This Guinness and Baileys Cheesecake Cake is rich, indulgent, and ideal for St. Patrick’s Day or any celebration. It combines two layers of homemade chocolate Guinness cake with a Baileys-infused cheesecake center, finished with a Baileys cream cheese whipped-cream frosting.
I made this recipe several times to get the balance right—this was my first cheesecake cake, and testing ensured the texture, layers, and flavors were all spot on. The result is a dramatic, boozy chocolate cake with a creamy, Baileys-scented cheesecake tucked between the layers and a light, fluffy Baileys cream cheese whipped-cream frosting.
How to make Chocolate Guinness Cake
This chocolate stout cake is simple and doesn’t require a stand mixer—just a whisk and two bowls. In one bowl whisk together the dry ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
In a second bowl whisk the wet ingredients: 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup full-fat sour cream. While whisking, slowly pour in an 11.2-ounce bottle of room-temperature Guinness until the mixture is smooth.
Fold the dry ingredients into the wet until the batter is lump-free. Divide the batter between two prepared 9-inch round cake pans lined with parchment and wrapped with even-bake strips if you have them, then bake until a toothpick comes out clean or with a few moist crumbs.
Tips to Make the Perfect Cheesecake Cake
These practical tips will help your layers stay put and your finished cake look polished:
- Chill the cheesecake and cool the cakes completely. Your cake layers should be at room temperature and the cheesecake chilled for at least 8 hours. Warm layers will cause sliding and collapse.
- Level your cakes. Even a slight dome can make layers shift. Use even-bake strips for flatter cakes and trim any domes with a cake leveler or serrated knife.
- Trim any overhanging edges. If the cheesecake layer extends past the cake layers, trim it and smooth the edges with a butter knife so everything sits flush.
- Spread the frosting evenly between layers. Uneven frosting creates unstable layers. Aim for consistent thickness between each layer.
- Press layers gently into the frosting. Firm, even pressure settles the layers and helps the cake sit level; a little frosting squeezing out the sides is fine.
How to assemble the Cheesecake Cake
Before assembling, review the tips above. Make sure your chocolate cake layers are completely cooled and your Baileys cheesecake has chilled overnight. Prepare the Baileys cream cheese whipped-cream frosting and have an offset spatula handy.
Spread 1 to 2 tablespoons of frosting on the cake plate to anchor the first layer, then center the first cake layer on the plate. Add about 1 cup of frosting on top and spread evenly. Place the chilled cheesecake layer on top of that frosting and press gently to level it; trim any excess cheesecake and smooth the sides.
Add another cup of frosting over the cheesecake, spread it evenly, and top with the final cake layer. Pile 2 to 3 cups of frosting on top and spread it over the top and sides, working down until the cake is fully coated. If you like, pipe swirls on top using a large star tip and finish with sprinkles.
Can Cheesecake Cake be frozen?
Yes. This cheesecake cake freezes well. For best results, freeze individual slices rather than the whole cake. Place slices on a tray until firm, then wrap each slice in plastic wrap and foil or place in a freezer-safe container. Thaw slices in the refrigerator overnight before serving.
Other boozy chocolate desserts to try
- Chocolate Guinness Cupcakes with Baileys Cream Cheese Frosting
- Baileys Chocolate Cheesecake
- Chocolate Guinness Poke Cake with Baileys cream cheese whipped cream
- Double Chocolate Whiskey Cake with whiskey ganache
Guinness and Baileys Cheesecake Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
- 11.2 ounces Guinness beer, room temperature
Cheesecake
- 24 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Baileys Irish Cream (original)
Frosting
- 16 ounces cream cheese, room temperature
- 4 cups heavy whipping cream, divided
- 1 3/4 cups powdered sugar
- 1/4 cup Baileys Irish Cream (original)
Instructions
Cheesecake
- Preheat oven to 325°F. Cut a parchment circle to fit the bottom of a 9-inch springform pan. Lightly spray the pan bottom, place the parchment, and spray the sides.
- In a large bowl, beat 24 ounces cream cheese with a hand mixer on medium until creamy.
- Add 1 1/4 cups granulated sugar and 3 tablespoons flour. Beat until incorporated.
- Add the 4 eggs one at a time, beating after each and scraping the bowl as needed.
- Stir in 1 teaspoon vanilla extract and 1/2 cup Baileys Irish Cream until combined.
- Pour the cheesecake batter into the prepared springform pan and bake for about 1 hour. The edges should be set and the center should jiggle slightly.
- Cool to room temperature, then chill the cheesecake overnight in the refrigerator.
Cake
- Preheat oven to 350°F. Cut parchment circles for two 9-inch round pans. Spray the pan bottoms and sides.
- Whisk together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl.
- In another bowl whisk 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup full-fat sour cream until smooth.
- While whisking, slowly add the 11.2-ounce bottle of room-temperature Guinness.
- Fold the dry ingredients into the wet until the batter is smooth. Divide evenly between the two prepared pans.
- Wrap pans with even-bake strips if available, then bake for 40–45 minutes or until a toothpick comes out clean or with moist crumbs.
- Allow cake layers to cool completely before assembling.
Frosting
- Beat 16 ounces cream cheese in a large bowl until smooth and creamy.
- Add 1/2 cup heavy whipping cream and beat to incorporate (no need to fully whip yet).
- Add another 1/2 cup heavy cream and beat again.
- Add 1 cup heavy cream, beat to combine, then add the final 1 cup heavy cream and beat until incorporated.
- Stir in 1 3/4 cups powdered sugar and 1/4 cup Baileys Irish Cream. Beat until the mixture reaches stiff peaks to form a Baileys cream cheese whipped-cream.
Assemble
- Level both cake layers. Spread a small amount of frosting on the cake plate to anchor the bottom layer and center the first cake layer on the plate.
- Spread about 1 cup frosting over the first layer. Center the chilled cheesecake on top and trim any edges that extend beyond the cake. Smooth the cheesecake sides with a butter knife.
- Spread another cup of frosting over the cheesecake, then add the final cake layer.
- Frost the top and sides with the remaining 2–3 cups of frosting, smoothing as desired. Clean the plate and add sprinkles if you like. Pipe swirls on top using a large star tip and garnish with additional sprinkles.
Notes
Storage: Store in a cake container in the refrigerator for up to 4–5 days. For longer storage, freeze individual slices and thaw overnight in the refrigerator.
Nutrition Info
Calories: 1419 kcal | Carbohydrates: 126 g | Protein: 18 g | Fat: 95 g | Sugar: 97 g (approximate values)
(Nutrition information is automatically calculated and should be used as an approximation.)