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A slice of rich Guinness chocolate cake with a creamy Irish cream cheesecake filling in the center, topped with chocolate ganache and chocolate shavings, sitting on a white plate.
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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.
Course Dessert
Cuisine American, Irish
Keyword Guinness chocolate cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 14
Calories 586kcal
Author Julia

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
US Customary - Metric

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

Calories: 586kcal | Carbohydrates: 67g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 282mg | Potassium: 274mg | Fiber: 4g | Sugar: 43g | Vitamin A: 854IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg