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Slice of Guinness Chocolate Cake with Irish Buttercream frosting

Guinness Chocolate Cake with Irish Buttercream

A deeply chocolatey, slightly tangy cake topped with silky Irish buttercream, perfect for cozy gatherings and celebrations — all without alcohol.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Irish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake batter
  • 1.75 cups 1 ¾ cups all-purpose flour Spoon and leveled for accuracy. Can swap half for whole wheat pastry flour.
  • 1.5 cups 1 ½ cups granulated sugar Regular white sugar keeps the texture classic.
  • 0.75 cups ¾ cup unsweetened cocoa powder Use Dutch-processed for a deeper chocolate flavor.
  • 1.5 teaspoons 1 ½ teaspoons baking soda Helps the cake rise.
  • 1 teaspoon 1 teaspoon fine salt Balances sweetness.
  • 1 cup 1 cup non-alcoholic stout (or strong brewed coffee) Use at room temperature to replace traditional Guinness.
  • 0.5 cups ½ cup unsalted butter, melted and slightly cooled Can use neutral oil for moister cake.
  • 2 large 2 large eggs Bring to room temperature for better emulsion.
  • 1 cup 1 cup buttermilk, room temperature Substitute with milk + 1 tbsp lemon juice if necessary.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances depth.
For the Irish Buttercream
  • 1 cup 1 cup unsalted butter, softened to room temperature Creates a light and creamy buttercream.
  • 3-4 cups 3–4 cups powdered sugar, sifted Adjust for desired sweetness and thickness.
  • 2-4 tablespoons 2–4 tablespoons alcohol-free Irish cream substitute Use flavored creamers or homemade mix.
  • 1 pinch Pinch of salt Optional, balances frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour or line with parchment paper.
  2. In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, combine the non-alcoholic stout (or coffee), melted butter, eggs, buttermilk, and vanilla extract, whisking until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
Baking
  1. Divide the batter evenly between the prepared pans and smooth the tops.
  2. Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.
  3. Let the cakes cool in the pans for 10 minutes, then turn onto wire racks to cool completely.
Making the Buttercream
  1. Beat the softened butter in a bowl until pale and creamy.
  2. Gradually add the powdered sugar, mixing until smooth. Adjust sweetness as desired.
  3. Add the alcohol-free Irish cream substitute and mix until the desired consistency is reached.
Assembly and Serving
  1. Place one cake layer on a serving plate, spread a third of the buttercream on top, and place the second layer on top.
  2. Use the remaining frosting to cover the top and sides of the cake.
  3. Slice and serve at room temperature, optionally with whipped cream or fresh berries.

Notes

For best texture, ensure cake layers are cool before frosting. Can be made ahead and frozen.