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Guinness Mug Cake

Guinness Mug Cake


Mug Cakes by Mima Sinclair © 2014 Kyle Books, and the photographs © Tara Fisher. No images may be used, in print or electronically, without written consent from the publisher.


For the cake:

  • 2 Tablespoons butter
  • 1 ½ Ounce dark chocolate, broken into pieces
  • 1 medium egg
  • 3 Tablespoons stout, preferably Guinness
  • 3 Tablespoons brown sugar
  • 4 Tablespoons all-purpose flour
  • ¼ Tablespoon baking powder
  • Pinch of salt

For the icing:

  • 3 Tablespoons confectioners sugar
  • 1 ½ Tablespoon cream cheese
  • ½ Tablespoon white sprinkles

Make Saint Patrick’s Day even better: pour a mug of Guinness…cake!

Your friends are about to come over for your annual Saint Patty’s Day bash. They’re expecting the corned beef and cabbage, the glittery green shamrocks on walls and hats alike. They’re even expecting frosty mugs of beer. But they might not be expecting a cake they can “drink.”

We’ve been down this road before: ultra moist Guinness Chocolate Cake with Bailey’s Buttercream. But this year I gave the recipe a festive spin by serving it in a frosty beer mug. Not to worry — this isn’t about smooshing cake into a cup – the trick is easier, classier, and more beautiful than you might imagine.

The only special equipment required? A few clean, dry 15-ounce cans. In winter, this problem is easily solved by having soup for dinner.

Grease and flour the cans (baking spray makes quick work of the job). Then line the sides with a strip of parchment paper (make sure the parchment sticks up 11/2-2 inches above the rim and covers the complete circumference – no need to cover the bottom).

Fill with cake batter (stop at least 1 1/4 inches from the top of the can).

Bake at 350F for 35 minutes (or until… ridiculous)

Let cool completely before removing from tin.

[dropshadowbox align=”none” effect=”lifted-both” width=�px” height=”” background_color=”#ffffff” border_width=𔄣″ border_color=”#dddddd” ]PARTY TIP: At this point the cake can be wrapped in saran, then a double layer of foil, and frozen for up to 4 months, OR it can be wrapped and stored in an airtight container for a couple of days at room temperature.[/dropshadowbox]

To continue, pop each cake into a mug… (chill the mug in the freezer for a frosty look).

If the cake is crooked, cut the bottom level with a serrated knife.

(This recipe is totally kid-friendly: all the alcohol burns off while cooking, and the Bailey’s in the frosting is no different than adding a boozy splash of vanilla extract)

Here’s Ava’s rendition after she smoothed it all out (a.k.a. licked most of the frosting off the top):

Can you taste the deep, dark chocolate with a whisper of Guinness? How about the buttercream kissed by Bailey’s?

P.S. I think one mug is perfect to share with your “lucky” sweetheart, which means this recipe serves up to 6 folks.

To get started, use our classic Dark Chocolate Guinness Cake with Bailey’s Buttercream recipe… and if you do make these Guinness Chocolate Cakes in Mugs, be sure to share a photo on instagram with #GTAgrams or #Globaleats so I can see!

1. Assorted Irish Beer Glasses For a truly authentic look, try serving the cake in a Guinness branded glass. This particular set comes with assorted Irish labels for astute beer drinkers to discuss (I’ll leave it to you to decide if serving a Guinness Cake in a Kilkenny’s mug is sacrilege or not…)

2. Cardinal International Arcoroc 25-ounce Beer Mug (12-Piece Set) These over-sized glass mugs are similar to the one I used in this post. They allow for some wiggle room for the cake,which means you won’t be stressing the fit. Also, offering your guests a handle gives them a firm grip as they go digging for cake and frosting.

3. Long Drink Spoons (Set of 4) And speaking of digging… you’ll need some long-handled spoons to enjoy this cake. Iced tea spoons are the perfect accompaniment, though it might be fun to use a bartending spoon…

4. Twist-Neck Bar Spoon (Set of 2) Bartending spoons have cute twizzler shafts – perfect for spooning Guinness Cake, not to mention spinning drinks long after St Patty’s Day is over.

5. Wilton 100-Pack Disposable Decorating Bags I hemmed and hawed about purchasing 100 decorating bags a year or two ago. But the box is about the same size as a box of zip lock sandwich baggies… and now I have decorating bags on hand whenever I need them. A great buy!

3 More Festive Irish Dishes:

Do you celebrate Saint Patrick’s Day? What fun traditions do you and your loved ones keep alive?

14 Super Quick Mug Cake Recipes

Did you know it is possible to make a scrumptious moist cake in under 5 minutes? With just a mug and a microwave, you can make delicious cakes in record time.

Below is a list crammed with exciting and delicious recipes for various mug cakes including chocolate, pumpkin, lemon, and even Guinness flavored.

With a simple list of ingredients and easy non complicated cooking instructions, they are so simple to make and are ideal to satisfy those late night cake cravings without having to make a huge cake that will you will be eating for days after!

Chocolate Cake In A Mug – This simple cake would go great with some raspberry pouring sauce.

Funfetti Protein Mug Cake – A colouful cake that is a hassel free, high-protein, low-sugar treat.

