I made this Chocolate Guinness Cake for the first time on St. Patrick's Day. It was so yummy that it I knew I would be making it again and again. I've now made it countless times! This Chocolate Guinness Cake has the perfect light and moist chocolate sponge, and the Baileys buttercream is to die for! I could swim in a vat of the stuff! This would go in my top five favourite cakes of all time without a doubt, and I always want it as my birthday cake every year without fail. Best of all, it's so easy to make and decorate. I've made a stencil with the harp logo to decorate the cake, but of course you don't have to do this, that's just me being extra!
I love this Chocolate Guinness Cake so much! It just has everything I want from a cake. My friends and family love it too, it is my most requested cake and everyone gets so excited when I make it, including me!
How to make Chocolate Guinness Cake
In a mixing bowl, whisk the dark brown sugar and vegetable oil together. Then whisk in the eggs, vanilla extract and the Guinness.
In a separate bowl, measure out the self raising flour, cocoa powder, bicarbonate of soda and salt. Add it to the mixture bit by bit and whisk in. Finally mix in the melted dark choolate.
Pour the mixture into a lined and greased deep 8" cake tin and bake for 30-35 minutes. To make the Baileys buttercream, mix together the butter, icing sugar and Baileys irish cream. Try not to eat it all before you put it on the cake!
To make my stencil decoration I traced an image of the harp logo from my laptop onto paper, stuck it onto a piece of card, then used a craft knife to cut it out. I held the cardboard over the cake and sprinkled cocoa powder over it. I recommend using a circular piece of cardboard that is bigger than the cake as I often sprinkle over the sides of the stencil by accident - sadly I didn't have the foresight to make it circular!
Can this cake be made in a different size cake tin?
Yes! If you would like to make this cake in a different size tin, please check my Conversion Guide to find out how to adjust the recipe.
Can this cake be made with two layers?
Yes! Double the recipe for both the cake and the buttercream to create two lovely layers of this cake.
How should the cake be stored and can it be frozen?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponge either alone, or decorated. Once the sponge is fully cool, wrap it well with cling film or put it in an airtight container. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Recommended equipment & ingredients*
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Chocolate Guinness Cake with Baileys Buttercream
For the sponge
- 75 g Dark chocolate melted
- 125 g Dark brown sugar
- 85 g Vegetable oil
- 1 Egg large
- 1 tsp Vanilla extract
- 150 ml Guinness
- 175 g Self raising flour
- 25 g Cocoa powder
- 1 tsp Bicarbonate of soda
- ¼ tsp Salt
For the buttercream
- 65 g Butter
- 170 g Icing sugar
- 2-3 tbsp Baileys
For decoration (optional)
- 1 tbsp Cocoa powder
- Pre-heat your oven to 150C Fan/160C/325F/Gas Mark 3, grease and line a deep 8" tin (make sure the sides of the tin are at least 2" tall)
- Melt the chocolate first. Place in a microwave safe bowl and heat for 30 seconds, stir, then heat in 10 second intervals, stirring between each one. Once fully melted, set aside to cool.
- In a mixing bowl, whisk together the vegetable oil and dark brown sugar
- Add the eggs and vanilla extract and whisk in
- Add the Guinness bit by bit, mixing well after each addition, don't worry if it curdles a bit
- Measure the self raising flour, cocoa powder salt and bicarbonate of soda out in a separate bowl and add into the mix bit by bit, mixing well after each addition
- Finally, stir in the dark chocolate
- Pour the mixture into the tin and bake for 30-35 minutes or until a skewer inserted in the centre comes out clean
- Leave it to cool fully on a wire rack
- To make the Baileys buttercream mix together the butter and the icing sugar. When it starts to come together, add the Baileys and mix until smooth. If the buttercream is too stiff then you can add some more Baileys to it!
- Smooth the buttercream on top of the cake using a palette knife and decorate as you wish
- Store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
NB. This post is NOT sponsored by Guinness or Baileys - I just love baking with them!