Guinness Stout and Chocolate Cake Recipe with Stout SMBC

I know I promised this recipe over a month ago before I headed on my Europe teaching trip but I am now only finding the time to sit down and compile it without feeling exhausted. 🙁

This chocolate and stout recipe is currently my favourite cake flavour of all time. I have not tried it with any other beer than Guinness so I don’t know if it will change the taste if you substitute it. The stout taste is not strong but it gives the cake a slight unique flavour and makes it light and soft. And when it is paired with the stout swiss meringue buttercream? oh. my. god.

The original cake

These are not my original recipes and I have credited them below but I have made a few slight adjustments.

I have filled the middle with the stout buttercream but I have covered the rest of the cake in dark chocolate ganache before covering it.

Guinness Stout and Chocolate Cake Recipe
(originally from

Dave Lieberman)
Bakes a taller 7in round cake/ 6in square or a shorter 8in round/ 7in square cake

85g unsweetened cocoa
400g caster sugar
300g all-purposeflour
1 teaspoon baking soda
Pinch fine salt
350ml Guinness stout beer
115g butter, melted
1 tablespoon vanilla extract
3 large eggs
200g sour cream

Preheat oven to 170 degrees C.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Then mix in sour cream until roughly combined.

Gradually mix the dry ingredients into the wet mixture. I usually work in about 1/4 of the dry mixture at a time.

Lightly grease and line your baking tin and fill about 3/4 of it with batter.

Bake for approx 45 minutes or until a inserted skewer comes out clean. Chill in the fridge before filling with icing.

The very first time I made this recipe, I topped it off with a piece of caramelised bacon. YUM. To make it, just fry the bacon until it becomes crispy, then sprinkle some sugar in the pan and toss it around the bacon bits.

Stout Swiss Meringue Buttercream Recipe
(Original recipe from Joanne of
Simple Ingredients)

This is enough for filling the cake only. If you wish to also cover the outside of the cake with buttercream, please double the recipe.

240g Unsalted butter, room temperature
150g Caster sugar
3 Egg whites, Large, room temperature
½tsp Vanilla bean paste (optional, you can also use extract)
90 – 100ml Guinness stout beer

Beat butter until fluffy and pale, using an electric mixer with a paddle attachment.

Fill a medium saucepan with water (one-third full), heat it on the stove (Do not boil, simmer)

Mix egg whites and sugar together in a heat-proof bowl or bowl of a stand-mixer and whisk over the pot of simmering water. Whisk until sugar dissolves and egg whites are warm to the touch, 150-160ºF (be careful not to overheat it). The mixture will thicken and become very foamy.

Using stand-mixer with whisk attachment, beat mixture on high speed until light and fluffy for about 10 minutes until the bowl is cool to touch. Reduce speed to low, add butter in, few tablespoons at a time while mixer is on.

Once all butter is added, beat mixture on medium speed until mixture is smooth. Add vanilla bean paste in and slowly pour in the beer. Mix well on medium speed until everything is combined.

Enjoy! I find it hard to stop at one slice or one cupcake 🙂

21 thoughts on “Guinness Stout and Chocolate Cake Recipe with Stout SMBC

  1. Wow this sounds delicious! I really like the gingerbread cake from a local bakery in San Francisco, CA and it uses a stout beer as well. I think it makes a big difference and am SO excited to try this recipe. Thank you for always sharing!

  2. Hi Sharon, don’t know if you will still remember me but I attended your classes in Dubai. I have a question on this cake recipe..can any kind of beer be used incase the one mentioned is not available. Thanks & happy new year.

  3. Hi Sharon, I made this cake for my father in laws birthday on St Patrick’s Day, but substituted Bailey’s buttercream and it was the nicest cake I ever made! Thanks for sharing the recipie 🙂

    1. Hi Suzie, I’ve never tried but usually caster sugar is finer so it works better to avoid a grainy texture if it doesn’t fully dissolve. I’m sure it will taste great though no matter what you use 🙂

    1. Hi Celina, it’s very hard to know over the internet but here are some ideas. Maybe the buttercream did not reach the right temperature so it wasn’t cooked enough (so it was not stiff enough before adding the beer). Or perhaps you added the beer too quickly, doing this will collapse the structure so that it all mixes together again, you need to do it very slowly. Or even though it sounds silly, maybe you made a mistake when measuring the ingredients – it happens to all of us! I hope if you try again you have better luck next time.

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