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Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: Serves 8
  • Category: cake


A simple chocolate loaf cake fortified with Guinness beer and slathered with rich cream cheese frosting.



For the Cake:

  • 1 1/2 cups (190 grams) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick 113 grams) unsalted butter, melted
  • 1/2 cup (about 100 ml) Guinness beer
  • 1/2 cup (45 grams) unsweetened cocoa powder
  • 1 cup (200 grams) light brown sugar, lightly packed
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

For the Frosting:

  • 4 ounces (half a brick) cream cheese, at room temperature
  • 1/4 cup (half a stick) unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 1/2 cups powdered sugar
  • Splash of Irish cream, optional


  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and line a 9×5-inch loaf pan with parchment paper. Grease the parchment paper as well.
  2. In a medium bowl whisk together flour, baking soda, and salt. Set aside.
  3. In a medium saucepan melt butter. Remove from heat and whisk in beer followed by cocoa powder until smooth. Whisk in sugar. Whisk in eggs followed by sour cream and vanilla extract.
  4. Gradually add the flour mixture to the chocolate stout mixture and stir until just combined and no lumps remain. Pour into prepared pan and bake for 40-45 minutes until puffed and a toothpick inserted in the center comes out with moist crumbs and not wet batter.
  5. Remove from the oven and allow to cool completely before frosting.
  6. To make the frosting, use electric hand beaters to beat cream cheese around a medium bowl to soften completely. Add the butter and beat to combine. Add the vanilla extract, and salt. Add 2 cups of powdered sugar and beat to a thick but spreadable consistency, adding more powdered sugar if necessary. Add a splash of Irish cream if you’d like and a touch more powdered sugar if necessary.
  7. Smooth frosting on the cooled cake while still in the pan, using the pan to help you shape the frosting. Cool the cake and frosting for 2 hours to help the frosting set. Slice and enjoy!
  8. Keep leftover cake well wrapped in the refrigerator for up to 5 days.