Caramel Guinness Chocolate Cake

I first made this Caramel Guinness Chocolate Cake years ago. What I love the most about it is the super moist chocolate stout cake layers. They are incredibly soft, complemented by the rich stout caramel sauce filling, and brought together by the light and fluffy Caramel Swiss Meringue buttercream. This is an indulgent rich cake that will impress anyone who tries it.

Why I love this cake…

I love this recipe because every component has a purpose.

• The cake is ultra moist and fudgy, never dry
• Stout + coffee = deeper chocolate flavor without extra sugar
• Homemade caramel adds salted, buttery contrast
• Swiss meringue buttercream is silky and not cloyingly sweet
• Every component can be made ahead
• It’s an elegant cake that looks impressive for events

Ingredients (and why I use them)

• Stout (Guinness) – The roasted malt notes naturally enhance chocolate flavor, similar to espresso. It deepens the cocoa taste and adds moisture without making the cake taste like beer. The acidity in stout also reacts with the baking soda to help the cake rise.
• Flour – Provides structure by forming gluten when mixed with liquid. This gives the cake enough strength to hold its layers while still staying soft. You can substitute a 1:1 gluten-free baking flour blend if needed — just make sure it contains xanthan gum for proper structure.
• Eggs – Essential for structure, stability, and moisture. The proteins set as the cake bakes, helping it hold together and giving it a tender crumb. I don’t recommend substituting the eggs in this recipe, as replacements can make the cake dense or fragile.
• Sour cream – Adds fat and acidity for a softer, more tender crumb. The acidity also activates the baking soda for better lift. Plain full-fat Greek yogurt works best as a substitute because it has a similar thickness and richness.
• Hot coffee – Coffee intensifies chocolate flavor by enhancing cocoa’s natural bitterness and complexity. You won’t taste coffee at all — it just makes the chocolate taste richer. If preferred, hot water works fine too.

How to make this Caramel Guinness Chocolate Cake

Here’s how I make the cake layers, along with my best tips to help you get a super moist, tender crumb every time. You can find all the exact ingredient measurements in the recipe card below. Let’s cover each step separately. First, let’s make the cake layers.

Heat the stout and butter together

Warm the stout and butter in a saucepan just until the butter melts. Combining them first creates a smooth base and helps the cocoa blend in evenly later, which improves both texture and flavor. I simply love this method of heating the butter with the stout before hand. It makes for an incredibly moist cake.

Whisk in the cocoa powder

Adding cocoa to the hot liquid “blooms” it, which means the heat helps dissolve the cocoa solids and intensifies the chocolate flavor. This step makes the cake taste much richer and deeper.

Whisk the eggs and sugar until lighter in color

I like to whisk vigorously for a minute or two to incorporate air into the mixture. That trapped air expands in the oven and gives the cake a softer, lighter crumb instead of something dense.

Mix in the sour cream and the cooled stout mixture

The sour cream adds fat and acidity for tenderness, while keeping the batter emulsified and smooth. I love using sour cream in my cakes because of the richness it adds.

Fold in the dry ingredients gently

I like to stir just until combined. Overmixing at this stage develops too much gluten, which can make the cake tough instead of tender.

Add the hot coffee last

I always add coffee to my chocolate cake because of how much it enhances the chocolate flavor—without making it taste like coffee. The batter will be super thin, and that’s fine. A thinner batter also leads to a fudgier, softer crumb.

Bake for 25–30 minutes at 350°F

Bake just until a toothpick comes out with a few moist crumbs. Pulling the cake out slightly early keeps it moist; overbaking is the fastest way to dry it out.

Let the cake layers cool down before assembling. You can make them ahead of time. Whenever I make cake layers ahead, I always wrap each individually and freeze. I do this even for cakes I’m going to assemble the very next day. That’s because freezing keeps the moisture in the cake intact, while if you refrigerate the layers, they will begin to dry out.

Stout Caramel Sauce

You can absolutely use store-bought caramel sauce if you’re short on time. But I really recommend making this one if you can. Adding stout gives the caramel a deeper, slightly roasted flavor that pairs beautifully with the chocolate cake and makes everything taste richer and more balanced, not just sweet. It only takes a few extra minutes and makes a big difference. Alternatively, you can use my plain caramel sauce recipe.

Cook the sugar

Place the sugar in a heavy-bottom saucepan over medium heat. As it heats, it will first clump, then slowly melt into a clear syrup. Stir gently and consistently so it melts evenly. Keep cooking until it turns a deep amber color. This step develops flavor. Just don’t let it go too dark or it can taste burn.

Add the cream

Once the sugar achieves its deep amber color, slowly pour in the heavy cream while stirring. The mixture will bubble up vigorously and steam, so pour gradually and keep your hands back. I like to either remove the pan from the stove, or lower the heat when doing this.

