The No-Mixer Guinness Chocolate Cake That Stays Moist for Days
This Guinness chocolate cake is dark, deeply chocolaty, and comes together without a mixer. The stout works quietly in the background, making the crumb tender and pushing the cocoa flavor forward without leaving any trace of beer behind.
It is the kind of cake that feels far more elaborate than the effort it asks from you, and it tastes even better the next day.
Why This Guinness Cake Works
The stout does two things at once. It adds a malty, almost caramel-like undercurrent that plays beautifully against the chocolate, and its slight acidity reacts with the baking soda to give the cake a fine, velvety crumb. You will not taste beer, just deeper chocolate.
Full-fat sour cream and a generous pour of oil keep the cake soft and moist for days. I have made this on a Friday and watched slices disappear straight from the counter all weekend without the texture ever drying out.
Ingredients
- 1 cup (240ml) Guinness Draught stout: use the classic draught, not Extra Stout, for a smoother bitterness that blends into the cake.
- ½ cup (113g) unsalted butter: cut into small cubes so it melts evenly.
- ¾ cup (70g) unsweetened cocoa powder: Dutch-process gives a darker color and rounder flavor, but natural cocoa works well too.
- 2 cups (400g) granulated sugar.
- 2 large eggs: let them sit at room temperature while you gather the other ingredients.
- ⅔ cup (160g) full-fat sour cream: brings richness and helps the cake stay moist.
- 1 tablespoon vanilla extract.
- 2 cups (250g) all-purpose flour: spooned and leveled, or weighed for accuracy.
- 2 teaspoons baking soda.
- ½ teaspoon fine salt.
Simple Swaps and Variations
- Change the beer: any stout or porter works. For a non-alcoholic version, use the same amount of strong brewed coffee plus 1 teaspoon of molasses to mimic the maltiness.
- Swap sour cream: thick plain Greek yogurt can stand in, though the crumb may be a shade less tender.
- Add espresso powder: a teaspoon of instant espresso powder deepens the chocolate without tasting like coffee. Stir it into the warm stout mixture so it dissolves completely.
- Use dark cocoa: black cocoa will give you a dramatic, almost Oreo-colored cake that tastes extra fudgy.
If you enjoy this, our Classic Chocolate Buttermilk Cake is another one worth having in your back pocket.
How to Make Guinness Chocolate Cake
Step 1: Melt the Butter and Stout
Set a rack in the middle of the oven and preheat it to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment, and butter the parchment too.
In a medium saucepan over medium heat, combine the 1 cup of Guinness and the ½ cup of cubed butter. Heat until the butter melts and the mixture just starts to bubble at the edges, about 3 minutes. Take the pan off the heat, whisk in the ¾ cup of cocoa powder until it is completely smooth, and set it aside to cool for 10 minutes.
The liquid will be glossy and dark, and as it cools it will thicken slightly. This step blooms the cocoa and mutes any sharp bitterness from the beer.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk the 2 cups of sugar with the 2 eggs, ⅔ cup of sour cream, and 1 tablespoon of vanilla until the mixture thickens and turns pale, about 1 minute of steady whisking. You are not trying to whip air into it the way you would for a meringue, just to get everything smooth and uniform.
Pour the slightly cooled stout mixture into the bowl and whisk again until the color evens out. The batter will look thin and a little glossy at this point, which is exactly how it should look.
Step 3: Fold in the Dry Ingredients
In a separate small bowl, whisk the 2 cups of flour with the 2 teaspoons of baking soda and ½ teaspoon of salt. Tip the dry mixture into the wet ingredients and fold it in gently with a spatula, doing this in two additions so you do not overwork the gluten.
Stop as soon as no dry streaks remain. The batter will be quite liquid, almost like heavy cream, and a few small lumps are fine. Overmixing at this stage can make the cake tough.
Step 4: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Tap each pan once on the counter to knock out any big air bubbles, then slide them onto the middle rack.
