Indulge in the Ultimate St. Patrick’s Day Delight: Guinness Stout Cake with Luscious Bailey’s Cream Cheese Frosting
As St. Patrick’s Day approaches, the festive spirit calls for something truly special in the kitchen. And what could be more exciting than a dessert that masterfully blends two iconic Irish indulgences? Prepare yourself for a show-stopping creation: a deeply flavored Guinness Stout Cake crowned with the most exquisite Bailey’s Cream Cheese Frosting. This isn’t just a cake; it’s a celebration in every bite, promising to be the highlight of your holiday spread or any special occasion.
Imagine sinking your fork into a slice of this rich, dark cake, perfectly complemented by a swirl of creamy, boozy frosting. The combination is utterly irresistible, making you want to linger over every morsel. It’s the kind of dessert that invites you to slow down, savor the moment, and perhaps even contemplate taking a blissful nap right there on the frosting itself!
For those of us constantly surrounded by delicious food, especially in the lead-up to big life events like a wedding, the temptation can be immense. While I had to practice extreme restraint during the photography process, taking only the smallest taste tests to ensure perfection, rest assured that this cake is worth every ounce of anticipation. The full enjoyment was definitely saved for a more appropriate moment, proving that some culinary delights are truly worth the wait.
The Heart of the Celebration: A Perfectly Spiced Guinness Stout Cake
While St. Patrick’s Day might not be the most significant holiday in every household, it certainly brings with it a delightful array of culinary traditions. For me, it’s an annual excuse to explore incredible flavors, especially when it comes to desserts. And this particular Guinness stout cake holds a special place in my heart, quickly becoming one of my all-time favorites. Its appeal lies in its captivating darkness and a symphony of spices that deliver robust flavor without ever being overwhelmingly sweet.
The striking, deep color of this cake is entirely natural, a direct result of two key ingredients: a full cup of unsulfured dark molasses and, of course, a generous pour of Guinness stout beer. These components not only contribute to its rich hue but also impart a complex, malty sweetness and depth that sets this cake apart. Unlike many chocolate-based dark cakes, the unique bitterness and roasted notes of Guinness lend an unparalleled character that is both sophisticated and comforting.
But the flavor journey doesn’t stop there. The cake is intricately spiced, drawing warmth and aroma from a blend of ground cinnamon, ground nutmeg, ground cloves, and ground ginger. To elevate the ginger notes even further, we add a touch of freshly grated ginger root, which provides a bright, pungent kick that truly makes the spices sing. This thoughtful combination ensures every bite is a harmonious balance of sweet, malty, and warmly spiced flavors, making it a truly unforgettable dessert experience.
Mastering the Method: Tips for a Flawless Bake
My journey with this particular cake began during my time on the pastry station at a restaurant after culinary school. It might look impressive, but you’ll be delighted to learn that it’s surprisingly simple to put together and bakes up remarkably quickly, making it accessible even for novice bakers looking to create something extraordinary. The method is straightforward, focusing on careful mixing rather than elaborate techniques, which is a huge win for anyone seeking a delicious yet manageable baking project.
There is, however, one step that requires a little extra attention – though “complicated” is a significant overstatement. This crucial stage involves combining the unsulfured molasses and Guinness stout in a large saucepan on your stovetop. You’ll bring this mixture to a gentle boil, then immediately remove it from the heat before whisking in the baking soda. This is where the magic happens, and a bit of caution is advised.
As soon as the baking soda hits the warm, acidic Guinness and molasses, a lively chemical reaction occurs, causing the mixture to foam and bubble up quite vigorously. To avoid any kitchen mishaps, I cannot emphasize this enough: **always use a generously sized saucepan, preferably one that is four quarts or larger.** This ensures ample headspace for the mixture to expand without overflowing onto your stove. A small saucepan can quickly turn this simple step into a messy ordeal, and we certainly want to keep cleanup to a minimum so you can focus on enjoying your delicious creation.
Allow the mixture to settle for 10-15 minutes, whisking occasionally, until the foam subsides. This waiting period is important for developing the cake’s unique texture and flavor. Once the initial effervescence has calmed, you’ll proceed to combine it with the other ingredients, ensuring a smooth batter that will bake into a wonderfully moist and tender cake. Precision in this step ensures a beautifully risen and consistently textured crumb.
The Perfect Companion: Luscious Bailey’s Cream Cheese Frosting
Once your magnificent cake layers have baked to perfection and cooled completely, it’s time to create the crowning glory: the Bailey’s cream cheese frosting. This frosting is not merely an afterthought; it’s an integral part of the experience, designed to complement the rich, spiced cake beautifully. It comes together incredibly fast, often in less than 10 minutes, and is so unbelievably good that you’ll be tempted to eat it straight from the bowl with a spoon (a temptation I confess to having succumbed to more than once!). My weakness for cream cheese frosting is well-documented, and this Bailey’s infused version truly takes it to another level.
When it comes to decorating, I often opt for a “naked cake” aesthetic, where the sides are left lightly frosted, allowing the dark, rich cake layers to peek through. This creates a rustic yet elegant look that is effortlessly charming. However, feel absolutely free to decorate your cake in any style you prefer. You could easily apply a generous, thick layer of frosting between the two cake layers for a decadent filling, then simply spread the remaining frosting over the top for a more traditional finish, leaving the sides untouched if that’s your preference. Since these cake layers are designed to be relatively thin, I actually recommend against leveling them, as it would mean sacrificing precious cake! This recipe is crafted for a wonderfully rustic two-layer cake, where slight imperfections only add to its homemade charm.
