It’s almost St. Patrick’s Day, and my house is overflowing with Guinness!
While my family loves sweets, we also love a good beer. We rotate brews with the changing seasons. Sometimes we get a little overzealous, and I’m left to think of crafty ways to get rid of the excess beer. I’m already working on a few more St. Patrick and Guinness themed recipes, but this one is one of my top favorites!
The cake is a very moist, dark chocolate crumb with a sweet Guinness flavor. This recipe provides enough batter to make a three layer cake, but the crumb is so perfect to make cake pops, that I stashed one layer away to make such treats. (I’ll share pictures with you later!)
The buttercream is a to-die-for traditional buttercream with a crazy kick of Guinness. It took me quite a while to figure out the right balance to make a soft and creamy frosting without hiding that chocolatey flavor of Guinness.
I love how the amount of Guinness in the frosting gives it a gorgeous coffee-colored tint. It’s just slightly off-white and hints at the Guinness flavor. It’s absolutely wonderful.
Now, this cake can be made any time of the year. Without the Guinness buttercream, the flavor of the cake is mostly chocolate and can be paired with almost any other flavors. But how cute are those sprinkles on the cake! I couldn’t stop snapping pictures of those little guys.
They were a complete impulse buy last year just past St. Patrick’s Day. I picked them up at a local specialty cake and candy shop, but the brand, CK Products, is national. You can pick up your own pack right here. I recommend taking a look around their website, as well. They have a lot of cute sprinkles and tons of great cake and baking supplies.
2 cups Guinness Draught
2 cups butter
1 1/2 cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups sugar
1 tablespoon baking soda
2 tablespoon salt
4 large eggs
1/4 cup brewed dark roast coffee, the darker the better
Preheat the oven to 350 degrees.
In a mixing bowl, beat butter and sugar on high speed until light and fluffy. Add eggs, one at a time and allow time for each egg to become well incorporated.
Over medium heat, combine Guinness and coffee and bring to a simmer. Add cocoa powder a little bit at a time and stir to combine thoroughly. Once warmed all the way through, add liquid mixture to butter mixture and beat on medium speed.
In a separate bowl, combine flour, baking soda and salt. Stir together and add slowly to liquid mixture until well-combined, making sure to scrape the sides of the bowl frequently.
Divide batter evenly between three greased 8-inch cake pans and bake for 30-35 minutes or until the top of the cake springs back when pressed lightly with the tip of your finger. This cake is very moist, and the center will finish cooking before the cake batter has fully set. The toothpick test will not tell you if the cake will come out of the cake pan cleanly.
Remove from oven and let sit for 10 minutes or so until attempting to remove cake from pan. If the cake resists too much or feels too soft, return to the oven for an additional 5 minutes.
2 cups unsalted butter, at room temperature
5 cups powdered sugar
1/2 cup Guinness Draught
pinch of salt
In a stand mixer fitted with the paddle attachment, beat butter and Guinness at high speed until creamed. Slowly add powdered sugar at 1/2 cup intervals until you’ve reached a desired consistency.
Note: When icing a cake, a medium-stiff consistency is preferred. When making cake decorations, such as borders or flowers, a slightly stiffer consistency is needed.