Guinness Chocolate Cake with Irish Buttercream - Handle the Heat

Guinness Chocolate Cake with Irish Buttercream

By Tessa Arias
March 12th, 2019
4.90 from 65 votes
4.90 from 65 votes

Guinness Chocolate Cake with Irish Buttercream features an easy, fudgy, and moist cocoa cake with Guinness beer and thick creamy and sweet Irish cream buttercream. The perfect St. Patrick’s Day cake! Download my FREE Best Buttercream Guide here!

Yield: 10 servings

Prep Time: 45 minutes

Cook: 40 minutes

This Guinness Chocolate Cake recipe involves chocolate AND booze. It doesn’t get much better than that.

Decorated cake on tall cake stand

What better way to celebrate St. Patrick’s Day? Or just any day, really. Because some days require chocolate & beer. And that might be because you’re celebrating something great… or because it’s been a long day.

The chocolate Guinness cake component of this recipe is super simple. You don’t even need an electric mixer for the cake batter! So you only have to clean your stand mixer bowl once (for the frosting).

The cake base contains sour cream to give the cake a ton of richness and moisture and the Guinness stout beer as the liquid to give it that kind of deep, roasted, slightly coffee-like taste that pairs so wonderfully with that rich chocolate flavor.

Cake on cake stand with slice on serving plate

Feel free to get creative with decorating this cake! We went for a ‘naked’ look where the sides of the cake peek through the frosting. That focuses the attention on that drippy chocolate ganache topping. You could go crazy with green food coloring, shamrock sprinkles, or gold coins for a festive look.

Or keep it classic with chocolate shavings or even a drizzle of salted caramel for an extra tasty garnish.

Cake on cake stand with slice removed

How to Make Guinness Chocolate Cake with Irish Buttercream

How to Make MOIST Chocolate Cake

Be very careful not to accidentally over-measure the flour and cocoa powder in this recipe. This will lead to dense, dry, or tough cake. The best way to ensure this never happens is to measure your ingredients by weight using a digital kitchen scale. This will forever improve your baking!

If you don’t have one, then use the spoon and level method to measure your dry ingredients.

How to Prevent Your Chocolate Cake from Sinking

Make sure your oven is at the correct temperature, your baking powder & soda are fresh, and that you’ve measured all ingredients properly. Avoid over-mixing the batter. Bake the batter soon after mixing it up (don’t let it sit for hours). Bake in the center of your oven and don’t open the oven door unnecessarily. Lastly, don’t underbake the cake. A cake tester or toothpick should come out clean!

This is an extremely moist and rich cake recipe, so if your cake does sink slightly in the center don’t worry. It’s definitely not ruined! Simply use a serrated knife or cake leveler to level off the cake for a flat layer. More tips for how to prevent cakes and loaves from sinking in this article.

Tips for Perfect Bailey’s Irish Cream Buttercream

Be sure your butter is completely at room temperature so it blends into a smooth buttercream icing. Also be sure to use finely ground powdered sugar. Not sure if you’ve got the right sugar? Check out my post on 6 Secrets to Perfect Buttercream.

Whatever you do, don’t skip sifting the sugar!! Otherwise you will end up with unattractive lumps. If you’d prefer to keep this recipe free of any un-cooked alcohol, feel free to replace the Irish Cream with regular cream.

Can I bake this with different sized baking pans?

Probably! You’ll just need to do a little math to adjust the timing and calculate the volume. Check out Wilton’s handy guide for converting cake baking pans.

Can you bake this cake into cupcakes?

Almost any cake recipe can be made into cupcakes. Check out my full guide on how to convert cake into cupcakes (and vice versa!). 

How to Make Cake Ahead of Time

You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 4 days or freeze for up to 2 months. Defrost overnight in the fridge (do not defrost at room temperature or you will end up with mushy cake).

How to Store Frosted Cake

Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool and dry room temperature for 2 to 3 days. Especially this frosting since it has some alcohol content to further preserve. Cover with a cake keeper to keep the frosting and decorating intact. Don’t use plastic wrap, which will not only ruin your frosting but also create condensation that can cause the frosting to separate.