Choc Caramel Cake In A Mug – Caramel and chocolate go so well together that this 5 minute cake will be irresistible.

Paleo Pumpkin Cake In A Mug – A healthy raw recipe here which would make a great dessert or part of a balanced breakfast.

3 Minute Guinness Mug Cake – A delicious combo of cake and beer – this is a real winner.

Single Serve Coffee Cake – This cake is perfect to combat that cake craving, without having to buy a whole cake that would be staring at you willing you to eat the entire thing.

Butterscotch Mud Cake – With Butterscotch pieces and toasted pecans – this is a real sweet treat to indulge in.

Mint Chocolate Cake In A Mug – With a hidden cream cheese centre this is a really sweet, creamy and naughty dessert for one, so you don’t have to share!

Low Carb and Gluten-Free Lemon Mug Cake – Low carb and gluten free this is a guilt free refreshing dessert celebrating all things citrus.

Red Velvet Mug Cakes – By using a microwave this version of a favorite dessert couldn’t be easier to make.

The Ultimate Gooey Caramel Brownie Mug Cake Sundae – If you wanted an over the top, decadent cake that will look and taste stunning, this is the recipe for you.

Blueberry Muffin With Streusel Topping Mug Cake – A great breakfast muffin in a mug – so simple and so convenient. just make one when you feel like it.

Peach Cobbler Mug Cake – This cake mug will leave you in creamy peachy heaven.

Cookies and Cream Mug Cake – Cookies and cream is a classic combination, why not give this simple mug cake a go yourself.

Chocolate Guinness Stout Mug Cake

On St. Patrick’s Day, everybody is Irish! Here in Chicago, we take the holiday very seriously. We’ve got a South Side parade, a downtown parade and we even dye the Chicago River green. After a weekend of getting your drink on, how about a sweet Guinness-infused treat you can make in less than 2 minutes in your microwave? Try this Chocolate Guinness Stout Mug Cake for a decadent dessert that’s perfectly portioned for one!

The malt of the Guinness Stout Beer intensifies the flavor of the chocolate. There are several kinds of stout beers: dry (Irish), imperial (Russian), porter, milk, oatmeal, coffee, oyster and even chocolate stout. Chocolate and beer often makes for a great combination in recipes. Served warm and topped off with chocolate syrup and whipped cream is delish. This chocolate Guinness stout mug cake is super moist, but feel free to pair it with a pint!


Gorgeous pics. Looks absolutely delicious. I just know that my sweet-toothed Irish husband will love this!

A beautiful post. I am a big fan of Katie’s work. Always an inspiration!

i’m a huge fan of her work as well. gorgeous photos and yummy recipe! will be trying this soon. reminds me of the chocolate bourbon cake i made recently. so good!

This looks so fantastic! Will be added to my “must make this soon” list!

This is looks lovely and delicious. One question: what temperature is the oven? That bit of information seems to be missing!

Katie’s photos are so gorgeous! I made this cake last year and have been waiting for cooler weather to make it again, it’s so delicious.

Wow, this looks soo scrumptious. And I am floored by these gorgeous photos – great job Katie!

I am literally drooling after looking at all the pics on her site!! Ugh, now I need a really good lunch today!

That looks so good! I will have to try this one out.

The pictures are just stunning. I don’t even know what to say, other than I am both inspired and intimidated! Thankfully, baking doesn’t intimidate me. I’ll be making that cake pronto for my Guinness loving husband.

I have that same Swans Down Cake Pan! I inherited it from my uncle, who was a Chicago-based pastry chef. :)

I saw Guinness-flavored gelato at a local gourmet market yesterday, along with the same flavor sprinkled with pretzel pieces.

i have been following kate’s work for about 2 years now and she has such distinct and beautiful style. love her work and this was another mouthwatering post.

also … did Katie or Kristina photograph this?

Lovely, but I can’t help but notice that this is almost exactly the same recipe as Nigella Lawson’s Guinness Chocolate Cake from her book Feast, which came out in 2004. Right down to the frosting/styling…

You are absolutely correct! I just checked and it is exactly the same recipe. Hmmmm…..
I suppose the wheel is not re-invented only re-discovered.

Mmmmm. I did Guineness cupcakes from Smitten Kitchen last month for my husband’s birthday, that was paird with a Baily’s Buttercream Icing, which is a fun way to booze it up even more. My cupcakes were not nearly so pretty as this though, I envy that pan!

I’ve seen similar recipes before and always wanted to try. Thanks for sharing!

cute cute pics. Oh food, great to eat,read and watch !

this looks decadently delicious! definitely going to make it for my fiance – he LOVES guinness and chocolate : )

This may be the most beautiful cake I’ve ever seen. I’ve had Guinness in gingerbread, but never chocolate…will have to try it!

I am saving this recipe. Someday I will make this. It sounds so delicious! I’ve always thought that Guinness would taste good with some cocoa in it, but I never tried it. Now I’m going to have to!

Very nice but I have this recipe since 2004 from Nigella Lawson’ s Feast book! It’s my favourite in her chapter called Chocolate Cake Hall of Fame.

