If you’re a chocolate lover and a fan of rich, complex flavors, this Guinness Chocolate Cake Recipe is going to become your new obsession. Imagine a moist, fudgy chocolate cake with a subtle malty twist that only Guinness can bring—trust me, it’s pure magic.

The image shows a rich chocolate cake in two layers covered with dark brown smooth chocolate frosting. The top layer has thick swirled chocolate frosting borders decorated with small golden sugar sprinkles. A slice of cake is slightly pulled out, showing a moist, dense chocolate cake layer beneath the frosting. The cake sits on a round wooden board placed on a white marbled surface, with a green cloth nearby and a silver cake server lifting the slice. 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

I’ve made a lot of chocolate cakes over the years, but the way the Guinness reduction intensifies the chocolate without drying out the cake? Game changer. This cake feels indulgent but strikes the perfect balance so it never gets too heavy.

Deep, layered flavor: Reducing Guinness before adding it to the cake makes the chocolate pop with a rich, malted complexity.
Moist and tender crumb: The combination of sour cream and buttermilk keeps this cake perfectly moist and soft.
Decadent cream cheese frosting: Infused with the same reduced Guinness, the frosting ties the whole thing together beautifully.
Versatile format: You can make it as a pretty layered cake or bake it as a sheet cake—perfect for any occasion.

Ingredients & Why They Work

When you shop for this cake, keep an eye out for quality cocoa powder and full-fat dairy for the best flavor and texture. Also, using Guinness that you enjoy drinking makes the experience extra special.

Flat lay of two whole uncracked brown eggs, a small mound of all-purpose flour, a small mound of natural unsweetened cocoa powder, a small pile of granulated sugar, a small pile of baking soda, a small pile of baking powder, a small pile of salt, a small pile of espresso powder, a simple white ceramic bowl containing glossy vegetable oil, a simple white ceramic bowl with full-fat sour cream, a small white ceramic bowl with pure vanilla extract, a small white ceramic bowl holding buttermilk, a simple white ceramic bowl containing reduced dark Guinness beer, a block of full-fat cream cheese, a stick of unsalted butter, a small pile of confectioners’ sugar, and a small pile of natural cocoa powder, all arranged with perfect symmetry 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: Reducing it concentrates the distinctive stout flavor without watering down the cake’s texture.
All-purpose flour: Provides the right structure for a tender yet sturdy cake crumb.
Unsweetened natural cocoa powder: Essential for that rich chocolate taste and proper cake rise.
Granulated sugar: Sweetens without overpowering the other flavors.
Baking soda and baking powder: Work together to leaven the cake perfectly.
Salt: Balances the sweetness and enhances the chocolate depth.
Espresso powder (optional): Boosts the chocolate flavor even more—if you love mocha notes, definitely add it.
Vegetable oil: Keeps the cake moist without heaviness—canola or melted coconut oil work too.
Full-fat sour cream: Adds moisture and a slight tang that cuts through the sweetness.
Large eggs: Provide richness and structure to the cake.
Pure vanilla extract: Rounds out all the flavors with warm floral notes.
Buttermilk: Adds tenderness and helps balance the cake’s acidity.
Full-fat brick cream cheese: The star of the frosting—creamy, tangy, and luscious.
Unsalted butter: Adds richness and smooth texture to the frosting.
Confectioners’ sugar: Sweetens the frosting while keeping it silky.
Unsweetened cocoa powder (natural or dutch-process): Infuses the frosting with chocolate flavor.
Reduced Guinness (from cake reduction): Ties the frosting to the cake with its unique stout essence.
Pinch of salt: Enhances the sweetness and chocolate notes in the frosting.
Gold sprinkles (optional): For that celebratory, eye-catching finish.

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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

The beauty of this Guinness Chocolate Cake Recipe is how easily it adapts to your personal taste and needs. Whether you want to add a seasonal twist or accommodate dietary preferences, there are plenty of ways to make it your own.

