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This Guinness chocolate cake is made with dark stout beer, features a creamy Baileys cheesecake center, and is topped with a glossy Irish cream chocolate glaze. You won't find a better St. Patrick's Day dessert than that.
The Most Impressive St. Patrick's Day Cake You'll Ever Make
I'm excited to share my new showstopper St. Patrick's Day dessert - a Guinness stout chocolate Bundt cake with a hidden Baileys Irish Cream cheesecake filling and a glossy ganache glaze. It has three clear components (cake, cheesecake center, glaze), but the process is simpler than it looks.
What makes this one so fun is the surprise: the cheesecake filling bakes right into the middle, so when you slice the cake, there's a creamy Baileys cream cheese swirl running through the center that surprises everyone at the table.
I also love this as a make-ahead dessert for St. Patrick's Day parties. I recommend baking it the day before, then glazing it a few hours before serving. It's even better the next day once the dark stout beer flavor settles into the crumb.
Why You'll Love It
- Guinness stout adds real moisture and subtle bitterness that balances the sweetness.
- Sour cream + buttermilk combo gives the crumb a tender, tight texture.
- Hidden Bailey's cheesecake filling is a fun surprise when you slice it. And, you can skip the filling if you just want a pure Guinness chocolate cake!
- Better the next day - great make-ahead dessert for St. Patrick's Day or parties.
- Serves 12 to 16, so it's genuinely practical for entertaining.
- No stand mixer required for the filling - just a bowl and a hand mixer.
How Does Guinness Affect Chocolate Cake Flavor and Texture?
- It deepens chocolate flavor. Guinness stout beer has roasted barley notes that naturally amplify cocoa. That's why Guinness chocolate cake tastes more complex and less one-dimensional than regular chocolate cake.
- It enhances moisture. The liquid content keeps the crumb tender. Combined with buttermilk and sour cream, it creates a cake that stays moist for days.
- It reacts with baking soda. Stouts are slightly acidic. That acidity activates baking soda, helping the cake rise properly and stay soft instead of dense.
- It doesn't taste like beer. After baking, you don't get a "beer cake." You get a rich dark chocolate cake with depth.
What Beer to Use for Chocolate Cake
- Dark Stout Beer: I use and recommend Guinness Draught (the standard canned version), but you can swap in other dark stout beers like Murphy's Irish Stout, or Left Hand Milk Stout.
- A robust porter is my second choice because it has a similar roasted profile with a touch more sweetness.
- A chocolate stout (like Young's Double Chocolate Stout) is also great if you want to lean harder into the chocolate notes.
- Don't use IPAs or other very hoppy beers, since that bitterness can taste harsh in a cake.
- I also don't recommend lagers or pale ales, since they lack the malty depth that makes this dessert work.
- If you want an alcohol-free option, use a non-alcoholic stout or strong brewed dark coffee as the closest substitute. You can also use a dark soda like root beer.
Ingredients for Guinness Chocolate Cake
The complete instructions + ingredient amounts are in the recipe card below.
- All-purpose flour. I use standard all-purpose flour for structure. Cake flour will make it softer but slightly more delicate.
- Unsweetened cocoa powder. I use natural cocoa powder for a deep chocolate base. Dutch-processed cocoa will work too.
- Baking soda works with the acidic buttermilk and sour cream to leaven the cake. Don't substitute baking powder here - the chemistry is different and the cake won't rise the same way.
- Guinness Dark Stout Beer - the standard Guinness Draught in a can or bottle works perfectly. Use it at room temperature. Avoid Guinness Extra Stout, which is sharper and more intensely bitter. Any quality dark stout or porter can substitute; see the section above on baking with Guinness for more options.
- Buttermilk adds tang and tenderness. If you don't have it, you can make a quick substitute: add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk, stir, and let sit for 5 minutes.
- Sour cream appears in both the cake batter and the cheesecake filling. I use full-fat sour cream because its higher fat content keeps the crumb moist. Greek yogurt (full-fat) is a reliable substitute in equal quantities.
- Unsalted butter lets you control the salt level. If you only have salted butter, reduce the salt in the recipe by half.
- Granulated sugar + dark brown sugar together give the cake structure and a subtle molasses flavor from the brown sugar.
- Eggs. Room temperature eggs incorporate better and prevent a dense texture.
- Vanilla extract. I use it in both the cake and the glaze.
- Salt. It balances the sweetness and sharpens the chocolate flavor. I don't skip it.
Ingredients for Irish Cream Cheesecake Filling
The cheesecake filling is a simple Irish-cream-flavored cream cheese mixture: cream cheese, granulated sugar, egg, Irish cream liqueur (like Baileys), sour cream or Greek yogurt, and a little all-purpose flour to help it set and slice cleanly.
