This flavorful single layer, egg-free Guinness Cake with Irish Cream Frosting comes together in under an hour, perfect for St. Patrick’s Day celebrations! The stout beer’s deep malty flavor pairs perfectly with chocolate cake.

all purpose flour granulated sugar cocoa powder baking soda salt espresso powder Guinness beer olive oil apple cider vinegar vanilla extract cream cheese unsalted butter powdered sugar Irish cream salt

1. Preheat your oven to 350 degrees F. Grease an 8-inch square or round baking pan and/or line the pan with parchment paper. 2. In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda.

Dry Ingredients

3. Pour in the Guinness, olive oil, vanilla, vinegar. Whisk it all together until a smooth batter is formed. You’ll notice it might get a little foamy – that’s the baking soda/vinegar reaction happening. Stop whisking when the mixture is combined and no lumps remain – don’t overmix or the cake will be tough.

Wet Ingredients

4. Pour the batter into prepared pan, and bake until a tester inserted in the center comes out clean. 5. Let the cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate.


6. Beat cream cheese and butter at high speed until pale and very fluffy – this should take 2-3 minutes. 7. Add the powdered sugar, Irish cream (Bailey's), and salt, and beat at medium to high speed until fully combined and light.

For the Bailey's Frosting

8. Spread cooled cake with Irish cream frosting.  It should make a thick layer, and can be swirled in pretty patterns with an offset spatula.