Indulge in the rich, decadent flavors of this Guinness chocolate cake topped with a smooth cream cheese frosting. The moist chocolate loaf is enhanced by the subtle bitterness of stout, creating a deep, complex chocolate flavor contrasted by the tangy, creamy frosting.
Perfect for chocolate lovers or anyone wanting to try a distinctive dessert, this Guinness chocolate loaf works beautifully for gatherings, dinner parties and celebrations—especially around St. Patrick’s Day.
The stout enriches both flavor and texture, pairing roast and caramel notes with cocoa for a tender crumb and intense chocolate character.
Ingredients and substitutions
This Guinness chocolate loaf cake uses simple pantry ingredients. Key items and suitable swaps include:
- Guinness or any stout (draught, extra stout or smooth). Can use alcohol-free or gluten-free stout as needed.
- Butter — salted or unsalted; melted for the batter, softened for the frosting.
- Good-quality unsweetened cocoa powder for best chocolate flavor.
- Sugar — caster or granulated. Golden caster adds a light caramel note.
- One large egg.
- Buttermilk for a tender crumb; substitute by mixing milk with lemon juice (see recipe notes) or use sour cream.
- Plain/all-purpose flour.
- Baking soda and a small amount of baking powder.
For the cream cheese frosting you will need:
- Soft unsalted butter.
- Icing (powdered) sugar.
- Full-fat cream cheese, softened to room temperature.
Scroll to the recipe card below for the full ingredient quantities and printable recipe.
Instructions
Begin by heating the Guinness and the butter in a saucepan over medium heat until the butter melts. Remove from heat and let the mixture cool briefly so it isn’t too hot when you add the egg mixture.
Stir cocoa powder and sugar into the warm stout and butter until smooth.
Whisk together the egg, buttermilk and vanilla (optional), then add to the stout mixture.
Sift the flour, baking soda and baking powder into a large bowl. With the mixer on low, pour in the wet ingredients and mix just until combined, scraping the bowl as needed.
Transfer the batter to a lined 1 lb loaf tin and bake at 170°C (160°C fan) for 35–40 minutes, or until a skewer comes out clean. Cool completely before frosting.
Hint: The batter will be quite runny; that’s normal and gives a moist result.
Variations
- Cupcakes — Fill cases two-thirds full for about 12–15 cupcakes; bake 15–18 minutes. Top with cream cheese frosting and chocolate shavings.
- Traybake — Double the recipe for a 9″ x 13″ tin and bake 40–45 minutes; adjust timing as needed.
- Different frosting — Swap a small portion of icing sugar for cocoa to make chocolate cream cheese frosting, use a buttercream, or finish with ganache for a richer topping.
- Gluten-free — Use a gluten-free stout and a tested gluten-free flour blend; baking times may vary.
Equipment
- Baking tin — 1 lb loaf tin (approx. 22 cm x 11.5 cm). You can also use a deep 8″ round tin or double the recipe for a 9″ x 13″ pan.
- Electric mixer — Hand-held or stand mixer for the frosting; the sponge can be combined by hand if you prefer.
- Medium saucepan, large mixing bowl and spatula.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. The frosting is temperature-sensitive and may soften in warm conditions, so keep it chilled until serving.
Unfrosted cake can be frozen for up to 2 months; wrap tightly in cling film and foil. Thaw overnight in the fridge and bring to room temperature before serving. Frosting can be frozen up to 3 months—thaw in the fridge and briefly re-whip if needed to restore texture.
Top tip
Use full-fat cream cheese for a thick, stable frosting. If the frosting becomes too soft, chill it for 20 minutes to firm up before spreading.
Frequently asked questions
Stout enhances chocolate’s depth with roasted, coffee and caramel notes and can help produce a moister, lighter crumb due to its flavor and carbonation.
Guinness contains a low alcohol percentage, but most alcohol evaporates during baking. Use an alcohol-free stout if you prefer to avoid alcohol entirely.
A center that sinks is usually underbaking, overmixing (which weakens structure), or incorrect oven temperature. Ensure the cake is fully baked and avoid overbeating the batter.
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📖 Recipe
Guinness Chocolate Loaf Cake
Equipment
- baking paper
- 1 lb loaf tin (22cm x 11.5cm)
- medium saucepan
- large mixing bowl
- freestanding or hand-held mixer
Ingredients
- 125 ml Guinness or any stout
- 125 g unsalted butter
- 40 g cocoa powder
- 180 g caster sugar (or granulated)
- 1 large egg
- ½ tsp vanilla extract (optional)
- 70 ml buttermilk, room temperature
- 140 g plain flour
- 1 tsp baking soda
- ¼ tsp baking powder
For the frosting:
- 50 g unsalted butter, softened
- 300 g icing sugar
- 150 g full-fat cream cheese, room temperature
Instructions
- Preheat oven to 170°C (160°C fan). Grease and line a 1 lb loaf tin with baking paper.
- Pour the Guinness and butter into a medium saucepan and heat until the butter melts. Remove from the heat and whisk in cocoa powder and sugar. In a small jug, combine the egg, vanilla and buttermilk, then stir into the warm liquid.
- Sift the flour, baking soda and baking powder into a large bowl. With the mixer on low, pour in the stout mixture and mix until just combined, 1–2 minutes. Scrape down the bowl to ensure everything is incorporated.
- Pour batter into the prepared tin and bake 35–40 minutes, or until a skewer comes out clean and the sponge springs back. Cool in the tin briefly, then transfer to a wire rack to cool completely.
For the frosting:
- Beat the softened butter until pale and fluffy. Add the icing sugar in three additions until sandy, then add the cream cheese and mix on low. Increase speed to medium and beat until light and spreadable.
- Once the cake is completely cool, spread the frosting generously. Decorate with chocolate curls or a dusting of cocoa if desired. Serve and enjoy.
Note: Recipes are developed and tested using metric measurements. For best results use digital scales. Conversions are provided but may not have been tested.
Notes
- Buttermilk substitute: Mix 70 ml milk with 1 tsp lemon juice, let sit for 5 minutes, then use as directed.
Storage and freezing: Keep the frosted cake refrigerated up to 5 days. Unfrosted cake freezes up to 2 months (wrap tightly). Frosting freezes up to 3 months; thaw in the fridge and re-whip briefly if needed.
Nutrition
Per 100 g: 551 kcal • Carbs 78 g • Protein 5 g • Fat 26 g • Sugar 60 g
If you try the recipe, leave a comment or share a photo. I love seeing how you bake it!
This recipe was originally published in March 2021 and updated with new photos, video and tips in March 2023.