Mighty Irish Guinness Beer Cake Recipe

This celebratory Guinness Beer Cake recipe is lightly sweet with cocoa, malty with Stout, and is crowned with fresh Baileys whipped cream!

I appreciate this cake for its simplicity. No fancy tube pan or Bundt pan required to bake up a humble stout beer cake batter into a truly luscious and moist cake.

The delightfully perfumed freshly whipped cream is sweetened with Bailey’s Irish Cream and a wee bit of confectioners’ sugar. Just enough of each to let you know it’s special.


Cake flour Granulated sugar Cocoa powder Baking soda Baking powder Kosher salt Eggs

In the bowl of a stand mixer fitted with the whip attachment, combine heavy whipping cream and espresso powder.

To the cream mixture, add the confectioners' sugar, Bailey's Irish Cream liquor, and 1 teaspoon vanilla. Whip on medium-high until medium peaks form, about 2 minutes.

Scrape into a pretty serving bowl and refrigerate until ready to serve (for up to 8 hours). Wash and thoroughly dry the stand mixer bowl and reassemble for use with the Guinness beer cake batter.

Preheat oven to 350° F. Coat a 9-inch-square baking pan with unsalted butter or baking spray.

Line the bottom and 2 sides of the pan with parchment paper cut to fit, leaving an overhang on the 2 sides. These overhangs will serve as 'handles' for easily removing the cake after the bake.

In the bowl of your stand mixer again, this time fitted with the paddle attachment, cake flour, sugar, cocoa, baking soda, and baking powder for 1 min on medium-low speed.


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