Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing

Share the loveShare on Facebook199,771Tweet about this on Twitter260Pin on Pinterest72,563Share on StumbleUpon60Google+141Email to someone

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
  • 250ml Guinness beer (1 cup)
  • 250g butter (1 cup + 1 tbsp)
  • 100g cup cocoa powder (2/3 cup)
  • 400g caster/superfine sugar (1¾ cups)
  • 140ml sour cream (2/3 cup)
  • 2 eggs
  • 1 tbsp vanilla extract
  • 250g plain flour (2 cups)
  • 2½ tsp bicarbonate of soda/baking soda
Baileys Cream Cheese Icing
  • 500-600g sifted icing sugar/powdered sugar (4-5 cups)
  • 100g butter at room temperature (1/2 cup)
  • 250g cream cheese at room temperature (8oz)
  • 4-6 tbsps Baileys Irish Cream (to taste)
Dark Chocolate Guinness Cake
  1. Preheat oven 180°C/350°F and butter and line a 23cm (9") 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 and vanilla 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).

If you’re after a more decadent version of this cake, the recipe for my Guinness Layer Cake with Whiskey Ganache and Baileys Icing is now available!

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 ;)


**Hello American friends!**

As I am from Australia, I use grams and cups when baking and cook in degrees Celsius. Thank you for all your emails and comments, I have tried to reply to all of them. Please note I have gone through the recipe and updated with the cup measurement in brackets to help!

Also please note caster sugar = super fine sugar. Icing sugar = powdered sugar. Don’t get those confused :)

Share the loveShare on Facebook199,771Tweet about this on Twitter260Pin on Pinterest72,563Share on StumbleUpon60Google+141Email to someone


      • Brini says

        This cake looks AMAZING. I’ll have to look up a conversion chart for the grams and milliliters before I can make it though. :)

          • Carol-Ann Greenslade says

            That’s a definite! Half have metric and american measurements. I, for one, need the american version or not at all. It certainly sounds delicious!

          • Swah says

            Hi Carol, I have gone back through the recipe and listed American measurement-friendly options for each ingredient too, hope that helps!

          • BombaySapphire says

            US bakers: Please do not confuse castor sugar with confectioners’ sugar. The cake will not turn out right if confectioners’ sugar is used. Castor sugar is what we yanks call Superfine sugar, and it’s most often found commercially in containers the same size and shape as milk cartons.

          • Swah says

            Thanks for clarifying that! I have gone back to the recipe to clarify the sugars debate :)

          • Tammy says

            Castor sugar is called Baker’s sugar in America. https://www.chsugar.com/sugar/detail/bakers-sugar

            I can be made using granulated sugar and running it through your blender or food processer for a very short period of time. If you run it too long, you will get confectioner’s sugar.

            Swah, the one suggestion that I have for you is to use Vanilla Castor’s Sugar. You take a vanilla bean or two, add it to the sugar container, cover it and leave it for a period of time, shaking the container every few days. Within a month or two, you will have vanilla sugar, where the oils from the bean saturate the sugar. Then omit the vanilla extract from the recipe. The extract itself can leave a slight aftertaste to the cake that is eliminated with the use of vanilla sugar. I’ve made an Irish Stout Cake recipe very similar to this with the vanilla sugar being the only change to the cake itself. I use a bittersweet chocolate ganache for the icing, and Americans have accused me of “bringing a Howitzer to a knife fight” when I bring my cakes to potluck. BTW, the idiom is normally “bringing a gun to a knife fight,” but this cake recipe was THAT far above all the rest of theirs, in THEIR opinions.

            BTW, you can also use Vanilla Icing Sugar as a substitute for the extract in other recipes.

          • Swah says

            Tammy vanilla sugar sounds heavenly!! I am definitely going to give it a go, thank you! :)

          • Char says

            “Bakers Sugar” is superfine sugar available in Safeway stores and King Soopers, It is in a pale tan milk carton. The nice thing is it measures just like table sugar. I adore baking with it.

        • peachy326 says

          Run regular sugar through a blender. When it gets very fine you have caster Sugar. I use it all the time.

