If you love rich, moist chocolate cakes with a twist, you are going to adore this Guinness Chocolate Cake Recipe. The secret? Reducing Guinness beer to intensify its flavor before blending it into the batter, creating the most decadent treat you’ll want to make again and again.

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 remember the first time I made this cake — that deep, malty Guinness flavor paired with the luscious chocolate and dreamy cream cheese frosting totally blew me away. It’s not just a cake, it’s an experience, perfect for celebrations or treating yourself.

Rich Flavor Infusion: Reducing Guinness beer concentrates its bold taste without diluting the cake’s texture.
Moist & Velvety: The combination of sour cream and buttermilk keeps the crumb tender and tenderly dense.
Decadent Frosting: Cream cheese cocoa frosting elevated by a splash of reduced Guinness makes every bite unforgettable.
Versatile Serving: Whether layered or as a sheet cake, it’s perfect for parties or an indulgent family dessert.

Ingredients & Why They Work

Before you start shopping, here’s a quick peek at what makes this cake so special. Using room temperature eggs and dairy helps the batter come together smoothly, and choosing natural cocoa powder for the cake (not Dutch-process) really brings out that familiar bittersweet chocolate flavor that pairs so well with Guinness.

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 flavor, ensuring that iconic stout taste shines through without making the cake soggy.
All-purpose flour: The perfect base for a sturdy yet tender crumb.
Unsweetened natural cocoa powder: Adds deep chocolate flavor and pairs beautifully with the stout.
Granulated sugar: Sweetens and balances the bitterness from the cocoa and Guinness.
Baking soda and baking powder: Give the cake a gentle lift for a perfect texture.
Salt: Enhances all the flavors, especially chocolate.
Espresso powder (optional): Amplifies chocolate flavor without adding a coffee taste.
Vegetable oil: Keeps the cake incredibly moist and tender.
Full-fat sour cream: Adds richness and a slight tang to balance the sweetness.
Eggs: Bind everything together and lend structure.
Pure vanilla extract: Rounds out flavor with a sweet aroma.
Buttermilk: Contributes tang and acidity, reacting with baking soda to help the cake rise.
Full-fat cream cheese: The base for the silky, luscious frosting that’s slightly tangy.
Unsalted butter: Adds richness and stability to the frosting.
Confectioners’ sugar: Sweetens and smooths out the frosting’s texture.
Unsweetened cocoa powder: Added to the frosting for chocolate depth.
Reduced Guinness: Incorporated into the frosting for a subtle, boozy kick.
Pinch of salt: Balances the frosting’s flavors.
Optional gold sprinkles: For a fun, festive touch if you want to dress it up.

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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 versatile it is—feel free to tweak it and make it truly yours. Whether you’re baking for a crowd or just craving a cozy indulgence at home, you can customize it in so many fun and delicious ways.

Gluten-Free Variation: Swap the all-purpose flour for a gluten-free blend, making sure it includes xanthan gum for structure. I’ve tried this variation when baking for friends with gluten intolerance, and the texture remains surprisingly moist and tender.
Dairy-Free Twist: Use coconut oil instead of vegetable oil, non-dairy sour cream, and dairy-free cream cheese for the frosting. This keeps the richness intact while accommodating dietary needs. It’s a hit for anyone sensitive to dairy!
Seasonal Add-ins: Adding a teaspoon of cinnamon or a pinch of chili powder to the batter gives it a cozy, warming spin perfect for autumn. I love sprinkling extra cinnamon on top of the frosting for some festive flair.
Sheet Cake Option: If you want an easier presentation or need to feed a larger group, bake the batter in a 9x13-inch pan. It’s an effortless approach that still delivers the classic Guinness chocolate flavor.

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

Start by bringing both bottles of Guinness to a boil in a large saucepan over medium-high heat. Once boiling, lower the heat to medium-low and let it simmer gently until the volume reduces to about ¾ cup—that will take roughly 30 minutes. This reducing step concentrates the beer’s rich, malty notes without watering down your cake. I like to set aside half of this reduced Guinness to use in the frosting once it cools, and carefully pour ½ cup of the hot reduced Guinness right into the batter to help “bloom” the cocoa powder and deepen the chocolate flavor.

Step 2: Prep Your Pans and Oven

While your Guinness is simmering, preheat the oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper rounds, then grease the parchment lightly too. This double prep means when your cake is done, it’ll lift right out of the pan without sticking—making your life way easier at assembly time.

Step 3: Whisk Together Dry Ingredients

In a large bowl, whisk the all-purpose flour, natural cocoa powder, granulated sugar, baking soda, baking powder, salt, and optional espresso powder until the mixture is uniform and aerated. This dry blend is the foundation for your moist, dense chocolate cake layers.

Step 4: Mix the Wet Ingredients to Silky Perfection

Using a stand mixer or handheld mixer on medium-high speed, blend the vegetable oil, room-temperature sour cream, eggs, and vanilla extract until smooth and creamy. Then, add your room-temperature buttermilk and mix just until combined. The batter will start to come together beautifully.

Step 5: Combine and Add the Hot Guinness

Pour the wet ingredients into the dry mix and whisk gently to combine. Now for the magic touch—carefully whisk in ½ cup of the hot reduced Guinness. Keep your mixer on low speed here to avoid splashing. You’ll notice the batter is relatively thin—that’s exactly what you want for that wonderfully moist texture. Expect about 6 cups (1250g) of batter total.

