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Guinness Cake

Guinness Cake

  • Author: foodnerd4life
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x


Adapted from Nigella Lawson



  • 250ml Guinness
  • 250g Unsalted Butter
  • 75g Cocoa Powder
  • 400g Caster Sugar
  • 142ml Sour Cream
  • 2 Large Free Range Eggs
  • 1 tbsp Vanilla Extract
  • 275g Plain Flour
  • 2 ½ tsp Bicarbonate of Soda

For Frosting

  • 165g Full-Fat Cream Cheese
  • 165g Unsalted Butter (softened)
  • 415g Icing Sugar
  • 1 1/2 tsp Vanilla Extract


  1. Oven to 180°C and butter and line a 23cm /9-inch springform tin. Pour the Guinness into a large wide saucepan, add the butter and heat until the butter’s melted, take off the heat and whisk in the cocoa and sugar to the melted butter mixture. Beat the sour cream with the eggs and vanilla and then pour into the cooled buttery, beery pan and finally fold in the flour and bicarb to the beer mixture until combined.
  2. Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  3. When the cake is cool, place on a plate and get ready to decorate the top, to make the froth of the pint.
  4. Place the cream cheese in a bowl and soften until creamy and smooth. In a stand mixer bowl, beat the butter and a third of the icing sugar and beat until smooth. Repeat with another third of the sugar until combined, and finish with the last third of the sugar and vanilla extract. Beat in the cream cheese to the icing until lump free. Pile on top of the cake and stand back to admire, before attacking the cake with your face.

  • Category: Cake, Chocolate
  • Method: Baking
  • Cuisine: British

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