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  • Author: Jennifer Richmond
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 Single Layer Cake


Adapted from NYT Cooking



Butter for the pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

¾ cup unsweetened cocoa

2 cups superfine sugar

¾ cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 ½ teaspoons baking soda


8 ounces cream cheese, at room temperature

4 tablespoons butter, at room temperature

3 cups powdered sugar

3 – 4 tablespoons Baileys Irish Cream


For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to the Guinness mixture. Add flour and baking soda and whisk again until smooth. Pour into a buttered pan, and bake until risen and firm, about 50 minutes. Place the pan on a wire rack and cool completely.For the frosting, add soft cream cheese, butter, powdered sugar and Bailey’s Irish Cream to a medium mixing bowl. Whip until smooth.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

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