Chocolate Stout Cake with Irish Cream Frosting

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 8 servings
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Chocolate Stout Cake:

6 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature for the pan

1 1/2 cups all-purpose flour 

1 cup granulated sugar 

1/3 cup unsweetened cocoa powder 

1 teaspoon baking soda

1 teaspoon kosher salt 

1 cup Irish stout, such as Guinness

1 tablespoon pure vanilla extract 

1 tablespoon apple cider vinegar

Irish Cream Frosting:

8 ounces cream cheese, at room temperature

3 cups confectioners' sugar 

1 to 2 tablespoons Irish cream liqueur, such as Baileys

1 small bar chocolate (milk, bitter or semisweet will work)


  1. For the chocolate stout cake: Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with the room temperature butter, then line it with parchment paper.
  2. Whisk together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Combine the stout, melted butter, vanilla extract and vinegar in a separate large bowl and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with a few crumbs, 30 to 40 minutes. Transfer to a wire rack and let cool completely.
  3. For the Irish cream frosting: Beat the cream cheese in a large bowl with an electric mixer until smooth, about 1 minute. Add the confectioners' sugar and mix on low speed until smooth and combined. Add 1 tablespoon of the Irish cream liqueur and mix until smooth and spreadable, 2 to 3 minutes. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.
  4. Remove the cake from the pan and spread the frosting on top. Use a vegetable peeler to shave the chocolate over the top. Serve.
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