I never knew what to answer when asked: “what’s your favorite dessert?”. Now I do – it’s this cake.
I’ve taken my grandmother’s original Molasses Cake recipe, swapped the coffee for Guinness and added a vanilla cream cheese frosting.
Eat it hot or chilled.
Guinness and Molasses Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This Guinness and Molasses Cake, adapted from a traditional recipe, features the rich flavors of stout and molasses, topped with a creamy vanilla cream cheese frosting.
Ingredients
- 2 cups (5dl) white flour
- 1 cup (2.5dl) Guinness
- 1 cup (2.5dl) molasses
- 1/2 cup (1.25dl) sugar
- 1/3 cup (0.8dl) unsalted butter, softened
- 1 egg
- 2 tsp cinnamon
- 1 tsp baking soda
- A pinch of salt
- Vanilla cream cheese frosting (optional, for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the baking soda into the Guinness and let it rest for 5 minutes.
- In a large bowl, whisk together the softened butter and sugar until smooth and creamy.
- Add the Guinness mixture, molasses, egg, cinnamon, and a pinch of salt to the butter and sugar mixture. Mix until well combined.
- Sift in the flour and gently fold it into the wet ingredients until just combined.
- Pour the batter into a greased cake pan.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, optionally frost with vanilla cream cheese frosting before serving.
Notes
- This cake can be enjoyed warm or chilled.
- For a different flavor profile, consider swapping the Guinness with a different stout or even coffee.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The cake pairs well with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 55
- Fiber: 1
- Protein: 4
- Cholesterol: 40
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Frequently Asked Questions
What is the origin of this recipe, and why Guinness instead of coffee?
The author adapted his grandmother’s original Molasses Cake recipe, swapping the coffee for 1 cup of Guinness. The result became his declared favorite dessert. The notes suggest that any stout or even coffee can be swapped back in if you prefer a different flavor profile. 
Why does the baking soda get mixed into the Guinness first, before the rest of the batter?
Step 2 has you stir the baking soda directly into the Guinness and let it rest for 5 minutes. The carbonation in the stout activates the baking soda early, releasing gas that lightens the batter — this is the technique that gives the cake its notably fluffy texture, as the excerpt describes.
Should this cake be served warm or chilled?
The article explicitly says “Eat it hot or chilled” — both work. The notes add that it pairs well with a scoop of vanilla ice cream either way, and that leftovers keep in an airtight container in the refrigerator for up to 3 days.
This looks really good, and I will definitely be trying it. I love the idea of the molasses with the cream cheese icing. Thanks for sharing!
this cake look great, love the flavors