Give Me 5 Minutes, And I’ll Give You The BEST Cake Recipe In The World.
Argo cornstarch, Bailey's Irish Cream, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, chocolate cake, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, guinness beer, Hershey, Hershey cocoa powder, Hodgkin’s Mill, icing, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, powdered suagr, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
So, a little while back, a friend introduced me to a chocolate cake so divine, I thought I’d died and gone to pastry heaven. I’m not even kidding! This cake is excellent, and anyone can whip one up. There are two very special ingredients hiding inside of it that I think you should know about. Seriously, you don’t want to miss out on this, people! My mouth is watering just thinking about it. Perhaps I should shut-up and just cut to the chase and tell you what the secret ingredients are. I mean, who doesn’t like a little suspense?
Are you ready for this?
Guinness Beer and Bailey’s Irish Cream. Talk about a combination of yummy goodness! Even if you aren’t a stout beer lover, you’re going to love this cake. The dark beer creates a decadent flavor when enraptured in the concoction of chocolate, flour, and eggs. The Bailey’s is part of the creamy frosting that dresses this cake up like a complete angel sent from the heavens above.
Recipe courtesy of Love Swah.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: If you aren’t comfortable using alcoholic ingredients in your baking, swap the Guinness out for strong, brewed coffee, and the Bailey’s for peppermint extract.
42 Comments
Would love to try this recipe,
Is that Clabber Girl baking Soda or baking Powder? I’ve never seen Clabbber Girl Baking SODA that’s why I’m asking.
I am not sure if that is an error in the recipe or not.. but Clabber Girl markets baking soda as well as baking powder and corn starch.
The instructions refer to “bicarb”, which would be baking soda, so… I’d probably use my regular Arm and Hammer.
i just saw Clabber Girl Baking Soda, it’s in a green can, looks a lot like the White Baking Powder can that I have used for years…. maybe it’s new? But it’s definitely out there!
Found this: https://www.roundeyesupply.com/Clabber-Girl-Baking-Soda-5-Lb-p/de395587.htm?gclid=Cj0KCQjw8b_MBRDcARIsAKJE7lnNWDwiYKIfRBRfUa-xUeirhsdEKE1Pq0dZps_ShEi9uDZ82jJOyQkaAodDEALw_wcB&Click=7195
While the recipe states baking soda, that makes no sense and is likely why people’s cakes are sinking in the middle. Any sponge cake should either use baking powder and/or self-rising flour.
Gotta try this……man! So easy sounds like I may even make it today !
Would love to try this cake.
What size pan do you use? Is it a spring-form pan. Can I use a 9×13 or 9×9 pan? I understand the directions, but it seems, the pan information is not included.
Thanks!
23 cm (9″) spring form tin.
Yeah, it’s the CREAM CHEESE that makes that frosting…..you can vary with anything, but you can’t fake cream cheese! 🙂
Look again….the instructions say 9″ springform pan…
Says Baking SODA and “bicarb” (which would be “bicarbonate of soda”)
Maybe this info has been added recently…?
I believe its baking soda because if you read the steps in the recioe, it says add the bicarb (baking SODA.)
You explained the alcohol cooking out n the cake but what about the alcohol content of the frostng? Is is a concern for kids or non alcohol people?
Yes, and I’d actually use a rum-flavored extract if you have concerns 🙂
They have a non-alcoholic version of Bailey’s Flavoring for the ones who are concerned about the little alcohol in the frosting.
What can you sub for the Guinness?? I don’t drink beer and you can’t buy just one in the state I live in. I would not drink, say the rest of a 40 oz. either.
Anyone have any ideas??
I’m going to substitute 1/2 C applesauce and 1/2 C water for the beer. I’m sure apple cider or apple juice would work, too.
you can use malt drink
Strong Coffee should add a nice flavor.
Questions asked were actually in recipe and instructions. That makes me cautious about asking my question because I may have missed it in reading instructions 4 times. I did not see how long to bake the cake.
Thank you.
It says bake for an hour.
By the way, I found out the hard way about cream cheese. Not all cream cheese is made alike. I inadvertently picked up an off-brand of cream cheese at the store one time, because I was in a rush and the packaging looked very similar to Philadelphia Brand Cream Cheese. It did not spread like the PCC I was used to. I also noticed it had a different sheen than the PCC I was used to. I put it on a bagel and the taste and consistency was off. I left the cream cheese sitting out all that day and it never ‘softened’ like PCC. It was disgusting. Must have been pure oleocasein, or some such nonsense. There may be other brands out there as good as PCC, but I dont know which ones they would be. From here forward, my money is on PCC. I’ll NEVER buy the store’s brand of cream cheese again!
If you have a Kroger grocery store, their brand of cream cheese is as good as Philly brand.
Walmart brand works for me.
Walmart cream cheese works great has a dip, (softens lovely) so I’m thinking it would work here also.
Is that a normal amount of sugar to add to a cake. Seems like a lot.
I made same mistake with clabber girl and used powder even though I did read the add the bicarbonate part,
Just not a well written recipe in my opinion
This sounds awful… and your cake sank in the center!!!
A big NO on this one
This is a delicious cake, I have made it several times but the one thing that happens every, single, time, is it sinks in the center. I have tried everything. Cooked longer (burned the edges), turned temp down, cooked longer. Wrapped tin with the baking strips on the outside to help maintain an even temperature, tried a smaller tin, tried a larger tin, added a little more flour, a little less sugar, a little less beer, you name it, I’ve tried it, with no changes, it still sinks in the middle. I am at a loss on this one.
Have you tried an oven thermometer to see if you oven temp is correct?
If you look at the picture, it looks like it sunk in the middle also…..guess that’s why the “lashings of icing” haha Sounds delish though….I’m going to give it a go.
Have you tried cutting the top layer open in the center of cake before baking time is done? I have done this for years when I can tell the center is remaining soft.
When the surface layer is open, the center seems to bake much better.
Use a bundt pan and adjust cooking time.
You can keep your cake from sinking in the middle by cooking it in a water vath like you would a cheesecake- I have never had it sink when I did that..
That’s a yes In agreement to Lisa Swobda
I made this right away. Oh great expectations! The flavor was pretty good, and texture not bad. But it was dry. The icing was worthless. Sorry. The Baileys did nothing to add to it.
since spring form is 2 parts, how can you bake in a water bath?
”
I found this by doing a search: “And, because springform pans are notorious for leaking, we are wrapping the bottom of the pan in foil to avoid any water from seeping into the pan which would make the cheesecake crust too wet.) … Then, add about an inch of very hot water to the baking pan so it surrounds the pan.”
This cake looks delicious.
Some cheese cakes are baked in water baths, the instructions say to wrap the spring mold pan half way up with aluminum foil .