Best Guinness Cake Recipes

IMPROVED CHOCOLATE GUINNESS CAKE

Steps:

• Pre-heat your oven to 180 degrees Centigrate (170 for fan-assisted ovens), or gas mark 4. Lightly butter a 23cm push-base cake tin.
• Measure out the Guinness, making sure to let any foam dissipate, and pour it into a wide, deep saucepan. Cut the butter into small cubes, and add it to the pan. Heat until the butter is melted into the pan - do not let it boil.
• In a separate bowl, combine the cocoa and sugar and whisk into the butter/beer mixture, being careful not to let the sugar catch and burn.
• Beat the eggs and sour cream together, then add to the pan.
• In a separate bowl, combine the flour and bicarbonate of soda, then slowly whisk into the pan, introducing a little at a time so as to not form lumps. This is really easy to accidentally do due to the density of the cake.
• Pour the batter into your pan, and bake for approximately 40 minutes. Keep an eye on your oven - I do not recommend baking this longer as this cake can burn on the outside but not cook on the inside. When a toothpick comes out of the centre clean, your cake is ready.
• While the cake is baking, beat the double cream into the cream cheese, and begin to add your icing sugar bit by bit. Depending on what consistency you wish to achieve, you may need more icing sugar to allow the icing to 'sit' on the cake like the head of a Guinness pint.
• Once completely cooled (this will take a while due to the cake's density), pop your cake out of the tin and ice with a spatula (I prefer a silicone one for better control).

CHOCOLATE GUINNESS CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan and line the bottom with parchment; set aside., In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan., Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool completely in pan on a wire rack. Remove cake from the pan and place on a platter or cake stand. , In a large bowl, beat cream cheese until fluffy. Add confectioners' sugar and cream; beat until smooth (do not overbeat). Frost top of cake. Refrigerate leftovers.

CHOCOLATE GUINNESS CAKE

Steps:

• For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
• In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
• For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
• Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

CHOCOLATE GUINNESS CAKE

Steps:

• Preheat oven to 350°F.
• Butter a 9-inch springform pan and line bottom with parchment paper.
• Pour Guinness into a large saucepan, add butter and heat until melted.
• Whisk in cocoa powder and sugar.
• In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
• Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
• Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
• When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
• Icing.
• Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
• Add cream and beat again until you have a spreadable consistency.
• Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.

CHOCOLATE GUINNESS® CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch cake pan with 3-inch sides.
• Sift flour, cocoa powder, baking powder, baking soda, and cinnamon together in a bowl.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one a time. Mix in vanilla extract. Beat in flour mixture in thirds, alternating with stout beer, until batter is smooth. Fold in pecans.
• Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes. Transfer cake pan to a wire rack; let cool for 20 minutes. Invert cake onto a serving platter and let cool completely.

GUINNESS STOUT GINGER CAKE

Steps:

• 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
• 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
• 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
• 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
• 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
• 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
• Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
• Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
• Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
• Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

CHOCOLATE AND GUINNESS® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper; grease parchment paper.
• Combine stout beer and butter in a large saucepan over medium-low heat; heat until butter melts and beer looks glossy, 3 to 5 minutes.
• Remove beer mixture from heat; whisk in sugar and 3/4 cup plus 2 tablespoons cocoa powder until dissolved and smooth. Whisk in 1/2 cup plus 2 tablespoons sour cream. Mix in eggs and vanilla extract until well blended. Add baking soda; mix in flour gradually until batter thickens and no lumps remain, about 5 minutes.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake before serving, at least 4 hours.

GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
• Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
• Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

CHOCOLATE GUINNESS LAYER CAKE

Steps:

• Preheat oven to 350 degrees F(set oven rack to second-lowest position).
• Grease three 9 or 10-inch round cake pans then line the bottoms with parchment paper, then butter the paper.
• Bring 2 cups stout beer and 2 cups butter to a simmer in a large saucepan over medium heat.
• Add in cocoa powder and whisk until mixture is smooth; cool slightly.
• In a large bowl whisk the flour, sugar, baking soda and 1-1/2 teaspoons salt.
• In another bowl using an electric mixer beat eggs until thick and lemon coloured (about 5-6 minutes, this is important must beat for no less than 5 minutes!) add in the sour cream and beat until well combined.
• Add the stout/chocolate mixture to the egg mixture; beat JUST to combine.
• Add in the flour mixture and beat on low speed until combined.
• Divide the batter equally among the three pans.
• Bake for about 35 minutes, or until the cakes test done.
• Cool in pans for 10 minutes, then remove to plates.

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING

Steps:

• Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm springform tin. 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 bicarb 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 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).

DIANA'S GUINNESS® CHOCOLATE CAKE WITH GUINNESS CHOCOLATE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and dust with 1 tablespoon cocoa.
• In a heavy saucepan over low heat, combine 1 1/4 cups butter, 1 cup stout beer, 4 ounces dark chocolate, and superfine sugar. Heat, stirring occasionally, until chocolate is melted and smooth. Remove saucepan from heat and cool slightly.
• Beat eggs and creme fraiche together in a large mixing bowl; gradually stir in the flour and baking soda. Add the melted chocolate mixture in small additions, beating well after each addition. Pour half the batter into each prepared cake pan.
• Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.
• To make the icing, place 1/2 cup butter, 4 ounces dark chocolate, and 5 tablespoons stout beer in a heavy saucepan over low heat. Cook, stirring occasionally, until the chocolate has melted. Remove from heat and cool slightly.
• In a mixing bowl, blend cream cheese, 1/3 cup cocoa powder, and vanilla extract until combined. Stir in 1/2 cup confectioners' sugar. Pour in the cooled chocolate-stout mixture and beat well. Gradually add remaining confectioners' sugar until icing reaches the desired thickness.
• Place 1 cake on a serving plate and smooth about 1/3 of the icing over the top. Place the second cake onto the frosted layer, and spread remaining 2/3 of the icing over the top and sides of the cake.

