Here’s a festive St. Patrick’s Day dessert that doubles down on indulgence: a deeply dark Guinness stout cake finished with a luxurious Bailey’s cream cheese frosting. Rich, spiced, and not overly sweet, this cake gives you both the depth of molasses and the mellow creaminess of Irish cream in the frosting—perfect for celebrating or simply treating yourself.
This cake’s color and depth come from a full cup of unsulfured dark molasses combined with Guinness stout. The warm spice profile is layered from ground cinnamon, nutmeg, cloves, ground ginger, and a bright note of freshly grated ginger root for freshness and subtle heat.
I first learned this recipe while working on a pastry station and found it surprisingly simple to prepare. The only step that requires a little attention is boiling the molasses with the Guinness and then whisking in baking soda—the mixture foams noticeably, so a large saucepan (four quarts or larger) is essential to avoid overflow.
Once the batter is in the pans and the cakes are baked and cooled, the frosting comes together quickly. The cream cheese and butter are whipped until smooth, powdered sugar is incorporated gradually, and Bailey’s Irish Cream and vanilla lift the flavor into something silky and distinctly festive. The frosting is so tempting you might be tempted to eat it straight from the bowl.
For presentation I like a lightly frosted “naked” look on the sides—a rustic two-layer cake that showcases the cake’s dark crumb peeking through a thin finish of frosting. You can, of course, frost more thickly if you prefer. Because these layers are relatively thin, I don’t recommend extensive leveling, which would waste cake.
Although the cake stands well on its own, the sweet, boozy cream cheese frosting balances the deep, spiced cake perfectly. Serve slices at room temperature or slightly chilled. A remaining glass of Guinness alongside a big slice is a delightful pairing.
Guinness Stout Cake with Bailey’s Cream Cheese Frosting
10
Servings (One 2-Layer 9-Inch Cake)
20 minutes
30 minutes
50 minutes
Equipment
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Stand mixer (or a hand mixer)
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2 9-inch (23 cm) round cake pans
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Microplane grater or fine grater for fresh ginger
Ingredients
Guinness Stout Cake:
- 1 cup (240 mL) Guinness stout
- 1 cup (315 g) unsulphured dark molasses
- 1½ teaspoons baking soda
- 3 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) firmly packed brown sugar
- ¾ cup (180 mL) canola or vegetable oil
- 2 cups (250 g) unbleached all-purpose flour
- 1½ teaspoons baking powder
- 2 tablespoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon grated, peeled fresh ginger root
Bailey’s Cream Cheese Frosting:
- ¾ cup (6 oz; 170 g) unsalted butter, softened
- 6 ounces (170 g) cream cheese, room temperature
- Pinch of kosher salt
- 2 cups (250 g) powdered sugar, sifted
- 2 tablespoons Bailey’s Irish Cream
- ¼ teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F (176°C). Grease two 9-inch (23 cm) cake pans with baking spray and line the bottoms with parchment rounds; grease the parchment as well. Set aside.
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Prepare the cake: In a large saucepan (4 quarts or larger), whisk together the Guinness stout and molasses. Bring to a boil over medium-high heat, then immediately remove from the heat and whisk in the baking soda. The mixture will foam and bubble significantly—allow it to sit, whisking occasionally, until the foam subsides, about 10 to 15 minutes.
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In a medium bowl, whisk together the eggs, granulated sugar, and brown sugar. Whisk in the oil. In a separate large bowl, whisk together the flour, baking powder, and ground spices.
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Once the foam has dissipated, whisk the Guinness/molasses mixture slowly into the egg and sugar mixture. Gently fold the liquid into the flour mixture in two additions, stirring until just combined. Stir in the fresh grated ginger. Do not overmix.
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Divide the batter evenly between the prepared pans (total batter weight about 1250 grams; each pan should receive roughly 625 grams). Bake for 28 to 35 minutes, or until the top springs back lightly when touched. Do not open the oven door during baking to avoid the cake falling in the center.
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Let the cakes cool in the pans on a rack for 15 minutes before carefully removing and transferring to a cooling rack to cool completely.
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Prepare the cream cheese frosting: With a stand mixer fitted with a paddle (or using a hand mixer), beat the butter, cream cheese, and salt at medium speed for 3 to 4 minutes until creamy. Reduce speed to low and slowly add the powdered sugar, a little at a time. Add the Bailey’s and vanilla and mix until incorporated. Scrape the bowl, then beat at medium speed 1 to 2 minutes until light and fluffy.
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Assemble the cake: Place four strips of wax paper on the edges of a cake stand or serving plate to protect the surface. Place one cake layer on the plate, top-side up. Scoop about 1 cup of frosting (or more) onto the first layer and spread evenly until it begins to go over the edges. Top with the second layer, bottom-side up. Use an offset spatula to apply a thin crumb coat to the top and sides. Refrigerate 10 to 15 minutes, then add remaining frosting as desired.
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Best served the day it’s baked. Store leftovers wrapped in plastic in the refrigerator; bring slices to room temperature before serving.
Calories: 459 kcal,
Carbohydrates: 39 g,
Protein: 6 g,
Fat: 31 g,
Saturated Fat: 10 g,
Polyunsaturated Fat: 19 g,
Trans Fat: 1 g,
Cholesterol: 78 mg,
Sodium: 380 mg,
Fiber: 1 g,
Sugar: 24 g
