Ingredients
dry ingredients
- 1 1/3 cup all purpose flour
- 1 cup granulated sugar
- 3/4 cup cocoa powder (I used a combination of natural and Dutched cocoa powder)
- 1 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 11.2 ounce bottle Guinness Draught beer
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
Irish Cream frosting
- 1/2 cup (one stick) unsalted butter, at room temperature
- 3 cups powdered sugar
- 3 Tbsp Baileys Irish Cream Liqueur
- 3 Tbsp cream
Instructions
- Preheat oven to 350F. Butter and line a 9×9 baking pan with parchment paper. The paper is optional but helps to lift the cake out after baking for easier slicing.
- Whisk the dry ingredients in a bowl to combine well.
- Add the extract, oil, and beer to the bowl and whisk until combined. Just whisk until everything is combined and there are no dry streaks left, but don’t over beat your batter.
- Turn the batter into your prepared pan. I tap the pan on the surface of the counter once.
- Bake for about 28-30 minutes, or until the top is risen and a toothpick inserted in the center comes out without obvious wet batter on it. There may be moist crumbs. You don’t want to over bake this cake. Note: don’t open the oven door prematurely or the cake can sink in the middle.
Irish Cream Frosting
- Beat the soft butter, powdered sugar, Irish Cream, and cream together until smooth. Add more cream or Irish Cream if your frosting seems too thick. If it seems too thin, add a bit more sugar.
- When the cake is completely cooled, frost it.
Notes
Store under a cake dome or under a tent of foil on the counter. The cake will stay fresh for 2-3 days, but is best on the day it is baked. Don’t slice the cake until you are ready to serve it to prevent it from drying out.
