Irish Guinness Cake with Chocolate Buttercream ` Small Batch

A chocolate cake with Irish cream buttercream on a white plate.

Irish Guinness Cake with Chocolate Buttercream ` Small Batch

A cake that perfectly blends Guinness beer's rich, malty flavors with the smooth sweetness of chocolate buttercream is what you get with this Irish Guinness Cake with Chocolate Buttercream, for small gatherings or a dinner for two.

Course Dessert

Cuisine Irish

Budget Frugal

Prep Time 22

Cook Time 40

Total Time 1 2

Servings

Calories 401kcal

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.

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