- Cream cheese for the filling should be block-style, full-fat, and softened to room temperature. The spreadable cream cheese in tubs has a different fat content and added stabilizers that can affect the texture of the baked filling.
- Irish cream liqueur (Baileys) goes into both the cheesecake filling and the glaze. It adds sweetness and creaminess with that unmistakable Irish cream flavor. Any Irish cream liqueur works.
Ingredients for Chocolate Glaze
I make this ganache-style glaze with heavy cream, semi-sweet chocolate, Irish cream liqueur, and (optionally) a splash of Irish whiskey. It's glossy, pourable, and sets at room temperature.
- Irish cream liqueur (Baileys) adds sweetness and creaminess. Any Irish cream liqueur works.
- Irish whiskey in the glaze is optional but adds a nice flavor. I used Jameson. Bourbon also works well.
- Heavy cream for the ganache glaze should be full-fat (36% or higher). Half-and-half will make the glaze thinner and it won't set as well.
- Semi-sweet chocolate chips or dark chocolate for the glaze - chopped dark chocolate (60 to 70% cacao) gives a glossier, more refined ganache. Chocolate chips have stabilizers that can make the ganache slightly less smooth but they're totally acceptable and convenient.
Let the glaze cool to the right consistency before pouring. A hot ganache is too runny and will slide off the cake entirely. Let it cool for 5 to 10 minutes until it thickens to the consistency of warm maple syrup. Pour it in one slow, steady stream around the top of the cooled Bundt cake, and let gravity pull it down the ridges. Work quickly - once it starts to set, you can't smooth it out.
How to Make Guinness Chocolate Cake
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Preheat the oven to 350°F (175°C) and grease/flour a Bundt pan well. Use a 10-cup or 12-cup bundt pan.
- Make the cheesecake filling by beating cream cheese and sugar until smooth, then mixing in the egg, Irish cream, sour cream, and flour; set aside.
- Whisk dry ingredients in one bowl: the flour, cocoa powder, baking soda, and salt.
- Combine the Guinness mixture in another bowl: stir the Guinness, buttermilk, sour cream, and vanilla.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and dark brown sugar until light and fluffy, then beat in eggs.
- Combine dry and wet ingredients: Alternate adding the dry ingredients and Guinness mixture to the creamed butter-sugar mixture.
- Pour the cake batter into the bundt pan: Pour half the batter into the pan, add the cheesecake filling in a ring (not touching the edges), and top with the remaining batter.
- Bake 50-60 minutes; cool for at least 20 minutes, then turn out and cool completely.
- For the glaze, pour hot (steaming) cream over the chocolate in a heatproof bowl, whisking until smooth. Stir in Irish cream, optional whiskey, vanilla, and salt. Cool briefly to thicken.
- Decorate: Drizzle the chocolate glaze over the cooled cake, add chocolate shavings, let set, and slice.
Guinness Chocolate Cake (with Irish Cream Cheesecake Filling)
A rich Guinness chocolate cake with a Baileys cheesecake filling and a silky Irish cream chocolate glaze and chocolate shavings - made for St. Patrick's Day celebrations.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup Guinness beer
- ½ cup buttermilk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- ½ cup dark brown sugar packed
- 3 large eggs
For the Irish Cream Cheesecake Filling:
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons Irish cream liqueur like Baileys
- 1 tablespoon sour cream or Greek yogurt
- 1 tablespoon all-purpose flour
- 2 tablespoons mini chocolate chips or finely chopped dark chocolate for texture (Optional)
For the Whiskey Irish Cream Chocolate Glaze:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or finely chopped dark chocolate
- 2 tablespoons Irish cream liqueur like Baileys
- 1 tablespoons Irish whiskey optional, for a bolder flavor
- 1 teaspoon vanilla extract
- Pinch flaky sea salt optional
- ¼ cup chocolate shavings for decoration
Instructions
Preparation:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are coated. Use a 10-cup or 12-cup bundt pan.
For the Irish Cream Cheesecake Filling:
- Prepare the filling: In a medium bowl, beat together the cream cheese and sugar until smooth. Add the egg, Irish cream liqueur, sour cream, and flour, mixing until fully combined. If using, fold in the mini chocolate chips or chopped chocolate. Set aside.
For the Guinness Chocolate Cake:
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, mix the Guinness, buttermilk, sour cream, and vanilla extract. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the beaten eggs and sugar mixture, alternating with the Guinness mixture, starting and ending with the dry ingredients. Mix until just combined.
