Guinness & Bailey’s Cake
butter, brown sugar, eggs, flour, baking powder, baking soda, cocoa powder, Guinness Extra Stout, powdered sugar, Irish cream, dark chocolate bar, heavy cream
Yes, this tastes good. Really, really good. And is a party even a good party without a booze-centric dessert? No. So we created this amazing recipe featuring warm notes of Guinness and Bailey’s.
This recipe works both as a cake or as cupcakes. It really depends what you feel like serving or eating! Both versions are made similarly, but we’ll show you some fun tricks to snazz up the cake a bit.
4 ounces unsalted butter, room temperature
1 ¼ cups dark brown sugar
2 eggs, beaten
1 ½ cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
½ cup unsweetened cocoa powder
¾ cup (plus an extra splash) Guinness Extra Stout
1 cup powdered sugar
2 ounces unsalted butter
About 5–6 teaspoons Bailey’s Irish Cream
1 large dark chocolate bar
To Make Cake
Preheat oven to 350 degrees F.
Start making your batter. In one large bowl, cream together the 4 ounces of butter with the brown sugar. Slowly mix in the eggs. Set aside.
In another bowl, sift together flour, baking soda, and baking powder. Set aside.
In a third bowl, combine the Guinness with the cocoa powder.
Add a little of the Guinness and cocoa powder mixture into the sugar/butter mixture. Stir well. Then add in a bit of the flour mixture and stir well. Continue to alternate adding in the Guinness and the flour mixtures, stirring with each addition, until all three bowls have been incorporated into one bowl of well-mixed batter with no lumps.
If you’re baking cupcakes, fill a muffin tin with cupcake wrappers, and then fill each about halfway with the batter. Bake for 15–18 minutes.
If you’re baking a cake, you will need two 8-inch cake tins, well greased*. Fill each tin equally and bake for 32–35 minutes.
Let cool completely before frosting or adding ganache.
To Make Bailey’s Frosting
While the cake/cupcakes are baking, make your frosting.
Cream the 2 ounces of butter with the powdered sugar. Add in a little Bailey’s at a time, mixing well, until you achieve the frosting consistency you prefer.
Set aside, careful not to let it get too warm. You can stick it in the fridge if you’d like.
Let the cake or cupcakes cool completely before frosting.
To Make Ganache
Heat just enough cream to cover the bottom of a small saucepan over low-medium heat.
Once it’s warm, remove from heat and add in your chocolate, broken up into smaller bits.
Stir constantly until the chocolate melts right into the cream.
If you’re making a cake, once the cakes are done and allowed to cool, remove one cake round from its tin and top evenly with the ganache. Then, top that with the other cake round. Top the two-tiered cake with your Bailey’s frosting.
If you’re making cupcakes, let them cool. Once cooled, core each cupcake (remove a small round from the center so you can add filling) and fill with about ½–1 tablespoon of Bailey’s frosting. Plug the filling holes with the removed cake cores. Cover the tops of the cupcakes in ganache and finish with a dollop of Bailey’s frosting.
For extra protection against sticking, grease each cake pan and then cover the bottom of each pan with a 8-inch circle of greased parchment paper. Pour your batter over the top, bake, and then peel off the parchment paper once the cake is out of the pan and cooled.