Gluten-Free Variation: Swap the all-purpose flour for a gluten-free baking blend. I tried this with a 1-to-1 gluten-free flour and was delighted to find the cake remained just as moist and flavorful — perfect for gluten-sensitive guests!
Vegan Adaptation: Use flax eggs or a commercial egg replacer, vegan sour cream alternatives, and coconut oil instead of vegetable oil. I experimented with this approach, and though the texture was slightly different, the rich Guinness-chocolate essence still shone through beautifully.
Seasonal Spice Boost: Add a teaspoon of cinnamon and a pinch of ground cloves or nutmeg to the dry ingredients. This variation gives the cake a warm, festive vibe that’s fabulous for fall and winter celebrations.
Sheet Cake Style: If you’re hosting a crowd or want easier slicing, bake the batter in a 9×13-inch pan for 35-40 minutes at 350°F. I found this method simplifies serving without sacrificing any of the rich flavor.
Intensified Coffee Flavor: Don’t skip the espresso powder — it really enhances the chocolate depth. I sometimes double the espresso powder for a mocha undertone that perfectly complements the stout.

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

A thick slice of dark chocolate cake with two rich, moist layers separated by a smooth, creamy chocolate frosting sits on a white plate. The top and sides of the slice are coated with the same frosting, decorated with small golden sugar sprinkles on the edge. A silver fork presses gently into the bottom layer of the cake. The background shows a soft white marbled texture with a blurred dark cup in the distance. photo taken with an iphone --ar 2:3 --v 7

Step 1: Reduce the Guinness for Maximum Flavor

Begin by pouring two bottles of Guinness into a large saucepan and bringing it to a boil over medium-high heat. As the robust aroma fills your kitchen, lower the heat to medium-low and let it simmer until the volume reduces to about ¾ cup—this takes roughly 30 minutes. I like to keep an eye on it to avoid scorching, stirring occasionally. Use ½ cup of this hot reduced Guinness immediately for the cake batter, then set the rest aside to cool for later use in the frosting. Pro tip: you can do this step 2-3 days ahead and refrigerate the reduction, which makes your baking day easier!

Step 2: Prep Pans and Preheat Your Oven

While your Guinness is simmering, preheat your oven to 350°F (177°C). Grease two 9-inch cake pans thoroughly, then line the bottoms with parchment paper rounds and grease those as well. This little trick ensures your cakes will release cleanly without sticking, saving you frustration and keeping your layers looking perfect.

Step 3: Whisk Dry Ingredients Together

In a large bowl, whisk together the all-purpose flour, natural cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder (if you're including it). Make sure these dry ingredients are well combined — this helps your cake bake evenly and develop that deep chocolate flavor we're after.

Step 4: Combine Wet Ingredients Smoothly

Using a handheld or stand mixer with a whisk attachment, blend the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until everything is well combined. Then add the buttermilk and mix just until incorporated — no overmixing here to keep your cake tender. Make sure all your wet ingredients are at room temperature for the smoothest batter.

Step 5: Bring It All Together with Guinness

Pour your wet mixture into the bowl with the dry ingredients. Gently whisk them together, then immediately stir in the hot reduced Guinness you set aside—pour it slowly, mixing on low speed until your batter is smooth and fully combined. Expect the batter to be pretty thin; this is perfect and will bake into a wonderfully moist cake. You should have around 6 cups (1250 grams) total batter.

Step 6: Bake and Cool Your Cake Layers

Divide the batter evenly between your two prepared pans. Bake for 25-28 minutes, testing with a toothpick in the center—when it comes out clean, your cakes are done. Once out of the oven, set the pans on a wire rack and let the cakes cool completely before handling. If the tops dome, don’t worry; you’ll level them before frosting.

Step 7: Whip Up That Luxurious Guinness Cream Cheese Frosting

With a mixer fitted with a paddle attachment, beat the softened cream cheese and butter on medium speed until smooth and creamy—about 2 minutes. Add the confectioners’ sugar, cocoa powder, cooled reduced Guinness, and a pinch of salt. Start beating on low for 30 seconds, then crank up to high speed for a full minute. Trust me, this frosting is silky and indulgent. Adjust the thickness by adding extra sugar or cocoa if too thin, or a splash more Guinness if it thickens too much. Make sure to taste it too — add a bit more salt if needed to balance the sweetness.

Step 8: Assemble Your Stunning Guinness Chocolate Cake

If your cake layers have domed on top, use a serrated knife to carefully level them for even stacking. Place one layer on your serving plate or cake stand and spread about 1 cup (250 grams) of the frosting evenly over the top. Add the second layer, then cover the whole cake—top and sides—with the remaining frosting. Use an offset spatula or bench scraper for a smooth finish. Feel free to pipe extra frosting or sprinkle gold shimmer for a festive touch!