Step 6: Bake and Cool Your Cake Layers

Divide the batter evenly between the two prepared pans. Bake at 350°F (177°C) for 28 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so keep an eye on your cakes toward the end. Don’t be alarmed if the cakes sink slightly after cooling — cocoa powder doesn’t offer the same structural support as flour, so this is completely normal. Let the cakes cool thoroughly in the pans on a wire rack before moving on.

Step 7: Whip Up the Guinness-Infused Frosting

Beat the softened cream cheese and butter on medium speed until smooth, about 2 minutes. Gradually add confectioners’ sugar, cocoa powder, 3 tablespoons of the cooled reduced Guinness, and a pinch of salt. Start mixing on low speed for 30 seconds, then crank up to high for 1 full minute. Avoid over-whipping—aim for creamy, luscious frosting. Adjust consistency by adding more powdered sugar if too thin or a splash more Guinness if too thick. Give it a taste and add an extra pinch of salt if desired to balance sweetness.

Step 8: Assemble and Frost Like a Pro

If your cakes are domed on top, use a serrated knife to level them by slicing off the top layers to create an even surface. This helps your cake stack beautifully. Place one layer on a plate or cake stand, spread about 1 cup of frosting evenly across the top, then add the second layer. Cover the entire cake with the remaining frosting, smoothing the sides with a bench scraper if you like that polished look. For a finishing touch, sprinkle gold sprinkles on top for a festive shimmer.

Step 9: Chill and Serve

To let the frosting set perfectly, refrigerate your cake uncovered for at least 1 hour before slicing. You can serve it chilled or bring it to room temperature—both ways are divine and highlight different nuances of flavor and texture.

Step 10: Storing Leftovers Made Easy

Store any leftover cake covered in the refrigerator for up to 5 days. I recommend using a cake carrier or airtight container to keep it fresh and protect the frosting. When you’re ready to enjoy again, bring it back to room temperature or savor it straight from the fridge.

Top Tip

When baking a Guinness Chocolate Cake Recipe, a few small but thoughtful tips can make your cake exceptional and stress-free. These tips come from experience and can help ensure your cake is moist, flavorful, and beautifully finished every time.

Reduce Guinness Ahead: I've found that reducing the Guinness 2-3 days in advance adds fantastic depth to the cake flavor and makes the day of baking smoother since the reduction is ready and chilled.
Room Temperature Ingredients: Using eggs, sour cream, and buttermilk at room temperature really helps everything blend perfectly, giving you a silky batter and a tender crumb.
Level Your Layers: Don’t skip slicing off domed tops—it might feel fiddly, but leveling your cakes creates a stable and visually stunning layered cake that frosting will cling to beautifully.
Frosting Consistency: Be gentle while beating the cream cheese frosting. Overwhipping can make it less smooth, so stop once it’s glossy and combined, adding extra sugar or Guinness a little at a time to adjust.

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 Guinness Chocolate Cake is already show-stopping, but a sprinkle of elegant gold sprinkles on top adds just the right touch of sparkle and celebration. If you want to keep it simple, a dusting of cocoa powder or a few dark chocolate shavings also enhance the presentation while complementing the rich chocolate flavor.

Side Dishes

Serve this cake alongside freshly whipped cream or a scoop of vanilla bean ice cream for a contrast that balances the dense, moist layers. For a fun adult twist, pair with a small glass of Guinness or a coffee to echo the espresso and malt notes in the cake. A fresh berry compote or sliced strawberries also bring a refreshing lightness to the plate.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the cake tightly and refrigerate. Leftover Guinness Chocolate Cake will stay moist and delicious for up to 5 days in the fridge. For best freshness and easy transport, I recommend storing it in a cake carrier.

Freezing

This cake freezes beautifully for up to 3 months. To freeze, wrap the cake layers tightly before assembling, or freeze the whole frosted cake covered securely with plastic wrap and aluminum foil. When you're ready to enjoy, thaw the cake overnight in the fridge for the best texture and flavor retention.

Reheating

Guinness Chocolate Cake is best served chilled or at room temperature, so reheating isn’t necessary. However, if you want to soften chilled leftovers, keep them at room temperature for about 30 minutes before serving for the frosting to soften slightly and the cake to achieve optimal moistness.

Frequently Asked Questions:

Can I make the reduced Guinness ahead of time?

Absolutely! You can reduce the Guinness 2-3 days before baking. Store it covered in the refrigerator and bring it to room temperature before using it in the frosting. Heat a portion of it until hot before adding it to the cake batter.

What can I use if I don’t have buttermilk?

You can easily make a substitute by mixing 1 teaspoon of white vinegar or lemon juice into whole milk until you reach ½ cup. Let this mixture sit for 5 minutes before using—it curdles slightly and mimics buttermilk perfectly for this recipe.

Is the espresso powder necessary?

Espresso powder is optional but highly recommended. It enhances the chocolate's richness and depth without adding a coffee flavor, making the cake taste more complex.

Can I bake this cake as a sheet instead of layers?

Yes! You can bake this recipe as a sheet cake in a 9x13-inch pan. Keep the oven temperature at 350°F (177°C) and bake for about 40 minutes. Adjust frosting accordingly.

Final Thoughts

Making this Guinness Chocolate Cake Recipe is as rewarding as it is delicious. From reducing the stout to the final swirl of frosting, it’s a cake that embodies warmth, celebration, and a touch of indulgence. Whether you're baking for St. Patrick’s Day, a birthday, or just because, this cake brings a little magic to the table—and I hope you enjoy every bite as much as I do!