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Chocolate Guinness Cake

This Chocolate Guinness Cake is rich but not overly sweet, fudge-y but not dense, comes together in a single saucepan and bonus, it will make your kitchen smell amazing.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 -12 slices
Author Katie Rogers


  • 1/2 cup 1 stick unsalted butter
  • 3/4 cup Guinness or stout beer of choice
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 t fine sea salt
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • 2 large eggs at room temperature beaten
  • 3/4 cup buttermilk at room temperature
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting

  • 8 oz. cream cheese at room temperature
  • 1 1/2 cups powdered sugar sifted
  • 1/2 cup heavy cream


  1. Preheat the oven to 350*F. Grease the bottom and sides of a 9" springform pan with butter and line the bottom with parchment paper. Grease the parchment as well and then lightly flour the whole pan.
  2. Melt the butter in a medium saucepan on low heat. Once melted, add the Guinness, increase the heat to medium-low and bring to simmer. Once it's barely bubbling, take the mixture off of the heat and whisk in the cocoa powder until completely combine. Then whisk in the sugars until completely combined. Let the mixture sit for 5 minutes while you get the other ingredients together.
  3. In a small mixing bowl, whisk together the flour, salt, baking soda, and baking powder.
  4. In a measuring cup, combine the buttermilk, vanilla and eggs.
  5. After the five minutes is up, whisk the buttermilk mixture into the Guinness mixture until completely combined. Gently whisk in the flour mixture. Be careful not to over mix, it will be a little lumpy and look a lot like pancake batter. Pour into prepared pan.
  6. Bake in preheated oven for 45-55 minutes. Remove when a toothpick inserted in the middle of the cake comes out with moist crumbs, but no batter!
  7. Let the cake cool in the pan on a cooling rack completely. Meanwhile, make the frosting. In a small mixing bowl with an electric mixer whip the cream cheese on low until smooth. Mix in the powdered sugar until completely combined. Mix in the heavy cream on medium until the mixture thickens 1-2 minutes.
  8. Once cooled, run a thin knife or offset spatula around the edge of the pan before releasing the cake from the pan. Ice with cream cheese frosting and enjoy!