Chocolate Guinness Cake Recipe: A Rich and Moist St. Patrick’s Day Showstopper

Dark, deeply chocolatey, and impossibly moist, this chocolate Guinness cake is a showstopper that happens to be one of the easiest impressive cakes you will ever make. The stout adds a malty richness that deepens the chocolate flavor without any noticeable beer taste, while sour cream keeps the crumb tender and velvety. Topped with a thick layer of cream cheese frosting, the finished cake looks like an oversized pint of Guinness, making it a perfect centerpiece for St. Patrick’s Day celebrations or any occasion that calls for a decadent dessert.

Whether you are a first-time baker looking for a guaranteed crowd-pleaser or a seasoned professional searching for a reliable chocolate stout cake, this recipe delivers every time. We recommend baking it in a Fat Daddio’s ProSeries 8-inch round cake pan (PRD-82) or a 9-inch round cake pan (PRD-93) for the best results. The anodized aluminum construction of Fat Daddio’s pans provides even heat distribution and a straight, professional rise, which is exactly what you want for this tall, dramatic cake.

For an extra-moist crumb, we highly recommend using the slow-and-low baking method. Baking at a lower temperature for a longer period allows the cake to rise evenly and retain more moisture, giving you that velvety, fudge-like texture throughout.

Ingredients

For the Chocolate Guinness Cake

– 1 cup (240 ml) Guinness stout (or another dark stout)

– 1 cup (227 g) unsalted butter, cut into pieces

– 3/4 cup (65 g) unsweetened Dutch-process cocoa powder

– 2 cups (400 g) granulated sugar

– 3/4 cup (180 g) sour cream, room temperature

– 2 large eggs, room temperature

– 1 tablespoon pure vanilla extract

– 2 cups (260 g) all-purpose flour

– 2 1/2 teaspoons baking soda

– 1/2 teaspoon fine sea salt

For the Cream Cheese Frosting

– 16 oz (452 g) cream cheese, slightly softened

– 1 1/2 cups (180 g) powdered sugar, sifted

– 1 cup (240 ml) heavy whipping cream

– 1 teaspoon pure vanilla extract

Instructions

Prepare the Cake Batter

1. Preheat your oven to 325° F (163° C). This lower temperature is key to the [slow-and-low baking method, which produces a more evenly baked, ultra-moist cake. Grease and flour your [Fat Daddio’s 8-inch round cake pan (PRD-82) or 9-inch round cake pan (PRD-93), or line the bottom with a parchment round for easy release.
2. In a medium saucepan over medium heat, combine the Guinness stout and butter. Stir occasionally until the butter is fully melted. Remove from heat and whisk in the cocoa powder until completely smooth. Set aside and allow the mixture to cool for about 10 minutes.
3. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
4. In a separate bowl, whisk together the sour cream, eggs, and vanilla extract until smooth.
5. Pour the slightly cooled Guinness and cocoa mixture into the sour cream mixture and whisk until fully incorporated.
6. Add the wet ingredients to the dry ingredients in thirds, folding gently with a spatula or whisking on low speed after each addition. Mix just until no dry streaks remain. The batter will be thin and pourable, which is exactly what you want.
7. Pour the batter into the prepared pan. Tap the pan firmly on the counter two or three times to release any large air bubbles.

Bake the Cake

1. Place the pan on the center rack of your oven and bake at 325° F (163° C) for 50 to 65 minutes if using an 8-inch pan, or 45 to 55 minutes if using a 9-inch pan. The cake is done when a toothpick or cake tester inserted into the center comes out with just a few moist crumbs attached. Because this is a very moist cake, avoid overbaking. Start checking for doneness about 5 minutes before the minimum time.
2. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then run a thin offset spatula or knife around the edge and carefully invert the cake onto the wire rack to cool completely. This typically takes 1 to 2 hours. Frosting a warm cake will cause the cream cheese frosting to melt and slide, so patience here pays off.

Make the Cream Cheese Frosting

1. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the cream cheese on medium speed until smooth and free of lumps, about 2 minutes.
2. Add the sifted powdered sugar and vanilla extract. Beat on low speed until combined, then increase to medium speed and mix until fluffy, about 1 to 2 minutes.
3. In a separate chilled bowl, whip the heavy cream with a whisk attachment until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula. Fold just until combined to keep the frosting light and billowy. This lighter texture is what gives the frosting that signature Guinness foam appearance.

Assemble the Cake

1. Place the fully cooled cake on a serving plate or cake board. If the top of the cake has domed, use a serrated knife to level it so the frosting sits flat.
2. Pile the cream cheese frosting generously on top of the cake. Use an offset spatula to spread it to the edges, allowing some frosting to spill just slightly over the sides to mimic the creamy head of a freshly poured pint of Guinness. Do not frost the sides of the cake fully. The contrast of the dark chocolate cake and the white frosting cap is the visual payoff.
3. For the cleanest look, refrigerate the frosted cake for at least 30 minutes before serving. This sets the frosting and makes slicing much neater.

Tips for the Best Chocolate Guinness Cake

Why the Slow-and-Low Method Matters

Baking at 325° F (163° C) instead of a higher temperature gives the leavening agents time to work gradually, resulting in a more level top and a crumb that stays moist from edge to center. This technique is especially effective with high-moisture batters like this one. Learn more about how it works on our slow-and-low baking method page.

Choosing the Right Pan Size

An 8-inch pan produces a taller, more dramatic cake that really sells the pint-of-Guinness illusion. A 9-inch pan gives you a slightly shorter cake with a wider frosting surface. Both work beautifully. Fat Daddio’s ProSeries round cake pans are made from anodized aluminum, which conducts heat evenly and will not react with acidic ingredients like cocoa or sour cream. This means consistent results without any off-flavors.

Storage

Because of the cream cheese frosting, this cake should be stored in the refrigerator. It will keep well for up to 4 days. Allow it to sit at room temperature for about 20 to 30 minutes before serving for the best flavor and texture. The cake layers can also be baked ahead, wrapped tightly in plastic wrap, and frozen for up to 2 months.

Make It Your Own

For a deeper flavor, try adding 1 teaspoon of espresso powder to the Guinness and butter mixture. The coffee will not make the cake taste like coffee but will amplify the chocolate notes. You can also add a pinch of cinnamon for warmth.

Looking for more baking inspiration? Browse our collection fatdaddios.com/recipes.

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