Guinness Cake
- Total Time: 1 hour
- Yield: 1 cake 1x
Description
This Irish Guinness Cake features a fluffy texture from dark stout, perfectly complemented by a sweet and luscious cream cheese frosting.
Ingredients
- 250ml Guinness stout
- 125g butter
- 2 eggs
- 125g natural yogurt
- 2 tsp bicarbonate of soda
- 250g white sugar
- 2 tsp cocoa powder
- 275g plain flour
- Pinch of salt
- 250g cream cheese
- 150g icing sugar
Instructions
- Preheat the oven to 180ºC (356ºF). Grease and line a cake tin with parchment paper.
- In a large saucepan, combine the Guinness stout and butter. Heat over medium until the butter is completely melted, stirring occasionally.
- Remove the saucepan from the heat and whisk in the sugar and cocoa powder until well combined. Let the mixture cool slightly.
- In a separate bowl, beat the eggs and yogurt together until smooth. Add this to the cooled Guinness mixture.
- Sift the flour, bicarbonate of soda, and salt together. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake in the preheated oven for 40 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- For the cream cheese frosting, beat the cream cheese and icing sugar together until smooth and creamy.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake.
Notes
- For best results, ensure the Guinness mixture is cooled before adding the eggs to prevent curdling.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- You can substitute Greek yogurt for natural yogurt if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 20
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 80
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Frequently Asked Questions
Why does the recipe cool the Guinness and butter mixture before adding eggs?
The notes specifically warn that the Guinness-butter mixture must be cooled before adding the eggs to prevent curdling. If you whisk eggs into a hot liquid, the heat sets the proteins prematurely and you end up with scrambled egg bits in the batter rather than a smooth, fluffy cake.
Can Greek yogurt be used instead of natural yogurt?
Yes — the notes explicitly confirm that Greek yogurt is a suitable substitute for the 125 g of natural yogurt. Greek yogurt is thicker, so the batter may be slightly denser, but the cake should still bake correctly at 180°C (356°F) for 40 minutes. 
How long does this cake keep, and does it need to be refrigerated?
The notes say to store the cake in an airtight container in the refrigerator for up to 3 days. Because the cream cheese frosting (250 g cream cheese beaten with 150 g icing sugar) is a dairy topping, refrigeration is important once the cake is frosted.
