Name: Guinness Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2.5 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cup unsweetened cocoa powder; 2 cups granulated sugar; 2 large eggs; 1 cup buttermilk; 0.5 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup Guinness stout (room temperature); 1 cup unsalted butter (softened); 4 cups powdered sugar; 0.5 cup unsweetened cocoa powder; 0.25 cup milk; 1 teaspoon vanilla extract

There are certain recipes that just feel like a warm hug, aren’t there? For me, one of those recipes is this absolutely divine Guinness chocolate cake. It’s the kind of cake that makes your kitchen smell like pure magic, and it always disappears faster than you can say “chocolate overload.” I remember the first time I made it; I was looking for a really decadent chocolate cake for a friend’s birthday, something a little more special than my usual go-to. I’d heard whispers about how Guinness can elevate chocolate, making it richer and more complex, and I was a little skeptical, I’ll admit. But oh, was I wrong! This isn’t just a chocolate cake; it’s an *experience*. It’s like a rich, Dark Chocolate brownie met a super moist chocolate cupcake and they had the most delicious baby. If you love a deep, dark chocolate flavor with just the right amount of sweetness, this Guinness chocolate cake is about to become your new obsession. It’s honestly way easier than it looks, and trust me, it’s a lifesaver when you need a showstopper without spending all day in the kitchen.

What is Guinness Chocolate Cake?

So, what exactly is Guinness Chocolate Cake? Think of it as a celebration of deep, dark chocolate flavors, intensified and made incredibly moist by the inclusion of Guinness stout. It’s not that you’ll taste the beer directly, not at all. What happens is that the malty, slightly roasted notes of the stout complement and amplify the chocolate in a way that’s hard to achieve otherwise. It adds a depth and complexity that plain water or milk just can’t replicate. This recipe often uses a simple but effective method where the Guinness is heated, which helps to mellow out any harshness and really bloom those chocolate flavors. It’s essentially a wonderfully fudgy, tender chocolate cake that’s perfect for any occasion, from a casual afternoon tea to a fancy dinner party. It’s the kind of cake that makes people ask, “What’s your secret?” and you can just smile knowingly.

Why you’ll love this recipe?

Why is this Guinness chocolate cake so popular?flavor. Oh, the flavor! It’s intensely chocolatey, rich, and deeply satisfying without being overly sweet. The Guinness really does something magical, creating a depth that’s just incredible. You get that lovely dark chocolate taste with a hint of something more, something sophisticated. Then there’s the simplicity. Honestly, this recipe is surprisingly straightforward. It uses a lot of pantry staples, and the method isn’t fussy at all. You can have this mixed up and in the oven in less than 20 minutes, which is a huge win in my book, especially on busy weeknights. It’s the kind of cake that impresses without demanding hours of your time. And speaking of impressiveness, it’s incredibly cost-efficient. Most of the ingredients are things you probably already have on hand, and a bottle of Guinness is pretty affordable, especially when you consider how much deliciousness it adds. The versatility is another big plus. You can frost it, dust it with powdered sugar, or serve it with a dollop of cream. It’s also amazing the next day, which is a rarity for truly moist cakes! What I love most about this recipe, beyond all those amazing benefits, is the pure comfort it brings. It’s the perfect treat for a rainy afternoon, a celebration, or just because you deserve a slice of something truly delicious. It’s a fantastic alternative to a classic chocolate lava cake if you’re craving that intense chocolate hit but want something a bit more sliceable and shareable.

How do I make Guinness chocolate cake?

Quick Overview

This recipe is a breeze! We’ll start by warming up our Guinness and butter to get things going, then whisk together the dry ingredients. Next, we’ll combine the wet and dry, pour it into our prepared pan, and bake until a toothpick comes out clean. A simple chocolate glaze finishes it off perfectly. It’s straightforward, requires minimal fuss, and delivers maximum chocolatey goodness. You’ll be amazed at how quickly this decadent cake comes together.

