Guinness in a cake? Trust us, it’s divine. This Chocolate Guinness Cake is rich, moist and topped with a cream cheese icing that mimics the frothy head on a pint of stout. It’s a real showstopper for St Patrick’s Day, but honestly, it’s good enough to bake any time you fancy a decadent chocolate cake.
This recipe is adapted from Feast by Nigella Lawson, who likes to ice the top so the cake resembles a pint of stout — though she notes it tastes just as good left plain and uniced if you’re short on time.
You may also enjoy: 20 St Patrick’s Day Cakes and Cupcakes to Treat your Little Leprechauns
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Chocolate Guinness Cake
Serves: 12
Ingredients for the cake
- 250ml / 8.5 fl oz Guinness
- 250g / 9oz unsalted butter, cubed or sliced
- 75g / 2.5oz cocoa
- 400g / 14oz caster sugar
- 1 x 142ml / 5oz pot sour cream
- 2 eggs
- 1 tablespoon real vanilla extract
- 275g / 9.5oz plain flour
- 2½ teaspoons bicarbonate of soda
For the topping
- 300g / 10oz Philadelphia cream cheese
- 150g / 5oz icing sugar
- 125ml / 4 fl oz double or whipping cream
Method
1. Preheat the oven to 180°C / 350°F and butter and line a 23cm springform tin.
2. Pour the Guinness into a large pot. Add the butter and heat gently until melted, then whisk in the cocoa and sugar.
3. In a separate bowl, beat the sour cream with the eggs and vanilla, then pour into the Guinness and butter mixture. Whisk in the flour and bicarbonate of soda until smooth.
4. Pour the batter into the prepared tin and bake for 45 minutes to 1 hour, until a skewer inserted into the centre comes out clean.
5. Leave the cake to cool completely in the tin on a wire rack — it’s a lovely damp cake, so don’t rush this step.
6. Once completely cold, sit the cake on a flat platter or cake stand. Lightly whip the cream cheese until smooth, sieve over the icing sugar, then beat together. (You can also do this in a food processor: add the unsieved icing sugar first and blitz to remove lumps, then add the cheese.)
7. Add the cream and beat again until you have a spreadable icing.
8. Ice the top of the cake so it resembles the frothy head on a pint of stout.
You can find this recipe and more family favourites on the Dinner Du Jour blog.
You may also enjoy: A Flourless, Gluten Free Chocolate Cake Recipe
Frequently Asked Questions
Does this cake taste of Guinness?
The stout gives the cake a deep, malty richness rather than a strong beer flavour — it mainly adds moisture and enhances the chocolate flavour.
Is this cake suitable for kids, given it contains Guinness?
Many families bake this as a treat to share, but if you have concerns about serving a Guinness-based bake to children, it’s best to make that call for your own household.
Can I make the cake ahead of time?
Yes — this is a lovely make-ahead bake. Let it cool fully before icing, and it keeps well in an airtight container for a few days.
Can I freeze it?
The plain, un-iced sponge freezes well wrapped tightly. It’s best to add the cream cheese icing fresh after defrosting.
What can I use instead of a springform tin?
A regular 23cm round cake tin works too — just make sure it’s well greased and lined, as this is a moist, dense cake that can stick.
More Recipes You’ll Love
Looking for more family baking inspiration? Check out our other chocolate cake ideas and St Patrick’s Day treats for more ways to fill your kitchen with good smells and happy faces.
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