GUINNESS CHOCOLATE LAYER CAKE

Steps:

• Whisk all ingredients for syrup over medium heat in a saucepan until smooth and sugar has dissolved.
• Preheat oven to 350.
• For the cake, add the stout to a small saucepan, combine with 1/3 C cocoa and bring to a simmer.
• Remove from heat and add semisweet chocolate, stirring until melted.
• Add buttermilk to slightly cooled mixture.
• Combine 2T cocoa, 2T sugar, and 2T flour and use to coat 2 8 or 9 inch cake pans coated with cooking sprag.
• Beat butter until smooth, and add 1 3/4 c sugar until blended.
• Incorporate eggs and vanilla.
• Add 2 C flour, baking soda, baking powder, and salt to butter mixture alternately with chocolate mixture, stirring until blended. Batter may look curdled.
• Pour batter into prepared pans, and bake for 25-30 minutes or until toothpick in center comes out clean.
• Cool in pans for 10 minutes, invert onto cooling rack.
• Poke holes in top of cakes with a skewer or toothpick, and spoon drizzling syrup over cakes.
• For Bittersweet icing, boil cream, remove from heat, and add chocolate and stir until combined. Cover tightly and chill, then beat with hand mixer UP TO 3 HOURS BEFORE SERVING CAKE. Add remaining ingredients when soft peaks form.
• Spread warmed jelly onto one cake (bottom layer).
• Cover jelly with 1/4 of bittersweet icing, place 2nd layer on top, and ice cake with remaining icing.
• Press Nuts into sides of cake.

DARK CHOCOLATE GUINNESS CAKE WITH BAILEYS CREAM CHEESE ICING RECIPE - (4.2/5)

Steps:

• Dark Chocolate Guinness Cake Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin. 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 bicarb 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 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).

GUINNESS CHOCOLATE CAKE

Steps:

• 1. Preheat the oven to 350F. Butter and line a 9-inch springform pan.
• 2. Pour the Guinness into a large wide saucepan; add the butter - in spoons or slices - and heat until the butter's melted. Whisk in the cocoa and sugar.
• 3. Beat the sour cream with the eggs and vanilla and then pour into the saucepan. Whisk in the flour and baking soda.
• 4. Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack.

CHOCOLATE-ORANGE GUINNESS CAKE

Steps:

• Preheat oven to 375F, and grease 2 8”-9”cake pans.
• Cream the butter and sugar together until light and fluffy.
• Sift the flour, baking powder, salt and cocoa powder into a bowl.
• Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
• Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
• If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
• Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
• Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
• Turn out and cool on a wire rack.
• While the cakes are baking, make the icing.
• Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
• When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.

DARK CHOCOLATE GUINNESS CAKE W BAILEY'S ICING

Steps:

• 1. CAKE: 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. Put sugar in a blender to make "super fine" - known as Caster Sugar. Or you can use Caster Sugar. 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.
• 2. ICING: 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).

FLOURLESS GUINNESS CHOCOLATE CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Bring Guinness to a boil in a small saucepan. Reduce heat to med-low and simmer until it reduces to a syrupy consistency. You should have about a third of a cup of liquid left.
• Preheat oven to 350 degrees.
• Grease a cake pan with a touch of butter and dust with a spoonful of hazelnuts.
• Melt butter and chocolate together in a medium saucepan over medium heat, stirring frequently to ensure the chocolate does not burn. Stir the Guinness reduction, sugar and egg yolks into the melted chocolate. Stir in the ground hazelnuts.
• Whisk egg whites until dry and stiff.
• Fold egg whites into the chocolate mixture and pour into the prepared pan and bake for 50 minutes. Cool the cake in the pan, dust with additional icing sugar if you like.
• Whisk heavy cream, icing sugar and whiskey together until cream is thick and fluffy. Serve over top cooled cake.

GUINNESS STOUT GINGER CAKE

Steps:

• Preheat the oven to 350°F.
• Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment; alternatively, butter and flour a 6-cup Bundt pan.
• In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
• Turn off the heat and add the baking soda.
• Allow to sit until the foam dissipates.
• Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
• In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
• Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
• Add the fresh ginger and stir to combine.
• Pour the batter into the loaf pan and bake for 1-hour, or until the top springs back when gently pressed; do not open the oven until the gingerbread is almost done or the center will fall slightly.
• Transfer to a wire rack to cool.

GUINNESS PUB POUND CAKE

Steps:

• Preheat oven to 350°F Spray a 9-inch loaf pan with non-stick cooking spray and dust with flour.
• In a large bowl, use an electric mixer to beat together stout beer, vanilla extract, cake mix and eggs until smooth.
• Pour into prepared pan.
• Bake in preheated oven for 50-55 minutes or until tester comes out clean.
• Cool for 10 minutes in the pan, then transfer to a wire cooling rack to cool completely.
• Serve sliced pound cake with ice cream.