This Guinness chocolate cake with salted caramel is rich, deep, and full of warm smells. The cake came from Irish baking where stout and chocolate pair well. Bakers long ago found that dark beer makes chocolate taste brighter and keeps cakes soft. This cake smells of roasted cocoa, caramel, and a hint of coffee. When you slice it, you will see a dark, moist crumb. The crust gives a small crack and a soft shine from the caramel. On the tongue you taste strong chocolate, a mild beer warmth, and sweet salt from the caramel. The texture is dense but tender, and the cream and yogurt keep the cake from feeling dry. People love this cake because it feels grown-up, but it also comforts like a classic chocolate cake.
This cake makes a great party dessert and a quiet treat. It works for holidays, birthdays, or a slow weekend bake. The batter mixes fast, and the cake bakes in one pan. If you like other chocolate desserts, you may also enjoy a chewy twist like my cheesecake-stuffed cookies for a different treat: cheesecake stuffed chocolate chip cookies. Read on to learn why this recipe wins, how to make it step by step, and how to serve it with style.
Why make this recipe
- Deep chocolate flavor: The stout and espresso powder push the chocolate notes to the front for a layered taste.
- Very moist texture: Butter, yogurt, and the beer keep the crumb soft for days.
- Crowd-pleaser: It looks special but uses common steps, so friends and family love it.
- Pantry-friendly: Most ingredients are common, and the stout can be any dark beer you have.
- Beginner friendly: The method uses simple mixing, one pan, and clear cues for doneness.
- Time saver: The batter comes together in one bowl with few steps, and no tempering or special tools.
- Versatile: You can change frostings or add nuts and fruit to match the occasion.
This version beats many others because it balances sugar and salt well, uses yogurt to keep softness, and adds espresso for real chocolate depth. The salted caramel gives a bright finish that stops the cake from feeling one-note sweet.
How to make Ultimate Guinness Chocolate Cake With Salted Caramel
This cake mixes fat, sugar, and liquid so the batter traps air and bakes into a moist crumb. First, creaming butter and sugars adds small air pockets. These pockets expand in the oven and give lift. Adding eggs one at a time helps the fat and liquid bind to flour and prevent curdling. The dry mix (flour, cocoa, baking soda, espresso, salt) gives structure and flavor. Baking soda reacts with the acid in the stout and yogurt to make bubbles, which helps rise and gives a fine crumb. Alternating dry mix with yogurt and stout keeps the batter even and prevents overmixing. Overmixing develops gluten and makes a tough cake; mixing until just combined keeps it tender.
When you bake, the oven heat sets proteins and gelatinizes starch, locking moisture inside. The cocoa and beer make the crumb dark and rich. When the cake cools, the crumb firms a bit, and the salted caramel will blend with the top and edges. The goal is a tender, moist cake with a deep chocolate taste and a bright salted caramel finish. Use a toothpick test near the middle to check doneness; a few moist crumbs are okay, but no raw batter.
Ingredients
- 2 Eggs
- 1/2 tbsp Baking soda
- 1/2 cup Brown sugar
- 1 cup Cocoa powder
- 2 cups Flour
- 3/4 cup Powdered sugar
- 3/4 tsp Salt
- 2 1/4 cups Sugar
- 1 3/4 tsp Vanilla essence
- 1 tsp Espresso, powder
- 1 3/8 cup Butter
- 1/3 cup Cream
- 3/4 cup Yogurt
- 1 1/4 cups Stout
Choose good quality items for the best cake. Use unsalted butter for clear control of salt. Pick a dark, rich cocoa powder (not Dutch-processed if you want a sharper chocolate note). For stout, use a full-flavored beer like Guinness or any robust porter; if you prefer less beer flavor, use a milder stout. Use fresh eggs and plain full-fat yogurt for better texture. For the caramel, use a heavy cream and a good sea salt.
Substitutions:
- For a non-alcohol version, swap stout for strong brewed coffee or malted barley drink.
- For dairy-free, use plant butter and full-fat coconut yogurt and coconut cream; note flavor will shift.
- For lower sugar, reduce granulated sugar by 1/4 cup and increase salt by a pinch, but expect a denser crumb.
