Guinness Chocolate Cake with Brown Butter Frosting

why make this recipe

This cake is rich, moist, and full of deep chocolate flavor from Guinness. The brown butter frosting adds a nutty, creamy finish that balances the stout and cocoa. It is a great choice for celebrations or when you want a special dessert that is still easy to make.

introduction

This Guinness Chocolate Cake with Brown Butter Frosting mixes dark beer, cocoa, and brown butter for a bold, soft cake. It bakes fast, comes together in one bowl, and stays moist for days. If you like rich chocolate desserts, try this alongside an easy banana pudding brownies recipe for a party.

how to make Guinness Chocolate Cake with Brown Butter Frosting

1. Prepare pans: Grease two 9-inch cake pans, line with parchment rounds, grease again, and flour. Tap out extra flour.
2. Brown the butter for the cake: Melt 1 cup (226 g) salted butter in a pot over medium-high heat, then lower to medium. Stir as it foams and turns golden brown. Scrape the pot so brown bits mix in. Remove from heat when golden.
3. Mix cake batter: Whisk the Guinness into the browned butter. Add 1 cup + 2 tbsp (113 g) unsweetened cocoa powder, 1 cup (210 g) granulated sugar, and 1/2 cup (110 g) packed light brown sugar. Whisk until combined. Add 1 1/2 large eggs (see note), 1 cup + 2 tbsp (270 g) full-fat sour cream, and 2 tsp vanilla. Whisk to combine. Add 1 1/2 cups (195 g) all-purpose flour (spooned & leveled), 3 3/4 tsp baking soda, 1/2 tsp espresso powder, and a pinch of salt. Whisk until smooth.
4. Bake: Divide batter between pans. Bake at 350 °F for 17–24 minutes, until a toothpick shows moist crumbs (not wet batter). Cool in pans 10 minutes, run a knife around edges, invert onto racks, and cool completely.
5. Make brown butter frosting: Melt 1 1/4 cups (283 g) salted butter in a pot over medium-high, then lower to medium. Stir until it browns and smells nutty. Pour into a clean bowl and chill 10–15 minutes until just cool to touch.
6. Finish frosting: Beat 12 oz (339 g) cream cheese on high until smooth. Add the slightly cooled brown butter and mix; it will look lumpy at first but will smooth. Add 5 1/2 to 6 cups (616–672 g) powdered sugar, 2 cups at a time, mixing between additions. Stir in 1 tsp vanilla and 2 tbsp Guinness. Taste and add more powdered sugar if you want it stiffer or less sweet.
7. Assemble: Place one cooled cake layer on a plate. Drop a large blob of frosting in the center and spread outward with an offset spatula. Add the second layer and frost the top. You can leave the sides naked so the cake looks rustic and you can add extra frosting between layers.
8. Chill briefly: If the cake sat at room temp, chill 15–20 minutes before cutting so slices hold shape.

Note: For 1 1/2 large eggs, use 1 large egg plus 1 egg yolk to match the recipe weight and texture.

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 above)
• 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

For the frosting:

• 1 and 1/4 cup salted butter (283 grams)
• 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

Directions

Prep: Grease two 9-inch cake pans with shortening and place parchment rounds in the bottom. Grease those as well, then flour the pans, tapping out the excess. Set aside. Preheat oven to 350 °F.

Make the Cake: Melt the butter in a medium pot over medium-high heat. Once melted, turn heat down to medium and cook, stirring, until it browns. It will first bubble up, then get foamy, and then it will turn golden brown. Stir well, scraping up any little brown bits from the bottom of the pot. As soon as it’s golden remove from the heat, and pour into a large bowl. Whisk the Guinness into the same bowl. Add the sugar and cocoa powder, and whisk until well combined. Add the eggs, sour cream, and vanilla, and whisk until well combined. Add the flour, baking soda, and espresso powder and whisk until well combined.

Bake: Divide the batter between the prepared pans and bake 17–24 minutes, or until a toothpick inserted in the center comes out with moist crumbs on it (not wet batter). Let the cakes cool in the pans for 10 minutes, then run a dull knife around the edge and invert onto cooling racks. Let cool completely before frosting.

Make the Frosting: Melt butter in a medium pot over medium-high heat. Reduce heat to medium once melted, and cook, stirring, until it begins to brown. It will bubble up, then get foamy, then it will start to turn golden brown. Pour into a clean bowl and set in the fridge or freezer to chill for 10–15 minutes. It just needs to be room temperature – not hot. Meanwhile, beat the softened cream cheese in a large mixing bowl on high speed until creamy. Add the slightly cooled butter and mix – the mixture will look lumpy at first, but it will smooth out after a minute or so. Mix in the powdered sugar, 2 cups at a time, mixing between each addition. Mix in the Guinness and vanilla extract last. Taste, and add a little more powdered sugar to your taste.

