Chocolate Stout Cake with Baileys Irish Cream Cheese Frosting

A delicious chocolate cake perfect for St Patrick's Day

Course Dessert
Cuisine American
Prep 45 minutes
Cook 35 minutes
Total 1 hour 20 minutes
Servings 10 to 12 servings
Calories 844 kcal
Author Michelle


For the Cake:

  • cups stout or dark beer such as Guinness
  • cups unsalted butter
  • 1 cup Dutch-process cocoa powder
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 2/3 cup sour cream

For the Frosting:

  • 16 ounces cream cheese at room temperature
  • ½ cup butter at room temperature
  • 7 tablespoons Baileys Irish Cream
  • 6 cups powdered sugar
US Customary - Metric


  1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles.
  2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.
  3. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
  4. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.
  5. Divide the batter equally among the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.
  6. Make the Frosting: In a mixing bowl, blend together the cream cheese, butter, and Baileys Irish Cream on medium speed until completely smooth and combined. Gradually add the powdered sugar on medium-low speed until it has all been added. Increase the speed to medium-high and beat until the frosting is smooth and thoroughly mixed. Use immediately. You can refrigerate the frosting, but it will need to be brought to room temperature before using. This yields enough frosting to fill the cake and frost the outside, and do some basic decorations.

Recipe Notes

*Note: If the finished frosting is a little soft for your liking, you can add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

Nutrition Facts
Chocolate Stout Cake with Baileys Irish Cream Cheese Frosting
Amount Per Serving
Calories 844 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 35g219%
Cholesterol 204mg68%
Sodium 499mg22%
Potassium 372mg11%
Carbohydrates 171g57%
Fiber 3g13%
Sugar 134g149%
Protein 11g22%
Vitamin A 1910IU38%
Vitamin C 0.2mg0%
Calcium 135mg14%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.