Also try this recipe if you love caramel and cookies for a side treat: caramel cheesecake cookies.
Directions
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Preheat and prepare the pan.
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan well and line the bottom with parchment. The pan heat will form the crust and help the cake release. When greased correctly, the cake will pull slightly from the edges as it cools. You should smell a faint warmth from the oven and see steady heat when you open the door.
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Cream butter and sugars, add eggs and vanilla.
- In a large bowl, beat 1 3/8 cups softened butter with 1/2 cup brown sugar and 2 1/4 cups granulated sugar until smooth and lighter in color. This step takes about 3–5 minutes by hand or 2–3 minutes with a mixer. The mixture should look creamy and slightly fluffy. Add 2 eggs one at a time, beating after each until fully mixed. The batter will look glossy and will hold soft peaks when lifted. Stir in 1 3/4 tsp vanilla and 1 tsp espresso powder; the batter will smell of coffee and butter.
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Mix dry ingredients.
- In a separate bowl, whisk together 2 cups flour, 1 cup cocoa powder, 1/2 tbsp baking soda, and 3/4 tsp salt. The dry mix should be even and free of lumps. Cocoa will give a rich, dark color. Sift if you see clumps.
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Combine wet and dry, alternating with yogurt and stout.
- Add dry ingredients to the butter mix in three parts, alternating with 3/4 cup yogurt and 1 1/4 cups stout. Start and end with dry mix. Mix on low speed or by hand until just combined after each addition—no long beating. The batter should be thick but pourable, and it will smell of chocolate and beer. If it looks too thin, you may have overmeasured liquids; if too thick, add a splash more stout.
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Bake the cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes. The cake surface should rise evenly and form small cracks or a thin crust. It will smell deep and cocoa-rich. Test with a toothpick in the center: it should come out with a few moist crumbs but not wet batter. If it browns too fast, tent with foil.
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Cool and frost with salted caramel.
- Let the cake cool in the pan for 15–20 minutes, then turn out onto a rack to cool completely. The cake will firm up as it cools. Prepare salted caramel while it cools or use store-bought. Spread warm or room-temperature salted caramel over the cake. The caramel will sink a bit into the warm crumb and glossy edges will form. Sprinkle a little flaky sea salt to finish.
How to serve Ultimate Guinness Chocolate Cake With Salted Caramel
- Classic slice: Plate a warm slice with a drizzle of extra salted caramel and a sprinkle of flaky sea salt. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
- Party platter: Cut the cake into small squares. Top each square with whipped cream and a toasted hazelnut or cocoa nibs for texture. Serve on a wooden board for rustic appeal.
- Fancy dessert: Serve a thin slice with micro mint, a smear of bittersweet ganache, and a quenelle of mascarpone. Add cocoa dust on the plate.
- Drink pairings: Pair with strong coffee, espresso, or a stout beer to echo the flavors. For wine, try a late-harvest port or a tawny port for dessert balance.
For plate presentation, use an angled slice, a caramel drizzle in a thin line, and a mint sprig. Keep portions modest; the cake is rich.
How to store Ultimate Guinness Chocolate Cake With Salted Caramel
Short-term (fridge):
- Store covered or in an airtight container in the fridge for up to 5 days. If the caramel is soft, place a loose sheet of parchment over the cake to protect the top from fridge odors. Bring to room temperature before serving for best texture.
Long-term (freezer):
- Wrap whole cake or slices tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving. Do not refreeze after thawing.
Reheating:
- For a single slice, warm in a 300°F (150°C) oven for 8–10 minutes wrapped loosely in foil, or microwave for 20–30 seconds on medium to avoid drying. If the caramel becomes too firm, warm for a few seconds more. If frozen, thaw fully in the fridge first and then follow the above steps.
Tips to make Ultimate Guinness Chocolate Cake With Salted Caramel
- Measure flour correctly: Spoon into the cup and level off. Too much flour makes a dry cake.
- Use room-temperature eggs and butter: This helps smooth mixing and even rise.
- Do not overmix: Mix until ingredients just come together. Overmixing makes a tough crumb.
