I have made many versions of Guinness cake for St Patrick’s day and this one is especially good.  Thanks to Marilyn Dennis show for sharing this amazing recipe.  It is well worth making and it keeps well and freezes beautifully.


For the cake

  • 2 1/4 sticks plus 1 tablespoon unsalted butter
  • 1 1/4 cups Guinness
  • 1 cup unsweetened cocoa powder, sifted
  • 2 large eggs
  • 2 cups plus 2 tablespoons superfine sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 21/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder

For the frosting

  • 7 tablespoons unsalted butter, softened
  • 2 1/2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups cream cheese (not low-fat)


  1. Preheat the oven to 325°F. Line the bottom of a 12-inch round springform pan with parchment paper.
  2. Heat the butter in a large saucepan over medium heat until melted, add Guinness and cocoa and remove from heat
  3. In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture.
  4. Sift together the flour, baking soda, and baking powder into a separate large bowl, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well combined.
  5. Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake—if it comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack.
  6. While the cake is cooling, make the frosting: In electric mixer, blend all the ingredients together until light and fluffy.
  7. Place the cooled cake on a plate and generously spread the frosting on top.




Please follow and like us: