Guinness Chocolate Cake with Brown Sugar Cream Cheese Frosting
Moist and fluffy Guinness chocolate cake with silky brown sugar cream cheese frosting. A crowd pleasing dessert, perfect for St. Patrick's day or any day of the year!
Ingredients
Cake:
- 2 1/2 C all purpose flour
- 3/4 C unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C granulated sugar
- 1/2 C light brown sugar
- 2 large eggs
- 1/2 C vegetable oil
- 1/2 C milk
- 2 tsp vanilla extract
- 1 C Guinness
Frosting:
- 8 oz cream cheese softened
- 1/2 C unsalted butter softened
- 1 tsp vanilla extract
- 1/2 C light brown sugar
- 2 1/2 C powdered sugar
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan. Line the pan with parchment paper, leaving overhang on the two long sides. Binder clips may be used to hold parchment paper in place, if necessary. Set aside.
- In a large bowl or stand mixer, add dry ingredients. Whisk or mix on low to combine. Measure wet ingredients. With mixer running on low, slowly begin adding wet ingredients. Stop and scrape bowl as needed between additions. Once all ingredients have been incorporated, increase mixer speed, mixing until no streaks remain and ingredients are combined well. Do not overmix.
- Transfer batter to prepared pan. Use a small offset spatula to spread batter evenly throughout pan. Hold pan several inches above the counter and gently drop it to release any air bubbles formed while mixing.
- Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
- When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or storage container.
- Prepare frosting. In a large bowl or stand mixer, fit with a paddle attachment, beat cream cheese until smooth. Mix in butter, followed by vanilla. Add brown sugar, mixing until just combined. Add 1 cup of powdered sugar at a time. Increase speed between additions.
- Use a small offset spatula to frost cake.
- Store cake in an airtight container at room temperature or in the refrigerator for several days or longer. If storing in the refrigerator, bring to room temperature prior to serving.
Notes
An original recipe from Baked by Rachel