Guinness Chocolate Cake with Irish Buttercream — have you ever wanted a deeply chocolatey, slightly tangy cake that feels like a warm hug on a chilly evening? “Yes,” you might say, “but I don’t bake with alcohol.” Me too — which is why I’ve adapted this classic so it keeps all the rich, roasted stout flavors without any spirits. As I stirred the batter last winter, I chatted with my sister over the phone about how this cake tastes like cozy pubs and family kitchen memories, and she insisted I had to share the method here.
If you’re excited for a comforting, from-scratch dessert that uses pantry staples plus a non-alcoholic stout or robust brewed coffee, you’ll love this recipe. If you want another savory, soul-warming recipe to pair alongside your baking day, check out this flavorful Peruvian chicken and rice with green sauce — it’s one of my go-to weeknight favorites.
Why You’ll Love This Guinness Chocolate Cake with Irish Buttercream (stout chocolate cake delight)
- Quick to whisk together — easy enough for a relaxed afternoon bake.
- Made with simple, accessible ingredients you likely already keep on hand.
- Perfect for cozy fall and winter gatherings, St. Patrick’s Day, birthdays, or any time you want a decadent centerpiece.
- Comforting and impressive: dense, moist crumb that pairs beautifully with silky buttercream.
What makes this version unique:
- I use a non-alcoholic stout or strong brewed coffee to deliver that roasted, malty depth without any alcohol.
- The buttercream is flavored with an alcohol-free Irish cream alternative (think flavored creamer or syrup), so you get the nostalgic creamy notes without spirits.
- This cake is about emotion — it’s the slice you bring to a neighbor, the one you make when you want to impress without stress. It’s forgiving, reliably delicious, and builds confidence in the kitchen.
Ingredients Needed for Guinness Chocolate Cake with Irish Buttercream (stout chocolate cake ingredients)
For the cake batter:
- 1 ¾ cups (220 g) all-purpose flour — spooned and leveled for accuracy. Swap in half whole wheat pastry flour for a nuttier note (see variations).
- 1 ½ cups (300 g) granulated sugar — regular white sugar keeps the texture classic.
- ¾ cup (75 g) unsweetened cocoa powder — use Dutch-processed cocoa if you prefer a deeper, less acidic chocolate flavor.
- 1 ½ teaspoons baking soda — helps the cake rise and creates that tender crumb.
- 1 teaspoon fine salt — balances sweetness and amplifies chocolate flavor.
- 1 cup non-alcoholic stout (or strong brewed coffee) at room temperature — this replaces traditional Guinness to keep it alcohol-free while preserving roasted notes. See notes for alternatives.
- ½ cup (115 g) unsalted butter, melted and slightly cooled — helps enrich the crumb; you can use neutral oil for a moister result.
- 2 large eggs, at room temperature — bring them to room temperature for better emulsion.
- 1 cup (240 ml) buttermilk, room temperature — if you don’t have buttermilk, use milk + 1 tablespoon lemon juice (let sit 5 minutes).
- 1 teaspoon vanilla extract — enhances depth and rounds the chocolate.
For the Irish Buttercream (alcohol-free):
- 1 cup (225 g) unsalted butter, softened to room temperature — for a light and creamy buttercream.
- 3–4 cups (360–480 g) powdered (confectioners’) sugar, sifted as needed — start with less and add more for desired sweetness and thickness.
- 2–4 tablespoons alcohol-free Irish cream substitute — see notes below for options such as alcohol-free Irish cream syrup, an Irish cream-flavored coffee creamer, or a simple mix of heavy cream + a splash of vanilla + a few drops of almond extract for a similar profile.
- Pinch of salt (optional) — balances the frosting if needed.
Notes on ingredients:
- Unsweetened cocoa: pick a quality brand; it makes a real difference.
- Buttermilk: room-temperature buttermilk helps the cake rise more evenly.
- Irish buttercream flavoring: ensure any Irish cream product you use is labeled alcohol-free. Many stores sell flavored coffee creamers or syrups that capture the flavor without spirits.
