a glass bowl holds thick chocolate batter with a whisk inside, while a clear measuring cup pours a dark liquid into the bowl. On the right, a white round dish is filled with smooth dark brown batter with small bubbles on the surface, placed on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To enhance the luxurious look and flavor, sprinkle a few gold shimmer sprinkles or edible gold dust on top for a festive touch. Fresh berries like raspberries or blackberries add a lovely tart contrast, while a light dusting of cocoa powder or a few chocolate curls can amp up the chocolate decadence. For a cozy presentation, a dollop of whipped cream on the side never hurts!

Side Dishes

This cake shines on its own but pairs beautifully with a scoop of vanilla bean ice cream or a drizzle of salted caramel sauce. If you're serving it at a party, consider a pot of Irish coffee or a glass of Guinness on the side to echo and celebrate those lovely flavors.

Make Ahead and Storage

Storing Leftovers

After slicing into this Guinness Chocolate Cake Recipe, cover any leftovers tightly—either with plastic wrap or stored in a cake carrier—and keep refrigerated for up to 5 days. The cream cheese frosting means it’s important to keep it chilled to maintain freshness and texture.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. When ready to serve, thaw them overnight in the refrigerator, bring to room temperature, and then proceed with frosting and assembling. Frosted cake also freezes well — just thaw it carefully in the fridge overnight before serving.

Reheating

This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warm, bring room-temperature slices to your plate and let sit for about 30 minutes. Avoid microwaving to prevent the frosting from melting or becoming overly soft.

Frequently Asked Questions:

Can I use a different beer instead of Guinness for this cake?

Guinness is unique for its rich, malty flavor and smooth bitterness, which pairs wonderfully with chocolate. While you can experiment with other stouts, the flavor profile might change. A stout with a similar robustness is best if you want to keep the cake's essence.

What can I use if I don’t have buttermilk?

No buttermilk? No problem! Make a substitute by adding 1 teaspoon of white vinegar or lemon juice to ½ cup (120ml) of whole milk. Let it sit for 5 minutes until slightly curdled and use as a one-to-one replacement.

Why is my cake sinking in the middle after baking?

A slight sinking in the center is quite normal for this cake due to the high moisture from cocoa powder and sour cream. Make sure you haven't underbaked it by checking with a toothpick. Also, leveling the layers will help with presentation.

Can I make the frosting ahead of time?

Yes! The cream cheese frosting can be made 2 to 3 days ahead. Keep it tightly covered in the refrigerator and bring to room temperature before spreading. Give it a quick stir or light whip if needed to smooth it out before using.

Final Thoughts

This Guinness Chocolate Cake Recipe is one of my all-time favorites because it turns a simple chocolate cake into something truly extraordinary—moist, decadent, and with that subtle, unforgettable hint of Guinness. Whether you’re celebrating a special occasion or just craving an indulgent treat, this cake never disappoints. Enjoy the process, savor every bite, and don’t forget to make a double batch of that luscious frosting!