Is this a lucky coincidence or did she forget to mention the obvious? It even looks the same!! Very pretty pictures though and yes I strongly suggest this cake.

there are many guinness cake recipes on the web, including nigella’s delicious recipe. this recipe varies slightly from nigella’s (primarily in terms of the proportions of ingredients to each other), but in general the guinness cakes that i’ve seen online before have the same basic ingredients. some throw in details like orange flavoring or mint, but the basic ingredients are the same from recipe to recipe. if you’re looking for any other variations on the cake, other favorites of mine are:

of course, i’m going to double check with katie about the recipe, but if there was an conscious overlap with nigella’s recipe we definitely would have credited it. :)

Hi Ingrid! Katie photographed this. I can only dream of being as good as Katie!

Making this now. Can not wait to try it, especially since cream cheese frosting is a always yummy.

woww! i´ll try it next week for my father in law´s b-day!….:)

This is a beautifully styled and photographed cake…thanks so much Katie!

This looks incredibly decadent. I think the photos are my favorite though. So fantastically retro!

If I only have natural cocoa powder, can I substitute it for the dutch process? What other changes need to be made?

I do not know the answer to your question, so I found these links for you. JoyOfBaking is generally quite good.

I will ask around some more and report back soon.

Love Katie’s site. This is so gorgeous and perfect for my boyfriend’s birthday later this month. Thanks to Katie & D*S for sharing. Happy weekend, y’all!

LOVE this recipe, think I’ll make it for a dinner part tomorrow night!

It looks absolutely delicious and pretty easy to make… I think I need to start baking soon…

Quinner, it looks great, well done!

Just gorgeous – love ya work Katie!

Hi – thanks all for the lovely comments re: the photos.

I have made this cake so many times and used so many different ‘variations’ of the recipe over the past 3 years – all of which I initially found on the web years and years ago. Most are identical and at this stage I could make this cake in my sleep, standing on my head if asked (!) When I wrote out the recipe for Kristina, it took me 2 seconds to do so as it’s in my head from memory. Bérangère thanks for pointing out the similarities to the recipe in Nigella’s book from back in 󈧈. On reflection I really do think I should have provided a credit or at least a note saying ‘adapted from Nigella Lawson’s recipe’ as in fairness when I look at her recipe now, the one I have been churning out for the past 3 years is most similar to this. I always credit chefs (as I am not one myself – I’m a food photographer) in any recipe I use on my blog so I was not meaning in any shape or form to claim the recipe as ‘mine’ – upmost apologies if it appeared that way.

Regarding the styling of the cake – if there are strong similarities to any existing on the web – aka again – Nigella’s – this is a total coincidence. The style of the first photo is the same as a lot on my photography site. Anyone who is familiar with my work knows I use slatted wooden backdrops frequently in my pics along with similar tones. Also let’s face it, there’s only so many ways one can photograph – what in essence is a pretty bland looking cake, as in, it’s very simple in its appearance. The frosting on the top I styled in an effort to get it looking as deep, frothy and whipped as possible – like the head on a glass of Guinness. It really has to be shot side-on to show the contrasting profile of the black and white ‘Pint’ similarities. I initially was given a beautiful tall, high cake stand from Donna Hay (thanks again Donna) for the shoot but when I placed the cake on it, the stand swamped it as this is a low, single layer cake suits a lower height stand. I used a shorter depth of field with the final cake pic to try and offer a slightly ‘dreamy’ feel to the cake as I guess there’s I bit of an ‘romaticised notion’ to the whole ‘Guinness/Irish’ idea and again I used my usual natural textured fabrics to reflect a rustic ‘Irish’ tweed-like feeling to the pic.

I hope this helps to clear up any confusion. Do try the cake, it’s really a fab texture and taste :)

Also – I should have added in my post – thanks to my wonderful friend Tracey who carried that ancient bottle of Guinness all the way over to Oz from her recent trip to Ireland. And to her husband’s mum who lent me the bottle in the first place :)

Gorgeous images and the cake looks divine! I’m not usually a cake lover but this looks so moist.

oh katie, you go! it has been a pleasure to see katie’s work become the stylistic delicious presence that it certainly is. how great to share and receive the recognition. (oh, and totally yummy too, but that’s a given with her :)

I love Katie’s blog and once again she has outdone herself again with this stunning cake! (although I can’t eat it I’m visually lapping up the scrummy photos!)

Truly awesome both the pics and the site. I’m in love with this design.

I used to make as chocolate Guinness cake with a Bailey’s Irish Cream frosting for my ex…
his favorite drink was a Car Bomb, so we called it Car Bomb cake!

Actual recipes — lists of ingredients methods — cannot be copyrighted. Obviously, anything else written in a cookbook IS copyright.

I made this cake — or one very similar! — a few months ago, and the reaction was mixed. I’m thinking of trying it with Malta Goya next time. I read some fascinating stuff about cooking with Malta Goya on a website last year.

love the blog! love the post! obsessed with the beautiful food katie makes.

Made this last night! We used a Russian Imperial Stout instead of Guiness (looked like syrup when we were pouring it into the pan!), and also added a healthy dose of Irish Cream to the frosting. Absolutely delicious.

