Guinness Stout Cake

Guinness Stout Cake

In this stout cake, the combination of the malt and coffee flavors of this stout beer pairs seamlessly with Bourbon Caramel and toasted Meringue. The addition of bourbon dresses up an already decadent dessert sauce, which speaks for itself: a little creamy, a little salty, and perfectly smooth, with a hint of vanilla and a punch of bourbon.

Guinness Stout Cake
Makes 1 (9-inch) cake
  • 1½ cups (300 grams) granulated sugar
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup whole buttermilk
  • 6 tablespoons (84 grams) vegetable oil
  • 1 large egg, lightly beaten
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract
  • ¾ cup boiling stout beer*
  • Bourbon Caramel, divided (recipe follows)
  • Meringue (recipe follows)
  1. Preheat oven to 350°F. Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
  2. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, whisk together buttermilk, oil, egg, egg yolk, and vanilla. Add buttermilk mixture to flour mixture, whisking just until combined. Add beer, whisking until smooth. Pour batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes.
  4. Gently remove cake from pan and place on a cooling rack. Using the handle of a wooden spoon, poke 6 to 8 holes in warm cake. Pour ¾ cup Bourbon Caramel onto cake; let caramel soak in, and let cake cool completely.
  5. Top cake with Meringue, and brown with a kitchen torch. Drizzle ¼ cup Bourbon Caramel over meringue. Serve with remaining 1 cup Bourbon Caramel. Cover and refrigerate for up to 3 days.
*We used Guinness Extra Stout.

Bourbon Caramel
Makes about 2 cups
  • 1½ cups (300 grams) granulated sugar
  • 1 cup water
  • 1 tablespoon light corn syrup
  • ¼ teaspoon (0.50 gram) cream of tartar
  • ⅓ cup (76 grams) unsalted butter, softened
  • ¾ cup heavy whipping cream, warmed
  • 2 tablespoons bourbon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon (0.75 gram) kosher salt
  1. In a small heavy-bottomed saucepan, bring sugar, 1 cup water, corn syrup, and cream of tartar to a boil over high heat. Cook, stirring frequently, until mixture is amber in color and registers 240°F on a candy thermometer. Remove from heat. Add butter, whisking constantly until melted. Add cream, and whisk to combine. (The mixture will foam.) Stir in bourbon, vanilla, and salt until combined. Let cool completely. Store, covered, at room temperature for up to 1 week.

Makes 4 cups
  • 4 large egg whites, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon (1 gram) cream of tartar
  • ¼ teaspoon (0.75 gram) kosher salt
  • ¾ cup (150 grams) castor sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, vanilla, cream of tartar, and salt at high speed until frothy. Gradually add sugar, 1 tablespoon (12 grams) at a time, until combined. Continue beating at high speed until stiff glossy peaks form, 6 to 8 minutes. Use immediately.
Previous articleMeringue Motifs: Our Best Meringue Recipes
Next article2016 Baker’s Dozen


    • Hi D!

      Thanks for reaching out and great question! After ten minutes of cooling, remove the cake from the pan and proceed accordingly. Happy baking!

    • Hi Tracy!

      Thanks for reaching out. We do not have a master index, but this particular recipe comes out of our July/August 2020 Authentic Ireland Issue. This issue was very popular and is sold out in print, but it is still available for digital download here.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.