While the Guinness stout cake is flavorful and moist enough to stand gloriously on its own, pairing it with this sweeter cream cheese frosting, boldly spiked with Bailey’s Irish Cream, truly elevates it. The creamy, sweet notes of the Bailey’s cut through the deep spices of the cake, creating a perfect harmony of flavors. Despite the cake’s strong character, the distinctive taste of Bailey’s still shines through, making each bite an indulgent delight. It’s safe to say, a cake doesn’t get much more festive or delicious than this!
For the ultimate enjoyment, pair a generous slice of this extraordinary cake with the remainder of your Guinness beer. The complementary flavors are a match made in heaven, enhancing the experience even further. This Guinness Stout Cake with Bailey’s Cream Cheese Frosting is more than just a dessert; it’s a culinary journey, a heartwarming treat, and a truly unforgettable way to celebrate St. Patrick’s Day or any moment that calls for a touch of Irish cheer and indulgence. Prepare to impress your guests and satisfy every sweet craving with this magnificent creation!
Guinness Stout Cake with Bailey’s Cream Cheese Frosting
Pin
Review
SaveSaved!
Equipment
-
KitchenAid 5 Qt. Artisan Stand Mixer
-
2 9-Inch (23 cm) Round Cake Pans
-
Microplane Grater
Ingredients
Guinness Stout Cake:
- 1 cup (240 mL) Guinness stout
- 1 cup (315 g) unsulphured dark molasses
- 1½ teaspoons baking soda
- 3 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) firmly packed brown sugar
- ¾ cup (180 mL) canola or vegetable oil
- 2 cups (250 g) unbleached all-purpose flour
- 1½ teaspoons baking powder
- 2 tablespoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon grated, peeled ginger root
Bailey’s Cream Cheese Frosting:
- ¾ cup (6 oz; 170 g) unsalted butter softened
- 6 ounces (170 g) cream cheese room temperature
- pinch of kosher salt
- 2 cups (250) powdered sugar sifted
- 2 tablespoons Bailey’s Irish Cream
- ¼ teaspoon vanilla extract
Instructions
-
Preheat the oven to 350°F (176°C). Grease two 9-inch (23 cm) cake pans with baking spray and line the bottoms with parchment paper rounds. Grease the parchment. Set aside.
-
Prepare Cake: In a large saucepan (4 quarts or larger), whisk together the Guinness stout and molasses. Bring to a boil over medium-high heat. Immediately turn off and remove from the heat, and whisk in the baking soda – be very careful as the mixture will foam and bubble significantly. Allow the mixture to sit, whisking occasionally, until the foam dissipates, this could take 10 to 15 minutes.
-
In a medium bowl, whisk together the eggs, granulated sugar, and brown sugar. Whisk in the oil. In a separate large mixing bowl, whisk together the flour, baking powder, and ground spices. Set aside.
-
Once the foam has dissipated from the Guinness/molasses mixture, whisk it slowly into the egg and sugar mixture. Whisk the liquid mixture into the flour mixture gently, half at a time, until just combined. Stir in the fresh ginger. Do not over mix.
-
Transfer and divide the batter evenly among the prepared cake pans (tip: the total batter weight = 1250 grams; each cake pan should get roughly 625 grams of batter). Bake for 28 to 35 minutes, or until the top springs back lightly when touched. Do not open the oven door during baking, as the cake has a tendency to fall in the center if disturbed.
-
Allow cake to cool in pans on a rack for 15 minutes, before carefully removing and placing on a cooling rack to cool completely.
-
Prepare Cream Cheese Frosting: Once cake has cooled completely, prepare the frosting. Place the butter, cream cheese, and salt in the bowl of a stand mixer, fitted with a paddle attachment. Beat together at medium speed for 3 to 4 minutes, or until creamy. Reduce speed to low, and slowly add the powdered sugar a little bit at a time. Over low speed, add the Bailey’s Irish cream and vanilla extract and mix until incorporated. Scrape down the sides and bottoms of the bowl, increase mixer speed to medium and beat frosting for 1 to 2 minutes until light and fluffy.
-
Assemble Cake: To assemble, place four strips of wax paper on edges of a cake stand or serving plate. Since this cake produces relatively thin layers (and is meant to be more rustic), I don’t recommend leveling the cake layers, as you will waste a lot of cake. Place one cake layer on the bottom of the plate, top-side facing up. Scoop roughly 1 cup (or more) of cream cheese frosting over the first layer, and use a large offset spatula to evenly spread the frosting until it just begins to go over the edges of the cake layer.
-
Top with the remaining cake layer (bottom side up). Using an offset spatula, cover the top and sides with a thin layer of frosting. Refrigerate the cake for 10 to 15 minutes. Using a large offset spatula, decorate cake with any remaining frosting as desired.
-
Cake best served the day it is baked. Serve at room temperature or slightly chilled. Leftover cake can be wrapped with plastic wrap and stored in the refrigerator. Allow slices to come to room temperature before serving.