I realized halfway through that I had misplaced my cake pan, so we poured the batter into cupcake tins. It made 18 cupcakes and baked for 15-18 minutes. Absolutely delicious! Thanks so much for the recipe :D

mmmh, this sounds delicious! i would love to taste it, seems like i have to start baking…

Wow! Kaitie thank you for taking the time to write such a long, well described and honest reply! I recognize a perfectionist in you with great attention to detail! I love that! :) I’m an illustrator myself who also started as a graphic designer and I’m an avid food obsessed, nerdy amateur photographer in the kitchen. I totally understand where you are coming from with your explanation. Being a total food nerd, I sometimes take things too seriously with recipes. Especially the ones I love! My husband was laughing at me because he said I reacted like if I created the cake myself! Yeah sorry. I just got obsessed over this cake for a good 6 years after receiving Feast for Christmas. I also love (thanks to my husband again) Guinness! An acquired taste that I couldn’t pretend to like when we first dates if my life depended on it. Now it’s my favourite beer!

Sorry if I put you on the defensive! LOVE your photos and your site (which I bookmarked with pleasure) and certainly LOVE the cake. Thank you for sharing!

Oops! Glitch happened when I wrote. Meant to say (… when we first dated even if my life depended on it) : )

I would also like to add that I am a HUGE fan of Design*Sponge since 2005 and want to take this opportunity to congratulate Grace and her team on the amazing work that inspires so many!

mmm…yum! i am going to try this immediately! or perhaps wait a bit till after lunch. eyebrows will raise if i crack a bottle of stout before then. )

my family makes a great stew with guinness and or/irish whiskey depending on what’s at hand. we nicknamed it red eye stew after discovering a stronger version in banff, alberta (cowboy country).

isn’t it amazing how good ideas regarding good food evolve? i guess that’s the draw of traditional cooking – and thanks irish cooks through the centuries who have been evolving this one for our enjoyment!

Just tried the recipe. Made 1/2 the recipe and baked it in a round 6″ cake pan that once belonged to my Grandmother.

Fabulous, simply fabulous! Taste is subtle. I used a storebought cream cheese icing and it worked out well, but I iced it like I would a cake. I will do this again! It goes into my recipe book tonight!

I’m glad we were able to clear up the situation with the recipe here! Thank you for weighing in again Bérangère.

I would just like to add a note as far as the styling of the cake goes. In my experience, icing a cake only on the top (and only between the layers when there are layers) is quite common in the UK and Australia. In the United States, we tend to cover the cake completely, unless it’s a glaze that we let drip down the sides. (We tend to be criticized for having overly sweet, overly adorned cakes.)

However, this is just my general personal experience when noticing cakes styled in UK/AUS food shops/photography vs those in the US!

what stunning photos! not sure about the cake though, but guiness aint my cup of tea!

Penelope, you’re spot on Guinness in a stew is wonderful. I started making one 2 or 3 years ago after seeing Canadian chef Michael Smith from ‘Chef at Home’ on TV cooking one. I really like watching his shows, I love his calm and gentle demeanour. I will try and find the recipe and post the link up. I’m away at the mo. but back in Sydney in the morning as I’m off on a shoot, will find that link and post up when I get home :)

Us Irish will use any excuse to add alcohol to our food! Guinness stew is an excellent dish. I am nursing a slight hangover from last nights Guinness consumption:(

chocolate and guinness is a great combo and after 2 amazing trips to ireland, we have a soft spot for anything irish! huge fan of katie’s blog and her beautiful work!

this looks amazing. my husband’s birthday is next week so i will have to try this out on him (and maybe something else for the kids) thanks for sharing!

The photos are delicious and I’ll wager the cake is even tastier!

Sigh… Katie – your pictures just make me want to run to the nearest pub and buy myself a bottle of this guinness so I can make this cake.

On my list of To Dos to bake.

I just made these tonight…as cupcakes and they turned out perfect! (Baked 14 minutes at same temp. Made 24 standard size.) This is hands-down the best chocolate cake ever. Moist, dark, chocolatey, great texture. The Guiness is a slightly mysterious flavor lurking in the background. It’s stunning! The frosting is superb as well. It’s like lightly sweetened over-whipped cream…but it holds up. Would be great with all sorts of fruit desserts. This is definitely going to be one of my go-to recipes. Thank you so much for sharing!

the cake looks just lovely and the pics are awesome!

WOW! These photos are gorgeous! Love the contrast! I’ll be making this recipe for my hubby for his birthday! Thanks!

My boyfriend’s birthday was this past Sunday, as soon as I saw this recipe I knew I had to make if for him. It was absolutely amazing! I’m not much of a baker, but I found it simple enough for a “from scratch” dessert. MAKE IT! It will blow your mind!

Made it yesterday for husband’s birthday. Extraordinary. Frosting is perfect for this cake. I used natural cocoa powder, adjusting by adding 1/8 tsp. for every three Tbsp. of cocoa powder.

er…that’s 1/8 tsp. of BAKING SODA.

@KimRose hey thanks for letting us know the adjustment for the baking soda if you’re not using Dutch process cocoa!