Slice of cake with forkfuls removed

More Chocolate Cake Recipes

More St. Patrick’s Day Recipes

4.90 from 65 votes

How to make
Guinness Chocolate Cake with Irish Buttercream

Yield: 10 servings
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Guinness Chocolate Cake with Irish Buttercream features an easy, fudgy, and moist cocoa cake with Guinness beer and thick creamy and sweet Irish cream buttercream. The perfect St. Patrick’s Day cake! Download my FREE Best Buttercream Guide here!


For the Guinness Chocolate cake:

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

For the Irish Buttercream:

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

For the chocolate drip:

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


Make the cake:

  1. Preheat the oven to 350°F. Generously grease two 8-inch wide and 3-inch deep cake pans and line with parchment paper rounds.

  2. In a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk together the sour cream, vegetable oil, eggs, vanilla, and beer.

  4. Add the wet ingredients into the dry ingredients and stir with a spatula until just combined.
  5. Divide the batter between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack or wire rack to cool completely. If possible, freeze the cakes while you prepare the buttercream.

Make the buttercream:

  1. In a large bowl, use an electric mixer or hand mixer to beat the butter until light and fluffy. Gradually add the powdered sugar then the Irish cream. Beat the mixture on high speed until very light, fluffy, and smooth, about 3 minutes. If the frosting is too thick, add a splash more Irish cream. If it’s too thin, add some more powdered sugar.

  2. Assemble:
  3. Place one cake layer a cake stand or serving plate. Frost the top of the cake generously, as this will become the filling. Use even more if you're decorating as a 'naked' cake as shown in the photos. Top with the other cake layer, flat side up.

  4. With an offset spatula, spread a very thin layer of frosting all over the cake. This layer is a crumb coat and should act like spackle. For the smoothest frosting, return the cake to the fridge or freezer until firm to the touch. 
  5. Spread the remaining frosting all over the cake. If desired, focus the frosting on the top to maintain the 'naked' look. Refrigerate while you prepare chocolate drip.

Make chocolate drip:

  1. Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate. You can also do this in the microwave. Cover for a few minutes then stir until smooth.
  2. Allow to cool until it has thickened but is still pourable, about 10 minutes. Don’t place ganache in the fridge to cool. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds. If it’s too thin, allow to continue to cool.
  3. The cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.
Course : Dessert
Cuisine : American
Keyword : guinness cake, guinness chocolate cake

This recipe was originally published in 2014 and recently updated with weight measurements and new photos. Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Bruce R. — October 11, 2022 at 12:20 pm

    Everyone enjoyed it tremendously. The only negative comment was that the frosting was extremely sweet. I plan on making it again soon but would appreciate any comments or thoughts on stepping the sugar content down a bit in the frosting anyway. The cake was spot on.

  2. #
    Shareece — September 8, 2022 at 11:29 am

    Always a hit with the family and friends!

  3. #
    Jen — August 27, 2022 at 3:45 pm

    This is the best cake ever! We all loved it and my guests did too! I have been making this since 2020 and make it for crowds. I wanted to make it again but my copy got wet and I couldn’t read the ingredients. Lucky for me I could read your web address because I don’t trust other people recipes. I didn’t change a thing about your recipes as it is already perfect!

    • #
      Kiersten @ Handle the Heat — August 29, 2022 at 1:04 pm

      Yay! I’m so excited to hear that, Jen! Thanks for the comment 🙂

  4. #
    Jessica — July 9, 2022 at 9:15 am

    Help! I accidentally bought cacao powder instead of cocoa powder. Can I still use it?

    • #
      Kiersten @ Handle the Heat — July 12, 2022 at 1:20 pm

      Hi Jessica! We have not tested this recipe using cacao powder, so I cannot say for sure! Generally, we advise against using cacao powder because it’s far more bitter than cocoa powder, it typically absorbs more liquid than cocoa powder – and it’s more expensive! If it’s all you have, you can certainly experiment and give it a try – but as we have not tested this, I’m not sure how it will turn out! Good luck!!