Assemble: Frost your cooled cakes. Drop a large blob of frosting in the center of the cake, and use an offset spatula to work the frosting outward. Repeat for second layer. I left the sides naked on this cake so you can go heavy on the amount of frosting between layers and on top!

Serve + Store: If the cake has been out at room temp for a bit, you may want to chill it in the fridge for 15-20 minutes before serving, so it holds its shape when you cut into it. To store cake, stick some toothpicks in the top and in the sides to prevent sticking, then cover well with plastic wrap and refrigerate. Leftovers keep well for up to 4 days in the fridge.

Make Ahead Tips: Frosting can be made 1-2 days ahead. Cover tightly and store in the fridge. Let it come to room temp a bit before frosting, and mix it again to get it spreadable. Cake layers can be made 1-2 days ahead. Let cool completely, then place each layer on a plate, stick 2 toothpicks in the top of each layer, and cover 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

Serve slices at room temperature or slightly chilled. Add a dusting of cocoa or a few chocolate shavings on top. Pair with coffee, vanilla ice cream, or whipped cream for a lighter finish.

how to store Guinness Chocolate Cake with Brown Butter Frosting

Cover the cake with plastic wrap and refrigerate. Use toothpicks stuck into the top and sides to keep the plastic from touching the frosting. Store up to 4 days in the fridge. For longer storage, freeze cut slices wrapped tightly; thaw in the fridge before serving.

tips to make Guinness Chocolate Cake with Brown Butter Frosting

• Watch the butter closely when browning. Stir often to avoid burning.
• Use room temperature eggs and cream cheese for smooth batter and frosting.
• Grease, parchment, and flour the pans well to prevent sticking.
• If frosting seems thin, chill a bit and then whip again. Add more powdered sugar to thicken.
• Measure flour by spooning into the cup and leveling for accurate texture.

variation (if any)

• Use another dark stout or porter instead of Guinness for a similar flavor.
• Swap cream cheese for mascarpone for a silkier frosting.
• Add chopped toasted walnuts or pecans between layers for crunch.
• Make a chocolate ganache drizzle instead of frosting for a glossier finish.

FAQs

Q: Can I skip the Guinness?
A: You can use strong coffee or stout-flavored nonalcoholic beer, but Guinness adds a unique deep flavor. Coffee will still give good chocolate depth.

Q: Why does the recipe call for 1 1/2 eggs?
A: The recipe aims for a specific weight of egg to keep the cake moist. Use 1 large egg plus 1 yolk to match the amount.

Q: Can I make this cake in one 9×13 pan?
A: Yes. Baking time will increase. Check after 25–30 minutes and use a toothpick to test for doneness.

Q: How do I fix a runny frosting?
A: Chill it for 10–20 minutes and then beat again. Add a little powdered sugar if needed to thicken.

Q: Can I freeze the frosted cake?
A: Yes. Freeze wrapped tightly. Thaw in the fridge overnight before serving.

Guinness Chocolate Cake with Brown Butter Frosting

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Total Time: 54 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich, moist chocolate cake infused with Guinness and topped with a creamy brown butter frosting.

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Ingredients

Scale 1x2x3x

• 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 for frosting
• 2 tbsp Guinness for frosting

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Instructions

1. Prepare pans: Grease two 9-inch cake pans, line with parchment rounds, grease again, and flour.
2. Brown the butter: Melt 1 cup of salted butter in a pot over medium-high heat, then lower to medium. Stir as it foams and turns golden brown.
3. Mix cake batter: Whisk the Guinness into the browned butter. Add 1 cup + 2 tbsp cocoa powder, granulated sugar, and brown sugar. Whisk until combined. Add eggs, sour cream, and vanilla; whisk to combine. Add flour, baking soda, espresso powder, and salt; whisk until smooth.
4. Bake: Divide batter between the pans. Bake at 350°F for 17–24 minutes, until a toothpick shows moist crumbs. Cool in pans for 10 minutes before inverting onto racks to cool completely.
5. Make frosting: Melt 1 and 1/4 cup salted butter in a pot over medium-high, then lower to medium until browned. Chill until just cool.
6. Finish frosting: Beat cream cheese until smooth, add cooled brown butter and mix. Gradually add powdered sugar, vanilla, and Guinness, adjusting for thickness.
7. Assemble: Place one cake layer on a plate, spread frosting, add second layer, and frost. Chill 15–20 minutes if needed before cutting.

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Notes

Use room temperature ingredients for better mixing. For a thicker frosting, add more powdered sugar.

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Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 30g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg