Guinness Chocolate Cake with Cream Cheese Frosting

I love a great chocolate cake & one of my favorites is a Guinness Chocolate Cake with Cream Cheese Frosting.

Now, I’m not a beer drinker, but the Guinness really adds something to the cake that gives it a really rich flavor.  Jessica and I have been making alcoholic cakes all year…

I first tried a cake like this at one of my favorite bakeries, Sugar Mama’s in Austin, Texas. Over 9 years ago, I went on a hunt for a similar recipe & I came across this one by Dave Lieberman & it’s been a staple in my kitchen ever since. I actually made these cupcakes for my daughter’s 1st birthday party.

You could definitely turn this cake into a layer cake or even a sheet cake, but the individual cupcakes give you a moist center with a little bit of chewy on the sides & it’s the perfect texture to compliment a think cream cheese frosting.

THE VERDICT

I am Realy Into This Guinness Chocolate Cake with Cream Cheese Frosting Recipe! We’ve decorated these for St. Patrick’s Day, but this cake is a year-round staple. It’s an easy recipe, tasty & always a crowd pleaser. I have no doubt you will be Really Into it as well.

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Guinness Chocolate Cake

I love a great chocolate cake & one of my favorites is a Guinness Chocolate Cake with Cream Cheese Frosting.

Author Sarah

Ingredients

• 3/4 cup unsweetened cocoa
• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 11 oz bottle Guinness beer
• 8 tablespoons butter melted
• 2 tablespoons vanilla extract
• 3 large eggs
• 3/4 cup sour cream

Instructions

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, whisk together the dry ingredients: cocoa, sugar, flour, baking soda, and salt.

3. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Mix gently until almost fully combined.  

4. Beat in eggs, 1 at a time. Mix each egg until well incorporated. 

5. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

6. Lightly grease/paper 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. 

7. Let the cupcakes rest in the tins for 5 minutes & then move to a baking rack to fully cool. 

8. Ice & decorate each cupcake to your liking. 

Recipe Notes

Adapted from Dave Lieberman's Recipe

You could definitely turn this cake into a layer cake or even a sheet cake, but the individual cupcakes give you a moist center with a little bit of chewy on the sides & it’s the perfect texture to compliment a think cream cheese frosting.