Guinness Red Velvet Cake

Boozy red velvet cake topped with cream cheese frosting. MORE + LESS -

Girl Versus Dough

April 24, 2017

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1

Preheat oven to 350°F (325°F for dark or nonstick pans). Place a rimmed baking sheet in the bottom rack of the oven.
2

Cover bottom of a 9-inch springform pan with aluminum foil just beyond the seam to seal. Brush foil with vegetable oil and line bottom of pan with parchment paper. Brush top of parchment paper and sides of pan with oil; flour lightly.
3

In a large bowl, whisk together cake mix, Guinness™, water, eggs, oil, food coloring and baking cocoa with a hand mixer on low speed for 30 seconds; increase to medium speed and whisk for 2 minutes.
4

Pour all the batter into bottom of springform pan and place on middle rack of oven directly above baking sheet. Bake for 45 minutes to 1 hour until cake has pulled away from the sides of the pan and a toothpick inserted in the center comes out clean.
5

Remove pan from oven and cool completely on a cooling rack. Remove sides of springform pan and frost the top of the cake so it looks like a frothy pint of Guinness™.

Nutrition Information

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More About This Recipe

I remember the first time I had a cake spiked with Guinness. I remember it so well because I have repeated the occasion more often than I’d care to admit (hey, this girl likes to have her cake and eat it, too). And it’s about time you tried it too. This Guinness Red Velvet Cake is the perfect place to start. It’s boozy. It’s sexy. It’s everything a cake shouldn’t – and yet most definitely should – be. It tastes just like a cocoa-y cake doused in a bath of rich oatmeal stout. Sound weird? It’s not. Just imagine an extremely moist, delicious chocolate cake...and you’ve got this recipe. Mixing a cup of Guinness stout into the batter is really what gives this recipe its superb moistness. It also gives it a mild, delicious, yeasty flavor in addition to the traditional red velvet recipe. Ever wanted to wash down your beer with a slice of cake? Of course you have. And this is the one with which to do it. What I love most about this recipe is how visually stunning it can be with very little effort. Red velvet cake stands on its own as a beaut, but combined with the bright-white “frothy” topping of cream cheese frosting (so it looks like a pint of Guinness, get it?), it’s a culinary masterpiece. In other words, it’s perfect as the centerpiece to your Christmas dessert table or for bringing to your next holiday party. If you can make it all the way there without sneaking a bite, that is.