Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake Batter

In a medium saucepan, heat the Guinness beer and butter over medium heat until the butter is melted. Whisk in the cocoa powder until smooth, then remove from heat and allow it to cool slightly.

Combine Dry Ingredients

In a large mixing bowl, sift together the flour, baking soda, salt, and sugar.

Mix Wet Ingredients

In another bowl, whisk together the eggs, sour cream, and vanilla extract until smooth. Add the cooled beer-butter mixture to the wet ingredients and stir to combine.

Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing until smooth. Do not overmix.

Bake the Cake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Irish Cream Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, Irish cream liqueur, vanilla extract, and a pinch of salt. Continue beating until smooth and fluffy.

Assemble the Cake

Once the cakes have completely cooled, frost the top of one cake layer with a generous amount of Irish cream frosting. Place the second layer on top and frost the entire cake with the remaining frosting.

Serve and Enjoy

Slice and serve the cake chilled or at room temperature. Enjoy with a cup of coffee or a glass of Guinness for a true Irish experience!