I’m obsessed with that cake pan! And that cake! Surely, this cake would pair well with Suzanne Goin’s guiness ice cream. Beautiful styling and photos.

Stephanie – yes you can use just normal cocoa powder, I have done in the past with this cake and it’s fine. I listed ‘Dutch process’ as I do tend to use this most often when cooking but it’s not mandatory.

He used Guinness in this on his show when I saw it years ago and I did too, it was a really good recipe.

Fantastic to hear all the success stories from everyone who has made the cake :)

Thanks Kristina too for mentioning the way ‘most’ (but not all) Aussie and UK cakes are frosted – aka a lot are just frosted on top and not necessarily all the way down the sides too. Donna Hay is a big fan of this way of styling a cake. Here’s a link (if it’s OK to post this on D*S) to a video of Donna showing this year’s Masterchef Australia’s contestants some general styling tips, including icing the cake which was featured on her 50th edition magazine cover:

so excited to try this recipe, i had a really yummy guiness bread when i stayed at a hotel in Belfast so i expect this will be even yummier. can’t wait! :)

Katie’s photos are so deliciously decedent sometimes I feel like I’m feasting on them and don’t actually need to make the recipe! Felt like I needed a shot of Armagnac and an espresso after looking at that Guinness cake recipe! YUM

This looks amazing and soooo decadent. Dying to try it out… Fantastic photos Katie you’re a genius! o) x

@Katie LOVED the link! Thanks.

I have just tried the recipe and it is absolutely delicious. I thought it was very unique and the beer taste is not that dominent. Katie, great photos as always!

When are we supposed to add the vanilla? I threw it in at the end as a precaution, but it wasn’t listed anywhere else in the recipe instructions.

Kat – whoops thanks for noticing that, I usually stick the vanilla in as I’m mixing up everything, just after I’ve added the eggs and sour cream.

I made the cake on Monday night and it is excellent. I strongly recommend it. I will definitely make this again!

Kat, about the vanilla — I didn’t add any to the cake because I forgot vanilla was in the ingredient list. However, I added a tiny bit to the whipped cream for the frosting, because I usually make whipped cream with vanilla anyway. The frosting was excellent.

I think you could probably add vanilla to the cake batter if you want (probably that was the intent), when stirring all the ingredients together. I may try it next time, but, truthfully, it wasn’t needed. The cake was very good and rich.

This was a beautiful and different treat. The texture for me was more like a dense torte and loved by everyone. I loved the cream cheese/whipped cream frosting!

I love food, especially deserts!! the cake looks fantastic, the photos capture it perfectly and make me want to bake it right now, great shots!

Regarding the recipe being stolen from Nigella:

Welcome to The World of Food Blogging, kids! Didn’t you know that every food blogger out there steals recipes, changes one or two ingredients (or measurements, for that matter), and calls said recipe their own?

Get realz, people. Food bloggers aren’t any more adept at cooking or baking than anyone else, and they certainly aren’t doing anything original.

They just have better cameras.

I just drooled on my keyboard…

This cake looks amazing ) especially colors contrast :)
But i want to ask, maybe somebody has tried it ? and if yes, how is it? :)

Just love Katies work. It’s ever so inspiring. WOW!!

LOVED this cake! I made it with gluten-free flour and subbed Green’s Double Dark gluten-free beer for Guinness and it was a huge success.

Ever since I saw these photos I’ve been dying to make this cake. The photos are amazing. I finally made it last night and took it to a local LA restaurant to celebrate my big brother’s 40th. I’m not a regular baker and apparently a poor time manager because I didn’t allow myself enough time to let it cool properly before frosting. I was already very late for the dinner so I slapped on the frosting anyway and crossed my fingers. When we got to the restaurant and took off the lid on the cake, the frosting had all dripped beautifully down the sides and looked exactly like a pint of Guinness that had been over-poured. It wasn’t quite like Katie’s gorgeous cake (actually, nothing like it) but it tasted amazing and was a huge hit. Thanks for the idea!

I tried this recipe today and it turned out well for me (I’m just someone who likes to try recipes for fun.) I used Ghirardelli unsweetened cocao. I actually forgot to put in the Vanilla extract and it still turned out great. I couldn’t get my cream cheese frosting to be as fluffy as the pics but I believe that’s just because I didn’t have any whisk attachments for my handheld blender. Still, it was fun to bake and my roommate and I have enjoyed a couple slices.

This cake is amazing. I made if for a reception and it got rave reviews. I have two comments/questions:

When should you add the vanilla? I almost forgot both times I made it.

And I’m confused about the frosting. Your pictures show it like it’s stiff, and all the cream cheese frosting I’ve made in the past is stiff. But the recipe does not call for NEARLY enough sugar to either taste great or be stiff. So I used LOTS more sugar (like I usually do), but when I added the whipped cream it, it got runny again. It tasted wonderful, but dripped all over the sides. Do you have any tips on the proportions of the frosting? Should I maybe refrigerate it before spreading?