          • Jackie Eddy says

            I run the regular sugar through my not-for-coffee coffee grinder and voila, superfine sugar. And cheaper than buying berry sugar as Larry points out is what we Canucks call superfine sugar:)

    • AlB says

      Looks great SWAH but could you please pick a measurement type and stick with it? 1 Tbsp of this and 140 ml of that…. are you trying to be confusing??

      • Swah says

        Hi measurement dude, not trying to be confusing! I am Australian and I often measure larger quantities of liquid ingredients in mls and smaller quantities, such as vanilla, in tablespoons. However, I have gone through the recipe and have now provided 2 measurement options for each ingredient. I hope this helps!

        • says

          I can not wait to try this!!! Thank you very much! I look forward to taking a peek at your blog and recipes. I would also adore a visit to Australia, my company products (Arbonne Int.) is in Australia.

        • Annie-Girl says

          Hi Swah. The measuremnt conversions seem to be incorrect. For example, 250 g = 1 cup, not 2 and 500-600 g = about 2 cups not 4 to 5.

        • says

          As long as the Americans also realise that our (Aussie) tablespoons and cups are a different size to theirs…. We seem to manage fine when converting US recipes to Aussie measurements.

          Measurements of ml and gm are so much easier to cook with as they’re the same the world over.

          This looks gorgeous Swah, can’t wait to have time to try making it.

          • Swah says

            I agree Melinda, I have converted a LOT of American recipes, and they always turn out fine! And I agree, ml and gm should technically work for everyone (and are way more accurate!)

          • Lauri says

            Yes! I wish we would all use mL and grams… problem here in the US is that it’s hard to find tools to measure things out using metric! Cups are often NOT labels with mL and the items sold by grams for you (such as butter), are nearly impossible to convert for us since those same items are split into TB with no indication of how much of something would be equal to X number of grams. For e.g., butter is sold in 1/2 cup sticks. The wrapper is marked by TBs. One package of butter is typically 4 sticks, weighing a total of 1 pound, so 454 g for the whole package. Split that number into 4 (for each stick), then 8 (for each TB), and it just becomes a mess.
            I love it when I was in Europe and everything was in neat 100g increments. Made life SO much easier. Our food packaging here in the US just doesn’t allow for easy conversion TO metric unfortunately.

      • Elanor says

        I’m on a low-carb diet and I’m looking at making this with Swerve and coconut flour instead of the normal sugar / flour. That should help…

        But given that this has a lot of sugar / flour its probably VERY high in carbs (not to mention the beer)!

        • Swah says

          Yes I can imagine this recipe is quite high in carbs! Please let me know how you go with the Swerve and coconut flour. I hope it works well!

    • CKB Catering says

      I just got done making this, and it turned out great. I only changed one thing, and that was split the 2tsp of baking soda by using 1tsp baking soda and 1tsp baking powder. I did this mainly because I don’t like the metallic flavor that to much baling soda can give.

      • Gene says

        In reading to find out myself what ‘caster sugar’ is, I came across the information you can use regular granulated sugar to make caster sugar. Use measure-for-measure amounts and run it through a food processor on high for about 3 minutes.

        • Swah says

          Ooo I didn’t know that Gene, thanks for the tip! Caster sugar is just the normal sugar we find in supermarkets in Australia :)

        • schrodinger says

          Yes, that’s what I do because even superfine sugar is hard to find in my neck of the woods, unless I want to go a long way to the specialty grocery and pay out the nose for a small quantity. It works just great.

  1. Emily says

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

      • Jim VanCise says

        As English Special Bitter is one of my favorite Styles of Beer to Brew, I run into this “Conversion” problem way too frequently. You’d think that I’d remember how to do it by now, but I have to re-teach myself every time :(

        I’m also old enough that Celsius & Centimeters are a mystery, as well :(

    • Kathie says

      In the USA, it is called Confectioners’ sugar. The most common manufacturer is Domino. It is readily available in the baking aisle of virtually every grocery store.

      • peachy326 says

        No, confectioners sugar is NOT castor sugar. Confectioners sugar is powdered sugar, commonly used to make frosting. Castor sugar is much more finely ground. Run regular sugar through the blender to get some.

  2. Kristin says

    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!

    • Swah says

      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.

  3. Anto says

    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!

    • Swah says

      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!

  4. Becca says

    So going to make this for the manfriend’s birthday! Do you think Godiva White Chocolate Liqueur would work as a sub for Irish Baileys Cream?

    • Swah says

      It really is 1 tablespoon! It’s a very strongly and deeply flavoured cake and it works well. I have updated the recipe now, add the vanilla in with the sour cream. Thanks for the heads up!

  5. Ang says

    Love it! Hubby isn’t a huge sweets fan, so I halved the recipe (only baked it for 35 mins) & it was perfect-enough to satisfy my need for him to have a birthday cake, & not a ton of leftovers.
    I dumped all of the ingredients together at once, it worked, just in case someone else fails to read the directions before starting..

    • Swah says

      So glad you liked it Ang! And it is indeed quite a forgiving cake, I also have just thrown everything in a bowl and it worked out fine :)

  6. Dan says

    I’ve got a work ‘bake-off’ tomorrow so I’m hoping this cake makes up for my lack of baking ability. I’ve been last two years running :)

  7. Sunitha says


    Thanks for sharing this recipe. I made this today for my husband’s birthday and it turned out amazing! I substituted Greek yoghurt for sour cream and reduced the sugar to 1-1/4 cups. I made just half the icing and it was enough to generously cover the cake. My husband loved it!

    • Swah says

      I love hearing about variations of my recipes and glad to hear the greek yoghurt and reduced sugar worked a treat! A slightly healthier version is always a good thing :)

  8. Sandy says

    Plz let me know if these the proper conversion amounts for the US:

    Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing


    1 cup Guinness beer
    1 stick of softened butter
    ⅔ cup cocoa powder
    1½ cups sugar
    ⅔ cup sour cream
    2 eggs
    1 Tablespoons vanilla extract
    2 cups flour
    2½ tsp baking soda


    Preheat oven 350°F and butter and line a 9″ spring form pan.
    Melt the butter into the Guinness in a saucepan over low heat.
    Whisk in the cocoa and sugar and take the saucepan off the heat.
    Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
    Whisk in the flour and baking soda until combined.
    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.
    Leave to cool completely in the tin as it is quite a damp cake and could collapse.

    Baileys Cream Cheese Icing

    4-5 cups sifted icing sugar
    3 Tablespoons butter at room temperature
    8 oz cream cheese at room temperature
    4-6 Tablespoons Baileys Irish Cream (to taste)

    Cream the butter and icing sugar together until well mixed.
    Add the cream cheese in cubes slowly until incorporated.
    Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
    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).

    • Swah says

      Hi Sandy,

      That all looks good except for the butter measurement in the cake – I believe 1 stick of butter = 113 grams. So I would use just over 2 sticks of butter to make the 250g of butter required.

      xx Swah

      • Maggie says

        Does the butter need to be upped in her ingredient list for the icing too? I was thinking it was more like 7 tbsp, or just shy of a stick of butter for that. Please let me know if I’m wrong, making this for my sister’s birthday!

      • Celia says

        I have made this twice in a week, measurements and recipe all good to understand….first time made a round cake, second time made 10 individual cakes…..either way just DIVINE!!!!!!!!!!!!!

      • Spencer Owen says

        Can I please get the dry ingredients by weight? I’m a stickler for consistency, and I’ve found that measuring dry ingredients like flour and sugar (especially powdered/icing sugar) by volume is inconsistent.

      • Kathie says

        I don’t understand the need for a conversion chart. My kitchen scale & measuring implements all show metric units as well as US measures. Using the displayed metric units & following the recipe as written is much easier than converting.

  9. NiNoir says

    Hello. Do you think this cake could be frozen for a week or two if it was wrapped up tightly? (un-iced, of course!).

    • Swah says

      Hi there, yes this cake can definitely be frozen for several weeks. Just make sure to defrost it slowly (ideally at room temperature) xx

  10. Justin says

    Nice recipe and very tasty.