  5. #
    Peggy Champion — June 10, 2022 at 12:22 pm

    For those of us (presume, not just me) who don’t drink alcohol, nor like the taste of it (or coffee), what alternate substitution in the cake and the buttercream.

    I love the Best Chocolate Cake (I saw suggestions below about baking that cake) since no alcohol in it (I substitute the hot water for the hot coffee in that recipe)…wonderful!! What about substitution in the icing?

    • #
      Kiersten @ Handle the Heat — June 10, 2022 at 2:23 pm

      Hi Peggy! The Best Chocolate Cake is such a delicious cake – and the frosting in that recipe also contains no coffee or alcohol! If you want to try the recipe on this Guinness Cake with Irish Buttercream, I would simply substitute the Irish Cream for heavy cream or whipping cream 🙂 Happy baking!

  6. #
    Jessie — April 18, 2022 at 11:06 pm


    What is one cup of Guinness in mls please? Thank you so much!


    • #
      Emily — April 26, 2022 at 7:43 am

      Hi Jessie! We measure our liquids in cups, but a quick search online resulted in 1 cup of Guinness is approximately 250ml. I hope that helps!

  7. #
    Sheila — April 4, 2022 at 11:57 am

    This is by far the easiest, most delicious chocolate cake recipe I’ve ever made and I’ve made a lot, coming from a person whom really dislikes chocolate cake this is delish and definitely a must try

    • #
      Emily — April 4, 2022 at 2:15 pm

      That’s amazing! So happy to hear how much you love this recipe, Sheila 🙂 Thanks for the comment!

  8. #
    Diya — March 28, 2022 at 1:24 pm

    I love this cake recipe! It’s become my go-to chocolate layer cake base.

    Quick question: For times that I don’t have Guinness at home, do you think I could sub the Guinness out for coffee? Or does the acidity/carbonation play a part in the rise?

    • #
      Emily — March 31, 2022 at 10:16 am

      So happy you love this recipe! For the times you don’t have Guinness, we’d recommend checking out our Best Chocolate Cake recipe instead. Feel free to experiment with the coffee though, let us know how it goes!

  9. #
    KWG — March 25, 2022 at 10:13 am

    This was by far the best cake I’ve ever made (and eaten!) I used dark unsweetened cocoa powder instead of regular and halved the frosting given the many recommendations to do so. I also left off the chocolate topping because I didn’t have the ingredients – the cake was fantastic without it so I probably wouldn’t bother with it in the future. I’ve never baked using weight measurements before, a little intimidating at first but easy once I figured the scale out. Thanks for a great recipe!

    • #
      Emily — March 25, 2022 at 2:30 pm

      So happy to hear you loved this recipe! And yay for using a scale!! It’s a game changer in the kitchen for sure 🙂

  10. #
    Michele — March 22, 2022 at 6:40 pm

    Hi, Would you recommend substitutes for heavy cream, sour cream/yogurt?
    Thank you!

    • #
      Emily — March 25, 2022 at 2:22 pm

      Hi Michele! This recipe has only been tested with sour cream or plain full-fat yogurt, and heavy cream is necessary to make the chocolate drip. We wouldn’t recommend substituting, at least for the first time when making the recipe so you know how it should turn out. Please let us know if you try anything else!

  11. #
    Michele Pickney — March 21, 2022 at 6:56 pm

    This recipe is easy to follow and comes out perfect! It was such a hit at a St Patrick’s Day party. Absolutely delicious.

  12. #
    Paige — March 19, 2022 at 8:28 am

    this is a fabulous recipe. You know when something is so good you keep sneaking pieces of it? this is it! I increased the irish cream a bit

  13. #
    Maureen — March 18, 2022 at 10:26 am

    This cake is amazing! Thank you for sharing the recipe 🙂

  14. #
    Usha — March 16, 2022 at 10:24 am

    Irish cream not available in India… Pls suggest alternative ingredient

    • #
      Emily — March 17, 2022 at 9:47 am

      Hi Usha! Check out the pink tip box above the recipe for more details 🙂

  15. #
    Suzanne Hummel — March 16, 2022 at 8:55 am

    Could you make this in a 13×9 inch pan?

