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Guinness cake, iced, on a cake stand next to plates Tried & Tested

Guinness cake

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2.819 stars based on 22 ratings

This cake is ideal for father’s day baking as Dad is sure to love it! It’s rich, moist and utterly delicious. A real winner!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 250g 8⅞ oz Butter (unsalted)
  • 400g 14⅛ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 200ml 6⅞ fl oz Guinness or dark stout beer
  • 75g 2¾ oz Cocoa powder
  • 150ml 5⅛ fl oz Sour cream
  • 2 2 Egg(s) (free range)
  • 275g 9¾ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
  • 1tsp 1tsp Baking powder
  • ½tsp ½tsp Bicarbonate of soda

For the topping

  • 50g 1⅞ oz Butter (unsalted)
  • 300g 10⅝ oz Cream cheese
  • 200g 7⅛ oz Unrefined golden icing sugar (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line the base of a 23cm round cake tin with baking parchment.

  2. Classic mode Step 2

    Place the butter, muscovado sugar and cocoa powder in a saucepan and heat gently until the butter has melted. Stir in the Guinness then pour into a mixing bowl.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 400g 14⅛ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 75g 2¾ oz Cocoa powder
    • 200ml 6⅞ fl oz Guinness or dark stout beer
  3. Classic mode Step 3

    Beat the sour cream into the melted mixture then beat in the eggs.

    Ingredients for this step

    • 150ml 5⅛ fl oz Sour cream
    • 2 2 Egg(s) (free range)
  4. Classic mode Step 4

    Stir the flour, baking powder and bicarb into the mixture then pour into the cake tin and bake for 45 mins until the mixture is risen, firm to the touch and has just begun to shrink from the sides of the tin.

    Ingredients for this step

    • 275g 9¾ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
    • 1tsp 1tsp Baking powder
    • ½tsp ½tsp Bicarbonate of soda
  5. Classic mode Step 5

    Allow to cool for 15 minutes in the tin, then turn out and allow to cool completely.

  6. Classic mode Step 6

    To make the topping, beat the butter and cream cheese until smooth then mix in the sifted icing sugar and spread over the cake.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 300g 10⅝ oz Cream cheese
    • Icing sugar