Irish Whiskey and Stout Chocolate Cake


I’m not Irish, but I sure love celebrating St. Patrick’s Day.  It’s the one time during the year when all my favorite bars and cocktail lounges stock up on the best Irish whiskeys and beers.

Did you know that the color blue was originally associated with St. Patrick?  Over the years, green took over and is the color that represents the holiday.  This year I didn’t want to make green doughnuts, or a green cake, or even a mint shamrock shake. Nope, this year I’m making a boozy chocolate cake!

This isn’t just any chocolate cake.  (This is probably in my top 3 cakes I’ve ever made.)  I’ve incorporated Guinness stout beer into the chocolate cake, soaked the cake layers in a Jameson whiskey sugar syrup, and I spiked the cream cheese frosting with a couple shots of Jameson.  The resulting cake beyond anything I ever imagined for a chocolate cake.  In other words, it blew my mind.

TheLittleEpicurean_whiskey-stout-chocolate-cakeI’m not sure if its my fondness whiskey, but I thought the cake was delicious.  You get the essence and sweet flavors of whiskey without the alcohol taste.  Even my parents, who absolutely hate liquor and alcohol of any sort, loved this cake.  I had warned them that I used alcohol, but they tried the cake and enjoyed it!

The cake is super moist.  The chocolate pairs so well with the stout beer.  It’s no wonder why stout cake is so popular during this season.  It’s also probably the reason why there are so many chocolate stout beers available.  But the best part of this cake is the whiskey cream cheese frosting.  It not only balances the cake, the tangy flavors of the cream cheese adds such a nice burst of brightness.

You don’t have to be a drinker to like this cake.  You just have to have to have the patience to make all the components.  While it’s perfect for St. Patrick’s Day, I have a feeling this is going to be the most requested cake from all my friends this year.

Happy St. Patrick’s Day!


Irish Whiskey and Stout Chocolate Cake

Yield: 8-inch cake

Author The Little Epicurean


Guinness Stout Chocolate Cake:

  • 1 cup stout beer
  • 10 Tbsp unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 large eggs
  • 3/4 cup nonfat plain yogurt
  • 1 tsp pure vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt

Whiskey Simple Syrup:

  • 1 part simple syrup (1 part water+1 part sugar, boiled and cooled)
  • 1 part Irish whiskey

Whiskey Cream Cheese Frosting:

  • 1 pound cream cheese
  • 3/4 cup unsalted butter, softened
  • 3 Tbsp light brown sugar, packed
  • 2 cups powdered sugar, sifted
  • 3 Tbsp Irish whiskey
  • 1 Tbsp store-bought caramel sauce (optional)

Chocolate Glaze:

  • 4 oz dark chocolate, chopped
  • 1 Tbsp unsalted butter
  • 2 Tbsp light corn syrup
  • 1/2 cup heavy cream


Guinness Stout Chocolate Cake:

  1. Preheat oven to 350 degrees F. Butter two 8-inch cake pans and line with parchment paper. Set aside.

  2. In a large saucepot, combine beer and butter. Cook over medium heat until butter has melted. Remove from heat and add cocoa powder and sugar. Stir until incorporated. Add eggs one at a time and whisk until incorporated. Mix in vanilla.

  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry mixture in three additions, alternating with yogurt. Begin and end with dry mixture.  Mix until thoroughly combined. 

  4. Divide batter evenly between prepared cake pans. If desired, use a kitchen scale to ensure cake batter is even. Level off batter using a mini offset or the back of a spoon.

  5. Bake for 40-50 minutes until cake is done and a toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5-8 minutes. Unmold cake and allow to cool to room temperature on a wire rack.

Whiskey Simple Syrup:

  1. In saucepot, combine water and sugar. Bring to boil and allow sugar to dissolve. Remove from heat and allow to cool. Store in fridge until ready to use.

  2.  Combine 2 tablespoons simple syrup and 2 tablespoons whiskey. Use this to lightly soak the cake layers during assembly.

Whiskey Cream Cheese Frosting:

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add softened butter and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing.

  2. Add brown sugar and sifted powdered sugar. Mix on slow speed until smooth. Add whiskey and caramel and mix until incorporated.

Chocolate Glaze:

  1. In a medium bowl add chopped chocolate, butter, and corn syrup.

  2. Pour heavy cream in a small sauce pot and bring to a boil. Pour hot heavy cream over chopped chocolate. Cover bowl with plastic wrap and let mixture sit undisturbed for 90 seconds.

  3. Remove plastic wrap and slowly stir together contents. Chocolate with melt and mixture will look watery, but as you stir the chocolate glaze will come together. Once mixture is smooth, let sit for a couple minutes until slightly thicken and mixture is a nice pourable consistency.


  1. Slice the cakes into two even layers. You will end up with 4 cake layers.

  2. Place first cake layer on a cake stand, or plate. Use a pastry brush to lightly soak cake with whisky simple syrup. Follow with about 1/2 cup of whiskey cream cheese frosting. Use an offset spatula to spread frosting into an even layer.

  3. Add second cake layer and repeat with syrup and frosting. Continue to build cake until you have used all the cake layers.

  4. Crumb coat the exterior of cake with frosting. Place in the fridge for 10-15 minutes to chill. Remove cake and apply another coat of frosting around the side of cake. Place cake back in the fridge until you are ready to pour chocolate glaze.

  5. Remove cake from fridge. Pour slightly thicken chocolate glaze over the top of the cake. Allow the glaze to drip over the sides of the cake. Keep cake chilled until ready to serve.


In need of more St. Patrick’s Day treats?  Check out my Irish Coffee Mousse, Chocolate Glazed Whiskey Bundt Cake, and Guinness Brownies with Butterscotch Fudge.

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Rochelle @ Oh So Sweet Baker

That cake looks divine. I love how the dark chocolate glaze stands out against that white. Pinned!

[email protected]'s Recipes

The cake is a stunner! Love the colour contrast…basic yet beautiful!


omg drool…that is amazing!


Beautiful cake! Love the whiskey/stout combo. Go Irish! :-)

Erika Steinhardt

The cake was delicious ; however there are a few tweaks you need to change to the instructions.
Not enough product amounts for the whiskey sugar syrup–not enough for all layers.
Unclear instructions on cake batter method
Not enough ingredients for frosting– had to add several cups more of powdered sugar.
Time consuming but overall end result was worth it




    Maryanne Cabrera

    “3/4 cup nonfat plain yogurt” is listed under the cake ingredients.


Can I make this in 9in cakes pans? And if so do you know how much time/temperature to bake them at?

    Maryanne Cabrera

    Yes, you can bake this in two 9-inch cake pans. Same temperature, but reduce the baking time by 3-5 minutes.


This is, hands down, my Husband’s FAVORITE cake!!!
Love the conbo of ingredients and the end result is always decadent!!! Thank you!

    Maryanne Cabrera

    That’s so wonderful to hear! Thank you for trying out the recipe! Wishing you a happy holiday season!


You mention “ one part” Irish Whiskey. How much is “one part”? Is it a tablespoon, one once, one jigger, what is the valume please?

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