Guinness Chocolate Cake with Chocolate Frosting
Guinness Chocolate Cake with Chocolate Frosting is a rich, chocolatey cake made with Guinness beer, topped with a classic creamy chocolate frosting for an easy St. Patrick’s Day dessert.
Equipment
- 8x8 inch square pan
- Electric hand mixer,
Ingredients
- 1¼ cups all-purpose flour
- 5 tbsp Dutch-process cocoa powder
- ¾ cup granulated sugar
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- ¾ cup + 2 tbsp Guinness (or another dark beer)
- ½ cup + 2 tbsp unsweetened plant-based milk
- 5 tbsp neutral oil (avocado, sunflower or vegetable oil)
- 1 tsp apple cider vinegar
- 1½ tsp vanilla extract
Chocolate Frosting
- ½ cup plant-based butter, softened
- ½ cup Dutch-process cocoa powder
- 1¾–2 cups powdered sugar
- 2 tbsp unsweetened plant-based milk, divided
- 1 tsp vanilla extract
- Pinch of salt
- ¼-½ tsp espresso powder (optional; start with ¼ tsp and adjust)
Optional Toppings
- St. Patrick's Day sprinkles (green, gold, white, and shamrock mix)
- Chocolate curls
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch pan.
- Mix the Dry Ingredients: In a medium bowl, whisk together 1¼ cups all-purpose flour, 5 tbsp Dutch-process cocoa powder, ¾ cup granulated sugar, ¾ tsp baking powder, ¾ tsp baking soda and ¾ tsp salt.
- Mix the Wet Ingredients: In a larger bowl, whisk together ¾ cup + 2 tbsp Guinness, ½ cup + 2 tbsp plant-based milk, 5 tbsp neutral oil, 1 tsp apple cider vinegar and 1½ tsp vanilla extract.
- Combine: Pour the dry ingredients into the wet ingredients and gently mix until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.Tip: If you need to speed things up, place the cake in the refrigerator to chill more quickly.
- Make the Frosting: In a bowl, beat ½ cup plant-based butter with electric hand mixer until smooth. Add ½ cup cocoa powder and mix until combined — it will look dry and crumbly, and that’s normal. Gradually add 1¾–2 cups powdered sugar, then mix in 1 tbsp plant-based milk, 1 tsp vanilla extract, a pinch of salt, and ¼–½ tsp espresso powder (if using). Beat until smooth adding splashes of the other tbsp of milk as needed. Beat until smooth, adding splashes of the remaining 1 tbsp plant-based milk as needed, until creamy.
- Frost and Serve: Spread the frosting evenly over the cooled cake, then use the back of a spoon to create soft swoops and texture. Top with St. Patrick’s Day sprinkles, slice, and serve.
Notes
Storage
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture.
Freezing
You can freeze the unfrosted cake for up to 2 months. Wrap tightly, then thaw at room temperature before frosting and serving.
Guinness Flavor
The beer adds depth and richness rather than a strong beer taste, so don’t worry — it won’t taste overly “boozy.”
Espresso Powder
Optional, but recommended. It doesn’t make the cake taste like coffee — it just enhances the chocolate flavor.
Tried this recipe?Let us know how it was!