Guinness Chocolate Layer Cake with Brown Sugar Cinnamon Cream Cheese Frosting
ShareMoist Guinness chocolate layer cake with creamy brown sugar cinnamon cream cheese frosting. A fun dessert for St. Patrick’s Day or any celebration!
And just like that, vacation is over. We enjoyed a fun but low-key week. We played games, ventured into the cool and windy weather, played with friends and celebrated with family. Not to mention getting stuck inside on a very windy day with no power and no way out. Memories made. As it should be. Now I’m ready to dream of our next week off and summer break, right around the corner. That of course includes dreaming of warmer weather! We went from 70 degree days to temps below 0. Just crazy. I’m used to this insane weather, but I’m never happy about it.
If you’ve read The Girl on the Train and have yet to watch the movie, let me save you some time. Skip it. The book was good, not amazing, but good. The movie… not so much. It’s always fun to see what directors and actors manage to do with a popular story from a book. Some do so well, while others fall so very short. I’m always one to say a book is worlds better than it’s movie version. This was no exception. At least with the book there was more drawn out mystery. The movie was lacking in so many ways. Maybe it was also the story that made it better to read than watch.
This is quite possibly my favorite chocolate cake…ever. That’s saying a lot, because I love cake. And, I’ve had plenty of cake so far in my life. Some more memorable than others. This is one to remember. This is one to make and love… to share with friends and family.
Whether for St. Patrick’s Day celebrations, for a birthday or just because, this Guinness chocolate cake is an absolute must make!
Super moist and flavorful homemade Guinness chocolate layer cake with creamy brown sugar cinnamon cream cheese frosting. It’s heavenly.
Make sure this is part of your holiday plans! You won’t regret it!
Guinness Chocolate Layer Cake
Ingredients
Cake:
- 3/4 C unsalted butter softened
- 1 1/2 C granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 tsp salt
- 2 1/2 tsp baking soda
- 1 C unsweetened cocoa powder
- 2 1/4 C all purpose flour
- 12 oz Guinness stout
- 3/4 C sour cream
Frosting:
- 16 oz cream cheese softened
- 1/2 C unsalted butter softened
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 C light brown sugar
- 6 C powdered sugar
Instructions
- Preheat oven to 350°F. Grease 3: 8-inch round pans, dust well with cocoa powder. Alternately, baking spray with flour may be used. Be sure to coat the pan well. Line the bottom of each pan with parchment paper. Set aside.
- In a large bowl or stand mixer, cream together butter and sugar, beating until light and fluffy. Mix in eggs one at a time, followed by vanilla, salt and baking soda. Add cocoa powder, mixing on low until fully combined. Add half of the flour, mixing until combined. Slowly mix in half of the beer, followed by half of the sour cream. Repeat with remaining flour, beer and sour cream. Divide batter equally between prepared pans. Use a small offset spatula to spread batter into an even layer. *(see note)
- Bake cakes at 350°F for 30-40 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool in pan on a wire rack until easy to handle. If necessary, carefully run a sharp knife or metal spatula around the edge of the cake prior to removal. Place a parchment lined wire rack over each cake. Invert and carefully remove cake. Cool completely.
- Wrap room temperature cakes with plastic. Chill until ready to proceed. Cakes may be made up to 3 days ahead.
- In a large bowl or stand mixer, beat cream cheese until smooth. mix in butter, followed by vanilla and cinnamon. Mix in brown sugar until just combined. Add 1 cup of powdered sugar at a time, mixing well between additions.
- If necessary, level off and remove any dome from chilled cakes with a serrated knife.
- Transfer first cake layer to desired serving tray or cake stand. Top off with 3/4 cup frosting. Use an offset spatula to spread frosting into an even layer. Top off with second layer and repeat. Finally add third layer. Add a thin layer of frosting to the top and sides. Chil for 1 hour.
- Cover frosting until ready to proceed.
- Cover cake with remaining frosting, smoothing out with a bench scraper or offset spatula. Use a spoon or spatula to create a swirl on the top.
- Chill cake for at least 1 hour or until ready to serve. This will help the frosting to set.
- Store cake in an airtight container, chilled or at room tempertture, for up to several days.
Notes
**Bake even strips may be used to help prevent a dome from forming on the cakes. Alternately, after chilling, remove dome with a serrated knife. An original recipe from Baked by Rachel
Items used in this recipe:
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This is one seriously decadent cake! That frosting sounds amazing!
Thanks, Michelle!
OMG where do I start?! I’ll preface by saying I’m a frosting gal…so GIMME that frosting! I love that you added cinnamon and brown sugar to it so it wouldn’t be boring with that beautiful cake! And that swirl perfection!
Thank you! :)
This such a gorgeous cake, Rachel! And that frosting, oh my!!! <3
Thanks, Sarah!
yesterday it was my daughter’s b’day and i tried this recipe yesterday …every one liked that sooo much and was just yummm..thank you so much for making our family day remember able
So glad everyone enjoyed the cake! I hope your daughter had a great birthday!
It was really nice to hear that you have enjoyed the vacation a lot. BTW lovely cake Rachel. :)
Thank you! :)