    I baked at 355, and it was done in way under an hour. I took it out at about 50 minutes, and it could have come out even a touch sooner.

  11. Janet says

    Making this for one of the Thanksgiving desserts. This recipe has my family written all over it! Can’t wait to serve it.

  12. Donielle Watson says

    I Made these for ourfamily Thanksgiving party, they were so delicious that even the kids devoured them!

  13. Maggie says

    I read all comments on the cake recipe, before asking my question. And glad I did, it answered all my questions. I’m going to make for Christmas dessert! Thanks!

  14. Marty says

    I’m in the US and I’m stuck on the icing sugar, is that powdered sugar that we typically use for icing or is it superfine granulated sugar or also known as table sugar? I am guessing it is powdered sugar but . . .

  15. Joselyne says

    I cannot wait to make this tomorrow, but I was wondering what changes ( if any ) I need to make this into cupcakes?

    • Swah says

      Hi Joselyne, no changes are required to convert this recipe to cupcakes – just make sure you only fill the cupcake liners 3/4 full and bake for around 15 minutes and check if cooked :)

  16. Tori says

    I noticed in another comment that the cake will keep if baked the night before. But just to clarify, can the cake be baked and iced and kept in the fridge overnight or do you recommend that the icing be made and applied right before serving?

    Looking forward to trying the recipe!

    • Swah says

      Hi Tori, you can definitely bake and ice the cake the day before. Just make sure you keep it in an airtight container so it doesn’t dry out! Enjoy :)

  17. Allie says

    This looks amazing. I’m planning on making this for a work party, so I was thinking cupcakes (24). Good idea? If so, suggestions on time and temperature? I have a convection oven, but can do conventional as well. Thanks!

  18. Linda F says

    Question: I scrolled through the comments first but didn’t see anyone else asking….. can this ‘cake’ possibly be done as cupcakes??? either to use chocolate coating on tin sides or place in foil cups or paper cups??

    • Swah says

      Hi Linda, yes you can definitely convert this recipe to cupcakes. Make sure you only fill the cupcake liners 3/4 full and bake for around 15 minutes and check if cooked :)

  19. Jill Hance says

    Just wondering if for people with less time, could a cake mix be used, putting some Guinness into the batter? Then frosting with the Bailey’s frosting you use?

    • Swah says

      That’s a great idea Jill, perhaps instead of adding the liquid component to the cake mix (I assume it’s normally milk?) try adding the Guinness instead. Please let me know how it works out!

  20. Mike says

    Thanks for the recipe. I will definitely be making this this weekend. I have a bottle of Chocolate Cherry Baileys Irish Creme that I think will be absolutely incredible for the frosting.

    • Swah says

      Yes this recipe makes 24 beautiful cupcakes, fill the cupcake liners 3/4 full and bake for around 15 minutes (check if cooked with a toothpick) :)

  21. Aoife says

    Hi there,

    Love the look of this recipe. Very excited to try it & I’m from Ireland!

    One question – how long does this cake last? Can you make it 2-3 days in advance or is it more like 5-6?


  22. JCMcM says

    Hi! This cake looks amazing, and I really do want to try it! Just one thing: Is there any substitute for the cream cheese? My husband and I aren’t really huge fans of cream cheese to begin with. Is there any possible way of using vanilla icing mixed with Bailey’s? Any input would be greatly appreciated.

    Thanks! I really can’t wait to try this out.

    • Swah says

      Hi there, you could definitely substitute it for Baileys Buttercream! Bump the butter up to 200g (that’s about 2 sticks of butter), omit the cream cheese then cream together butter, powdered sugar and Bailey’s until thick and spreadable. Sounds delicious!

      • JCMcM says

        Thanks so much, will definitely be doing that! I also read in the comments about a suggestion for using cake mix, and you seemed to agree that was another method. I’m completely new to baking, and I really don’t want a failed first attempt! So, I may do that.

  23. says

    I LOVE chocolate Guinness cake! I usually use a recipe by Nigella Lawson but I am definitely giving this a go for St Paddy’s day.

  24. Kats Barry says

    Baked the Dark Chocolate Guinness cake today, and it is a moist, rich, delicious cake! My husband sent me the recipe, so I took the hint.

  25. Gena says

    Hi There,

    I was wondering, would it be possible to use cake flour instead of regular flour? If so, would there be any changes in measurements?

    P.S. I absolute love your website and recipes! They’ve always come out amazing!!

    Warm regards,

    • Swah says

      Thanks for your kind words Gina! I personally haven’t tried this cake with cake flour, but the rule of thumb when substituting cake flour for all-purpose flour is to use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour

    • Swah says

      I generally use salted butter in chocolate recipes as I like the flavour, although traditionally unsalted butter is used in most baking recipes. Your choice!

  26. Mel says

    I only needed to bake this at 350 for 40 minutes so be careful with cooking times! If I had left it in for an hour, I’m sure it would have been very dry and possibly even burnt on the edges.

    • Swah says

      Thanks for your feedback Mel, as every oven is different it’s always good to know the range of cooking times

  27. Pamela says

    I can’t believe how grumpy some of these replies are. If you can’t figure it out people, then don’t bother. I am looking forward to trying it. Thanks for posting.

  28. Anthony says

    Could I split this into two cake pans to make a layer cake? How high of a cake does it make in a springform pan? I found an Irish Whiskey chocolate ganache to make an Irish Car Bomb cake.

    • Swah says

      Hi Anthony, yes you can definitely split this in two cake pans to make a layer cake. Once cooked the cake rises to about 2-3 inches in height in the springform pan. That ganache sounds like heaven!

  29. Michelle says

    Do you know if it freezes well? I’m dying to make this, but I will eat it all if I can’t freeze some of it (or take it to a party, but not sure I have to patience to wait for a party to make it)! It looks absolutely delicious.

    • Swah says

      Hi Michelle, yes this cake would freeze fine, just be careful to wrap it securely before putting it in the freezer so no moisture can get in

  30. Brandee Fox says

    I tried to make this recipe as cupcakes this afternoon, and most of them are completely sunk in the middle. What did I do wrong? (They’re still too warm to frost, but they definitely smell good!)

    • Swah says

      It is possibly they were slightly undercooked still in the middle, meaning they sink when cooling down. Fortunately, they will still taste great and you can cover the top with the icing. No one will know! :)

  31. Shannon says

    I made this cake this evening and it was awesome! I assumed the measurements in parenthesis were American so that’s what I used. The only thing I will change next time is the cooking time, probably do 50-55 minutes.

  32. AH says

    I made this recipe as cupcakes and they were great — very dark and moist. I brought them to a gathering, and I noticed no one had just one! I made these again today for another event, and you should’ve seen the way my husband’s eyes lit up when he realized what I was doing. (Plus it meant he got to drink the rest of the can of Guiness. :p)

    I use 3/4 the sugar and Hershey’s dark chocolate cocoa powder. They are perfectly done at 15 minutes (rotating the pans at the 10 minute mark). Like most cupcakes, these rise a bit, so make sure to only fill the cups about 3/4 of the way full. I also only make half the frosting recipe and use half the amount of powdered sugar stated.

  33. Ian Walker says

    I made this cake, well the cake itself was perfect, the icing was rather runny, is it supposed to be like this, or more firm.

  34. Magician2000 says

    Looks great… I am just getting my cake in the oven in time for St. Patrick’s Day. I get my Guinness from the Oldest Pub in Ireland, Sean’s Bar on Main Street in Athlone Co. Westmeath… I’m looking forward to enjoying it tomorrow evening…

  35. desire says

    Can this cake be made in regular cake pans? if so any idea how long it would need to be in the oven for?

  36. Ashliegh says

    I made this cake last night but it seems to take more than 30 minutes …about 50-55min and then after letting it sit overnight before icing it…the cake seems like it came out dense. Any suggestions on what i did wrong?

    • Swah says

      I’m not sure where you are getting 30 minutes for, the cake should take around an hour to cook as stated in the recipe. If the cake came out dense it is possible you overmixed the batter?

