Discover the finest Guinness chocolate cake recipe you’ll ever encounter, perfectly complemented by a rich and tangy cream cheese frosting. This cake is guaranteed to be a hit!

For a truly exceptional cake, the quality of your ingredients matters. Ensure your butter and cream cheese are at room temperature for optimal mixing.

For The Chocolate Guinness Cake:

• 2 cups Guinness (or your favorite stout)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups dark chocolate unsweetened cocoa powder (or regular unsweetened cocoa powder for a slightly milder flavor)
• 4 cups all-purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

The secret to this cake’s incredible moisture and depth of flavor lies in the combination of stout and sour cream. Don’t skimp on these!

For The Cream Cheese Frosting:

• 3 (8 oz.) bricks cream cheese, softened to room temperature
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 tablespoon vanilla extract (pure vanilla extract works best)
• 1/2 teaspoon salt
• 6 cups powdered sugar

Using room temperature cream cheese and butter is vital for achieving a smooth, lump-free frosting with the perfect consistency.

Instructions

To Make The Cake:

1. Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly from the start.
2. Prepare three 8-inch round cake pans with 2-inch-high sides. Generously butter the insides of the pans, then line the bottoms with parchment paper. Butter the parchment paper as well. This meticulous preparation prevents sticking and ensures your cakes release beautifully.
3. In a large saucepan, combine the Guinness and 2 cups of unsalted butter. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, remove from heat and whisk in the cocoa powder until the mixture is completely smooth and free of any lumps. Transfer this chocolate-Guinness mixture to the freezer for about 10 minutes to cool slightly. It should still be warm but not hot when added to the eggs.
4. While the Guinness mixture cools, prepare your dry ingredients. In a large bowl, whisk together the all-purpose flour, sugar, baking soda, and 1 1/2 teaspoons of salt until well combined. This step ensures an even distribution of leavening agents and flavor throughout the cake.
5. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the eggs and sour cream on medium speed until they are just combined and smooth. Gradually add the slightly-cooled Guinness mixture to the egg mixture, beating on low speed until just incorporated. Do not overmix. Finally, add the whisked flour mixture to the wet ingredients. Beat briefly on low speed for only about 10 seconds. Finish combining the batter using a rubber spatula, gently folding until no dry streaks remain. It’s crucial not to overmix, as this can lead to a tough cake. Divide the batter evenly among your three prepared cake pans. For precision and perfectly even layers, consider using a kitchen scale to ensure equal weight in each pan.
6. Bake the cakes for approximately 35-40 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean. Baking times can vary, so keep an eye on them. Once baked, transfer the cakes (still in their pans) to a wire rack and allow them to cool for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack to cool completely. It’s essential that the cakes are entirely cool before frosting to prevent the frosting from melting. Once cooled, generously frost with the prepared cream cheese frosting. For optimal freshness and flavor, store the cake covered in a sealed container and refrigerate for up to 3 days. However, for the absolute best taste and texture, this cake is truly at its peak when enjoyed on the day it is made!

To Make The Frosting:

1. Using an electric mixer (stand mixer or hand mixer), cream together the softened cream cheese and butter on medium speed for about 1 minute. Continue mixing until the mixture is perfectly smooth with no lumps whatsoever. Add the vanilla extract and salt, then continue mixing until these are fully combined. Reduce the mixer speed to medium-low and gradually add the powdered sugar, one cup at a time, until it is all incorporated. Once all the sugar is in, increase the speed to medium-high and beat the frosting for another 2-3 minutes until it becomes light, fluffy, and perfectly combined. If you find your frosting is too thick, you can add a teaspoon or two of water or milk to reach the desired consistency. Conversely, if it’s too thin, gradually add a bit more powdered sugar until it stiffens to your liking.

This exquisite Guinness chocolate cake recipe has been adapted slightly from a highly-regarded version originally found on Epicurious, with thoughtful adjustments to ensure maximum flavor and moisture.