Mary Berry Guinness Cake

There’s this very specific memory I have of being in the kitchen with my mum, a damp Sunday rolling past the windows, and the smell of Guinness and melted chocolate thick in the air. We didn’t bake often — not because we didn’t love it, but because mum said cakes were “for moments, not for moods.” I didn’t quite get what she meant until I made this one myself years later.

The Mary Berry Guinness Cake isn’t flashy. It doesn’t demand sprinkles or fancy layers. It just… is. Solid, rich, dependable. The kind of cake you make once and end up making for every birthday after. It’s the dark, grown-up cousin of chocolate cake — smooth from sour cream, deep from the stout, and finished with the softest cloud of cream cheese icing.

Honestly, It’s comfort in cake form.

Ingredients List

Cake:

• 1 cup (8 oz) Guinness Extra Stout
• 10 tbsp (5 oz) unsalted butter
• ¾ cup (3 oz) unsweetened chocolate — I used to use Bournville but any rich dark chocolate works
• ¾ cup (6 oz) sour cream — don’t skip it, it’s the moisture-maker
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2½ tsp baking powder

Topping:

• 1¼ cups icing sugar
• 8 oz cream cheese (room temp — important!)
• ½ cup heavy cream

How to Make It

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform tin — the kind with the clip sides is best.
2. Melt the Guinness and butter in a large pot over medium heat. Once it starts to gently bubble, take it off the heat and stir in the chocolate until smooth and shiny. Let it cool a little.
3. In a mixing bowl, whisk the sour cream, eggs, and vanilla together. It should look silky.
4. Slowly add the chocolate mixture into the sour cream mix, whisking constantly. You don’t want scrambled eggs in your batter (been there).
5. Sift the flour and baking powder together, then fold gently into the wet mix. Don’t overbeat — just enough to bring it together.
6. Pour the batter into the tin, smoothing the top. I give it a tiny bang on the counter to release air bubbles (Mum always did that).
7. Bake for 50–60 minutes. Check it with a skewer — it should come out with just a smudge of moist crumb. Not wet batter.
8. While the cake bakes, make the frosting: beat the cream cheese and sugar till smooth, then gradually add the cream and whip it up till it’s soft and spreadable. Like a lighter version of cheesecake.
9. Cool the cake completely in the tin. No shortcuts — I’ve rushed it before and the icing melted into a mess.
10. Once cool, spread the frosting over the top. Rustic swirls are good — no need for perfection here.

Common Mistakes

Why’s my cake dry?
You may have baked it too long. Ovens vary — start checking at 50 minutes.

Why does it taste bitter?
Check your chocolate — some unsweetened varieties are very strong. A semi-sweet version works too.

Can I skip sour cream?
Honestly, no. I tried once with yoghurt and regretted it. The cake turned out a bit flat and weirdly tangy.

Why did my icing slide off?
You iced it too soon! The cake has to be cold — trust me, it’s worth the wait.

Why’s my cake dense?
Overmixing once the flour is in. Fold gently and stop once it comes together.

Storage and Reheating

Room Temp:
Keeps well for 2–3 days if covered — the moisture holds up brilliantly.

Fridge:
Store in a sealed container for up to 5 days. The texture tightens slightly but still lush.

Freezer:
Freeze unfrosted cake, tightly wrapped, for up to 3 months. Thaw overnight before icing.

Reheating:

• Microwave: 20 seconds on medium for a warm slice.
• Oven: 10 minutes at 160°C, wrapped in foil.
• Steamer: Actually works! Just keep it out of direct steam for about 5 minutes.

What to Serve With It

• Pouring cream — for extra indulgence
• Espresso — the bitterness cuts through the richness
• A glass of Baileys — don’t knock it ‘til you try it

FAQ

Can I make it without Guinness?
Yes — use a non-alcoholic stout or even a strong black coffee. The flavour changes slightly but still works.

Is this kid-friendly?
The alcohol mostly bakes out, but it’s still a very rich, grown-up flavour. Maybe not ideal for picky little eaters.

Can I use cocoa powder instead of chocolate?
Technically yes, but it won’t be as moist or fudgy. Chocolate gives the texture.

Can I frost it ahead of time?
Yep — you can frost it the day before and store in the fridge. Just let it sit out 30 minutes before serving so the icing softens a bit.

Try More Recipes:

• Mary Berry Blueberry Muffin Recipe
• Mary Berry Millionaires Cheesecake Recipe
• Mary Berry Date And Walnut Cake