Indulge in the Ultimate Guinness Stout Cake with Bailey’s Cream Cheese Frosting: Your Perfect St. Patrick’s Day Treat
As St. Patrick’s Day approaches, the air fills with festive cheer, and for many of us, that means embracing delicious, themed treats. And what could be more fitting – or more indulgent – than a dessert that beautifully marries two beloved Irish libations? Prepare yourself for a truly decadent experience: a rich Guinness Stout Cake crowned with the most luscious Bailey’s Cream Cheese Frosting. This isn’t just a cake; it’s a celebration in every bite, promising to be a showstopper at any St. Patrick’s Day gathering or simply a delightful treat for yourself.
Imagine sinking your fork into a slice of this magnificent creation. The cake itself is a marvel of deep, dark color and complex flavor, thanks to the generous addition of Guinness stout and unsulfured dark molasses. It’s wonderfully moist, subtly spiced, and profoundly satisfying without being overly sweet. Then comes the frosting – a cloud of creamy perfection, light and tangy from the cream cheese, and irresistibly infused with the warming, sweet notes of Bailey’s Irish Cream. It’s a combination so delightful, you might just want to dive right in and take a blissful nap amidst its deliciousness!
While St. Patrick’s Day may not be a grand, elaborate affair in every household, it certainly offers an excellent excuse to explore the wonderful culinary traditions that accompany it. And for those of us with a penchant for baking, the desserts truly shine. This particular Guinness stout cake recipe has long held a special place in my heart, quickly becoming a personal favorite for its unique depth and character.
The Heart of the Celebration: Understanding the Guinness Stout Cake
What makes this Guinness Stout Cake truly exceptional is its profound depth of flavor and striking appearance. The deep, almost black hue of the cake isn’t achieved through artificial coloring, but rather through the harmonious blend of an entire cup of rich unsulfured dark molasses and, of course, a full cup of Guinness stout beer. These ingredients not only impart its signature color but also contribute to an incredibly moist texture and a robust flavor profile that is both earthy and subtly bitter, balancing the inherent sweetness beautifully.
Beyond its dark good looks, the cake is a symphony of spices. We’re talking about the warm, inviting notes of ground cinnamon, the aromatic hint of ground nutmeg, the subtle pungency of ground cloves, and the vibrant kick of both ground ginger and freshly grated ginger root. This thoughtful combination of spices elevates the cake from a simple stout-infused treat to a truly sophisticated dessert, offering layers of flavor that unfold with every bite. The fresh ginger, in particular, adds a bright, zesty counterpoint to the darker, heavier notes, creating a wonderfully balanced and exciting experience for the palate.
This recipe holds a special significance for me, having learned to craft this magnificent cake during my time on the pastry station at a restaurant post-culinary school. Despite its complex flavor, it’s surprisingly simple to prepare and bakes up quickly, making it accessible even for home bakers looking to impress. The professional insights gained during my externship helped refine this recipe into the easy-to-follow, delicious version I share with you today.
Crafting the Perfect Cake Batter: Tips for Success
The beauty of this Guinness cake lies not just in its ingredients but also in a few key steps that ensure its perfect texture and flavor. One particularly crucial, yet simple, stage involves combining the unsulfured molasses and Guinness stout in a large saucepan on the stove. This mixture is brought to a boil, then immediately removed from the heat before whisking in the baking soda.
Now, this is where a little caution and preparation go a long way! As soon as the baking soda hits the hot, acidic liquid, a vigorous chemical reaction occurs, causing the mixture to foam and bubble up quite significantly. To prevent any messy overflows and ensure a smooth process, I cannot stress enough the importance of using a generously sized saucepan for this step – ideally, one that is four quarts or larger. Trust me, you don’t want to witness the slow horror of your precious cake mixture overflowing onto your stovetop, leading to unnecessary cleanup and potential frustration. A little extra space in the pot guarantees a smooth and easy start to your baking adventure.
