Dark Chocolate Guinness Cake &Bailey’s Buttercream

Dark Chocolate Guinness Cake &bailey’s Buttercream Recipe

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Bonnie Beck


I made this for a friend of mine's birthday party who loves beer and chocolate. It's very rich..so serve it with whipped cream or with Chocolate ice cream as my friend wanted.

It was a hit of the party! Not a piece was left.

I got the recipe from the Global Table Adventure site. And I pinched the picture too from there.


★★★★★ 1 vote

35 Min
35 Min


  • 1 1/2 stick
  • 3/4 c
    unsweetened cocoa
  • 1 c
    guinness extra stout
  • 1 Tbsp
    pure vanilla extract
  • 1 1/2 c
    white sugar
  • 1 1/4 c
  • 1 tsp
    baking soda
  • 2
    eggs. slightly beaten

  • 3 stick
    unsalted butter, softened
  • 3 c
    powdered sugar, sifted
  • 2-4 Tbsp
    bailey’s, as needed

How to Make Dark Chocolate Guinness Cake &Bailey’s Buttercream


  1. Preheat the oven to 350F
  2. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat and let cool.
  3. While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper.
  4. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the cooled Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.
  5. When the batter is shiny and smooth, pour evenly into two prepared cake pans.
  6. Bake for 30-35 minutes, or until a skewer comes out clean.
  7. While the cakes are baking make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding in just enough Bailey’s to get it loose and fluffy. The key to white frosting is to whip it a long time – the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes.
  8. Once the cakes are done baking, cool completely.
  9. Assemble the cake (leveling the layers with a serrated knife, if needed).
  10. First, add the frosting for the middle layer with about 1/3 of the buttercream.
  11. Top with second layer.
  12. Next we’ll do a crumb coat.
  13. Coat top and sides with another 1/3 of the frosting mixture
  14. Spread it all over, nice and thin. Refrigerate to set it overnight.
  15. Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake – top first, then sides. Spread it around evenly.

    You're done.
  16. Refrigerate cake when through serving.
  17. The only thing I did different was, I using 1/2 Black Cocoa and half the unsweeten cocoa.

Printable Recipe Card

About Dark Chocolate Guinness Cake &Bailey’s Buttercream

Course/Dish: Cakes, Chocolate
Hashtag: #Beer

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