Celebrate St. Patrick’s Day with a Baileys Guinness Cake
Guinness Cake with Baileys Buttercream Frosting
Celebrate St. Patrick’s Day with a Baileys Guinness Cake. An easy to make dark chocolate Guinness cake drizzled with frothing beer frosting made with Baileys Irish Cream – so yummy and so delicious. All the ingredients here to satisfy the Irishman or women in your family.
This cake is one of my absolute favorites … and I have many. Not one for those watching their weight that’s for sure, but hey – we all have to indulge in a guilty pleasure every once in a while. So check it out and consider making this delicious one on March 17th and top off your St. Paddy’s day meal with a yummo dessert. It won’t disappoint 🙂
How to Make a Guinness Cake with Baileys Buttercream Frosting
Need a visual? Check out this quick 2 minute Guinness Cake and Baileys Frosting video
Guinness Cake with Baileys Buttercream Frosting
Guinness Dark Chocolate Cake Ingredients and Directions
Cake Ingredients
1 cup Guinness beer
1 cup butter, cut into pieces
3/4 cup unsweetened cocoa powder
2 eggs
2/3 cup sour cream
2 cups all-purpose flour
2 cups white sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
Directions
Preheat oven to 350 degrees. Oil and flour (1) 9″ pan.
Pour the beer into a saucepan, add the butter, and bring to a simmer over medium-low heat. Remove the pan from the heat, and whisk in the cocoa powder until the mixture is smooth. Allow the mixture to cool.
In a bowl, beat the eggs and sour cream together until smooth with an electric mixer, and stir in the stout mixture to make a smooth, thick liquid.
In a large bowl, mix together the flour, sugar, baking soda, and salt. Pour the stout mixture into the flour mixture, and gently combine with a spatula. Pour the batter into the prepared pan. Bake in the preheated oven for 40-45 min, until the cake is set and a toothpick inserted into the center of a cake comes out clean.
Baileys Frothy Frosting Ingredients and Directions
Frosting Ingredients:
3 large egg whites
3/4 cup of granulated sugar
1 stick of room temperature butter, cubed
3 shots of Bailey’s (or 4 – 5)
1 cup whipped heavy whipping cream
Directions
In a stainless steel bowl, whisk egg whites and granulated sugar together. Place the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the simmering water, or your eggs will cook!) Continue whisking the egg mixture until it is warm to touch and no granules of sugar can be felt.
Transfer mixture to a stand mixer, and using a whisk, whip at medium-high speed until soft peaks form. When slightly cooled (about a minute), start throwing in the cubes of butter. When buttercream comes together, add the peaked heavy whipping cream and then add the liqueur. Whip at a lower speed for a few more seconds until well incorporated.
Frost your cake so it looks like a Guinness with froth on the top. Serve and enjoy 🙂
