Grab your fork to dig into this rich, malty chocolate stout cake with Baileys buttercream, the perfect St. Patrick’s Day dessert!
If you’re looking for a cake that’s party ready, have I got the perfect recipe for you! It’s a decadent cake made with a dark stout beer and topped with a smooth swiss meringue buttercream flavored with Irish cream. Beer, Baileys and Buttercream?! Now that’s the luck of the Irish.
This chocolate stout cake is rich and moist with an ever so slight malty flavor. The Baileys buttercream is buttery with notes of caramel and vanilla and compliments the deep chocolate flavor of the cake.
I like to ice the cake in a rustic way, filling in the seam with icing and smoothing it so the sides of the cake are exposed (a la “naked cake”). An offset spatula is your best friend here, allowing you to smooth the sides and top of the cake. You can make some simple swirls on top, or run the spatula under hot water, wipe it off, and run it over the top for a super smooth finish.
Let’s make Chocolate Stout Cake with Baileys Buttercream
- Combine the stout and butter in a small saucepan and heat until melted.
- Stir in the cocoa powder and let cool.
- Combine the eggs and sugar in a mixing bowl.
- Beat until well mixed.
- Combine the dry ingredients in a separate bowl.
- Add the stout mixture to the egg mixture. Alternate the buttermilk and the dry ingredients. Mix until just combined.
- Pour into prepared pans and bake until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before frosting them.
- Combine the sugar and egg whites in a heatproof bowl set over a simmering saucepan of water over low heat. Cook, whisking frequently until the sugar is dissolved.
- Remove from the heat and beat until stiff peaks.
- Add the butter piece by piece while whipping. Beat in the Baileys.
- Place one cooled cake round on a cake plate or stand. Spread about one third or one half of the frosting on the cake.
- Place the other cake round on top and then the remaining frosting. Fill in the sides of the cake with frosting.
- Smooth the cake with the offset spatula, scraping off the excess. Run the spatula under hot water, wipe and continue to smooth the cake.
Tips for success
- Be sure the stout/butter/cocoa powder mixture isn’t too hot when you add it to the egg/sugar mixture because the eggs might cook and curdle. Cool it to room temperature or just a little above.
- After you divide the batter between the prepared cake pans, tap them on the counter to release the air bubbles allow the batter to spread evenly.
- Be sure the cakes are fully cooled before icing them.
- When making the frosting, whisk the egg whites and sugar constantly over very low heat so they don’t cook and curdle. Rub the mixture between two fingers to be sure the sugar is completely dissolved. It should feel smooth and not grainy before proceeding.
- Feel the bottom of the bowl when you’re whipping it. It should feel cool before proceeding.
- Add the butter piece by piece, it will look a little curdled as you add them. Never fear! It will come together in the end.
- An offset spatula is the best tool for icing. It’s great for spreading the frosting and smoothing.
- Heating the spatula under hot water (be sure to wipe it dry) and running over the frosting will create a super smooth surface.
- Store the cake covered, at room temperature, for 3 days. You can store leftovers in the refrigerator after that. Allow it to come to room temperature before serving.
More tasty St. Patrick’s Day recipes…
- Shamrock Macarons
- Shepherd’s Pie
- Traditional Irish Soda Bread with Orange Butter
- Boozy Shamrock Shake
Grab your fork to dig into this rich, malty chocolate stout cake with Baileys buttercream, the perfect St. Patrick's Day dessert!
- 1 cup stout beer (I like Guinness)
- 8 oz unsalted butter (2 sticks)
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1 cup light brown sugar
- 3 eggs
- 2 cups AP flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup buttermilk
- 5 egg whites
- 1 cup sugar
- 14 oz unsalted butter, softened (3 1/2 sticks)
- 1/4 cup Irish Cream (I like Baileys)
- 1 tsp vanilla extract
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Preheat oven to 350 degrees F and grease two 8-inch round pans and line the bottoms with parchment rounds. Set aside.
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Cut the butter into chunks and place in a small saucepan with the stout. Heat over med/low heat until butter is melted.
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Whisk the cocoa powder into the stout/butter mixture. Set aside to cool.
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Combine sugar and eggs in the bowl of a stand mixer or a large metal bowl. Beat until well mixed, about 2 minutes.
-
In a separate bowl, whisk together the dry ingredients.
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Add the butter mixture to the sugar/eggs while beating on low. Mix until combined, about 2 minutes.
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Add half of the dry ingredients, then half the buttermilk, the remaining dry, and ending with the remaining buttermilk. Stir in the vanilla.
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Divide the batter evenly between the two prepared cake pans. Tap the pans on the counter once or twice to release some air bubbles. Bake, rotating the pans once during baking, for about 35 mins or until a toothpick inserted into the center comes out clean.
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Cool the cakes for 5 mins on a wire rack in the pans, then remove from the pans to finish cool completely. Peel off the parchment. While the cakes are cooling, make the frosting.
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Combine sugar and eggs whites in the bowl of a stand mixer or a large metal bowl.
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Place over a pan of simmering water and cook, whisking frequently, until sugar is completely dissolved and isn't grainy when you rub it between two fingers.
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Remove from the heat and using your electric mixer, beat on high with the whisk attachment until the meringue is thick and glossy and the bottom of the bowl no longer feels warm, about 7-8 minutes.
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Add the butter, piece by piece, and mix until incorporated.
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Switch to the paddle attachment and add the Baileys. Continue beating until light, smooth and completely homogenized. Add green food coloring (for St. Patrick's Day) if desired.
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Once the cake is fully cooled, place one cake round on a cake plate or stand and spread about one third to one half of the buttercream frosting on top, spreading it to the edges.
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Place the other round on top pressing down slightly. Fill in the sides of the cake with a little frosting. Use an offset spatula to spread the remaining icing over the top.
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Smooth the top and sides, scraping off the excess frosting. Run the spatula under hot water, wipe the water off, and continue to smooth the cake.
- Be sure the stout/butter/cocoa powder mixture isn't too hot when you add it to the egg/sugar mixture because the eggs might cook and curdle. Cool it to room temperature or just a little above.
- After you divide the batter between the prepared cake pans, tap them on the counter to release the air bubbles allow the batter to spread evenly.
- Be sure the cakes are fully cooled before icing them.
- When making the frosting, whisk the egg whites and sugar constantly over very low heat so they don't cook and curdle. Rub the mixture between two fingers to be sure the sugar is completely dissolved. It should feel smooth and not grainy before proceeding.
- Feel the bottom of the bowl when you're whipping it. It should feel cool before proceeding.
- Add the butter piece by piece, it will look a little curdled as you add them. Never fear! It will come together in the end.
- An offset spatula is the best tool for icing. It's great for spreading the frosting and smoothing.
- Heating the spatula under hot water (be sure to wipe it dry) and running over the frosting will create a super smooth surface.
- Store the cake covered, at room temperature, for 3 days. You can store leftovers in the refrigerator after that. Allow it to come to room temperature before serving.
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