Description
A dense, deeply chocolatey layer cake made with real Guinness stout and finished with a silky Irish-style buttercream, perfect for celebrations and a show-stopping dessert.
Ingredients
- 1 cup Guinness beer (stout; room temperature)
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder (Dutch-processed or natural)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 2/3 cup sour cream (full-fat; plain Greek yogurt can substitute)
- 2 teaspoons vanilla extract
- For the Irish buttercream:
- 1 cup confectioners’ sugar (sifted)
- 1/2 cup unsalted butter (room temperature)
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium saucepan over medium heat, combine the Guinness and 1 cup of unsalted butter. Heat until the butter is melted and the mixture is warm but not boiling.
- Whisk in 3/4 cup cocoa powder until completely smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together 2 cups flour, 2 cups sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
- Pour the stout–butter–cocoa mixture into the dry ingredients and stir until combined. The batter will be thin.
- Add 2 large eggs, 2/3 cup sour cream, and 2 teaspoons vanilla extract. Mix until the batter is smooth and homogenous.
- Divide the batter evenly between the prepared pans. Bake 30–35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn out onto a rack to cool completely before frosting.
- For the Irish buttercream, beat 1/2 cup room-temperature butter until smooth. Gradually add 1 cup confectioners’ sugar, then mix in 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Beat until light and fluffy. Taste and adjust consistency with more cream or sugar if needed.
- Once cakes are fully cooled, spread a layer of buttercream between the layers, then frost the top and sides. Slice and serve.
Notes
You can swap sour cream for plain yogurt in a pinch. For less sweetness, reduce the confectioners’ sugar in the buttercream slightly.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish