A perfect accompaniment to your St. Patrick’s day libations. We made it to celebrate Joel’s birthday this year, see photos here. This Chocolate Stout Cake contains 1 cup of beer and leaves you with enough to drink afterward. Cheers!

Modified from NYT Chocolate Guinness Cake Recipe.


  • 1 buttered 9in springform pan with parchment paper
  • 1 cup Samuel Smith’s Chocolate Stout
  • 10 tablespoons (1 stick plus 2 tablespoons) salted butter
  • ¾ cup unsweetened dark chocolate cocoa
  • 2 cups sugar
  • ¾ cup full-fat greek yogurt
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking soda


  • 2 cups confectioners’ sugar
  • 8 ounces cream cheese at room temperature
  • 8 tablespoons (1 stick) salted butter, softened
  • 1-4 tablespoons heavy cream or Bailey’s Irish Cream (!)

Chocolate Stout Cake`


Make the cake. Preheat your oven to 350 degrees Fahrenheit. Butter a 9-inch springform pan, we recommend using Patisse brand, and then line it with parchment paper. Under low heat, melt the butter in a large saucepan with chocolate stout. Stir occasionally. Once the butter has melted remove the pan from the heat and stir in the dark chocolate cocoa and sugar.

In another bowl mix the greek yogurt, eggs, and vanilla together. Then add this to the saucepan with the beer and butter. Next, whisk in the flour and baking soda until there are no lumps. Pour the batter into the pan. Bake 50 minutes. Then let cool completely.

While the cake is cooling mix up the frosting. Beat the butter until light. Add in the cream cheese and beat until well combined and light. Scraping down the bowl as needed. Add heavy cream or Bailey’s Irish Cream if you’re feeling lucky, and mix until smooth and spreadable. Add the confectioner’s sugar in small batches. If the mixture is too stiff add cream by the tablespoon and if it is too runny add more confectioner’s sugar. It should be stiff, but spreadable. Remove the cake from the pan and frost just the top. It should look like the froth on freshly poured beer. Tastes even better the next day!