Hi Amy – yes, I refrigerated the icing for a few hours before icing the cake. I’ve made this cake so many times now I found this helps the frosting to become easier to style on the cake. The cake mixture itself is very sweet – there’s a load of sugar in it and whilst yes, adding more powdered sugar will made the frosting thicker – I personally am hesitant to do so as overall then the cake would be too sweet for my liking. When I fold in the cream at the end, I do this stage very gently, I find the whipped cream adds more volume to the frosting.

Ooops! Sorry Amy – the vanilla goes in when you add the eggs and sour cream to the mixture. Kristina – maybe you could mention this in the recipe to avoid confusion. I totally forgot to type it out when I wrote down the recipe. Tks :)

I didn’t have any trouble with the frosting being runny, and I made it according to directions — however, I think I might have refrigerated it briefly. Maybe half an hour at most while waiting for the cake to cool more. But it seemed stiff enough before then. It tasted perfect, as well, and did *not* need more sugar. Wonderful stuff.

That cake is simply to die for. The fotos and styling are divine. The shot of the part-eaten cake with a dash of Guinness beside the plate has such a “wish you were here” look about it. Here’s to the Aussies and the Irish. Long may they continue to have craic and cake!

made this cake for my daughter-in law’s birthday. so moist and delicious. we all like just the top iced. can’t wait to make it again Thanks for sharing.

Seriously, the photography is so delicious! I can almost taste them!

Could someone perhaps list the correct amount of Cocoa and bakind soda for the recipe if you are not using Dutch process cocoa? (I didn’t know the difference before and just used Ghirardeli…still turned out alright. But I’m not sure if I should be adding extra baking soda plus what’s already called for in the recipe?) Thanks!

Also, my frosting was not as firm either. But I believe this was because I didn’t refrigerate it, and used too much whipping cream (could not find ‘whipped cream’ in the store). Still, everything tasted great! Ha ha.

Katie I have to say your site and photography are beautiful. I will strive for this. This is one of my favorite cakes, you know the ones with beer. I look forward to reading all that you have to offer.

“…used too much whipping cream (could not find ‘whipped cream’ in the store).”

Forgive me if I’m misunderstanding, but it sounds as if you possibly didn’t whip the cream before adding it to the frosting. That would indeed affect the texture. I bought whipping cream, then whipped it to a nice texture (but not all the way to butter!) :) and folded that into the mixture. It worked beautifully.

I’ve now made the cake and frosting twice and the frosting has not been too runny, nor did I have to change the amount of sugar or anything like that. The second time I made it I did not refrigerate it before frosting the cake, but it still was firm enough.

Hands down the BEST cake I have ever had. Mad delicioso!!

I made this cake for an avid baker and partier in one of my Saturday classes for her birthday. It was a hit. I noticed the comments about the whipping cream and have to say that it takes longer than one would think to get it to the right texture, but once it gets there, it happens quick before it turns to butter. This cake was delicious.

Lovely photos but this is Nigella’s recipe…you could at least credit her??

please read the comments above yours for a response to nigella comment.

@litlnemo: You are correct. :) I don’t have wisk attachments for my mixer (it’s just a cheap hand held one I’ve had for many years). So my frosting wasn’t quite right, but tasted fine. I’m wondering what would happen if I just mix the softened cream cheese and powdered sugar…

I am a cooker, not a baker, but this cake looked so tasty, I actually decided to bake for the first time in 2 years.
It was delicious!

My daughter made this cake for a St Patrick’s day party and everyone thought it was fantastic! I was lucky enough to get a piece to take home…she will be making it again!

This cake is amazing.This is a beautifully styled and photographed cake…

This looks amazing! I want to make it right now. Any substitute for the sour cream?

I absolutely love chocolate guinness cake! The beer really lifts the chocolate flavour without tasting like beer (!) making it velvety, smooth and delicious. I always top mine with a cream cheese frosting – so it looks a little like a pint of guinness!

I made this cake for my husband for his birthday this past December. So easy to make, and it looked gorgeous on my white cake stand. He is a home brewer—a cake made with beer is perfect for him. The guinness taste does increase over time, sort of like when you add rum to a fruit cake, so I think this is best consumed within a day or two of baking.

I tried this recipe over the weekend and it was a big hit! So delicious and rich, with such wonderful flavors. It was such a highlight to my fourth of July weekend to bake it for family and friends, it will definitely make many more appearances on our menus!

with so many delicious food sites and blogs and books, seeing similarities is hardly surprising. Not to mention that recipes are not copyrightable, one of the few things that are not, at least in the US:

Just made the cake. yum. didn’t have any cream cheese so made a ganache and tipped it on the warm cake. mmmmmmmmmm, delicious! Thanks for sharing

I have made this cake about three times since reading this recipe. It’s a great, moist cake and everyone seems to love it! I swapped out the icing for my mother’s recipe as she really makes the best icing in the world. It still tastes great! I linked to this article/recipe on my blog as well – I hope that many more people get to enjoy it too!

This is a mindblowing cake! I made it for my birthday and my friends lurrved it! I loved using the unexpected combo of chocolate and guiness and the frosting is a lovely, tangy addition. Superb Katie!

I made it about a week ago. My brother was like, why can’t I make something usual?! I said, you wait till you have tasted it. I was right, the whole family, my sweetheart (even the cat:D) loved it. It is just great! Thanks for sharing, Ida from Hungary.

