Guinness Cake means a few different things to me…let me explain!
Firstly, it makes me think of one of my favorite people in the world, Noel Black! He is one of our closest family friends and he knew me before I knew me! Guinness Cake is his all time FAVORITE dessert and if I get the chance I always make it for him! His face when he eats a slice is just the greatest thing! It lights up with a devilish smile because he knows he shouldn’t be indulging in such a large piece!!
Secondly, it reminds me of our trip to Dublin in 2015! A super fun trip, with of course, a visit to the Guinness Factory! I think my favorite part of the tour (other than the tasting) was the marketing room – it was filled with old posters and advertisements dating from the earliest days of print to now. It is just incredible to think that St. James’ Gate has been brewing beer under Arthur Guinness’ name since 1759! He started with a regular ale, however it’s his Guinness that is now the most widely consumed Irish Stout Beer in the world. Its amazing to know that we have walked into the original brewery and tasted the Guinness right from the tap. I have to say it really is true what they say – it tastes better when it is enjoyed in Ireland! Not just at the factory but also at the Brazen Head, the oldest pub in Dublin (est. 1198).
My mother has always described a pint of Guinness as a full meal.
I completely agree with her on this point and when you create a dessert with it – it is a super dense, moist, completely filling dessert! One of the most intriguing things about Guinness cake, in my opinion, is that the batter is all created in one saucepan. When Guinness is reduced slowly over a little heat it prevents the stout from getting bitter in your baking and sweetens the final product naturally – which is pretty cool if you ask me! There’s also a little extra Guinness after you’ve measure out the amount you need – I suggest you swig and bake together! Especially if you will be making this for St. Patrick’s Day – it is almost necessary?! Am I right?
We hope you enjoy our little trip down memory lane and also this delicious recipe for Guinness Cake, if you try it out – let us know your thoughts! 💚
Guinness Factory Memory Lane!
Now Onto the Recipe!!
- 250 ml. Guinness
- 250g Unsalted (Irish!) butter (cut into small cubes)
- 75g Cocoa powder
- 400g caster sugar
- 150ml sour cream
- 2 eggs
- 1.5 tbsp. vanilla extract
- 275g Plain Flour
- 2.5 tsp. baking soda
- 600g Icing (Confectioners) sugar
- 100g Butter
- 250g Cream Cheese
- Pre-heat your oven to 350F and lightly crease a 9-10inch spring form cake pan
- Pour your Guinness into a large saucepan and add the cubed butter
- Heat gently until the butter has melted - don't let it simmer or boil!
- Combine cocoa powder & sugar in a bowl and slowly whisk into the melted butter/Guinness pan
- Beat eggs, sour cream & vanilla together until well combined
- Add into the pan and whisk until fully incorporated
- In a separate bowl mix flour & baking soda together and add slowly into the pan whisking after every addition until fully combined - make sure to whisk consistently so you do not get lumps!
- Turn off the heat and pour your batter from your pan into your greased cake tin.
- Bake your cake for 40 minutes - it should be perfect at this time - be careful not to cook it longer as it burns easily.
- Remove from the oven and allow to cool completely before taking from its container
- Put your sugar & half the butter into a kitchen aid or use a hand mixer until combined
- Add the rest of the butter and continue to beat.
- Add cream cheese in one go and whisk until smooth.
- Once the cake has cooled and been removed from its container - place on a cooling rack or cake stand and top with frosting - so that your cake looks like the top of a pint of Guinness!