Stir in the butter

Add the butter and mix until fully melted and incorporated. This adds richness and gives the caramel a silky texture.

Add the stout and salt

Whisk in the stout and salt, then return the pan to low heat for about a minute to let everything come together. The stout deepens the flavor and adds subtle roasted notes that complement the caramel, while the salt balances the sweetness.

Let it cool

The caramel will look thin while hot but will thicken as it cools. Let it come to room temperature before using it as a filling or adding it to the buttercream. I like to make it ahead, and place it in the refrigerator. I remove it from the fridge about 1 hour before I want to make the frosting. Sometimes, I gently microwave it (5 second increments), stirring until it comes to room temperature.

Once the caramel has cooled down, you can make the Swiss Meringue Buttercream.

Caramel Swiss Meringue Buttercream

This is my go-to frosting for rich cakes like this one. It’s much less sweet than American buttercream and has a smooth, silky texture that lets the chocolate and caramel shine instead of overpowering them. Don’t let the steps intimidate you — once you understand what each stage does, it’s very straightforward.

Heat the egg whites and sugar

Place the egg whites and sugar in a heatproof bowl over a saucepan of simmering water (double boiler style). Whisk constantly until the mixture reaches 160°F and feels completely smooth when rubbed between your fingers. This step dissolves the sugar so the frosting isn’t grainy and also gently pasteurizes the egg whites for safety.

Whip the syrup

Transfer the mixture to a stand mixer and whip on medium-high speed until it forms stiff, glossy peaks and the bowl is no longer warm to the touch. This can take 8–12 minutes. You’re building the structure of the buttercream here. The meringue needs to be fully whipped and cool before adding butter, or the frosting can melt and turn soupy. I like to swirl the whisk deep into the bowl to collect enough meringue to be able to tell if the meringue is stiff enough. You won’t be able to tell with just a little meringue.

Add the butter slowly

Switch to the paddle attachment and add the softened butter a few tablespoons at a time, letting each piece fully incorporate before adding more. If you see here, I forgot to switch to the paddle attachment, which caused my mixture to have a lot of air bubbles, which is fine because I fixed it later (I’ll show you how in the tips below.)

Mix in the caramel and vanilla

Once smooth, add the stout caramel sauce and vanilla and beat until fully incorporated. The caramel adds flavor without making the frosting overly sweet. You could leave the frosting plain if you didn’t want to make a caramel variation.

Tip for finishing

Like I mentioned, I forgot to switch to the paddle attachment, so my buttercream was looking chunky, with tons of little bubbles. I switched to the paddle attachment at the end, and mixed on the lowest speed for about 10 minutes. If the buttercream looks curdled, chunky, or soupy at any point, just keep mixing on low speed. Almost every “failed” Swiss meringue buttercream fixes itself with time. It always comes together.

Assemble the Cake

Once your layers, caramel, and buttercream are ready, it’s time to build the cake. This is my favorite part. Taking your time here helps you get clean layers and keeps the filling from sliding around.

Layer the cake

Place one cooled cake layer on your board or serving plate. Make sure the layer is completely cool so the buttercream doesn’t melt. Spread buttercream evenly over the surface, then pipe a thicker border around the edge. This acts as a barrier to keep the caramel from spilling out the sides.

Add the caramel filling

Spoon the caramel into the center and spread gently. Try not to overfill — too much can cause sliding.

Repeat with remaining layers

Stack the next layer and repeat the buttercream and caramel process. Finish with the final layer placed bottom-side up for a flat top. Spread the buttercream all over the sides and the top of the cake. I like to use an offset spatula to spread the frosting on the sides, then a bench scraper to smooth out the sides while rotating the cake. I also use the offset spatula to smooth out the frosting on top.

For this cake, I decided to just do a naked layer instead of a thick frosting layer, since the cake is already very rich. I placed the cake in the fridge while I made the ganache.

Ganache Drip

I like to use Lindt 70% to make the ganache. You can also use Callebaut, or any other brands you like. Finely chopped chocolate melts more evenly and gives you a smoother ganache. Avoid chocolate chip brands that aren’t very high quality, they will affect the final texture of the ganache, how it pours, and the taste.

Pour the hot cream over the chocolate

Warm the cream in a small saucepan, or in the microwave, just until it’s steaming. Pour it over the chopped chocolate. Let it sit for 1–2 minutes without stirring. This gives the heat time to melt the chocolate gently

Whisk until smooth

Whisk the cream and chocolate until smooth and glossy. Microwave briefly if any pieces remain unmelted. Then let it rest for about 15 minutes. That’s what I found to be the sweet spot for the perfect drip consistency.

Place the ganache in a piping bag and snip the ends with scissors to form a small hole. I don’t like the hole to be too big, or the ganache just pours out.