  16. #
    Paul — March 4, 2022 at 12:22 pm

    You have a fantastic website, BUT WAY TOO MANY INTERUPTIONS BY REPEATING ADS !!!!

    • #
      Emily — March 9, 2022 at 1:06 pm

      So sorry to hear that, Paul! There should be a small “x” to close the ad; however, this is something we’re actively working on to improve. If this happens again, please take a screenshot of what you’re seeing and email me at [email protected] so I can share it with our tech team. In the meantime, if you click on the print icon for any of our recipes, it will “reformat” the recipe without ads, here is a link. I hope that helps!

  17. #
    Lindsey — February 25, 2022 at 10:36 am

    Should the Guinness be cold or room temp?

    • #
      Emily — March 1, 2022 at 11:59 am

      Hi Lindsey! Tessa’s actually made this cake both ways with the beer chilled and at room temp, and she can’t recall a major difference either way! Let us know what you think of this recipe when you give it a try 🙂

  18. #
    Lindsey — February 24, 2022 at 8:42 pm

    Can this recipe be made into cupcakes. If so how long would they need to be baked

    • #
      Emily — February 25, 2022 at 9:17 am

      Hi Lindsey! Check out the pink tip box above the recipe for more details 🙂

  19. #
    Natasha — February 23, 2022 at 3:51 pm

    Made this for a birthday with a couple of adaptations, mocha stout and red velvet baileys. My cousin loved it and nearly ate the whole thing! Those she did share it with gave rave reviews.
    Very tender and moist sponge and really easy to make. Thank you, will defo make again:)

    • #
      Emily — February 24, 2022 at 9:41 am

      That sounds incredible! So happy it was such a hit 🙂

  20. #
    Maureen Morton — February 22, 2022 at 11:19 am

    This is by far my favorite dessert recipe! I first tried it at the beginning of quarantine a couple years ago. II don’t make many layered cakes, so it didn’t look great, but tasted amazing. Now I make cupcakes instead and put ganache in the center. I get requests from work to always bring them. Sooooo good!!!

    • #
      Emily — February 22, 2022 at 4:49 pm

      That sounds incredibly delicious, yum!! So happy you love this recipe, thanks for sharing! 🙂

  21. #
    Ann L Williams — February 5, 2022 at 9:08 am

    I”m sure it’s tasty, but I should have listened to my gut. The two baking pans were very full– i should have divided the batter into a third pan. now I have a huge burnt mess in my oven. ugh.

    • #
      Emily — February 7, 2022 at 5:18 pm

      Sorry to hear that, Ann! What size cake pans did you use?

  22. #
    Lynn — January 31, 2022 at 10:48 pm

    So easy to put together and a wonderful result! Delicious! (I’ve got to work on my dripping technique though). Note: I read the reviews and only made half the frosting. Perfect.

    • #
      Emily — February 1, 2022 at 9:52 am

      Thanks so much for your feedback, Lynn! Glad you enjoyed this cake 🙂

  23. #
    Kathy — January 9, 2022 at 11:27 am

    This is a great cake! I’m not a fan of stout beer, but you cannot taste it. The only thing I did differently was to cut the icing recipe in half. This was still a LOT of icing and didn’t end up using it all. We all thought the cake to icing ratio was perfect and the cake was a huge success! Thanks for sharing this recipe!

    • #
      Emily — January 10, 2022 at 12:03 pm

      Glad you love this recipe! Thanks so much for taking the time to comment 🙂

  24. #
    Hannah — January 3, 2022 at 7:27 pm

    I really want to make this soon! But when you say to line the pans with parchment paper…do you mean just on the bottom …or so that it comes up over the sides of the pan so that the cake is easy to lift out of the pan once it’s done baking?


    • #
      Emily — January 4, 2022 at 9:30 am

      Hi Hannah! You want to grease your pans first (including the sides), then line with parchment rounds. Parchment rounds (linked HERE) are parchment circles that fit at the bottom of a cake pan to ensure that your cake doesn’t stick, and they typically have lift tabs. You can also just cut your regular parchment into a circle if you don’t own any, but make sure to grease the sides of the pan well. I hope that helps!

