Single Layer Guinness Cake with Irish Cream Frosting
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!
Course Dessert
Cuisine American, Irish
Keyword chocolate cake, guinness cake, irish cream, st. patrick's day
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 16slices (one 8-inch square or round cake)
Author katiebirdbakes.com
Ingredients
For the cake:
1 1/2cups (188g)all-purpose flour
1cup (200g)granulated sugar
1/4cup (21g)cocoa powder(can use natural or Dutch process)
1teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonespresso powder(optional; brings out chocolate flavor)
1cup (240 ml)Guinness beer(or another stout beer)
1/3cup (78 ml)olive oil
1Tablespoonapple cider vinegar(or white vinegar)
1teaspoonvanilla extract
For the frosting:
4ounces (113g)cream cheese, cold
1/4cup (56g)unsalted butter, softened to room temperature
1cup (113g)powdered sugar
2TablespoonsIrish cream liqueursuch as Bailey's or Carolan's
Pinch of salt
Instructions
For the cake:
Preheat your oven to 350 degrees F. Grease an 8-inch square or round baking pan and/or line the pan with parchment paper.
In a large bowl, whisk together dry ingredients: flour, cocoa powder, sugar, salt, espresso powder, and baking soda.
Pour in the wet ingredients: 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.
Pour batter into prepared pan, and bake for 32-35 minutes, until cake springs back when touched and a tester inserted in the center comes out clean.
Let 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. Let cake cool while you prepare the frosting.
For the Irish cream frosting:
In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy - this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy.
Add the powdered sugar, Irish cream, and salt, and beat at medium to high speed until fully combined and light.
Spread cooled cake with Irish cream frosting. It should make a thick layer, and can be swirled in pretty patterns with an offset spatula (I like this one). Serve!
Notes
Cake will keep at room temperature for up to 8 hours, and will keep, well-wrapped in the fridge, for up to 4 days. Freeze, well wrapped, up to 3 months.Substitution options:
Guinness: use any stout beer you like (a chocolate stout would be great) or coffee
Olive oil: use any other neutral oil you like
Irish cream liqueur: you can substitute heavy cream or omit it entirely
Gluten-free: substitute an equal weight (188g) of gluten-free all-purpose flour mix that contains xanthan gum. I tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.
Vegan: this Guinness cake recipe IS already vegan, believe it or not. Guinness recently made their products vegan-friendly through a new filtration process (per their website). To make the frosting vegan, use plant-based butter, cream cheese, and omit the Irish cream liqueur. It will still be delicious.