I recently made this cake for my boyfriend’s birthday! He is a huge chocolate fan.

I actually used a different stout for a more creamy flavor: the St Peter’s Cream Stout. Next time, I would try it with a few of my favorite local dark beers. Real Ale Coffee Porter. (512) Pecan Porter. Southern Star Buried Hatchet Stout! Those are all delicious Texas beers (and in my opinion preferred to Guinness). The possibilities are endless!

I tried this recipe and really liked it, however my cake did not rise in the pan quite as high as this…what did I do wrong? I even used a scale to measure the ingredients exactly.

Made this cake but substituted the cream cheese frosting for a dark chocolate fleur de sel ganache. Absolutely FABULOUS! Photos and recipes here:

My first reaction–It’s Nigella’s recipe and looks the same as the one she published several years ago. While various responses to this observation have been made throughout the comments, it is obvious that a credit to her should have been made. At the very least, acknowledgement that the recipe is an adaptation, if not a copy.

you might want to read all the comments. your concerns have been addressed and acknowledged and explained already.


1. Heat oven to 350°F. Grease and flour baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil, and vanilla beat on medium speed of mixer 2 minutes.

Instead of water as the original recipe requires, you are going to replace it with Guinness Extra Stout. Heat the Guinness till it’s close to boiling and Stir in the Guinness into the batter. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes remove from pans to wire racks. Cool completely.

Using Wilton Easy bake spray round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes remove from pans to wire racks.

If you are not a frosting person. This cake honestly doesn’t need frosting as its fluffy and moist and can be eaten by itself but because we are creating a beer mug design we must add frosting and what better frosting to add then a buttercream infused with Guinness.

3 Minute Microwave Guinness Chocolate Cake in a Mug

This week on Jaime’s Lazy Late Night Cooking Corner, the show where I whip up last-minute single serve microwave treats every Thursday while wearing my robe, we are celebrating St. Patrick’s Day with this 3 Minute Microwave Guinness Chocolate Cake recipe.

This is a rich, nutty, and melty-ooey-gooey good Guinness chocolate mug cake. Colleen even had to jump onscreen for a bite, definitely the most popular among the crew of our series’ recipes thus far.

So far in our series, we’ve made Single Serve Microwave Rice Krispy Treats, Microwave Blueberry Cobbler in a Cup, Microwave Strawberry Shortcake for Two, a Microwave Lemon Bar, Two-Minute Microwave Cheesecake in a Cup, and even a Microwave Cinnamon Roll. Now it’s time to watch the video above and learn how to combine Guinness and chocolate for my favorite lazy late-night microwavable treat yet.

Learn how to make 3 Minute Microwave Guinness Chocolate Cake in a Mug in the video above, and also get the recipe after the jump…

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The Mug Cakes Cookbook by Martha Stone is a well-written cookbook filled with easy recipes. What I like most about mug recipes is the recipes make enough for 1 or 2 people, depending on appetite. You can also easily double the recipes if you want to eat more dessert. As I am reverting back to cooking for two, I find the mug recipes helpful as they are easy to make with built in portion control.

Some of the recipes you'll find in her cookbook include:

Peanut Butter Flourless Mug Cake
Chocolate Guinness Beer Mug Cake
Swirl Peppermint Cake
Cookie Butter Spread Cake
Cream Strawberry Mug Cake
Light Cheese Mug Cake
Green Tea and Matcha Mug Cake
Apples Mug Cake

If you’ve never added butternut squash to a cake you really must try it – it adds a delicious moist texture to the sponge. Topped with a thick cream cheese frosting and drizzled with caramel, this cake will be so well received – they’ll never believe it’s actually made with vegetables.

Get the recipe: Spiced squash ring cake

When you are in a hurry in the morning, or just craving something sweet at 11PM, you don’t have to panic and look up the business hours of the nearest grocery shop to buy bags of chocolate.

Choose on of these amazing vegan mug cakes! They only take a few healthy ingredients and 1-2 minutes in the microwave. You can take them with you to school/work, potlucks and family get-togethers.

Just adjust the amounts for more people and you are good to go. No more spending hours in the kitchen!

1. Flourless Chocolate Mug Cake

Want a decadent, four-ingredient dessert that can be ready in one minute? Of course you do! This no-fuss wonder doesn’t have sugar, flour or oil but does pack a gooey chocolate punch next to none.

2. Lemon Poppy Seed Cake

In the mood for something soft and luscious with just the right amount of lemony zing? And it’s got frosting, y’all! This super-easy mug cake is a snap to make and is even easier to eat.

3. Avocado Mug Cake

If you’re like me, you know the blessed avocado can do no wrong. That’s especially true when its natural creaminess is used to full advantage to make a light, fluffy and unctuous dessert. And it’s such a pretty green!

4. Toffee Mug Cake

Yum! In a mere five minutes, you can whip up this gluten-free, oil-free, toffee-licious treat that will blow away even the most skeptical dessert connoisseur. The secret to its rich toffee flavor is in the coconut sugar.

