Gluten-free Chocolate NOT Guinness Cake with Bailey’s Buttercream
This gluten-free cake is infused with stout beer has a profound chocolate taste with subtle undertones of coffee, giving it a complexity that is both robust and seductively smooth. The Irish cream buttercream is the perfect counterpart—creamy, silky, and luxuriously buttery, with hints of whiskey, coffee, and vanilla melding seamlessly with the sweetness of the sugar. It's like a cloud of boozy sweetness that complements the deep chocolate notes of the cake without overwhelming them. The buttercream adds a lightness and a whisper of Irish charm that makes each bite feel like a celebration. For those who prefer to cook with weight instead of cups - click the button below to toggle to metric.
Equipment
- 8" cake pan
Ingredients
- 1 cup all purpose gluten free flour blend
- ½ teaspoon xanthan gum omit if your flour blend already has it
- 1 cup sugar
- ⅓ cup dutch process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 extra large eggs
- ½ cup whole milk
- ½ cup vegetable oil
- ½ cup gluten-free stout beer
- 1 teaspoon vanilla extract
For the Bailey’s Buttercream
- ¼ pound butter softened at room temperature 113g / ½ cup / 1 stick
- 3 cups of sifted powdered sugar
- 2 tablespoons of Bailey’s Irish Cream
- 1 teaspoon pure vanilla extract
- pinch of fine sea salt
Instructions
- Preheat the oven to 350°F. Grease one 8-inch round cake pan with gluten-free cooking spray, line with parchment, and spray again with cooking spray. Set aside.
- Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil, beer and vanilla, and beat until smooth. The batter will be slightly runny.
- Pour the cake batter in the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pan for 5 minutes, then turn out onto a rack to finish cooling completely.
- Make the frosting. Beat the butter with a mixer until light and fluffy. Add the powdered sugar, Bailey’s, vanilla and sea salt, and beat on low speed until it begins to become incorporated. If necessary, add additional Bailey’s one tiny splash at a time and beat until the frosting is smooth and fluffy. Spread over cooled cake. Serve Immediately.
Nutrition
Serving: 1sliceCalories: 478kcalCarbohydrates: 85gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 361mgPotassium: 103mgFiber: 3gSugar: 71gVitamin A: 438IUCalcium: 59mgIron: 1mg
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