As an O'Brien by marriage, I appreciate Irish food. This Irish Guinness Cake with Chocolate Buttercream ~ Small Batch recipe is no exception. We are teetotaling O'Briens, but it is worth the trip to the grocery store to buy a bottle of Guinness beer for this delicious cake.
Imagine a cake that perfectly blends Guinness beer's rich, malty flavors with the smooth sweetness of chocolate buttercream. That's what you get with this Irish Guinness Cake with Chocolate Buttercream, crafted for small gatherings or a cozy dinner for two. This cake is perfect for St. Patrick’s Day or whenever you crave something uniquely delicious. In other words, it is worth a trip to the store!
Jump to:
- WHAT SETS THIS GUINNESS CAKE APART?
- MARY'S TWO CENTS
- INGREDIENTS FOR IRISH GUINNESS CAKE WITH CHOCOLATE BUTTERCREAM
- KEY INGREDIENTS
- SWAP IT OUT!
- DIFFERENT TAKES ON SMALL BATCH IRISH GUINNESS CAKE
- EQUIPMENT ESSENTIALS
- KEEP IT FRESH
- STEP-BY-STEP INSTRUCTIONS
- FAQ'S
- TOP TIPS
- Irish Guinness Cake with Chocolate Buttercream ` Small Batch
- RELATED RECIPES
- PAIRING SUGGESTIONS
- Comments
WHAT SETS THIS GUINNESS CAKE APART?
This cake stands out for its clever use of Guinness beer, transforming the dry ingredients into a moist, flavorful, delicious cake. The chocolate buttercream and cream cheese frosting mash-up add to the decadence of this cake.
This small batch recipe is ideal for intimate celebrations, ensuring every slice is savored without leftovers.
MARY'S TWO CENTS
Baking this stout cake doesn't mean stretching your budget. Dutch process cocoa powder and Guinness beer are the stars, providing depth and richness without a hefty price tag. This recipe falls into the 'frugal' category by focusing on key ingredients and avoiding waste, making it a wallet-friendly treat.
INGREDIENTS FOR IRISH GUINNESS CAKE WITH CHOCOLATE BUTTERCREAM
These food items are probably in your fridge or pantry right now. If not, you can pick them up at the grocery or liquor store.
For the Cake:
For the Frosting:
For the full recipe with quantities, see the recipe card at the end of the post.
KEY INGREDIENTS
- Guinness beer: The foundation of the cake, adding a unique depth and richness.
- All-purpose flour & Cocoa powder: Work together to create the perfect cake texture.
- Granulated sugar offers the perfect sweetness.
- Cream cheese & Butter: The base for the silky frosting.
- Sour cream: Adds moisture and tanginess to the cake, enhancing its flavor profile.
SWAP IT OUT!
- Replace sour cream with whole milk yogurt for a similar tang.
- No espresso powder? Use instant coffee for a subtle depth of extra chocolate flavor.
- Irish cream liqueur can be a fun addition to the frosting for an extra Irish touch. Use it in place of the heavy cream.
DIFFERENT TAKES ON SMALL BATCH IRISH GUINNESS CAKE
- Turn it into a sheet cake by baking it in an 8x8-inch pan.
- For a twist, add Irish cream frosting between the cake layers.
- Make a small bundt pan version for a more casual yet equally impressive presentation. I love this as an everyday way to make this cake. I make a simple glaze to pour over.
EQUIPMENT ESSENTIALS
- A large saucepan for reducing the beer.
- Two 6-inch cake pans or small springform pans for baking.
- Electric mixer with a paddle attachment for smooth frosting.
- Use a wire rack for cooling to ensure your cooled cake maintains its structure.
KEEP IT FRESH
Cover any leftover cake tightly with plastic wrap and store it in the refrigerator for up to five days. I do not recommend freezing.
STEP-BY-STEP INSTRUCTIONS
For The Cake:
Step 1: Prepare the pans for baking. Spray with baking spray. Line the bottoms of the pans with parchment paper and spray again.
Step 2: Bring the Guinness to a boil over medium-high heat in a saucepan. Reduce to medium simmer until the beer is reduced by half.
Step 3: Add the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (optional) together in a large bowl.
Step 4: Combine the dry ingredients by whisking. Set aside.
Step 5: Add the oil, sour cream, eggs, and vanilla to a medium bowl.
Step 6: Using a mixer fitted with a whisk attachment or whisking by hand, mix the wet ingredients.
Step 7: Add the buttermilk to the wet ingredients.
Step 8: Use the mixer to incorporate the buttermilk into the wet ingredients.
Step 9: Pour the wet ingredients into the dry ingredients.
Step 10: Give the mixture a quick mix/whisk to combine.