After the initial foam dissipates, which usually takes about 10 to 15 minutes with occasional whisking, the remaining steps are straightforward. You’ll combine the whisked eggs, granulated sugar, and brown sugar with oil. In a separate bowl, the dry ingredients – flour, baking powder, and our aromatic ground spices – are mixed. The wet and dry ingredients are then gently combined, with the fresh ginger stirred in last. The key here is not to overmix, as this can lead to a tough cake. Mix until just combined, ensuring all ingredients are incorporated without developing the gluten too much. This careful attention to mixing contributes greatly to the cake’s tender crumb.
The Heavenly Bailey’s Cream Cheese Frosting
Once your Guinness stout cake layers are baked to perfection and have had ample time to cool completely, it’s time for the crowning glory: the Bailey’s Cream Cheese Frosting. This frosting is not just an accompaniment; it’s a star in its own right, coming together in less than 10 minutes and boasting a flavor so good, you’ll be tempted to eat it straight from the bowl with a spoon (I speak from experience!).
The secret to this lusciously smooth frosting lies in starting with softened unsalted butter and room-temperature cream cheese, ensuring they beat together into a creamy, homogeneous base. A pinch of kosher salt enhances the flavors, then sifted powdered sugar is gradually added for sweetness and structure. The magical ingredient, of course, is the Bailey’s Irish Cream, which infuses the frosting with its signature creamy, whiskey-laced sweetness, perfectly complementing the robust flavors of the stout cake. A touch of vanilla extract rounds out the profile, creating a truly irresistible topping.
For assembly, I often opt for a “naked cake” aesthetic, where the sides are lightly frosted, allowing the dark, rich layers of the cake to peek through. This creates a beautifully rustic and appealing look. However, feel free to decorate your cake as simply or elaborately as you wish. You can spread a thick layer of frosting between the two cake layers and then simply adorn the top, leaving the sides completely untouched for an even more minimalist approach. Since these cake layers are designed to be relatively thin and contribute to a rustic charm, I don’t recommend leveling them, as it would waste precious cake and isn’t necessary for this particular style.
While the spiced Guinness cake is wonderfully flavorful and moist enough to be enjoyed on its own, the pairing with the sweeter, Bailey’s-spiked cream cheese frosting is truly transformative. Despite the strong flavors of the cake, the distinct notes of Bailey’s still shine through, creating a harmonious and utterly delightful dessert. It’s hard to imagine a cake that screams “festive” more loudly than this!
Serving and Storing Your St. Patrick’s Day Masterpiece
To truly complete the experience, I highly recommend pairing a generous slice of this Guinness Stout Cake with a glass of the remaining Guinness beer. The slightly bitter notes of the stout provide a fantastic contrast to the cake’s sweetness and the frosting’s creamy richness, creating a perfectly balanced and authentic Irish treat. Alternatively, a cup of strong coffee or a hot Irish tea would also make an excellent companion.
This cake is best served the day it’s baked, allowing the flavors to be at their peak. It can be enjoyed at room temperature or slightly chilled, depending on your preference. For any delightful leftovers, simply wrap the cake tightly with plastic wrap and store it in the refrigerator. To ensure maximum enjoyment, allow individual slices to come to room temperature for about 15-20 minutes before serving, as this will soften the frosting and enhance the cake’s moist texture and aromatic spices.
Whether you’re celebrating St. Patrick’s Day with a grand feast or simply looking for an extraordinary dessert to brighten your day, this Guinness Stout Cake with Bailey’s Cream Cheese Frosting is an absolute must-try. It’s a dessert that speaks of tradition, indulgence, and the sheer joy of delicious food. Get ready to impress your family and friends, or simply treat yourself to a truly unforgettable baking experience. Happy baking!
Guinness Stout Cake with Bailey’s Cream Cheese Frosting
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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2 9-Inch (23 cm) Round Cake Pans
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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
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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.
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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.
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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.
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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.
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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.
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Allow cake to cool in pans on a rack for 15 minutes, before carefully removing and placing on a cooling rack to cool completely.
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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.
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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.
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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.
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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.