introduction
This Guinness Chocolate Cake with Brown Butter Frosting is rich, moist, and easy to make. The stout helps make the cake deep and chocolatey. The brown butter frosting adds a warm, nutty flavor that pairs well with the cake. If you like bold chocolate desserts, this cake is worth the time. For another simple dessert idea, see this banana pudding brownies recipe for inspiration.
why make this recipe
Make this cake when you want a special dessert that still feels homey. It is great for parties, birthdays, or a cozy night in. The cake stays moist for days. The brown butter cream cheese frosting tastes unique and rich. You can make parts ahead to save time.
how to make Guinness Chocolate Cake with Brown Butter Frosting
Follow these steps in order. Read all steps before you start. Prepare pans and ingredients first. Work with warm butter and room-temperature eggs and cream cheese where noted.
Ingredients :
- 1 cup salted butter (226 grams)
- 1 and 1/2 cups Guinness (or similar dark stout beer )
- 1 cup + 2 tbsp unsweetened cocoa powder (113 grams)
- 1 cup granulated sugar (210 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 1 and 1/2 large eggs, at room temperature (See note below)
- 1 cup + 2 tbsp full fat sour cream (270 grams)
- 2 tsp vanilla extract
- 1 and 1/2 cup all-purpose flour, spooned & leveled (195 grams)
- 3 and 3/4 tsp baking soda
- 1/2 tsp espresso powder
- pinch of salt
- 1 and 1/4 cup salted butter (283 grams) [for frosting]
- 12 ounces cream cheese, softened at room temperature (it just needs 5-10 minutes) (339 grams)
- 5 and 1/2 cups to 6 cups powdered sugar (616 to 672 grams)
- 1 tsp vanilla extract
- 2 tbsp Guinness
Directions :
Prep:
- Grease two 9-inch cake pans with shortening. Place parchment rounds in the bottom. Grease the parchment and pan sides, then flour the pans and tap out excess. Set aside.
- Preheat oven to 350 °F.
Make the Cake:
- Melt 1 cup salted butter in a medium pot over medium-high heat.
- Turn heat down to medium and cook, stirring, until the butter browns. It will bubble, get foamy, and then turn golden brown. Stir well and scrape up brown bits. Remove from heat as soon as it is golden.
- Pour the browned butter into a large bowl. Whisk in the Guinness.
- Add 1 cup granulated sugar, 1/2 cup light brown sugar, and 1 cup + 2 tbsp cocoa powder. Whisk until smooth.
- Add 1 and 1/2 eggs, 1 cup + 2 tbsp sour cream, and 2 tsp vanilla extract. Whisk until combined.
- Add 1 and 1/2 cup all-purpose flour, 3 and 3/4 tsp baking soda, 1/2 tsp espresso powder, and a pinch of salt. Whisk until the batter is smooth.
Bake:
- Divide batter between the prepared pans.
- Bake 17–24 minutes, or until a toothpick in the center has moist crumbs but not wet batter.
- Let cakes cool in the pans for 10 minutes. Run a dull knife around the edge. Invert onto cooling racks. Let cool completely before frosting.
Make the Frosting:
- Melt 1 and 1/4 cup salted butter in a medium pot over medium-high heat.
- Reduce heat to medium once melted and cook, stirring, until it browns. It will bubble, get foamy, then turn golden brown.
- Pour browned butter into a clean bowl. Chill in the fridge or freezer 10–15 minutes so it is cool but not hard.
- Beat 12 ounces softened cream cheese in a large bowl on high until creamy.
- Add the slightly cooled browned butter and mix. The mix may look lumpy at first; it will smooth out.
- Add powdered sugar 2 cups at a time until you reach desired sweetness and stiffness (5 1/2 to 6 cups total).
- Mix in 2 tbsp Guinness and 1 tsp vanilla extract last. Taste and add a bit more powdered sugar if you want it sweeter.
Assemble:
- Place one cake layer on a plate. Drop a large blob of frosting in the center and use an offset spatula to spread it outward.
- Add the second cake layer and frost the top. You can leave the sides naked to show the layers and add more frosting between layers and on top.
Serve + Store:
- If the cake has warmed at room temp and the frosting is soft, chill the cake 15–20 minutes in the fridge before slicing so it holds its shape.
- To store, stick toothpicks in the top and sides to prevent the plastic wrap from touching the frosting. Cover well and refrigerate. Leftovers keep up to 4 days in the fridge.
Make Ahead Tips:
- Frosting can be made 1–2 days ahead. Cover and refrigerate. Let it come to room temp and mix again before using.
