Dark Chocolate Guinness Cake with Bailey’s Buttercream

A rich and dark crumb cake with sweet Bailey's buttercream frosting. Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract. So, go for it, take a bite of this Irish delight!

Dark Chocolate Guinness Cake with Bailey’s Buttercream

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  • Prep Time


  • Total Time


  • Servings



  • sticks butter

  • ¾

    cup unsweetened cocoa

  • 1

    cup Guinness Extra Stout

  • 1

    tablespoon vanilla extract

  • cups sugar

  • cups flour

  • 1

    teaspoon baking soda

  • 2



  • 3

    sticks unsalted butter, softened

  • 3

    cups powdered sugar, sifted

  • 2 to 4

    tablespoons Bailey’s, as needed


Preheat the oven to 350°F. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat. 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. 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 to 10 minutes. I only needed 3 tablespoons Bailey’s. First, add the frosting for the middle layer. I used about 1/3 of the buttercream. Coat top and sides with another 1/3 of the frosting mixture. 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.


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