Quite possibly the ultimate "man cake" - this Sweet and Salty Guinness Chocolate Cake is everything. * Recipe on GoodieGodmother.com
Sweet and Salty Guinness Chocolate Cake
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Course: Dessert
Servings: 16 servings
Author: Mary (The Goodie Godmother)
  • 12 tbsp unsalted butter
  • 1 bottle Guinness beer
  • 2 cups granulated sugar
  • 3/4 cups cocoa powder
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 tbsp vanilla extract
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt
  • 2 1/4 cups all-purpose flour
Cream Cheese Frosting:
  • lb ½ unsalted butter softened (225 g)
  • 1 lb cream cheese softened (450 g)
  • 5-6 cups confectioner's sugar powdered, 600-720 g
  • 1 tbsp vanilla extract
  • 1 cup caramel sauce homemade or store bought
  • 2 cups chopped pretzels
  • 1-2 tbsp fleur du sel or very coarse sea salt for finishing
  1. Pour the bottle of beer into a small saucepan and bring just to a simmer over medium heat. Allow to cook 3-4 minutes and then remove from the heat and bring to room temperature. To help speed up the process, you can drop the butter into the warm beer to melt it. If you end up with large pieces of unmelted butter, remove and melt separately in the microwave.
  2. Preheat your oven to 350 F, butter and line 2-3 8" round cake pans (see notes)
  3. Place the room temperature beer and melted butter in the bowl of a stand mixer (or a large mixing bowl, this is an easy cake to mix by hand too), and add the sugar, sour cream and vanilla extract. Stir in the eggs one at a time.
  4. Sift together the flour, salt, cocoa powder, and baking soda and stir into the batter until just combined. Divide the batter between your cake pans (A kitchen scale helps tremendously here! A standard tilt head KitchenAid mixer bowl weighs 29 ounces, deduct that from total batter weight)
  5. If your cake is 3 layers, bake the layers fro 20-24 minutes. If you are making a 2 layer cake, bake for 27-33 minutes. The center of the cake will spring back lightly when touched, and a tester will come out clean.
  6. Allow the cakes to set in the pan 10 minutes before carefully turning out to a cooling rack to cool completely. You may also wrap the cakes in plastic wrap while still slightly warm and refrigerate to chill and make decorating easier. This also helps if you plan to bake one day and decorate the next.

When you are ready to decorate...
  1. Make the frosting by creaming together the butter and cream cheese. Add the powdered sugar 1 cup (120 g) at a time, scraping the sides of the bowl after each addition. Once the desired consistency is reached, add the vanilla extract. Depending on the number of layers in your cake and how you choose to decorate, you may have a little extra.
  2. Level your cake layers. Place the first layer on your platter or a cake board, add a layer of frosting, sprinkle on a sparse layer of chopped pretzels, top with caramel, add the next layer of cake. Repeat for a 3 layer cake.
  3. Frost the outside of the cake as desired - I opted for a thin layer and the minimalist look. Top with caramel, pretzels, and a sprinkling of sea salt.
Recipe Notes

- I made this cake 3 layers by baking to in an 8"x3" deep pan and the third in my 8"x2" deep pan because I like tall cakes. You can absolutely make this as a 2 layer cake with two 8"x2" pans, or you may bake two layers first and then bake the third. It's not ideal, but it works. Do what makes you happy.