📋 Guinness Chocolate Cake with Chocolate Irish Cream Frosting Recipe

a piece of chocolate guinness cake on a black plate with a pan with more in the background

5 from 1 vote

📋 Guinness Chocolate Cake with Chocolate Irish Cream Frosting Recipe

This Chocolate Guinness Cake with Irish Cream Frosting is a simple one-pan cake that's moist and chocolately and ideal for St. Partrick's Day or Father's Day. Made with Guinness Beer and Baileys Irish Cream Frosting it's an rich and indulgent treat!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword angel food cake, chocolate, Guinness, Irish cream

Special Diet Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings large pieces

Calories 947kcal

Author Terri Gilson

Equipment

Ingredients

4 oz baking chocolate
½ cup unsalted butter
1 cup Guinness beer
2 cups brown sugar packed
2 cups all- purpose flour
1 ½ teaspoon baking soda
¾ teaspoon salt
2 eggs
½ cup sour cream
1 teaspoon vanilla

Chocolate Irish Cream Frosting

1 ⅓ cups vegetable shorting *I use Crisco
6 ½ cup powdered sugar/icing sugar
½ cup unsweetened cocoa
3 tablespoon Dream Whip powder
¾ cup Baileys Irish Cream
1 tablespoon vanilla
¼ cup milk (add up to, depending on consistency you want)

Instructions

Chocolate Guiness Cake

Prep: Preheat the oven to 350 degrees F/176 degrees C.
Combine flour,sugar, salt and baking soda in large bowl.
Combine chocolate and butter in a microwave safe bowl and melt in microwave at ½ power for about 2 mintues, remove and stir after 1 minute, then in 30 second intervals until melted.
*Alternatively, you could do this on the stove.
Gradually add chocolate mixture and beat well.
Add in beer and beat for 20 more seconds
Blend in eggs, sour cream, and vanilla, beat 1 minute at medium speed.
Grease a 9x13 pan (I use cake release)
Pour batter into prepared pan.
Bake in preheated oven at 350 degrees/176 degrees C for 40-50 minutes or until cake tester comes out clean. Cool on wire rack.

Irish Cream Frosting

Add the shortening and mix while slowly adding powdered sugar.
Then add the cocoa, Irish Cream and vanilla. Add the milk a little at a time, until you get the right consistency. *if you want a thicker consistency, use less milk
Once the cake has cooled, it can be frosted right in the pan
Decorate with sprinkles (jimmies or non-pareils)

Notes

*Please see post contents for important recipe information, substitutions and tips!

Note: If you make a layer cake you will need all the frosting, but if you make a 9X13 you likely won't. You can freeze any leftover frosting for up to 3 months in an airtight container. You can also freeze the frosted cake.

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