Monday, March 24, 2014

Guinness Chocolate Cake with Bailey's Irish Cream Frosting

So the recipe this time, is definitely not gluten free or healthy or good for you by any means. Just a complete and total party in your mouth. Hands down, the best cake I've ever had and ever made. Not even just saying this because I can. It might be because it has alcohol, and lots of butter and sugar. But for whatever reason, its flipping incredible. I made this cake for a party for St Patricks Day and it was a fantastic hit. That being said, you can make it for any occasion. Birthdays, holidays, showers, weddings, everyday life. Whatever you want. Just make up an excuse to make it.

Guinness Chocolate Cake with Bailey's Irish Cream Frosting


3 cups flour
1 1/2 cups cocoa powder
2 TBS espresso powder
2 TSP baking powder
1 TSP baking soda
1 TSP salt
1 cup vegetable oil
4 cups of sugar
4 eggs
1 cup plain greek yogurt
3 TSP 100% pure vanilla extract
9 oz Guinness beer (chilled)


4 sticks of butter at room temp
7 1/2 cups powdered sugar
1/3 cup Bailey's Irish Cream 


1. Preheat oven to 350F, and grease three 8" cake pans and line them with parchment paper or oil them with Crisco very well.
2. In a mixing bowl, cream together oil and sugar until combined. 
3. Add the eggs, vanilla and yogurt and mix together well
4. In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
5. Slowly add the dry ingredients to the wet, and then add in Guinness beer. 
6. Mix on medium-high for a few minutes.
7. Divide batter evenly between three cake pans, and bake for about 40 minutes or until a toothpick can be inserted and comes out clean.
8. Make the frosting by combining the butter and powdered sugar in your mixing bowl. Beat on medium-high until light and fluffy, and then slowly add in the Irish Cream.
9. Once cake layers have completely cooled, add frosting between each layer and top with chocolate shavings if you so please. Then take a piece, drink with a fresh cup of coffee and proceed to die with pleasure. 

Recipe adapted from: