Cake Recipes

Guinness Chocolate Cake with Irish Buttercream


Did you know this guinness chocolate cake with irish buttercream recipes ? .. The composition of this cake recipe is very simple. You don’t even need an electric mixer! Therefore, you only need to clean the stand mixer (freeze) container once.

The cake base contains sour cream, which can bring a lot of water and moisture to the cake, while Guinness beer can be used as a liquid, which gives it a strong taste that resembles roasted coffee, and is very suitable for chocolate.

Feel creative anytime by decorating this cake! We went for a “naked” look with the sides of the cake protruding from the ice. Focus this attention on the drop filling chocolate. You can frantically celebrate the festival by coloring green food and spraying alfalfa or gold coins.

Or make it classic with chocolate mulch or even a salty caramel mist for delicious decoration.

How to Make Guinness Chocolate Cake with Irish Buttercream

How to Make MOIST Cake

Be especially careful to avoid an overdose of flour and cocoa powder in this recipe as this will result in a thick, dry or hard bun. The best way to ensure this never happens is to use a digital kitchen scale to measure ingredients by weight. This will always improve your baking effect!

If you do not have this ingredient, use a spoon and a spirit level to measure the dry ingredients.

How to Prevent Your Chocolate Cake from Sinking

Ensure the oven temperature is correct, baking powder and soda powder fresh, and all ingredients are properly measured. Avoid over-mixing the mixture. Bake the dough as soon as possible after mixing (do not let it stand for hours). Bake in the middle of the oven and do not open the oven door unnecessarily. Finally, do not bake the cake. Cake or toothpicks test should be clean!

This is a very rich and moist recipe for cakes, so if the bun sinks a little in the middle, don’t worry. Never ruin! Just use a serrated knife or a cake leveler to level the cake to get a flat layer.


Perfect Bailey’s Irish Cream Buttercream

Ensure that the butter is completely at room temperature to melt in a soft foam. Also be sure to use ground sugar powder. Not sure if your sugar is correct? Check out my 6 perfect cream tips.

Whatever you do, do not skip sifted sugar! ! Otherwise, you will get unappealing cakes. If you want this recipe to be non-cooked alcohol free, please feel free to replace the Irish cream with regular cream.

Can I bake this with different sized baking pans?

Probably! Simply do some math to set the time and calculate the volume. Check out Wilton’s handy guide for switching cookie pans.

How to Make Cake Ahead of Time

You can completely wrap the uncooled, unedged, and chilled layer of cake in several layers of plastic wrap. Placed in a freezer bag. Store at room temperature for up to 4 days or freeze for two months. Dissolve overnight in the refrigerator (do not dissolve at room temperature, otherwise it will form a cake bun).

How to Store Frosted Cake

Since frost is a protective seal that keeps the cake moist and tender, frozen cakes can be stored in room temperature cool and dry for 2-3 days. Especially this frost because it contains some alcohol content that needs to be further preserved. Cover the cake stand to keep frosting and decoration intact. Do not use a plastic wrap, as the plastic wrap will not only destroy your frost, it will also cause condensation and cause the frost to separate.


Guinness Chocolate Cake with Irish Buttercream

  • Author: admin
  • Prep Time: 45 Min
  • Cook Time: 40 Min
  • Total Time: 1 hour 25 minutes
  • Yield: 10 SERVINGS 1x


Guinness Irish Butter Cake, Guinness Beer and Creamy Irish Creamy Creamy Cream with Comfortable and Light Cocoa. St. Patrick’s Perfect Birthday Cake!



For the Guinness Chocolate cake:

  • 1 teaspoon fine salt
  • 1 3/4 cups (222 grams) all-purpose flour
  • 2 cups (400 grams) granulated sugar
  • 1/2 teaspoon baking powder
  • 1 cup Guinness beer
  • 1/2 cup fresh vegetable oil
  • 3/4 cup (64 grams) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla
  • 3/4 cup (170 grams) sour cream or plain full fat yogurt
  • 3 large eggs, at room temperature

For the Irish Buttercream:

  • 6 cups (750 grams) powdered sugar, sifted
  • 1/4 cup plus 2 tablespoons Irish cream, such as Bailey’s
  • 4 sticks (454 grams) unsalted butter, at room temperature

For the chocolate drip:

  • 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream


Make The Cake:

  1. Preheat the oven to 350°F. Generously grease eight-inch cake pans and line with parchment rounds.
  2. In a huge blending bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. In a medium bowl whisk collectively the sour cream, vegetable oil, eggs, vanilla, and beer.
  4. Add the moist ingredients into the dry components and stir with a spatula till just blended.
  5. Divide the batter among the organized pans and bake for 35 to forty mins, or till a cake tester comes out clean. Cool the cakes in their pans for half-hour earlier than carefully turning them out onto a cooling rack to cool absolutely. If feasible, freeze the cakes at the same time as you put together the buttercream.

Make The Buttercream:

  1. In a large bowl, use an electric mixer to beat the butter until light and fluffy. Gradually upload the powdered sugar then the Irish cream. Beat the mixture on excessive speed till very light, fluffy, and easy, about 3 minutes. If the frosting is just too thick, upload a dash more Irish cream. If it’s too thin, add some greater powdered sugar.


  • Place one cake layer a cake stand or serving plate. Frost the top of the cake generously, as this could emerge as the filling. Use even greater if you’re decorating as a ‘bare’ cake as shown inside the snap shots. Top with the other cake layer, flat aspect up.
  • With an offset spatula, spread a very skinny layer of frosting everywhere in the cake. This layer is a crumb coat and need to act like spackle. For the smoothest frosting, return the cake to the fridge or freezer till firm to the touch.
  • Spread the final frosting everywhere in the cake. If desired, cognizance the frosting at the top to preserve the ‘naked’ look. Refrigerate at the same time as you put together chocolate drip.

Make Chocolate Drip:

  1. Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer then right now cast off from heat and pour over chocolate. You can also do this inside the microwave. Cover for a few minutes then stir until easy.
  2. More …



Leave a Comment

Your email address will not be published. Required fields are marked *