This boozy chocolate stout cake is covered in a whiskey glaze then topped with Bailey’s frosting. The ultimate St. Paddy’s day treat.
Booze and cake is everything that I need right now. The Hubs and I looked ahead at our schedules for the next few months and its not looking pretty. Ok, its all great and exciting things, but just A LOT of great and exciting things. Sooooooooo many things. Don’t worry. I think we’ll live, but we will need rewards to keep us motivated.
This is where an Irish Car Bomb cake steps in.
I don’t recommend fueling a busy lifestyle will booze and cake. You’ll need carbs and protein for that, but there is nothing wrong with rewarding yourself for your hard work.
On a normal day I would choose either booze OR cake for a reward, but since the crazy work level has been taken up a notch in our house, I choose this Irish Car Bomb cake that combines two of my favorites into one easy to consume slice.
Ok, let’s be real, i’ll probably still wash this down with beer. It’s the Irish way.
Guinness chocolate cake. Jameson glaze. Bailey’s Irish Cream frosting. Irish car bomb cake is perfectly seasonal for St. Patrick’s Day, but it’s also a well rounded reward for those times when you bite off more than you can chew, but manage to get it all done anyway.
Cheers!
Boozy Chocolate Stout Cake
This chocolate stout cake with Bailey's frosting has a boozy whiskey glaze.
Ingredients
For the Guinness cake
- 1 cup Guinness beer
- 1/2 cup butter cubed
- 2 cups sugar
- 3/4 cup baking cocoa
- 2 eggs beaten
- 2/3 cup sour cream
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
For the whiskey glaze
- 2 tablespoons butter
- 1 cup white sugar
- 1/2 cup Irish whiskey
For the Bailey's frosting
- 2 cup butter 4 sticks, at room temperature
- 5-6 cups powdered sugar
- 3/4 cup Bailey's Irish Cream
- 3 teaspoons vanilla extract
Instructions
-
Grease two 9-in. round cake pans and line the bottom with parchment paper; set aside.
-
In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended.
-
Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth.
-
Pour batter into prepared pans.Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
-
Meanwhile, make the glaze by heating butter, sugar and whiskey in a small saucepan over low heat. Whisk constantly until butter melts and sugar dissolves.
-
Carefully slice each layer of cake horizontally to create 4 cake layers.
-
Brush each layer generously with whiskey glaze. Allow to absorb for at least 20 minutes.
-
Meanwhile make the frosting by beating together butter, 4 cups powdered sugar, Bailey's Irish Cream and vanilla extract in large mixing bowl until well combined. Add additional powdered sugar 1/2 cup at a time until desired consistency is achieved.
-
Spread one cake layer with frosting. Stack another layer on top and repeat until all layers are stacked. Spread the top and sides of the cake with frosting.
-
Slice and enjoy!
More awesome chocolate desserts
- Chocolate Cookie Butter Donut Holes
- Dark Chocolate Salted Caramel Cookies
- Chocolate Peanut Butter Swirl Bundt Cake
WHY FIT IN WHEN WE WERE BORN TO STAND OUT?
Let's collaborate to create eye catching content that refuses to fade into the background.
Kendra says
YUM! Love it!! This has Kendra’s birthday cake written all over it! Can’t wait to see what other Irish recipes you have in store for us!
Maggie Unzueta @ Mama Maggie's Kitchen says
Looks amazing and perfect for St. Patricks Day!
Priscilla | ShesCookin says
The Irish faced enough deprivation! There is nothing wrong with booze & cake and washing it down with beer 🙂 Love.
betsy says
Ha! Great point 😉
Terry says
Made this for an Irish friend’s birthday and took to a VERY high end restaurant in Dallas to be served. While I had the wait staff cut the cake in the back, I told them to cut a piece to share (even tho it had all that liquor in it). Most of them had a bite to taste, but the chef actually came out to tell me how wonderful the cake was and what the heck was it! They were duly impressed! This cake was delish, and my friend said he woke up at 3am, had some water, and got drunk all over again! haha. The ONLY thing I would different next time is to make sure the sugar in the whiskey glaze is completely dissolved (maybe use a little heat?) as I could still taste the crunchiness of the sugar in the cake. Other than that, it was the BEST cake I have ever made!
betsy says
I’m not sure why this comment went into my spam box but what a treat to find it today. Thank you so much! I’m so glad your friend (and everyone else) loved it.
Laura says
How do you make the glaze? It would seem like you would have to cook it or it would be like a paste. That doesn’t sound like it would absorb very well
betsy says
Sorry, that should read MELTED butter. Just whisk them all together
Mike says
Oh my, two of my favourite things come together and now put icing on it? Explosions in the sky! Happy st. Patty’s!
Gregory Tobias says
I’ve always been a foodie. But I was always intimidated by baking. The first cake I ever baked was an Irish Car Bomb cake for our St. Patrick’s Day party 3 years ago. Since then, I’ve baked about 20 different cakes with beer or booze in them for parties and special occasions. This recipe looks great and I want to use it to bake a new & improved version, so I have a couple q’s. Salted or unsalted butter? And do you think it would be okay if I use a bourbon-barrel aged stout instead of Guiness? Thanks for your recipes!
betsy says
Unsalted butter and I DEFINITELY think you should use the barrel aged stout. That sounds awesome!
sarah says
Would this recipe translate into a 13×9 pan?
betsy says
Definitely!