Ingredients & Equipment Notes (useful tools for stout chocolate cake success)
- Two 9-inch round cake pans — these are the size called for in the method; a 9×13 pan can be used as an alternative (see variations).
- Parchment paper rounds or strips — lining the pans prevents sticking and makes turning the cakes easy.
- Stand mixer or hand mixer — speeds up buttercream preparation and helps achieve a whipped, smooth texture. You can use a bowl and whisk, but it takes longer.
- Mixing bowls and measuring cups/spoons — accurate measuring matters for baking success.
- Cooling racks — allow cakes to cool evenly without steaming.
- Toothpick or cake tester — for checking doneness.
- Offset spatula and bench scraper — optional but helpful for neat frosting and smooth sides.
Why these help:
- A stand mixer makes silky buttercream effortless.
- Parchment and greasing give clean release and perfect layer surfaces for frosting.
- Cooling racks prevent soggy bottoms and help you see when cakes are fully cool before frosting.
Instructions – How to Make “Guinness Chocolate Cake with Irish Buttercream” (stout chocolate cake method)
- Preheat oven and prepare pans (important for even baking).
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, then either dust with flour or line the bottoms with parchment rounds for easy release.
- Why: preheating ensures the batter starts baking immediately and helps with proper rise.
- Whisk dry ingredients (texture and aeration).
- In a large bowl, sift or whisk together 1 ¾ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt until evenly combined.
- Visual cue: the mixture should be uniform in color and free of cocoa lumps.
- Combine wet ingredients (emulsify for a tender crumb).
- In a separate bowl, whisk together 1 cup non-alcoholic stout (or very strong brewed coffee), ½ cup melted unsalted butter (cooled slightly), 2 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract until smooth.
- Tip: If your melted butter is very hot it can cook the eggs — let it cool a few minutes first.
- Mix wet into dry (don’t overmix).
- Pour the wet ingredients into the dry ingredients and gently combine with a spatula or low-speed mixer until just blended. Scrape the bowl once or twice to catch any streaks of flour.
- Why: overmixing develops gluten and can make the cake dense; stop when there are no large dry pockets.
- Divide and smooth the batter (even layers mean even bake).
- Divide the batter evenly between the two prepared pans, smoothing the tops with an offset spatula or the back of a spoon.
- Visual cue: batter will be pourable but slightly thick — not like cookie dough, more like a thick pancake batter.
- Bake until set (watch for doneness).
- Bake for 30–35 minutes, rotating the pans halfway through if your oven has hot spots, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Visual cue: tops will spring back lightly when touched and the edges will pull away slightly from the pan.
- Cool the cakes (don’t rush this step).
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto wire racks to cool completely.
- Why: frosting warm cake causes buttercream to melt and slide. Waiting ensures tidy layers.
- Make the Irish buttercream base (creamy and airy).
- In a large bowl, beat 1 cup softened unsalted butter on medium speed until pale and creamy, about 2–3 minutes.
- Visual cue: butter should look whipped and lighter in color.
- Add powdered sugar gradually (smooth, lump-free frosting).
- With the mixer on low, gradually add 3 cups of powdered sugar, increasing speed as the sugar incorporates until smooth. Scrape down the sides of the bowl as needed.
- Tip: If you prefer less sweetness, start with 3 cups and taste; you can always add up to 4 cups for a firmer, sweeter frosting.
- Flavor and adjust consistency (Irish cream without alcohol).
- Add 2 tablespoons of an alcohol-free Irish cream substitute (see notes) and continue to beat. If the frosting is too stiff, add more of the substitute 1 teaspoon at a time or a splash of milk/creamer to reach spreadable consistency. If it’s too loose, add more powdered sugar.
- Why: flavoring here gives the buttercream its Irish cream character without using spirits.
- Assemble and frost (create a picture-perfect cake).