  37. Lauri says

    This looks incredible and I’ll be giving it a go this weekend or on Monday. On top of St. Patrick’s Day next week, it’s also my husband’s birthday and this is right up his alley! I will have to do it GF and trying it out with a GF baking flour mix (probably Pamela’s of Bob’s Mill brand depending on what I have). Also will be making a chocolate ganache and layering the cake with the ganache in between the 2 cake layers. Fingers crossed that it turns out as good as I’m imagining it!

  38. onepoormomma says

    Made this for a very happy hubby last night! It was his birthday and I know the way to his heart includes a Guinness:?) The only modification I made was a dash of slat to offset the sweetness:?) I WILL be making this again. Thank you so much!

  39. says

    I will be making three of these cakes this weekend, for a St. Patrick’s day party, a birthday and one for St. Patrick’s day. Can’t wait to try it!

  40. Ithlilian says

    I’ve made this three or four times now, back before there were the helpful measurement conversions. Mine always came out a little dry, so the last time I made it, I made a double layer cake with the icing in the middle as well. My coworkers always ask me to bring in the icing to dip animal crackers in for a snack, so I’ll be making that again for them this St. Patrick’s day. Great recipe, thanks for posting! I’m so glad I came across it two years ago, it’s excellent!

    • Swah says

      You are so very welcome! I made it once and slightly overcooked it, that’s the only time it was dry for me. However I am hoping the measurement conversions have cleared it all up for you!

  41. aviondepapier says

    I made these as cupcakes with some shamrock-shaped sprinkles for a pre-parade party. They turned out delicious! The icing part of the recipe really does make a lot. I’m not sure what to do with all the extra. You could probably make half as much icing, or maybe 2/3 much, and still have plenty.

  42. Chrissy says

    This was our first time trying the cake. We baked it last night, and at 55min, we noticed the cake had a small split in the middle. It looked done so we took it out 5min early. The cake ended up sinking in the middle. It’s for a St. Patty’s Day party today, so all I can think to do is fill it with frosting (haven’t made it yet). My question is, why did it split, or sink? It didn’t seem wet in the middle, and I didn’t take it out of the pan so I’m not sure what happened. Only thing I can think of is I couldn’t find castor sugar and didn’t read the comments so I just used granulated sugar. I also didn’t line the pan, just greased it. Would either of those things have caused it??

    • Swah says

      There are a few possible reasons – for a cake to split, the oven could be too hot or cake placed too high in oven. And as for sinking, it was possible the middle was slightly undercooked still. This has happened to me a few times with other cake recipes, and fortunately frosting covers all!!

  43. Cindi says

    I made this cake yesterday! It is fabulous & delicious! Thank you for the recipe & the conversions. I didn’t have enough sugar for the frosting recipe, so I adjusted the other ingredients to suit the sugar I had on hand Since I only planned on frosting the top of the cake, the amount I ended up with worked quite well. I’ll be making this one again :)

  44. Peggy K says

    This was the only thing I made to celebrate St. Patrick’s Day. A good choice, indeed. Thanks for the lovely recipe!!

  45. Angie says

    Hi Swah will be trying this cake it looks beautiful. But have to say, what happened to ‘wow, thanks for the recipe’. Have never seen so many comments asking for conversions and changes, I have baked for 25 years and use American blog recipes often, but have always just googled to get more info if I don’t know details about something in a recipe. Please don’t appologise for using the measuring system of your country…look forward to trying more of your recipes. (fellow Australian)

    • Swah says

      Aw thanks for your kind words Angie! I too use a lot of American recipes and just Google or use an online converter calculator to change the amounts with no problems at all :) xx

  46. Colleen says

    Wow ! This cake is delicious – super moist & rich chocolate flavor ! It was a huge hit at the party ! Mine did sink a little bit in the middle but not a problem, i just filled it with frosting. I was surprised to find Domino Superfine sugar in my US grocery store too. The frosting made way too much so I paired it with some Guinness Chocolate chip cookies i had made & again, that was a hit at the party ! I will definitely make this cake again, just cut the frosting recipe in half. Thank you !