  25. #
    LizaMD — December 31, 2021 at 3:05 pm

    I just finished making this cake. I’ve not even tasted it yet but I if it’s as good as all the spatulas and beaters I licked, yummo! I have never made a cake by weight measurement before so I can’t wait to give this a taste. The most difficult part for me was the right consistency of the chocolate. It dripped down the side of the glass bowl I had it in so I figured it was ready. I think it cooled a little too quick on one side of the cake. I had to give it a nudge then of course, I have a globby looking quarter side. That’s OK, the rest looks great and hey, it was my first time! I didn’t buy the sprinkles for the top edge as it wasn’t on the list of ingredients so it’s plain on top. That’s ok too, could be too much chocolate, oooo, I said too much chocolate, it that even possible?! haha!

    • #
      Emily — January 3, 2022 at 10:50 am

      So happy you loved making (and taste-testing each step) this cake! I hope you enjoyed the final product! Thanks for your feedback about the sprinkles, I just added that as an optional ingredient 🙂

  26. #
    Amanda — December 27, 2021 at 12:32 pm

    This cake is AMAZING. I had the pickiest “non-chocolate eaters,” and “non-sweet eaters” give it a try; as well as Guinness drinkers and they all agree it is by far their #1 most favorite cake. I was even told that this was easily a $70 cake that most people would love to purchase if I decided to go into business. lol.

    FYI it works as Gluten Free! – I substituted the 1-1 Red Mill Gluten Free flour and it worked perfectly with this recipe.

    • #
      Emily — December 27, 2021 at 2:36 pm

      Wow, that’s incredible to hear! So happy this recipe was such a hit, thanks for the rave review, and also including your gluten-free substitutions! 🙂

  27. #
    Janet — December 26, 2021 at 5:26 pm

    What a magnificent cake with chocolate richness and moisture. I made this for Christmas dinner and everyone said it was the best dessert ever. I did use just 3 sticks on butter and cut back the sugar and Bailey. Recommend this highly!!!

    • #
      Emily — December 27, 2021 at 10:15 am

      So happy to hear it was such a hit!

  28. #
    Christine — December 15, 2021 at 9:53 am

    I want to bring these to a company party. But I want to make the cake with no beer (boo). Do you have a suggestion on what to use instead?

    • #
      Emily — December 15, 2021 at 11:26 am

      Hi Christine! Check out our Best Chocolate Cake recipe instead, but feel free to use the Irish Buttercream still!

  29. #
    Christine — December 15, 2021 at 9:50 am

    Before stumbling across this recipe, I’ve made made maybe one cake from scratch. I converted this recipe for cupcakes and I’ve made this recipe 4 times in the last three months. And I have requests from family to make these at all gatherings! The cake is incredibly moist and has a deep chocolate flavor. The icing is not too sweet! Perfect combo!

    • #
      Emily — December 15, 2021 at 11:27 am

      Wow, that’s amazing!! So happy you love this recipe so much and that it’s a huge hit with your family! Thanks for sharing 🙂

  30. #
    Megan — November 21, 2021 at 7:32 am

    Absolutely delicious! Turned out beautifully and everyone loved it. The cake was moist and the buttercream was so good. I had just a small amount of buttercream leftover.

    • #
      Emily — November 22, 2021 at 3:18 pm

      Perfect! So happy this recipe was a hit, thanks so much for letting us know 🙂

  31. #
    Sherri — October 17, 2021 at 6:46 pm

    Oh wow! This cake is amazing. .I weighed the ingredients like the recipe said and it was perfect! Big hit, huge hit. Making it again ASAP! Everyone wanted more! Thank you

    • #
      Emily — October 18, 2021 at 3:01 pm

      Wonderful! So happy to hear it was such a success, Sherri! Thanks so much for the rave review!

  32. #
    Patty Ann — September 3, 2021 at 3:59 am

    Not my favorite
    Was not what I expected
    It was dry

    • #
      Emily — September 3, 2021 at 9:56 am

      Sorry to hear your cake didn’t turn out, Patty Ann! Do you use a scale to measure your ingredients? Did you substitute any ingredients? How long did you bake your cake for? Check out our tips in the pink box above the recipe to help prevent a dry cake. I really hope you give this recipe another try, it’s such a moist and fudgy cake and we’d love for you to be able to experience it that way.