- Warm the stout slightly: Letting the stout come to room temperature helps it blend into batter evenly.
- Check oven temperature: Use an oven thermometer; many ovens run hot or cold, which affects bake time.
- Make caramel with patience: Watch sugar closely; it can go from amber to burnt in seconds.
- Rest before frosting: Cooling fully prevents the caramel from sliding off a warm cake.
Variation
- The Deluxe Chocolate Hazelnut: Fold 1 cup toasted chopped hazelnuts into the batter and use a praline caramel finish. Top with chopped toasted hazelnuts.
- The Coffee Stout Cake: Double the espresso powder for a stronger coffee note and use a coffee-spiked caramel.
- The Vegan Version: Use plant butter, flax eggs (2 tbsp ground flax + 6 tbsp water), non-dairy yogurt, and non-dairy cream. Replace stout with stout or strong coffee (most stouts are vegan-friendly). Expect a slightly different texture.
- Spiced Orange Twist: Add 1 tsp orange zest and 1/2 tsp cinnamon to the batter and finish with orange-infused salted caramel.
FAQs
Q: Can I use a different beer instead of stout?
A: Yes. A dark porter or even a dark ale works. Lighter beers will change flavor; use strong coffee as a non-alcohol swap.
Q: Why is my cake dry?
A: Likely overbaked or too much flour. Check oven temp, measure flour properly, do not bake beyond when a toothpick shows a few moist crumbs.
Q: Why did my cake sink in the middle?
A: Underbaking, opening the oven too early, or too much leavening can cause sinking. Check bake time and avoid quick oven door opens.
Q: Can I make this ahead for a party?
A: Yes. Bake the day before, cool, and store covered at room temp for one day or in the fridge for up to 3 days. Add caramel just before serving for the best look.
Q: My caramel is too thin. What do I do?
A: Cook the sugar longer until it reaches a deep amber. If it stays thin after adding cream, simmer gently to reduce and thicken, then cool to set.
Q: Can I use low-fat yogurt?
A: You can, but full-fat yogurt gives a better crumb and moisture. Low-fat may yield a denser cake.
Q: How do I prevent the caramel from melting into the cake too much?
A: Cool the cake fully before adding a thick caramel layer. Thicker caramel or a quick chill helps form a stable top.
Conclusion
This Ultimate Guinness Chocolate Cake With Salted Caramel blends dark, rich chocolate with a soft, moist crumb and a bright salted finish. For recipes that explore the same classic pairing of stout and chocolate, see this well-loved bundt idea at Guinness Chocolate Cake (Best St. Patrick’s Day Dessert). For another sweet and salty take on Guinness and caramel, check this test kitchen favorite at Sweet and Salty Guinness Chocolate Cake – Goodie Godmother.
Print
Ultimate Guinness Chocolate Cake With Salted Caramel
- Total Time: 80 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and moist chocolate cake infused with stout and topped with a delightful salted caramel, perfect for any celebration.
Ingredients
- 2 Eggs
- 1/2 tbsp Baking soda
- 1/2 cup Brown sugar
- 1 cup Cocoa powder
- 2 cups Flour
- 3/4 cup Powdered sugar
- 3/4 tsp Salt
- 2 1/4 cups Granulated sugar
- 1 3/4 tsp Vanilla essence
- 1 tsp Espresso powder
- 1 3/8 cup Butter
- 1/3 cup Cream
- 3/4 cup Yogurt
- 1 1/4 cups Stout
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment.
- Cream 1 3/8 cups butter with 1/2 cup brown sugar and 2 1/4 cups granulated sugar until smooth. Add eggs one at a time, mixing well.
- Mix together 2 cups flour, 1 cup cocoa powder, 1/2 tbsp baking soda, and 3/4 tsp salt in a separate bowl.
- Combine the dry ingredients with the wet mixture in three parts, alternating with 3/4 cup yogurt and 1 1/4 cups stout. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, testing with a toothpick.
- Cool in the pan for 15–20 minutes, then turn out and cool completely. Top with salted caramel.
Notes
For best results, use good quality ingredients and monitor bake time closely to avoid overmixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Guinness, chocolate cake, salted caramel, dessert, party cake, rich dessert