Ingredients

For the Main Batter:
You’ll need about 1.5 cups of Guinness stout (don’t worry if you don’t drink it all, you can totally enjoy the rest!), and 1/2 cup of unsalted butter. For the flour, 1.5 cups of all-purpose flour is perfect, and we’ll need 3/4 cup of unsweetened cocoa powder – I always opt for a good quality Dutch-processed cocoa for that deep, dark color and flavor. Granulated sugar to the tune of 1.5 cups will give us just the right sweetness. We’ll also need 1.5 teaspoons of baking soda, 3/4 teaspoon of baking powder for lift, and 1 teaspoon of salt to balance everything out. For moisture and richness, we’ll use 2 large eggs, 1 teaspoon of pure vanilla extract, and 3/4 cup of buttermilk. If you don’t have buttermilk, no worries, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5-10 minutes.

For the Filling:
This recipe doesn’t have a separate filling; the cake itself is so moist and fudgy, it doesn’t need one! However, you could certainly slice it and add a layer of whipped cream or a simple chocolate ganache if you wanted to make it extra decadent. For this recipe, we’re focusing on the cake and glaze.

For the Glaze:
To make this luscious glaze, we’ll need 1/2 cup of unsalted butter, 1/3 cup of Guinness stout (yes, more delicious stout!), and 2/3 cup of unsweetened cocoa powder. For sweetness and smooth texture, 2 cups of powdered sugar are perfect. And a splash of vanilla extract (about 1 teaspoon) will round out the flavors beautifully. If the glaze is too thick, a tiny splash of milk or cream will help thin it out. Too thin? Add a bit more powdered sugar.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350°F (175°C). This is crucial for even baking. Then, prepare your baking pan. I like to use a 9×13 inch baking pan for this, but a couple of 8 or 9-inch round pans would work too if you want to make a layer cake. Grease the pan really well with butter or cooking spray, and then dust it with a little flour or cocoa powder. This ensures your beautiful cake doesn’t stick. I always give it a little tap to get rid of any excess; nobody likes a cake with floury patches on the bottom!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking well is key here to make sure all the leavening agents are evenly distributed. This prevents pockets of leavening and ensures a nice, even rise. You want it to look like a uniform, dark brown powder. I like to sift the cocoa powder if it seems lumpy, just to be safe.

Step 3: Mix Wet Ingredients

In a separate, medium saucepan, gently heat the Guinness stout and the butter over medium-low heat. You just want to melt the butter and warm the stout – don’t let it boil. Once the butter is melted and the stout is warm, remove it from the heat. In another bowl, whisk together your eggs, buttermilk, and vanilla extract. Make sure the Guinness mixture isn’t too hot when you add it to the eggs, or you’ll end up with scrambled eggs! Let it cool for a few minutes if needed.

Step 4: Combine

Now for the magic moment! Pour the warm Guinness and butter mixture into the bowl with the whisked eggs, buttermilk, and vanilla. Whisk until everything is well combined. Then, gradually add this wet mixture to your dry ingredients. Mix with a whisk or a spatula until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can lead to a tough cake. A few small lumps are totally fine. We want a smooth, pourable batter that’s dark and glossy.

Step 5: Prepare Filling

As mentioned, this cake doesn’t have a traditional separate filling. The incredible moistness comes directly from the batter itself. If you’re feeling adventurous and want to add a layer of something special when serving, you could whip up some heavy cream with a touch of sugar and vanilla, or make a simple chocolate ganache by warming heavy cream and pouring it over chopped chocolate. Let it sit, then stir until smooth. But honestly, this cake is stunning just as it is!

Step 6: Layer & Swirl

If you’re using round pans for a layer cake, divide the batter evenly between them. For a 9×13 pan, simply pour all the batter in. Smooth the top gently with your spatula. There’s no real layering or swirling needed for this particular recipe; the beauty comes from the rich, uniform chocolate cake itself. Just make sure the batter is spread evenly so it bakes uniformly.

