Guinness Cake with Bailey's Buttercream Icing
  • Cooking Time: 35-40
  • Servings: 10
  • Preparation Time: 20
  • 1 cup Guinness Stout
  • 1 stick unsalted butter
  • 3/4 cup cocoa powder
  • 2 eggs
  • 3/4 cup sour cream
  • 1 tsp vanilla
  • 2 cups sugar
  • 2 cups all purpose flour
  • 2 1/2 tsp baking soda
  • 1/2 tsp salt
  • Buttercream:
  • 1/2 cup crisco
  • 2 TBS butter
  • 3 cups powdered sugar*
  • 1 TBS vanilla extract
  • 2 1/2 TBS Bailey's Irish Cream (I recommend adding to your taste)
  • 1/4 cup whipping cream*
  • Whipped Cream:
  • 1 small container of Heavy Whipping Cream
  • 4 TBS powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp sugar
  1. For this recipe you're going to have 3 different mixtures that will eventually all be combined.
  2. The first mix consists of the sour cream, vanilla and eggs: cream together and set aside.
  3. Next, on the stovetop simmer butter and Guinness and add cocoa (whisking constantly until combined).
  4. Combine chocolate-Guinness mixture and sour cream mixture.
  5. In separate bowl whisk flour, baking soda, salt, and sugar.
  6. Slowly add dry ingredients to the wet mixture.
  7. Pour into Springform pan and bake for 35-40 minutes or until a toothpick comes out clean in the center.
  8. Place baked cake on cooling rack.
  9. Once cooled, tort the cake by cutting it horizontally in half...making two cakes. (The Bailey's icing goes in between these two layers)
  10. Bailey's Buttercream:
  11. Cream crisco and butter. Start to slowly add powdered sugar alternating with whipping cream. Add vanilla extract and Bailey's.
  12. *It is difficult to give the exact amounts of sugar and cream, because icing is all about having the right consistency. That is also why I suggest slowly adding those ingredients. If the icing looks to thin and runny, add more sugar.. if the icing is too stiff feel free to add more cream.. you get the point I hope!
  13. Whipped Cream:
  14. Whip cream until soft peaks form. Once cream is starting to stiffen whip in sugars and vanilla.
  15. Feel free to add more or less sugar depending on how sweet you want your whipping cream
  16. Fill your cake with a layer of Bailey's Buttercream Icing, and then cover completely with Whipping Cream. Use extra Bailey's to decorate the top and voila!
I originally made this recipe for a friend's birthday whose dogs' names happen to be Guinness and Bailey. But then I thought what would be a better St. Patty's Day dessert than a decadent chocolate cake made with Guinness and topped off with Bailey's Buttercream and home-made Whipped Cream??