- Place one cooled cake layer on your serving plate or cake stand. Spread an even layer of buttercream on top (about one-third of the frosting). Place the second layer on top and use the remaining frosting to cover the top and sides.
- Tip: For a clean finish, chill the cake for 20 minutes after a crumb coat, then do a final smoothing pass.
- Serve and enjoy!
- Slice with a sharp, clean knife (wipe between cuts for neat slices). Let slices sit at room temperature for 15–20 minutes before serving for the buttercream to soften slightly and flavors to bloom.
- Why: slightly warmer cake and a softened buttercream give the best mouthfeel and flavor release.
Serving Suggestions & Storage Tips for Guinness Chocolate Cake with Irish Buttercream (presentation and preservation)
Serving ideas and pairings:
- Serve slices with lightly whipped cream, a dusting of cocoa, or a handful of fresh berries to cut through the richness.
- For a coffee pairing, offer decaffeinated espresso or a non-alcoholic stout on the side to echo the roasted notes.
- Make individual mini versions by turning this batter into cupcakes (same bake time in 2–3 inch pans: ~18–22 minutes).
Presentation tips:
- Smooth buttercream sides and a dusting of cocoa make this cake look refined; scatter chocolate shavings or curls on top for a dramatic finish.
- For a rustic vibe, do a textured swirl with an offset spatula and lightly press a few toasted hazelnuts or sea salt flakes on top.
Storage:
- Room temperature: Keep covered for up to 2 days in a cool room (buttercream is fine at room temp for short periods).
- Refrigerator: Store in an airtight cake carrier or wrapped well for up to 5 days. Before serving, bring slices to room temperature for 20–30 minutes so the buttercream softens.
- Freezing: You can freeze individual unfrosted cake layers wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. For a fully frosted cake, freeze for up to 1 month; thaw overnight in the fridge.
Best reheating methods:
- For a single slice, microwave for 10–15 seconds to slightly warm (watch closely).
- Avoid heating the whole cake in the microwave; instead let it come to room temperature for best texture.
Helpful tip: If your buttercream hardens too much in the fridge, beat it briefly with a hand mixer to revive the texture before spreading.
(Here’s another favorite weeknight dish I mention often — an unexpectedly complementary savory match is this hearty Peruvian chicken and rice with green sauce — perfect if you plan a full day of cooking and want something savory to balance your baking.)
Helpful Notes & Variations for Guinness Chocolate Cake with Irish Buttercream (substitutions and troubleshooting)
Ingredient swaps and substitutions:
- Non-alcoholic stout substitute: If you can’t find an alcohol-free stout, use 1 cup very strong brewed coffee or espresso (cooled). This still provides deep roasted flavors and plenty of body.
- Buttermilk swap: Use 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes. This keeps acidity for tender crumb.
- Butter replacement: Use neutral vegetable oil (such as canola) instead of melted butter for an ultra-moist texture; use ¾ cup oil in place of ½ cup butter.
- Irish cream substitute: Use an alcohol-free Irish cream-flavored syrup, an Irish-cream flavored coffee creamer, or make a simple mix of 2 tablespoons heavy cream + 1 teaspoon vanilla + 1–2 drops almond or hazelnut extract for a similar profile.
Dietary adaptations:
- Dairy-free/Vegan: Use a plant-based butter substitute for the cake and buttercream, non-dairy milk for buttermilk (with lemon juice), and a vegan powdered sugar. Note that texture and flavor shift slightly but still delicious.
- Lower-sugar: Reduce cake sugar by up to ¼ cup if you prefer less sweetness, but keep the buttercream adjustments in mind.
Flavor enhancements and add-ins:
- Add ½ cup mini chocolate chips or chopped bittersweet chocolate to the batter for pockets of melted chocolate.
- Fold in ½ cup toasted chopped nuts (walnuts or hazelnuts) for texture contrast.
- Brush each cake layer lightly with a sugar syrup flavored with orange zest to add a citrus uplift.
Common mistakes to avoid:
- Frosting warm cake: Make sure layers are completely cool before frosting to prevent a melted, sliding buttercream.
- Overmixing batter: Mix until ingredients are just combined — small streaks of flour are okay before baking.
- Using very hot melted butter: Let it cool so it doesn’t cook the eggs in the wet mixture.
A final note: if you’re curious about pairing techniques or want a full dinner + dessert plan, I often rotate between sweet bakes and savory mains — for example, this recipe pairs nicely with lighter herb-forward mains like the Peruvian chicken and rice with green sauce, which brings a bright contrast to a hearty slice of cake.
Conclusion — Why This Guinness Chocolate Cake with Irish Buttercream Stands Out
This Guinness Chocolate Cake with Irish Buttercream captures everything I love about from-scratch baking: deep chocolate flavor, a tender, moist crumb, and a frosting that’s creamy with just a hint of Irish cream character — all without using any alcohol. It’s a cake that comforts, impresses, and makes a warm memory on any table, from simple family dinners to holiday gatherings. If you want to compare techniques or see another take on the classic, I like to reference trusted recipes for ideas; see this take at Guinness Chocolate Cake with Irish Buttercream – Handle the Heat for professional tips, or this lively variation at Guinness Chocolate Cake with Irish Buttercream for a different styling approach.
If you try this cake, please come back and tell me how it turned out — leave a comment and star rating, or share a photo on Pinterest or social using your favorite snapshot. Happy baking!
Frequently Asked Questions (FAQs)
Can I use regular Guinness or other alcoholic stout in this recipe?
I intentionally avoid alcohol in this recipe to keep it accessible to everyone. If you prefer the original alcoholic version, many classic recipes do use Guinness; however, for an alcohol-free version use a non-alcoholic stout or strong brewed coffee to replicate the roasted flavor without spirits.
How can I make this Guinness Chocolate Cake extra moist?
Use oil in place of some of the butter (try replacing the ½ cup melted butter with ¾ cup neutral oil) and avoid overbaking. Also ensure you don’t skip the buttermilk or its substitute — the acidity tenderizes the crumb and adds moisture.
My buttercream is runny after chilling — what went wrong?
If your buttercream becomes runny after chilling, it likely had too much liquid when made or was whipped too long with a very warm butter. Fix it by chilling the frosting briefly, then re-whip; if it’s still loose, gradually add more powdered sugar until firm enough, or chill the cake to set the layers before doing a final coat.
Can I make this cake ahead of time?
Yes. Bake the layers and wrap them tightly; they freeze well for up to 3 months. Thaw in the refrigerator overnight, bring to room temperature, then frost. Fully frosted cakes can be frozen for up to 1 month — thaw in the fridge overnight.
How do I get neat, professional-looking frosting?
Do a thin crumb coat first: spread a thin layer of frosting, chill for 20 minutes to set, then apply the final layer and smooth with an offset spatula or bench scraper. Warm the spatula slightly for super-smooth sides.
Can I turn this into cupcakes or a sheet cake?
Absolutely. For cupcakes, fill liners about 2/3 full and bake for 18–22 minutes. For a 9×13 pan, pour the batter and bake about 30–35 minutes, checking doneness with a toothpick.
(Thanks for sticking with this long, joyful guide — I hope your kitchen smells like rich chocolate and warm memories soon!)
Guinness Chocolate Cake with Irish Buttercream
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour or line with parchment paper.
- In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine the non-alcoholic stout (or coffee), melted butter, eggs, buttermilk, and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
- Beat the softened butter in a bowl until pale and creamy.
- Gradually add the powdered sugar, mixing until smooth. Adjust sweetness as desired.
- Add the alcohol-free Irish cream substitute and mix until the desired consistency is reached.
- Place one cake layer on a serving plate, spread a third of the buttercream on top, and place the second layer on top.
- Use the remaining frosting to cover the top and sides of the cake.
- Slice and serve at room temperature, optionally with whipped cream or fresh berries.
