Guinness Cake
- Total Time: 1 hour
- Yield: 1 cake
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
If You Liked This Recipe, You’ll Love These
- Lemon Cream Cake: Light, Buttery, and Irresistible
- Shiso Meyer Lemon Tart
- Fluffy Banana Chiffon Cake
- Gâteau au Cassis: French Blackcurrant Mousse Cake
Frequently Asked Questions
Why does the recipe cool the Guinness and butter mixture before adding eggs?
Make sure the Guinness-butter mixture has cooled before you add the eggs — 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 — Greek yogurt is a suitable substitute for the 125 g of natural yogurt. It’s 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?
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.
