Mighty Irish Guinness Beer Cake Recipe

5 from 25 votes

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!

Prep Time30

Cook Time25

Cool in Pan30

Total Time1 25

Course: Dessert

Cuisine: Irish

Servings: servings (1 slice and 2 tablespoons whipped cream each)

Author: Jenny DeRemer

Cost: $1.43 per serving

Equipment

Ingredients

for the Guinness Beer Cake

1 ½ cups cake flour
¾ cups granulated sugar
¾ cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon Kosher salt
2 large eggs lightly beaten
1 ¼ cups Guinness Stout or other dark porter or stout beer
¼ cup unsalted butter melted
¼ cup canola oil
1 teaspoon vanilla extract

for the Bailey's Whipped Cream

¾ cups heavy whipping cream
¼ cup Confectioners' sugar
1 tablespoons Bailey's Irish Cream liquor may substitute Irish whiskey
1 teaspoon vanilla extract
½ teaspoon instant espresso powder

Instructions

prepare the Bailey's Whipped Cream

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.

assemble the Guinness Beer Cake

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, beat cake flour, sugar, unsweetened cocoa, baking soda, baking powder, and Kosher salt for 1 minute on medium-low speed, just enough to combine all of the dry ingredients. To the dry ingredients, add the stout, melted butter, oil, lightly beaten eggs, and the remaining 1 teaspoon vanilla. Beat on medium speed until just smooth and combined (do not overmix). Pour the batter into the prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 20 to 24 minutes. NOTE: begin testing for doneness at 20 minutes. Let cool in the pan for 30 minutes. Lift the cake using the parchment handles and remove from the pan to a wire cooling rack.
Serve the cake at room temperature with dollops of the Bailey's-infused whipped cream.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Nutrition