Name: Guinness Chocolate Cake with Baileys Buttercream and Irish Whiskey Salted Caramel Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Irish
Ingredients: Nonstick baking spray for the pan; 1 cup (199g) granulated sugar; 1 cup (213g) light brown sugar, packed; 2 cups (240g) all-purpose flour; 1 cup (84g) unsweetened cocoa powder; 2 teaspoons espresso powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 5 large eggs, room temperature; 1 cup (227g) full-fat sour cream, room temperature; 8 ounces Guinness beer; 3/4 cup (170ml) vegetable oil; 1/2 cup (113ml) whole milk; 2 teaspoons vanilla extract; 1 cup (227g) unsalted butter, room temperature; 2 1/2 cups (284g) confectioners’ sugar, sifted; 3 tablespoons (42ml) Baileys Irish cream liqueur; 1 tablespoon (14ml) whole milk, room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 ounces (170g) high-quality white chocolate, melted and slightly cooled; 1 cup (199g) granulated sugar; 1/2 cup (113ml) water; 1/2 cup (113g) unsalted butter, cold and cubed; 3/4 cup (170ml) heavy whipping cream; 2 tablespoons (28ml) Irish whiskey; 2 teaspoons vanilla extract; 1/4 teaspoon salt

Jump to Recipe

Introduction

This Guinness Chocolate Cake is a rich, moist dessert that perfectly blends the deep flavors of stout beer with chocolate. Topped with a smooth Baileys Buttercream and optionally drizzled with Irish Whiskey Salted Caramel, it’s the ultimate treat for St. Patrick’s Day or any special occasion.

Several slices of dark chocolate cake, each with three visible layers: a soft, moist deep brown chocolate layer at the bottom, a thick creamy white frosting layer in the middle, and a shiny caramel drizzle flowing gently down the side. Each slice is placed on a white plate with light tan speckles and textures around the edges. Vintage silver forks rest on or near the plates, and a transparent bowl with golden caramel sauce and a silver spoon is placed on the right. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Nonstick baking spray for the pan
1 cup (199g) granulated sugar
1 cup (213g) light brown sugar, packed
2 cups (240g) all-purpose flour
1 cup (84g) unsweetened cocoa powder
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 large eggs, room temperature
1 cup (227g) full-fat sour cream, room temperature
8 ounces Guinness beer
3/4 cup (170ml) vegetable oil
1/2 cup (113ml) whole milk
2 teaspoons vanilla extract
For the Baileys Buttercream:
1 cup (227g) unsalted butter, room temperature
2 and 1/2 cups (284g) confectioners’ sugar, sifted
3 tablespoons (42ml) Baileys Irish cream liqueur
1 tablespoon (14ml) whole milk, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ounces (170g) high-quality white chocolate, melted and slightly cooled
For the Irish Whiskey Salted Caramel (Optional):
1 cup (199g) granulated sugar
1/2 cup (113ml) water
1/2 cup (113g) unsalted butter, cold and cubed
3/4 cup (170ml) heavy whipping cream
2 tablespoons (28ml) Irish whiskey
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 325°F. In a large bowl, combine both sugars, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Mix on low until the dry ingredients are thoroughly combined. Use your hands to break up any large clumps if needed.
Step 2: In a separate bowl, whisk the eggs, sour cream, Guinness beer, milk, vegetable oil, and vanilla extract until completely combined.
Step 3: Pour the wet mixture into the dry ingredients and mix until just incorporated. Do not overmix.
Step 4: Generously grease every nook and cranny of a 10-cup Bundt cake pan with nonstick baking spray. Pour the batter into the prepared pan.
Step 5: Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool the cake for 15 minutes in the pan placed on a cooling rack. Then invert the cake onto a separate cooling rack to cool completely. Once cool, flip right side up to frost.
Step 7: For the Baileys Buttercream, beat the butter on medium speed until smooth in a stand mixer or with a handheld mixer. Reduce speed to low and gradually add confectioners’ sugar until fully combined.
Step 8: Add Baileys, milk, vanilla, and salt, then beat until smooth. Add melted white chocolate and beat until fully incorporated. Increase speed to medium-high and beat for about a minute until light and fluffy.
Step 9: Spread the buttercream evenly over the top and sides of the cooled cake.
Step 10: For the Irish Whiskey Salted Caramel (optional), whisk sugar and water in a saucepan over medium-low heat until sugar dissolves.
Step 11: Add butter and bring to a slow boil over medium heat. Cook without stirring until mixture turns deep golden brown, about 10-12 minutes.
Step 12: Remove from heat and carefully whisk in heavy cream and whiskey. Stir in vanilla and salt. Whisk smooth and set aside until cool, stirring occasionally for about 20 minutes.
Step 13: Drizzle the caramel over the frosted cake. Slice and serve.

Tips & Variations

Room temperature ingredients help the batter come together more smoothly and improve texture.
If you don’t have Guinness, any stout beer will work well in this recipe.
For a dairy-free version, substitute sour cream and butter with plant-based alternatives, and omit the white chocolate in the frosting.
Store-bought caramel sauce can be used instead of making homemade Irish Whiskey Salted Caramel for a quicker option.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover caramel sauce can be stored in an airtight container in the fridge and gently reheated before use.

How to Serve

A close-up view of a single slice of dark chocolate cake with a dense, moist texture, sitting on a white plate with some crumbs scattered around. The cake slice has one thick layer of rich dark brown chocolate base, topped with a thick, light beige creamy frosting layer that looks smooth and fluffy. A warm golden caramel sauce is drizzled generously over the top, flowing slightly down the sides of the frosting. The slice is being held by a gold-colored spatula, with another similar cake slice blurred softly in the background, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. Be sure to use a blend that includes xanthan gum for best results.

How do I keep the cake moist?

Using room temperature eggs, sour cream, and beer helps keep the cake moist. Avoid overmixing the batter to prevent it from becoming dense.