Mar 15, 2013

Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing

St Patrick’s Day is on Sunday and it’s always a good excuse to add booze to desserts! I added Guinness beer to the batter of the dark chocolate cake, giving it a rich and slightly bitter depth which contrasted beautifully with the sweet Baileys cream cheese icing. This is possible one of my favourite chocolate cakes to make now, moist and dense but not too heavy.

Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing
Prep time

Cook time

Total time


Serves: 12

Dark Chocolate Guinness Cake
  • 1 cup Guinness beer
  • 250g butter
  • ⅔ cup cocoa powder
  • 1¾ cups caster sugar
  • 140 ml sour cream
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 cups plain flour
  • 2½ tsp bicarbonate of soda
Baileys Cream Cheese Icing
  • 4-5 cups sifted icing sugar
  • 100g butter at room temperature
  • 250g cream cheese at room temperature
  • 4-6 tbsps Baileys Irish Cream (to taste)

Dark Chocolate Guinness Cake
  1. Preheat oven 180°C and butter and line a 23cm springform tin.
  2. Melt the butter into the Guinness in a saucepan over low heat.
  3. Whisk in the cocoa and sugar and take the saucepan off the heat.
  4. Beat the sour cream with the eggs in a separate bowl until combined, than add to the beer mixture.
  5. Whisk in the flour and bicarb until combined.
  6. Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
  7. Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Baileys Cream Cheese Icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated.
  3. Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
  4. Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).

This icing recipe makes a lot, I spread mine just on top of the cake to emulate the froth on top of a glass of Guinness (and also possibly out of laziness and lack of time!). But feel free to ice the sides of the cake or even slice it in half horizontally and fill the cake with icing too. You can never have too much Baileys icing ;)


  • Gorgeous looking cake Swah and such great photos too! Happy St Patrick’s Day!!

    • Thank you Christine!

  • Oh yum, that looks so decadently good!!

    • It’s definitely one of my favourite chocolate cakes now Tara!

  • Now I want to try making it in mason jars!

    • Great idea Kat!!

  • Swah,

    What is Caster sugar?

    Thanks !


    • Hi Kathleen, caster sugar is what we call superfine white sugar in Australia :)

  • [...] Uncle. He has set me the challenge of making it for his next birthday. I can probably manage that. It looks simple enough. But what I REALLY want to know is, why aren’t there more cakes with booze in them? Is it just [...]

  • How would you go about converting the metric measurements into American measurements? It doesn’t come out exactly when I use the converters online.

  • If you make this cake a day ahead, will it keep refridgerated for 24 hours?

    • Hi Lindsay, yes it definitely will. Just make sure you store it in an air-tight container!

  • I am having trouble with the icing. 4-5 cups of icing sugar and one stick of butter does not seem quite right. Please help!

    • Hi Kristin, did you add in the cream cheese too? If your icing too runny or too thick?

  • Would the cake turn out the same if I used a shamrock shaped pan?

    • This would look AMAZING in a shamrock shaped pan! Depending on the size of the pan, you may need to adjust the cook time accordingly.

  • What is bicarbonate of soda?

    • Hi Jenn, bicarbonate of soda is also known as baking soda overseas :)

  • Do you have the US conversions available now?

  • Hi! This cake looks delicious and I’d like to try it out this weekend, but do you think it would work as a cupcake with a reduced baking time? Has anyone tried this? I’d appreciate any feedback. Cheers!

    • Hi Anto, it definitely would work in cupcake form. I would check them from the 20/30 minute though just to ensure they don’t overcook!

  • Could you add a can of cherry pie filling in between the layers.

    • You can absolutely give that a try! Let me know how it goes :)

  • love how rich the cake looks! yummo!

  • what do you mean line the pan

    • Line the pan with baking/greaseproof paper :)

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