Step 7: Bake

Pop your pan into the preheated oven. Bake for about 30-35 minutes for a 9×13 pan, or 25-30 minutes for round pans. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (but no wet batter). Ovens can vary, so start checking around the 25-minute mark. If it’s browning too quickly on top, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is super important – trying to glaze a warm cake will just result in a melty mess. While the cake cools, let’s make that amazing glaze. In a medium saucepan, melt the butter, then whisk in the Guinness and cocoa powder. Bring it to a gentle simmer for about a minute, stirring constantly. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth and glossy. Let it cool slightly; it should be thick enough to coat the cake but still pourable. Once the cake is completely cool, pour the glaze over the top, spreading it evenly with an offset spatula or the back of a spoon. Let the glaze set for about 20-30 minutes before slicing.

Step 9: Slice & Serve

Once the glaze has set, it’s time to slice and serve! Use a sharp knife for clean cuts. I like to wipe the knife clean between slices for the prettiest presentation. This cake is absolutely divine served at room temperature. If you’ve made a layer cake, you can add a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s also wonderful with a fresh raspberry coulis.

What to Serve It With

This Guinness chocolate cake is so versatile, it fits into almost any meal or occasion! For a truly indulgent breakfast, try a thin slice with a strong cup of black coffee. The richness of the cake cuts through the bitterness of the coffee beautifully. You could even serve it warm with a tiny pat of butter. For a more elaborate brunch spread, I love presenting it as a stunning dessert option. Imagine a beautiful slice on a white plate, perhaps with a few fresh berries and a light dusting of cocoa powder. A glass of sparkling cider or even a mimosa would pair wonderfully. As a decadent dessert, it’s a showstopper. Serve it with a scoop of high-quality vanilla bean ice cream, a drizzle of raspberry sauce, or even a dollop of crème fraîche. It’s also perfect for a cozy snack, especially on a chilly evening. A glass of milk, a cup of tea, or even a small glass of Baileys Irish Cream (if you’re feeling festive!) makes for a delightful pairing. My family often requests this for movie nights, where we just have it as is, maybe with a little extra whipped cream. It truly is a cake for all occasions!

Top Tips for Perfecting Your Guinness Chocolate Cake

After making this cake more times than I can count, I’ve picked up a few tricks that I think make all the difference. For the Guinness, make sure it’s at room temperature or slightly warmed. It integrates much better into the batter this way. Also, when measuring your flour, spoon it into the cup and level it off with a straight edge rather than scooping directly from the bag; this prevents you from packing too much flour, which can lead to a dense cake. For the cocoa powder, I cannot stress enough how much quality matters here. Dutch-processed cocoa will give you that deep, dark color and smoother, richer flavor. If your cocoa powder has lumps, definitely sift it to ensure a smooth batter. When it comes to mixing, remember my mantra: “just combined.” Overmixing is the enemy of tender cakes. Stop as soon as you don’t see any streaks of dry flour. For the glaze, consistency is key. If it seems too thick, add milk or cream a teaspoon at a time until it’s pourable. If it’s too thin, add more powdered sugar a tablespoon at a time. I always let the cake cool completely before glazing; patience here pays off with a beautiful, smooth finish. If you want to add swirls of something extra, like a Cream Cheese frosting or a raspberry jam, you can dollop spoonfuls onto the batter before baking and gently swirl them in with a toothpick. Just be mindful not to over-swirl, or you’ll lose the definition. When it comes to baking, ovens can be fickle. Use an oven thermometer if you have one to ensure accurate temperature. My oven tends to run a little hot, so I often reduce the temperature by about 25 degrees Fahrenheit. Always test for doneness with a toothpick; it’s the most reliable method. If you’re making a layer cake and the tops are doming too much, you can try using cake strips or just leveling them off once cooled with a serrated knife.