Variations

• Use dark porter instead of Guinness
• Swap caramel for salted dulce de leche (This is one of my favorite variations! Give it a try!)
• Make as cupcakes (bake 18–20 min)
• Add ½ tsp of espresso powder for extra intensity
• Fill with chocolate ganache instead of caramel for double chocolate

Storage & make-ahead

I almost always make cakes like these that involve a lot of steps in stages.

• Cake layers: you can freeze the layers for up to 2 weeks (wrap well and place in the freezer—not in the fridge).
• Caramel: can be kept in the fridge for up to 10 days.
• Buttercream: can be kept in the fridge for up to 5 days, or in the freezer for up to 2 months. Let it come to room temperature and rewhip before using.
• Assembled cake: Can be refrigerated for up to 4 days
• Freeze slices: You can slice the cake and freeze the individually wrapped slices for up to 1 month. I do this a lot, especially since I have so many desserts lying around.

If you make this one, it’s definitely a “call your friends over” kind of cake. It’s rich, dramatic, and very much worth the extra caramel step. If you like caramel recipes, check out my Vanilla Bean Caramel Cake, or my Caramel Cheesecake.

And if you make this recipe, tag me or comment below! I love to see when you make my recipes! Thanks for reading!

Caramel Guinness Chocolate Cake

Camila Hurst

This Caramel Guinness Chocolate Cake is a rich, ultra-moist chocolate layer cake made with stout and coffee to deepen the cocoa flavor, filled with homemade salted caramel, frosted with silky Swiss meringue buttercream, and finished with a smooth ganache drip. Bold, balanced, and not overly sweet, it’s perfect for celebrations or whenever you want a truly decadent chocolate cake.

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Prep Time 1 hour hr 15 minutes mins

Cook Time 30 minutes mins

Cooling & Assembling 3 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 640 kcal

Ingredients

 

Stout Cake

• 1 cup stout I used Guinness
• ¾ cup unsalted butter softened 1 ½ sticks
• ¾ cup unsweetened cocoa powder sifted (75g)
• 2 cups all-purpose flour 255g
• 1½ tsp baking soda
• ½ tsp fine sea salt
• 2 eggs
• 1½ cup granulated sugar 300g
• ½ cup sour cream or yogurt (120g)
• 1 tsp vanilla extract
• ½ cup hot coffee or hot water (120ml)

Stout Caramel Sauce

• 1½ cups sugar
• 8 tbsp unsalted butter 113g
• ¾ cup heavy cream
• 3 tbsp stout
• 1½ tsp kosher salt

Sugar Syrup

• 100 g granulated sugar
• 100 g water

Salted Caramel Swiss Meringue Buttercream

• ½ cup stout caramel sauce read notes
• 6 large egg whites
• 1 ½ cup granulated sugar 300g
• 1 tsp vanilla extract
• 2 cups unsalted butter 454g

Ganache drip

• 2/3 cup chopped semi-sweet chocolate 113 grams
• 1/2 cup heavy cream 120 ml

Instructions

 

Stout Cake

• Pre-heat the oven to 350ºF.
• Grease and line the bottom of 3 8-inch cake pans with a circle of parchment paper. Grease the parchment and the sides of the pan as well.
• In a medium saucepan, bring the stout and butter to a boil over medium-heat. Don’t let it boil. As soon as the butter melts, turn the heat off.
• Add sifted cocoa powder to mixture and whisk until smooth.
• Set aside to cool slightly.
• Meanwhile, sift together the flour, baking soda, sea salt. Set aside.
• In a large mixing bowl, whisk the eggs for 30 seconds. Add the sugar to the eggs and whisk until the mixture is lightened in color—about 2 minutes.
• Add the sour cream and whisk until smooth.
• Add the cooled down stout/butter/cocoa mixture to egg mixture.
• Whisk until combined.
• Add the vanilla extract and mix.
• Add the dry ingredient mixture to the bowl. Fold with a spatula to combine.
• Once combined, add the hot coffee to the batter, whisk until incorporated, and it has no lumps.
• Divide the batter between the prepared pans.
• Bake for about 25-30 minutes, rotating in between, and until a toothpick comes out clean when inserted in the cake.
• Remove the cakes from the oven. Let them cool for 10 minutes. Transfer the cakes to a wire rack to cool down.

Stout Caramel Sauce

• Place the sugar in a medium heavy-bottom saucepan over medium heat. Cook the sugar, stirring frequently to melt evenly. Continue cooking until it’s fully melted and turns a deep amber color. When this happens, move quickly because the sugar can turn burnt and bitter really fast.
• Add the heavy cream to the pan. Be careful, it will bubble up vigorously and you must protect your hand and face so you don’t get burnt.
• Once it subsides, stir quickly.
• Add the butter carefully. The mixture will bubble up again. Whisk until completely melted and smooth
• Add the stout and kosher salt, and whisk to incorporate. Let the caramel simmer for 1 minute, until slightly thickened.
• Remove from the heat and pour into a bowl or jar. The sauce will thicken more as it cools. Let it cool down completely before adding to the buttercream or using as cake filling.
• Make ahead tip: you can make this caramel even up to 10 days ahead of time. Keep it in the fridge. When it’s time to use it in the recipe, remove from the fridge about 1 hour before using it. Or you can gently microwave for 5-10 seconds at a time, stirring constantly, until it’s smooth. Don’t overdo it, or it can become too hot and you’ll have to wait to add it to the buttercream.