- Cake layers can be made 1–2 days ahead. Cool completely, place each layer on a plate, stick 2 toothpicks in the top of each layer, and wrap tightly with plastic wrap. Store at room temp overnight or in the fridge for 2 days.
how to serve Guinness Chocolate Cake with Brown Butter Frosting
Cut clean slices with a sharp knife. Serve at room temperature for the best texture. Add a scoop of vanilla ice cream or a dollop of whipped cream if you like. Warm coffee or stout pairs well with the rich chocolate and brown butter flavors.
how to store Guinness Chocolate Cake with Brown Butter Frosting
Keep the cake covered in the fridge up to 4 days. For longer storage, freeze cake slices in a single layer on a tray until firm, then wrap well and freeze up to 1 month. Thaw in the fridge overnight and bring to room temperature before serving.
tips to make Guinness Chocolate Cake with Brown Butter Frosting
- Brown the butter slowly and watch it closely. It can go from golden to burnt fast.
- Let the browned butter cool slightly before mixing with cold ingredients.
- Use room-temperature eggs and cream cheese for smooth batter and frosting.
- Measure flour by spooning into the cup and leveling to avoid a dry cake.
- Chill the frosting briefly if it is too soft to spread.
variation (if any)
- Use a different stout or dark beer if you do not have Guinness.
- Swap half the sour cream for Greek yogurt for a tangier crumb.
- Add 1/2 cup chocolate chips to the batter for extra chocolate bits.
- Make a full buttercream (no cream cheese) if you prefer a firmer frosting.
FAQs
Q: Can I make this cake without beer?
A: You can use strong coffee in place of Guinness. The beer adds flavor, but coffee keeps the cake moist and chocolatey.
Q: Why did my frosting split or look lumpy?
A: If the browned butter is too hot when added to cream cheese, the mixture can look lumpy. Let the butter cool to room temperature before mixing. Beat well to smooth it out.
Q: Can I use unsalted butter instead of salted?
A: Yes. Use unsalted butter and add a pinch of salt to the batter and frosting to balance flavors.
Q: How do I get even cake layers?
A: Use a kitchen scale to split batter evenly. Bake at the same time and rotate pans if your oven has hot spots.
Q: Can I freeze the whole cake?
A: Yes. Chill the frosted cake until firm, then wrap tightly in plastic and foil. Freeze up to 1 month. Thaw in the fridge overnight.
Guinness Chocolate Cake with Brown Butter Frosting
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 54 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich, moist chocolate cake made with Guinness and topped with a warm, nutty brown butter frosting.
Ingredients
- 1 cup salted butter (226 grams)
- 1 and 1/2 cups Guinness (or similar dark stout beer)
- 1 cup + 2 tbsp unsweetened cocoa powder (113 grams)
- 1 cup granulated sugar (210 grams)
- 1/2 cup light brown sugar, packed (110 grams)
- 1 and 1/2 large eggs, at room temperature
- 1 cup + 2 tbsp full fat sour cream (270 grams)
- 2 tsp vanilla extract
- 1 and 1/2 cup all-purpose flour, spooned & leveled (195 grams)
- 3 and 3/4 tsp baking soda
- 1/2 tsp espresso powder
- pinch of salt
- 1 and 1/4 cup salted butter (283 grams) for frosting
- 12 ounces cream cheese, softened at room temperature (339 grams)
- 5 and 1/2 cups to 6 cups powdered sugar (616 to 672 grams)
- 1 tsp vanilla extract
- 2 tbsp Guinness
Instructions
- Grease two 9-inch cake pans with shortening. Place parchment rounds in the bottom. Grease the parchment and pan sides, then flour the pans and tap out excess. Set aside.
- Preheat oven to 350°F.
- Melt 1 cup salted butter in a medium pot over medium-high heat.
- Turn heat down to medium and cook, stirring, until the butter browns.
- Pour the browned butter into a large bowl. Whisk in the Guinness.
- Add sugars and cocoa powder. Whisk until smooth.
- Add eggs, sour cream, and vanilla extract. Whisk until combined.
- Add flour, baking soda, espresso powder, and salt. Whisk until the batter is smooth.
- Divide batter between the prepared pans.
- Bake for 17–24 minutes, or until a toothpick in the center has moist crumbs.
- Let cakes cool in the pans for 10 minutes, then invert onto cooling racks.
- Make the frosting by melting 1 and 1/4 cup salted butter and browning it.
- Chill the browned butter slightly before mixing it with cream cheese.
- Beat cream cheese until creamy, then add cooled brown butter.
- Add powdered sugar gradually until desired consistency is reached.
- Mix in Guinness and vanilla extract last.
- Assemble the cake by layering and frosting as desired.
- Refrigerate if frosting is soft before serving.
Notes
Let browned butter cool slightly before mixing with cold ingredients. Cake can be made ahead and stored.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