Storing and Reheating Tips

This Guinness chocolate cake is wonderfully forgiving when it comes to storing, which is another reason I love it so much. For short-term storage, you can keep it covered at room temperature for up to 3 days. Make sure it’s in an airtight container or well-wrapped in plastic wrap to prevent it from drying out. The glaze helps create a lovely seal. If your kitchen is particularly warm, or if you’ve added any fresh cream as a topping, it’s best to store it in the refrigerator. In the fridge, it will stay fresh for about 5 days. Just be sure to cover it tightly. When you’re ready to enjoy a slice from the fridge, let it sit out at room temperature for about 20-30 minutes to take the chill off and allow the flavors to fully develop. For longer storage, this cake freezes beautifully! You can freeze the unfrosted cake or the fully glazed cake. Wrap it very tightly in a couple of layers of plastic wrap, then in a layer of aluminum foil. It will keep in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack, which usually takes a few hours. If freezing unfrosted, you can glaze it once thawed. If you need to reheat a slice, you can do so very gently in the microwave for about 10-15 seconds, just to take the chill off. Be careful not to overheat, as it can dry out quickly.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! For a gluten-free version, I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can sometimes absorb more moisture. Start with the amount of GF flour recommended by the blend manufacturer for a 1:1 substitution. You might also find that the cake is a bit more tender, so be extra careful when cooling and handling. I’ve tested it with a reputable GF blend, and it came out wonderfully moist with a rich chocolate flavor, though the texture is slightly different than the traditional version.

Do I need to peel the zucchini?

This particular recipe for Guinness chocolate cake doesn’t use zucchini! It gets its amazing moisture from the Guinness stout and buttermilk. However, if you’re thinking of other chocolate cake recipes, sometimes zucchini is added for moisture. In those cases, peeling is optional. The skin contains nutrients and adds a little bit of color and texture, but if you prefer a smoother, more uniform texture and appearance, you can peel it. For this Guinness cake, no zucchini is involved!

Can I make this as muffins instead?

Oh, absolutely! This recipe makes fantastic muffins. You’ll want to fill your muffin liners about two-thirds full. Baking time will be shorter, typically around 18-22 minutes at the same 350°F (175°C). Keep an eye on them, and test with a toothpick. For the glaze, you can either dip the cooled muffin tops into the glaze, or use a piping bag to drizzle it on. It’s a perfect treat for a grab-and-go breakfast or snack!

How can I adjust the sweetness level?

This cake is designed to be rich and not overly sweet, but you can adjust it. For the cake batter itself, reducing the sugar by 1/4 cup might work without compromising texture too much. For the glaze, you can definitely control sweetness. To make it less sweet, use a little less powdered sugar, but be aware it might affect the consistency. You could also add a touch of unsweetened cocoa powder to deepen the chocolate flavor without adding sweetness. If you want to add sweetness without refined sugar, you could try a liquid sweetener like maple syrup in the glaze, but this will change the texture and might require adjustments.

What can I use instead of the glaze?

While I adore this chocolate glaze, there are plenty of other delicious options! You could simply dust the cooled cake with a generous amount of powdered sugar. A rich chocolate ganache is always a winner – just melt equal parts chopped dark chocolate and heavy cream, stir until smooth, and pour over the cooled cake. Whipped cream, a dollop of cream cheese frosting, or even a simple sprinkle of flaky sea salt can also be fantastic. If you’re serving it warm, a scoop of vanilla ice cream or a drizzle of caramel sauce is pure bliss!

Final Thoughts

Honestly, this Guinness chocolate cake is more than just a recipe; it’s a little bit of happiness baked into a pan. It’s that reliable friend you can always count on when you need a guaranteed crowd-pleaser. The deep, rich chocolate flavor, enhanced by the subtle magic of Guinness, makes it so special. It’s moist, it’s decadent, and yet, it’s surprisingly simple to whip up. I’ve made it for birthdays, holidays, potlucks, and just for those days when only a serious chocolate fix will do, and it never fails to impress. If you’ve enjoyed this recipe, you might also love my recipe for Fudgy Brownies or my Classic Chocolate Chip Cookies. They share that same comforting, home-baked feel. Give this Guinness chocolate cake a try; I’m confident it will become a favorite in your kitchen too. I can’t wait to hear how yours turns out! Let me know in the comments below what you think, and if you have any fun variations you’ve tried!