Guinness Chocolate Cake with Cream Cheese Frosting
A rich and moist chocolate cake enhanced with the unique flavor of Guinness beer, topped with a creamy cream cheese frosting.
Ingredients
For the Cake
- 1 cup Guinness or a non-alcoholic dark stout
- 1 cup unsweetened cocoa powder
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly flour them.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk until well mixed and set aside.
- In another bowl, combine the softened butter and granulated sugar. Beat until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Slowly add the Guinness to the butter mixture while blending. Gradually incorporate the dry ingredients until just combined. Avoid overmixing.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
- For the cream cheese frosting, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and milk, mixing until creamy and easy to spread.
Assembly
- Once the cakes are completely cool, spread frosting between the layers and on top of the cake. Decorate as desired.
Notes
Make it ahead: Bake the cakes a day in advance and frost them the day you plan to serve. Ensure that your butter, eggs, and cream cheese are at room temperature for better mixing. Consider adding chocolate chips to the batter for extra gooeyness or experimenting with flavored extracts in the frosting for a twist! Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze slices for up to three months.