Chocolate Guinness Cake with

Bailey’s Meringue Buttercream Frosting (download printable PDF)

For the cake


1 cup Guinness stout
1 stick plus 2 Tbs. unsalted butter
3/8 cup unsweetened cocoa
2 cups granulated sugar
3/8 cup sour cream
2 large eggs
1 Tbs. vanilla extract
2 cups all-purpose flour
2 1/2 tsp. baking soda
butter for the pan


Measuring cup
Measuring spoons
Mixing bowl
Electric mixer
Large sauce pan
Parchment paper
9-inch springform pan
Wire rack

Preheat the oven to 325°F. Butter the 9-inch springform pan and line it with parchment paper. In a large sauce pan combine the Guinness and butter. Place the pan on the stove and cook over medium-low heat until the butter melts. Remove the pan from the heat and add the sugar and cocoa. Whisk until well blended.
In a small bowl combine the sour cream, eggs, and vanilla. Mix well and add to the Guinness mixture. Add the flour and baking soda and whisk until smooth. Pour into the springform pan and bake for 50 minutes, until the cake has risen and is firm. DO NOT POKE TEST THE CAKE. Remove the pan from the oven and let it completely cool on a wire rack before removing it from the pan.

For the frosting


3 large egg whites3 large egg whites
¾ cup granulated sugar
1 stick plus 6 Tbs. butter
4 capfuls of Bailey’s Irish Cream
1 Tbs. coffee extract (optional)


Measuring cup
Measuring spoons
Stainless steel bowl
Two small bowls
Electric stand mixer

Using the two small bowls separate the eggs. Cube the butter. Place water in the cookpot and heat on the stove until the water simmers. Place the egg whites and sugar in the stainless steel mixing bowl and whisk well. Place the mixing bowl over the cookpot of simmering water. Make sure the bottom of the bowl does not touch the simmering water, or the eggs will cook. Continue to whisk the egg mixture until it is warm to the touch and no granules of sugar can be felt.
Transfer the mixture to a stand mixer, and using the whisk attachment, whip at medium-high speed until soft peaks form. After about a minute when the mixture is slightly cooled, start throwing in the cubes of butter. When the buttercream comes together, add the Bailey’s, and, if using, the coffee extract. Whip at a lower speed for a few seconds until mixed.
If the mixture gets soupy after adding the butter, it got too warm, so hold a ziploc filled with ice to the side of the bowl as you mix and it will come back together. If it looks lumpy, it’s too cold, so just let the mixer run a bit longer.