Guinness Cake
SORTED Food's Guinness cake with stout icing for St. Patrick's Day
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Excusing the stereotyping that may or may not occur in this particular episode we can promise that the cake is divine! Rich, heavy chocolate cake with a hint of Guinness and a gorgeous Guinness frosting that'll have you running for the end of the rainbow!


    • 3 ounces (75g) salted butter
    • 1/2 cup (125g) Guinness
    • 3/4 cup (150g) dark brown sugar
    • 1/4 cup (50ml) sunflower oil
    • 3/8 cup (40g) cocoa powder
    • 1 large egg, beaten
    • 1/3 cup (75ml) natural plain yogurt
    • 1 cup (125g) self-rising flour
    • 1 teaspoon baking powder
    • 2/3 cup (150g) cream cheese
    • 1 cup (200g) icing sugar
    • 2 tablespoons (25ml) Guinness


1. Preheat the oven to 350°F (180°C).

2. Melt the Butter and Guinness: Melt the butter in a pan along with the Guinness. Beat in the brown sugar, sunflower oil and cocoa powder until smooth and lump free.

3. Finish the Cake Mixture: Mix the eggs with the yogurt in another bowl. Whisk in the chocolate and Guinness mixture. Fold in the flour and baking powder.

4. Divide and Bake: Divide between 4 half pint Guinness glasses so they are three-quarters full, allowing for a rise and frosting. Bake for 40 minutes until risen and cooked through (test with a skewer in the center of each). Allow to cool fully.

5. Level the Cake: Level off the top of the cake where it may have risen unevenly and blitz the cake pieces up to a crumb and wedge back into the gaps in the glass.

6. Make the Frosting: Dump all the frosting ingredients (cream cheese, icing sugar and 25 ml Guiness) into a bowl and beat until smooth and fluffy. Spoon the frosting onto the top of each cake to look like head on a pint. Garnish with a shamrock made from fondant icing or mint leaves.

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