  33. #
    Angela Matthews — July 19, 2021 at 12:54 pm

    Can you give me this recipe for a 10 inch cake please

    • #
      Tessa — July 20, 2021 at 10:52 am

      I haven’t tried that, so I can’t say for sure how it’d turn out! I always suggest making a recipe using the exact pan measurements as written as it’s been tested numerous times with great success. Good luck, and let me know how it goes if you try it out!

  34. #
    Brenda — June 29, 2021 at 4:52 pm

    Can’t wait to have a reason to make this again

    • #
      Tessa — June 30, 2021 at 8:56 am

      I’m so happy you enjoyed this recipe!

  35. #
    Behnaz — June 13, 2021 at 6:44 am

    I tried your receipt, wow turned out great!!! So moist and the flavourful. Since i wanted to make two 6’ cake, I multiplied every measures of your receipt by .56 , and honestly turned out great. Thanks again.

  36. #
    Lyd — June 7, 2021 at 10:41 pm

    Amazing, and still utterly moist a week later ( kept in fridge) would have eaten it quicker obviously except with covid we had only a few in so plenty of leftovers!!
    I sized down the sugar content as it seemed noticeably high. It was 400g and I did 280…and it was perfectly sweet enough and still lovely and light texture.
    Loved the irish cream icing idea…beautiful. I topped the cake with cooked blueberries and it was scrummy. Im deffo doing this again. My husband has asked me to do it for his next birthday so it is THAT good!!!

    • #
      Tessa — June 8, 2021 at 9:53 am

      Happy to hear your cake was a hit!

  37. #
    Marie — June 4, 2021 at 6:26 pm

    This recipe turned out great! The cake was super moist and the icing was to die for. I baked it for my birthday and shared it with one of my sister’s co-workers. He now wants one for his own birthday.

    I will state that the only thing that I would change is the amount of buttercream that was made. A pound of butter was far too much for this recipe. The upside is that now I can make some cupcakes and not have to make icing for them 🙂

    • #
      Tessa — June 7, 2021 at 2:27 pm

      I’m so happy to hear everyone enjoyed your cake! I’ve heard it both ways with the frosting, either too little or too much haha! I’m glad you have extra to make cupcakes as well 🙂

  38. #
    Shila Russell — April 26, 2021 at 8:25 am

    I made the cake as the instructions above and It was really easy to make it. I made 3 cake layers from the cake mix. Instead of the buttercream frosting, I made nutella frosting as I thought the hazelnut flavour will compliment the guinness nicely.
    I assembled the cake with 3 components – a layer of cake topped with nutella frosting and covered with a good layer of crushed digestive biscuits. I repeated this process with all 3 layers of the cake. The top was frosted with the nutella frosting and I dripped it with the chocolate drip. Unfortunalety, my drip was not pretty, it didn’t quite drip down the cake well. I think the consistency was not thin enough for it to drip down the cake.
    So I tried to resue the cake by totally covering it with the chocolate drip which surprisingly looked OK. Guess I was lucky
    I liked the cake – it was moist and lovely guinness taste. Thanks Tessa for the recipe and I will make it again with the cream buttercream.

    • #
      Tessa — April 27, 2021 at 12:18 pm

      Sounds delicious, so happy you enjoyed this cake, Shila!

  39. #
    holly — March 30, 2021 at 8:00 am

    Can you make the icing ahead of time? Would you store in freezer or fridge?

    • #
      Tessa — March 30, 2021 at 9:38 am

      Sure! You can store it in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Bring back to room temperature before piping. It will need to be rewhipped 🙂 You can also make and store this cake frosted ahead of time, which I discuss in the pink box above the recipe. Hope this helps!

  40. #
    Michael Dwyer — March 25, 2021 at 6:19 am

    This is a lovely cake! Especially with green frosting for March and St. Paddy’s. That buttercream, with the Baileys, is heavenly! But I do think the 750-gram (sugar), 1 pound buttercream just overwhelms the cake itself, and I would prefer half, maybe even a third of the buttercream.