  47. Linda says

    This cake is insanely delicious and easy to make! Thank you so much for the recipe! I followed the recipe as written and it came out perfect. My coworkers raved about the frosting. It pairs wonderfully with the chocolate cake. Word of warning: this cake is rich!

  48. Fanny Adams says

    I am lousy at baking and I have made this twice now, with it turning out perfect both times. Just served it in my office for St Patrick’s Day, and it disappeared in seconds flat! I’ve emailed the link to half the office, as everyone wants to try it for themselves. Foolproof and absolutely delicious!

  49. Kristen says

    I can’t believe all the Americans in the comments who were absolutely bitching about the lack of imperial measurements. The author is AUS based not US. She was extremely generous to convert this recipe for you. Doing a job for you that Google could have easily done. My god. Such rudeness.

  50. Tim says

    Please clarify when you mention for the icing to “cream the butter with the icing sugar” . I already used the butter and melted it in with the Guinness. Do I need more? I am in the middle of baking it now. Thanks!

    • Swah says

      Hi Tim, you melt the first amount of butter for the cake batter, and beat (ie cream) the second amount of room temperature butter with the powered sugar for the frosting

    • Swah says

      That’s a shame Lisa! It sounds like you didn’t whisk the flour properly into the batter, and perhaps slightly overcooked it.

  51. Trisha Austin says

    Comment from a friend who dislikes chocolate and desserts: Sooo when are you baking that cake again Trish??” I am currently baking this cake again, just for her! This cake is the BEES KNEES! I used less sugar in the cake cause the frosting is nice and sweet. J’Adore this cake Swah! Thank you

    • Swah says

      Haha! Firstly, how can you dislike chocolate and dessert?! Secondly, I am glad you have made your friend see the light! ;)

  52. Party cake Jane says

    A friend and I made this for our birthdays. It was fun to make and turned out beautifully. We divided it into two pans and sliced the layers into a 4-layer cake. We made it the night before and froze it because the afternoon party would be warm. Our guests said it was the best cake they ever ate and came back for seconds and thirds.

  53. Emily says

    At a friend’s request I made this cake for her for her birthday this past weekend, and I just wanted to say thank you for an absolutely *outstanding* recipe. This one is going in the family favorites from now on. It’s done dire things to my relationship with My Fitness Pal this week…but I dare say it was worth it.

    (Oh – I used plain granulated sugar in the cake, and it was perfect – beautiful texture.)

    • Swah says

      Yes they definitely can – just make sure you only fill the cupcake liners 3/4 full and bake for around 15 minutes and check if cooked :)

  54. Mary Kay says

    I made this cake for St. Patrick’s day and it was AWESOME! The best cake I’ve ever made. I used a small scoop to put the frosting on top and it looked like pillows of frosting. I’m making this again for our annual mom’s weekend away.

  55. t-ster says

    Would this cause inebriation at all? I am debating making this for a situation where a child would eat it, but would make another cake if the alcohol doesn’t all cook out. Thanks!

    • Swah says

      I think a child could handle a slice of this, the beer should cook out in the cake but perhaps consider using less Baileys in the icing? Or make them a different icing?

  56. Sara says

    I made this today for my husband’s birthday and it was delicious. The cake was moist and icing was really good. We added a little extra Baileys ;-)

  57. Carmen says

    This was the best and easiest cake I’ve ever made. Rarely do my cakes turn out just like the photo but this one did! It’s all over my facebook :) The only thing I did differently was use a 9″ cake pan instead of a spring form pan (which I could not find in my cabinets). I greased and lined the cake pan and was worried but it turned out beautifully without sticking. I may have piled on too much frosting but no one complained. This is a rich cake! And is now a favorite.

    • Swah says

      I’m so glad you enjoyed it Carmen! And great to know it can work in a normal cake pan too. It’s so rich, but so worth the calories :)


  1. […] I thoroughly enjoyed both wines I tasted and enjoyed learning more about matching wine with food – something that a recent trip to the Hunter Valley (post coming soon) has given me even more exposure to. I have also started making the most of alcohol flavourings in my baking which has resulted in some thoroughly delicious Champagne Cupcakes as well as a Guinness Cake with Baileys Icing. […]

Leave a Reply

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