- Layer the Cake: Pour half of the cake batter into the prepared Bundt pan. Spoon or pipe the Irish cream cheesecake filling evenly in a ring over the batter, avoiding the edges. Cover with the remaining cake batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.
For the Whiskey Irish Cream Chocolate Glaze:
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it's steaming but not boiling.
- Melt the Chocolate: Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Add Flavorings: Stir in the Irish cream liqueur, whiskey (if using), vanilla extract, and a pinch of flaky sea salt.
- Cool Slightly: Let the glaze cool for 5-10 minutes, until it thickens slightly but remains pourable.
To Assemble:
- Glaze the Cake: Once the Bundt cake is fully cooled, place it on a wire rack over a sheet pan. Pour the glaze evenly over the top, allowing it to drip down the sides.
- Decorate: While the glaze is still wet, sprinkle chocolate shavings over the cake.
- Serve: Let the glaze set for a few minutes before slicing and serving.
Notes
- Can I make this recipe without the Irish cream filling? Yes, you can skip the filling if you prefer a simpler cake. The cake will still be delicious on its own with the rich chocolate flavor, Guinness, and whiskey glaze.
- How can I make the glaze thicker or thinner? If you prefer a thicker glaze, reduce the amount of heavy cream or allow it to cool a bit longer before pouring. If you want a thinner glaze, add a bit more cream or whiskey to adjust the consistency.
- Can I make the chocolate cake without alcohol? You can, though the flavor profile will change. Replace the Guinness with strong brewed coffee or a dark cola (like Coca-Cola) or dark soda like root beer. For the Baileys, use a splash of heavy cream with a drop of vanilla and a pinch of espresso powder.
- Can I make the glaze without alcohol? Yes, you can omit the whiskey and Irish cream liqueur from the glaze and use heavy cream or milk instead. The glaze will still be rich and delicious without the alcohol.
- Can I use a different type of pan? Yes. A 9x13-inch baking pan works - pour in all the batter, spoon the cheesecake filling in dots over the top, and swirl gently with a toothpick. Baking time will be shorter, around 35 to 40 minutes. You can also use two standard 9-inch round cake pans and layer the cheesecake filling between them. A tube pan or angel food cake pan is the closest structural substitute for a Bundt.
- Can I make mini Bundt cakes instead of one large cake? Yes, you can make mini Bundt cakes! Just reduce the baking time. Mini cakes typically bake in 20-30 minutes, but be sure to check for doneness with a toothpick inserted into the center.
- Why did my cake stick to the Bundt pan? The cheesecake filling increases the risk of sticking because it's softer than standard cake batter and can bond to the pan walls if the filling touches them. Make sure you grease and flour (or use cocoa powder) every single ridge of the pan generously, and keep the filling centered when you pipe it in. Don't rush the 20-minute rest in the pan after baking - the cake needs that time to firm up before unmolding. If it does stick, let the cake rest a few more minutes; it often releases on its own.
Storage Instructions
- Refrigerate the glazed cake, loosely covered with plastic wrap or a cake dome, or in an airtight container, for up to 5 days. The cheesecake filling means refrigeration is required.
Freezing Instructions
- The unglazed cake freezes very well. Cool completely, wrap tightly in plastic wrap, then in foil or a freezer bag, and freeze for up to 2 months.
- For best results, freeze the cake without the glaze and make the glaze fresh when you're ready to serve.
- If already glazed, you can still freeze it - wrap carefully and expect the glaze to look slightly duller after thawing. It'll still taste great.
- Thaw overnight in the refrigerator, then bring to room temperature before serving or adding fresh glaze.
Make-Ahead Instructions
- This is one of the better make-ahead dessert recipes I've worked with. Bake the cake 1 to 2 days in advance, store covered at room temperature (unglazed), and add the glaze 2 to 4 hours before serving so it sets nicely.
- The cheesecake filling can be made up to a day ahead, covered, and refrigerated until you're ready to assemble and bake.
- The Bundt cake itself (baked and unglazed) can be refrigerated up to 3 days before glazing.
- Full assembled cake with glaze can be refrigerated overnight and served the next day - the flavors genuinely improve after 24 hours.
Nutrition
Nutrition Information
Guinness Chocolate Cake (with Irish Cream Cheesecake Filling)
Amount per Serving
Calories
586
% Daily Value*
Fat
32
g
49
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
118
mg
39
%
Sodium
282
mg
12
%
Potassium
274
mg
8
%
Carbohydrates
67
g
22
%
Fiber
4
g
17
%
Sugar
43
g
48
%
Protein
8
g
16
%
Vitamin A
854
IU
17
%
Vitamin C
0.1
mg
0
%
Calcium
78
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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