Dark Chocolate Guinness Cake with Bailey's Buttercream

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 325.9
  • Total Fat: 11.0 g
  • Cholesterol: 49.5 mg
  • Sodium: 97.0 mg
  • Total Carbs: 55.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Dark Chocolate Guinness Cake with Bailey's Buttercream calories by ingredient
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Number of Servings: 15


    1 1/2 sticks butter
    3/4 cup unsweetened cocoa
    1 cup Guinness Extra Stout
    1 Tablespoon vanilla extract
    1 1/2 cups sugar
    1 1/4 cups flour
    1 tsp baking soda
    2 eggs

    For the buttercream:
    3 sticks unsalted butter, softened
    3 cups powdered sugar, sifted
    2-4 Tbsp Bailey’s, as needed


1. Preheat the oven to 350F

2. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract, and cocoa. Remove from heat.

3. While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the Guinness mixture onto the dry ingredients, then whisk in the 2 eggs. When the batter is shiny and smooth, pour evenly into two prepared cake pans. Lick the bowl when no one is looking.

4. Bake for 30-35 minutes, or until a skewer comes out clean. When the cakes are done baking, cool completely.

5. Meanwhile, make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding in just enough Bailey's to get it loose and fluffy. The key to white frosting is to whip it a long time - the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes. I only needed 3 tbsp Bailey's.

6. Level the layers with a serrated knife. Then assemble. First, add the frosting for the middle layer. Approx. 1/3 of the buttercream. Top with the second layer. Wiggle them around until they line up just right.

7. Crumb coat: Coat top and sides with another 1/3 of the frosting mixture. Spread it all over, nice and thin. Refrigerate to set. At this point, you can refrigerate the cake overnight.

8. Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake - top first, then sides. Spread it around evenly. When you are done, slice and serve with an extra cold Guinness or a glass of milk.

Keep this cake in the refrigerator at all times, no matter what.

Serving Size: 15 Slices

Number of Servings: 15

Recipe submitted by SparkPeople user THEHEALTHYCHEF.

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