Description
A rich and moist Guinness chocolate cake paired with creamy Irish buttercream, perfect for celebrating St. Patrick’s Day or any special occasion.
Ingredients
- 1 cup Guinness stout
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 large eggs
- 2/3 cup sour cream
- 1 cup unsalted butter (softened, for buttercream)
- 4 cups powdered sugar
- 2–3 tbsp Irish cream liqueur (or milk)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a saucepan, melt the butter with Guinness over medium heat. Remove from heat and whisk in cocoa powder until smooth.
- In a bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, beat eggs and sour cream until smooth. Slowly add the Guinness mixture, mixing until combined.
- Gradually add the dry ingredients to the wet mixture and stir until smooth.
- Divide the batter evenly between the pans and bake for 35–40 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.
- For the buttercream: Beat softened butter until creamy. Gradually add powdered sugar, Irish cream liqueur (or milk), vanilla, and salt. Beat until fluffy.
- Frost cooled cakes with Irish buttercream and assemble.
Notes
- Ensure the cakes are completely cooled before frosting.
- You can substitute Irish cream liqueur with milk if preferred.
- For a stronger Irish flavor, add an extra tablespoon of Irish cream to the buttercream.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Irish