Step 9: Chill and Serve to Perfection

Refrigerate your assembled cake uncovered for at least 30 to 60 minutes so the frosting sets nicely. Serve it chilled or at room temperature, whichever you prefer. Leftovers keep beautifully in the refrigerator, tightly covered, for up to 5 days—making it a delicious treat to enjoy over several days.

Top Tip

Mastering the Guinness Chocolate Cake Recipe means paying close attention to a few key steps that really make all the difference in flavor and texture. These tips will save you time and help achieve that perfectly moist, rich cake every time.

Reduce the Guinness Properly: I always make sure to simmer the Guinness until it reduces to exactly ¾ cup. This concentrates the flavors without burning off too much liquid, giving the cake that unmistakable rich stout undertone.
Use Room Temperature Ingredients: I learned early on that beating room temperature eggs, sour cream, and buttermilk results in a smoother, more uniform batter that rises beautifully and bakes evenly.
Level Your Cake Layers: Trimming the dome off the cake layers creates a stable, flat base for frosting, which makes assembling the cake so much easier and cleaner—definitely worth the few extra minutes.
Chill Before Slicing: Refrigerating the decorated cake for at least 30 minutes before cutting helps the frosting set perfectly, preventing messy slices and keeping your layers intact.

How to Serve Guinness Chocolate Cake Recipe

The image shows two parts of making a chocolate batter. On the left, a clear glass bowl with thick, smooth dark brown chocolate batter is being mixed with a metal whisk, while a clear measuring glass is pouring more dark liquid into the bowl, creating small bubbles on the surface. On the right, two round white bowls contain evenly spread dark brown batter with a slightly shiny, textured surface, resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cake is beautiful on its own, but for extra flair, you can dust the top lightly with cocoa powder or powdered sugar. For a festive touch, sprinkle some gold shimmer sprinkles over the frosting for that celebratory sparkle. Fresh berries, such as raspberries or blackberries, also pair wonderfully and add a pop of color and tartness against the rich chocolate and stout flavors.

Side Dishes

Keep it simple and let the cake shine by serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. If you want to complement the stout notes, consider a small plate of tangy citrus segments or salted caramel sauce on the side—both add wonderful contrast. For drinks, a glass of Guinness or a robust cup of coffee pairs beautifully.

Make Ahead and Storage

Storing Leftovers

Once cut, store any leftover Guinness Chocolate Cake tightly covered in an airtight container or cake carrier in the refrigerator. It will keep well for up to 5 days, maintaining both the moist crumb and creamy frosting flavor.

Freezing

You can freeze this cake—either fully assembled or as individual layers. For layered cake, wrap each cooled cake layer tightly in plastic wrap and then foil, freezing for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before frosting or serving. Frosted cakes freeze well too; just thaw in the fridge and serve chilled or come to room temp.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t typically necessary. If you prefer it slightly warm, bring a slice to room temperature or warm it gently in a low oven (around 275°F/135°C) wrapped loosely in foil for 10–15 minutes to avoid drying it out.

Frequently Asked Questions:

Can I use any other type of beer instead of Guinness?

While Guinness stout’s unique flavor is a key part of this cake’s character, you can experiment with other stouts or porters for similar results. Avoid lighter beers like lagers, as they won’t provide the same depth of flavor.

Is it necessary to reduce the Guinness first?

Yes, reducing the Guinness concentrates its flavor and removes some of the alcohol, enriching the cake without making it soggy. It’s a crucial step to achieve the rich, moist texture and the signature taste of this Guinness Chocolate Cake Recipe.

Can I make this cake dairy-free or vegan?

This recipe relies on dairy ingredients like full-fat sour cream and cream cheese for its moist texture and creamy frosting. While substitutes exist, such as vegan cream cheese and nondairy sour cream, you may need to experiment with ratios, and the flavor and texture will differ from the original.

How should I transport the cake if taking it to a party?

I recommend using a cake carrier or airtight container designed for cakes. Keep it refrigerated if possible and transport it chilled to avoid any frosting melting or sliding. Assembling the cake at your destination is also a good option if transport is tricky.

Final Thoughts

There’s something truly special about the way this Guinness Chocolate Cake Recipe balances deep, rich chocolate with the bold character of stout beer, all wrapped up in that luscious cream cheese frosting. Every slice feels like a celebration, whether it’s St. Patrick’s Day, a birthday, or just a day that calls for a little indulgence. With a bit of attention to detail and these handy tips, you’ll be serving up crowd-pleasing slices in no time. Happy baking and enjoy every delicious bite!