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Laura Daniels Makes St. Patrick’s Day Guinness Cake [RECIPE]

I am NO baker. I cook. I don’t like math; I don’t like measuring. It’s why I prefer to cook, over baking.

However, I put my baker’s skills to the test to make a special St. Patrick’s Day treat for Keith and I. (I have no idea why I’d do ANYTHING for him after this fiasco…)

Let’s just say, I didn’t do well. I had powdered sugar covering my entire kitchen…mainly because: a.) I don’t always listen when something says “really room temperature” and b.) I don’t have a stand mixer, so I use a weaker, smaller hand mixer for everything.

Townsquare Media
Townsquare Media

That being said, the cake was rich, chocolaty and a perfect pairing for your St. Patty’s Day corned beef and cabbage!

Townsquare Media / Laura Daniels
Townsquare Media / Laura Daniels

There are lots of variations on this cake, but most are inherently the same. Here’s the recipe I used from

CAKE (serves 12) :

  • 1 cup Guinness beer
  • 1 cup + 1 tbsp butter
  • 2/3 cup cocoa powder
  • 1 3/4 cup sugar (I used Monkfruit in the Raw to cut back sugar)
  • 2/3 cup sour cream (I used light/reduced fat)
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 2 1/2 tsp baking soda


  • 4-5 cups powdered sugar
  • 1/2 cup ROOM TEMPERATURE butter
  • 8 oz ROOM TEMPERATURE cream cheese
  • Optional:  4-6 tbsp’s Baileys Irish Cream (to taste)
  • Optional:  Green food coloring, if not using Irish Cream

To make cake:

Preheat oven to 350. Butter or cooking spray 9″ round or 9: spring form pan.

Melt butter and Guinness in saucepan over low heat.

Whisk in cocoa and sugar, remove from heat.

Beat sour cream, eggs, and vanilla in separate bow until smooth.  Add to beer mixture.

Whisk flour and baking soda until combined, and add to beer mixture 1/3 at a time, until combined.

Pour cake batter into pan, bake 1 hour.

The middle of the cake may still be a bit wet…it firms as it cools.  BE SURE TO LET IT COOL COMPLETELY before frosting!

To make frosting:

Cream butter and powdered sugar until well combined.

Add cream cheese in cubes until well combined, and becomes somewhat smooth. You know, frosting consistency :)  I added a couple tablespoons of Almond Milk to thin mine out.

If you’re using the Baileys, mix it in for about 5 minutes until light and fluffy.  If you’re not, and choose to use food coloring, add as much as you need, a few drops at a time, to get it to whatever hue of green you like!



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