    I’m also trying to nail down my altitude adjustments as a new baker living at a 7,500′ elevation. I added 2 T flour and 1 oz of the Guinness, reduced the sugar by 2 T, the baking powder by 1/8 t, and the baking soda by a touch. I also increased the temperature to 375° and reduced the time to 30-35 minutes. I think I may have overbaked a couple of minutes as the cake has some crunchy edges.

    My chocolate did not drip well. Although pourable and thin, it tended to clump rather than drip nicely down the sides. Getting this right might be art more than science. I do love the ganache, as well as the buttercream though.

    • #
      Tessa — March 25, 2021 at 8:40 am

      So happy you enjoyed this recipe! I’m glad to hear your experimentations worked — it can be tough sometimes baking at high elevation.

  41. #
    Stephanie Lane — March 23, 2021 at 2:31 pm

    Can you use a Bundt or 9-13 inch pan?

  42. #
    Velvet Smiley — March 19, 2021 at 1:10 pm

    SHUT THE FRONT DOOR!!!! This is without question one of the best cakes I have EVER made, and I make A LOT of cakes! If you do not make this cake then you are missing out, and you don’t want to miss out, do you? The cake is moist and so so chocolaty and the frosting is BEYOND….was I shouting?! OMG do not walk, run to the store and buy the ingredients and MAKE THIS CAKE!! Just FYI I have never left a rating for any other recipe, EVER! (heart emojis to infinity)

    • #
      Tessa — March 22, 2021 at 1:46 pm

      You just made my day! I’m THRILLED you love this cake!

  43. #
    Mary B — March 18, 2021 at 4:37 pm

    Our absolute favorite!! Moist, rich and the creamy frosting isn’t too sweet, just right. Heavenly decadent!

    • #
      Tessa — March 19, 2021 at 8:49 am

      Mmmmm, you described it perfectly! So glad you enjoyed this cake!

  44. #
    Casey — March 18, 2021 at 8:40 am

    Wonderful moist crumb. Delicious taste. Easy to make. I baked it in three 6” pans, frosted the two, and froze the third as I wanted a smaller portion. I omitted the ganache drip to lower the calories. I’m going to try it as cupcakes next. I’m more a cream cheese frosting person than buttercream, but the addition of Irish creme made it a winner!

    • #
      Tessa — March 18, 2021 at 9:43 am

      Yay! I’m so glad you loved this recipe!

  45. #
    Lisa — March 17, 2021 at 3:17 pm

    I made this exact recipe which yielded 30 cupcakes. Bake time was 27 minutes at 350 degrees F. Delicious! The frosting really complimented the cake.

    • #
      Tessa — March 18, 2021 at 9:57 am

      So glad you tried this recipe! Question, what kind of baking tin did you use? Was it light or dark colored? I’m wondering because normally cupcakes only take 17-20 minutes. Thanks!

  46. #
    Anne R — March 17, 2021 at 3:03 am

    How to convert to lager size baking tin eg increased ingrediants and cooking times

    • #
      Tessa — March 17, 2021 at 9:39 am

      Hi Anne! If you check out the pink box above the recipe post, I link to a pan conversion guide I like to use. Good luck!

  47. #
    Rose Lee — March 10, 2021 at 6:54 am

    If I can’t find Guinness in my country what other substitute can I use, thank you for sharing your recipe

    • #
      Lyd — June 7, 2021 at 10:49 pm

      Its a stout beer so try another stout…there arent a massive range but im sure you will find one!

  48. #
    Carol — February 28, 2021 at 11:30 am

    I’m making this for St Paddy’s day. WHERE do I find cake pans that are 3” deep?? I’ve lived a while and have never seen one.

  49. #
    Mirna — February 25, 2021 at 12:16 pm

    This question might sound silly , but if it has beer , does this me. We can’t share with our kids? Or does the alcohol evaporate with the baking ?

  50. #
    Dawn — January 28, 2021 at 11:12 am

    I don’t see why you couldn’t, but I’d definitely taste the frosting before applying it to the cake just to be sure.

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