Bake for 30 to 35 minutes. The cakes are ready when the centers spring back lightly to the touch and a toothpick inserted in the middle comes out with just a few moist crumbs clinging to it. The tops will be slightly domed and the edges will just start to pull away from the sides of the pans.
Step 5: Cool and Slice the Cake
Let the layers cool inside their pans on a wire rack for 10 minutes. Run a thin knife around the edge, then turn them out, peel off the parchment, and let them cool completely on the rack.
Once cool, place one layer on a plate, dust a little powdered sugar over the top if you like, then slice and serve. The crumb will be tender and almost fudgy right away, but it gets even better after a few hours.
Tips for Baking with Stout
- Weigh your flour if you can: too much flour is the fastest way to a dry cake. A digital scale gives you 250g every time.
- Use room temperature eggs and sour cream: cold ingredients can cause the melted butter to seize into little specks, which affects the crumb.
- Do not open the oven door early: the cake relies on a steady rise from the baking soda reacting with the stout and sour cream. Wait until at least the 25-minute mark before checking.
- Choose a dark pan if you want a crustier edge: light aluminum pans give a more even bake, while dark metal pans will give you a slightly chewier rim, which some people love with this cake.
- Let the cake rest: the stout flavor mellows and the moisture distributes more evenly after a few hours. It will be excellent the same day, but it is truly at its best the next morning.
Bake times by pan:
| Pan size | Bake time |
|---|---|
| 2 (9-inch) round pans | 30 to 35 minutes |
| 3 (8-inch) round pans | 25 to 30 minutes |
| 9×13-inch sheet pan | 35 to 40 minutes |
Storing and Keeping the Cake Fresh
- Counter: keep the cake tightly covered at room temperature for up to 3 days. It stays moist without refrigeration if your kitchen is not too warm.
- Refrigerator: covered in the fridge, it will keep for up to 5 days. Bring slices to room temperature before eating, or the crumb can feel firmer than it should.
- Freezer: wrap unfrosted layers individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then let them come to room temperature before serving.
What Goes Well with Guinness Chocolate Cake
A billowy spoonful of unsweetened whipped cream cuts through the richness and highlights the maltiness of the stout. Vanilla ice cream is the classic move, and its cold creaminess is a great contrast against the dense, dark crumb. For an after-dinner feel, pour a small cup of strong black coffee to sip alongside; the roasted notes in the coffee mirror the cake’s deep cocoa flavor and make each bite taste a little more intense.
Frequently Asked Questions
Can I use a different beer?
Yes. Any stout or porter will work, and the flavor will shift slightly depending on the brew. A coffee stout or milk stout both give lovely results.
How do I make this cake without eggs?
Replace each egg with ¼ cup of unsweetened applesauce. The cake will be slightly denser but still very tender.
Can I turn this into cupcakes?
Absolutely. Fill liners about two-thirds full and bake at 350°F (175°C) for 18 to 22 minutes, until a toothpick comes out clean.
What if I do not have sour cream?
You can use the same amount of plain whole-milk yogurt, buttermilk, or even crème fraîche. Each will give a slightly different richness, but all will keep the cake moist.
Does the cake taste like beer?
Not at all. The stout bakes out, leaving behind a subtle malted, almost toffee-like note that makes the chocolate taste deeper and rounder. Even people who dislike beer tend to love this cake.
Guinness Chocolate Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and butter two 9-inch round cake pans lined with parchment.
- In a saucepan, melt the butter and Guinness over medium heat. Off the heat, whisk in the cocoa until smooth and let cool 10 minutes.
- In a large bowl, whisk the sugar, eggs, sour cream, and vanilla until thick and pale. Whisk in the cooled stout mixture.
- Whisk the flour, baking soda, and salt in a small bowl, then fold into the wet ingredients in two additions just until no dry streaks remain.
- Divide the batter between the pans and bake 30 to 35 minutes, until a toothpick comes out with moist crumbs.
- Cool in pans 10 minutes, turn out, peel parchment, and cool completely on a rack before slicing.
Notes