Step 11: Add half ( about ¼ cup) of the reduced Guinness. Mix or whisk on low speed until the batter is completely incorporated.
Step 12: Divide batter evenly between pans. Bake for 20-25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Step 13: Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pans.
Step 14: Using a handheld or stand mixer on medium speed, beat until creamy and smooth, about 2 minutes.
Step 15: Add confectioners’ sugar, cocoa powder, one tablespoon of the cooled reduced Guinness, and a pinch of salt.
Step 16: Beat on low speed for 30 seconds, then increase to high speed and beat for one full minute.
Step 17: Add half the heavy cream to start. You can add more later if needed.
Step 18: Beat on medium until the frosting is the desired consistency.
Step 19: Remove the cooled cakes from the pans.
Step 20: Frost the cake. Chill before serving.
FAQ'S
While the Guinness beer plays a crucial role, you can also use a Guinness Zero Alcohol Stout.
Using ingredients like sour cream and buttermilk at room temperature helps create a tender, moist cake batter. Don't overbake; watch your oven and test with a toothpick for doneness.
TOP TIPS
- Room temperature ingredients are essential for a smooth cake batter and frosting.
- Use the back of a spoon to smooth the top of the cake for a professional finish. Everyone loves a frosting swirl.
- Enhance the chocolate flavor by sifting the cocoa powder with the flour mixture. I love to do this before mixing them with the other dry ingredients.
- For the frosting, beat at medium-high speed until just combined to avoid overwhipping.
Equipment
- Stand mixer or hand-held electric mixer
- Saucepan for reducing the beer
- Cake pans
- Wire rack for cooling the cake
Ingredients
For the Cake:
- 11.2 ounces Guinness beer 1 bottle or a little less than 1 tall can
- 1 scant cup all-purpose flour
- ⅓ cup Dutch process cocoa powder
- 1 scant cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder optional but yummy
- ¼ cup vegetable oil
- ⅓ cup full-fat sour cream room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup buttermilk room temperature, shaken
For the Buttercream Frosting
- 4 ounces full-fat cream cheese in the brick, not whipped
- ¼ cup unsalted butter
- 1 ¼ cups confectioners sugar
- ¼ cup Dutch process cocoa powder
- 1 ½ teaspoons heavy whipping cream
Instructions
For the cake:
- Prepare the pans for baking. Spray with baking spray. Line the bottoms of the pans with parchment paper and spray again. You can also just grease and flour the pans with butter or shortening.
- In a large saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium simmer until the beer is reduced down by half.
- Preheat the oven to 350 degrees. As the Guinness is simmering, add the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (optional) together in a large bowl.
- Combine the dry ingredients by whisking. Set aside.
- Add the oil, sour cream, eggs, and vanilla to a medium bowl.
- Using a handheld or stand mixer fitted with a whisk attachment, or whisking by hand, mix the wet ingredients together.
- Add the buttermilk to the wet ingredients.
- Use the mixer to incorporate the buttermilk into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and give it a quick mix/whisk.
- Pour the wet ingredients into the dry ingredients, give it a quick mix/whisk just to combine.
- Add half ( about ¼ cup) of the reduced Guinness. Mix or whisk on low speed until the batter is completely incorporated. Mix in a tablespoon of flour well if the batter is too thin. If it is too thick, add more of the reduced Guinness.
- Divide batter evenly between pans. (Hint: I use an ice cream scoop and add a scoop to each pan until the batter is gone and the pans hold an equal amount.) Bake for 20-25 minutes. Keep a close eye on the baking as some ovens run hotter or cooler than others. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pans.
For the Frosting:
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes.
- Add confectioners’ sugar, cocoa powder, 1 tablespoon of the cooled reduced Guinness, and a pinch of salt.
- Beat on low speed for 30 seconds, then increase to high speed and beat for one full minute. Avoid over mixing.
- Add half the heavy cream to start. You can add more later if needed.
- Beat on medium until the frosting is the desired consistency.
Assembling and frosting the cake:
- If the cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Place one cake layer on your cake stand or serving plate and spread with frosting. Add the other layer and spread the remaining frosting all over the top and sides. The piping detail is optional.
- Refrigerate uncovered cake for at least 30–60 minutes before slicing. Cake can be served at room temperature or chilled.
Nutrition
This Irish Guinness Cake with Chocolate Buttercream is more than just a delicious cake; it celebrates flavor, tradition, and the joy of baking at home. Whether for St. Patrick’s Day or a simple dessert craving, this cake promises to deliver satisfaction and smiles, slice by slice.
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PAIRING SUGGESTIONS
Irish Guinness Cake with Chocolate Buttercream ` Small Batch would make the perfect dessert for these Irish dishes:
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