Guinness cake with Whiskey Icing

Guinness cake with Whiskey Icing

This is my new Go-To cake. I modified a recipe from King Arthur Flour (see below) and ended up with this. Happy St Patrick’s Day!


  • 250g Flour

  • 1 1/2 tsp Baking Powder

  • 1 tsp Salt

  • 65g Cocoa Powder

  • 226g Unsalted Butter

  • 8oz Stout (Guiness)

  • 200g Granulated Sugar

  • 175g Light Brown Sugar

  • 2 Eggs

  • 85g Buttermilk

For the Icing

  • 226g Cream Cheese (1pkg)

  • 1.5oz Bourbon or other Whiskey

  • 2.5 cups Confectioner’s sugar

First mix the flour, salt, and baking powder. You can run it through a siv first if you want… but I mainly did that in the video just because it looks cool. You can just give it a quick whisk.

Mix the Eggs with the Buttermilk.

Melt the butter and add the stout, cocoa, and sugars. Let that cool before combining it with the egg mixture.

Combine the dry ingredients with the wet and mix until it just comes together. Don’t worry about lumps.

Line a cake pan with butter and flour and cut a round of parchment paper in the bottom. Pour in your batter and bake at 350 degrees F. for 40-45 minutes. Remove and let it cool in the pan for 1 hour. Turn it out and drizzle on your icing.

To make the icing, just combine the room-temperature cream cheese with the whiskey and powdered sugar.

Seriously. Try this cake.

Original recipe from King Arthur Flour:

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