Sugar Syrup

• The sugar syrup is optional. This cake is very moist without it. But I did use a sugar syrup with this cake. To make it, simply place the sugar and water in a small saucepan over medium heat, stir occasionally, just until the sugar melts. Remove from the heat and let it cool down.

Stout Caramel Swiss Meringue Buttercream

• Remove butter from the fridge about 20 minutes before making the frosting. We are looking for the perfect butter temperature—around 72°F. This is very important when making Swiss Meringue Buttercream. If the butter is too cold, it forms lumps in the buttercream, and if it’s too soft, the buttercream becomes soupy.
• In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan with a few inches of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C). It should feel completely smooth when rubbed between your fingers.
• Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the bowl is no longer warm to the touch. This can take 8–12 minutes. Make sure the peaks are stiff. If the peaks are soft, the buttercream will turn out soupy.
• Switch to the paddle attachment and, with the mixer on medium speed, add the softened butter a few tablespoons at a time, letting each addition incorporate before adding more. Continue mixing until all the butter is added. The buttercream may look curdled or soupy at some point — keep mixing and it will come together into a smooth, creamy consistency.
• Add the stout caramel sauce and the vanilla extract and beat until fully incorporated.
• If the buttercream looks separated or chunky at this point, turn the speed to low and mix for about 5 to 10 minutes on the lowest setting. It will help the buttercream become creamy and smooth.
• Use immediately, or refrigerate until ready to use. Bring back to room temperature and rewhip before frosting.

To assemble the cake

• Place one cooled cake layer on a cake board or serving plate.
• Brush with sugar syrup, if desired. Let the cake sit for one minute to soak up the syrup.
• Spread an even layer of Salted Caramel Swiss Meringue Buttercream over the top. Transfer some buttercream to a piping bag and pipe a thick border around the edge of the cake to create a dam. Fill the center with a generous layer of stout caramel sauce and spread gently.
• Top with the second cake layer and repeat: sugar syrup, buttercream, piped border, caramel filling.
• Place the final cake layer on top, bottom side up for a flat surface. Brush it with the syrup. Frost the entire cake with a smooth coat of buttercream.
• Refrigerate the cake for 20–30 minutes, until the frosting is firm to the touch.

Ganache Drip

• Place the chopped chocolate in a bowl. Heat up the heavy cream until hot.
• Pour over the chocolate. Whisk until the chocolate has melted entirely. If there are pieces of chocolate that didn’t melt, place the bowl in the microwave for a few seconds, until the chocolate has melted entirely.
• Let the ganache cool down for about 10 to 15 minutes before pouring on top of the cake.
• You can use a spoon to do this, or a piping bag. I like to place the ganache in a piping bag, and snip just a small hole with scissors. Then, test on the cake, drip just one drop along the edge of the cake, and watch how it drips, if it stays still, or if it drips too fast. If it drips too fast, and too thin, you can place the ganache in the fridge for 3 to 5 minutes, stir it, and try again. And if it stays still and doesn’t drip at all, you can microwave the ganache for 3 to 5 seconds, and stir, and test again.
• When the ganache is thick, but not too thick that won’t drip, you can go around the cake, dripping it off the edges.
• Then pour the ganache on top of the cake. Use a spatula to smooth it out.
• Place the cake in the fridge for 20 minutes so the ganache has a chance to set.
• Transfer remaining buttercream to a piping bag fitted with a 1M star tip and pipe swirls on top of the cake. Drizzle extra caramel sauce if desired and finish with a sprinkle of flaky sea salt.
• Slice and serve.

Storage

• Store the cake in the fridge for up to 4 days. You can freeze the cake, or cake slices, for up to 1 month.

Notes

Guinness: You can substitute Guinness with any stout or dark porter

Coffee: Hot coffee deepens the chocolate flavor, but hot water works fine if you prefer

Make ahead: Cakes can be baked up to 2 weeks ahead, wrapped well, and frozen for easier stacking. I don’t recommend putting the layers in the fridge as they tend to dry up this way.

Stout Caramel sauce: Use a heavy-bottom saucepan to prevent burning. And don’t let the sugar overcook or it will taste burnt.

Store-bought caramel sauce: You can use simple store-bought caramel sauce if desired.

Nutrition

Serving: 1sliceCalories: 640kcal

Keyword cake

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