5. Vanilla Strawberry Cake

This kid-friendly microwave cake can be crafted out of fresh strawberries and ingredients you probably already have in your pantry. Served either piping hot or nice and cool, it tastes light, simple and perfectly delicious.

6. Blueberry Oatmeal Mug Cake

This yummy, blueberry-oatmeal creation can be a healthy breakfast, a satisfying snack and a guilt-free dessert. It’s also really filing, so when you’re desperate for something substantial to eat, this cake is an ideal choice.

7. Low Carb Cinnamon Roll Mug Cake

If you could, would you totally devour a light and fluffy cinnamon roll, like right now? Who wouldn’t? This winning recipe only takes one minute and a microwave to make. The best part — it’s low carb, gluten-free and sugar-free.

8. Funfetti Mug Cake

There’s a funfetti party in a cup and you’re invited! This sweet treat is a blast to eat and it’s ready in a mere 90 seconds. You’ll wonder how you lived without this recipe in your dessert arsenal.

9. Snickerdoodle Mug Cake

Imagine opening the microwave door to the scent of a fresh-baked cinnamon and sugar cookie. This scrumptious mug cake is made with everyday pantry items and after one try, you’ll make it again and again.

10. Almond Joy Mug Cake

Sometimes you feel like a nut. Oh, who are you kidding? Most times you feel like a nut! So why not try this mouthwatering almond and coconut mug cake for breakfast, snack time and for dessert?

11. Chocolate Hazelnut and Strawberry Mug Cake

What goes better than chocolate, hazelnut and strawberries? That dreamy combination is what makes this mug cake a perfect choice for someone craving a rich and indulgent something. This dessert tastes like a splurge but causes zero regret!

12. Monkey Bread Mug Cake

Watching people tear into monkey bread while you’re gluten-free is a lonely feeling. But don’t despair! This single-serving of deliciousness tastes better than the like the real thing. The secret in this recipe is the dates!

13. Chocolate Almond Butter Coconut Flour Mug Cake

Rich flavors, spoonful after spoonful of tender and moist chocolaty goodness —this mug cake is like a spiritual balm. It goes a long way to heal the stresses of a day spent dealing with the adult world.

14. Strawberry Vanilla Cookie Mug Cake

Nothing makes you feel like a kid quite like the flavors of strawberry and vanilla cookie. Fruity tartness and the warm sweetness of vanilla, this mug cake can be thrown together in less than five minutes.

15. Black Forest Mug Cake

Your friends will think you’re a pastry chef when they see this mini black forest mug cake. When they find out the gorgeous layers of cherry and chocolate are gluten and dairy-free, they’ll gasp and applaud your genius.

16. Peanut Butter Mug Cake

If you’re craving something sweet and a little salty, why not opt for this petite peanut butter mug cake. The touch of chocolate sets off its peanut butter goodness, making a satisfying and yet guiltless dessert.

17. Lemon Blueberry Mug Cake

Blueberry and lemon is a classic combination. This mug cake adds oat flour and a few other ingredients and to create a perfect substitute for that full-of-fat morning muffin. So forget those muffins and let yourself eat cake.

18. Dark Chocolate Guinness Mug Cake

Imagine the dark, mysterious and deep flavors of Guinness stout and chocolate all swirled together. You don’t have to imagine it. You can open up your microwave and this mouthwatering dessert can be all yours!

19. Apple Pie Peanut Butter Mug Cake

Apple pie, meet peanut butter. Peanut butter, this is apple pie. Those two crazy kids have just gotten to know each other and are getting along famously in this delicious and simple-to-make mug cake.

20. Protein Chocolate Mug Cake

Super rich and chocolaty? Check. Packed with protein and vital nutrients? Check. Easy to make? Why yes, it is. So what in the world is not to love about this high-fiber, low-sugar dessert indulgence?

21. Banana Bread Mug Cake

Remember that tragic day when you committed to eating healthy and assumed your banana bread days were over? Well, weep no more and try this gluten-free, banana bread cake — all the yummy, none of the guilt.

22. Cookies and Cream Mug Cake

Did someone say there’s a cookies and cream mug cake? Yeah, I thought they did. I just couldn’t believe that they also said it only takes 90 seconds to make and is super crazy delicious.

23. Microwave Fudge Brownie in a Mug

Attention chocoholics! This dessert is for chocolate emergencies only! When you simply can’t live without a mouthful of life-giving chocolate, make this five-minute recipe and you’ll be reveling in that sweet chocolate resuscitation.

24. Strawberry Shortcake Mug Cake

Summer on a plate — that’s what this strawberry and blueberry short cake is all about. Gluten-free graham crackers and coconut cream are the great-taste key. No one will believe how great healthy can taste!

Easy Mug Cake Recipes

Did you know it is possible to make a scrumptious moist cake in under 5 minutes? With just a mug and a microwave, you can make delicious cakes in record time.

Below is a list crammed with exciting and delicious recipes for various mug cakes including chocolate, pumpkin, lemon, and even Guinness flavored.

With a simple list of ingredients and easy non complicated cooking instructions, they are so simple to make and are ideal to satisfy those late night cake cravings without having to make a huge cake that will you will be eating for days after!

Chocolate Cake In A Mug – This simple cake would go great with some raspberry pouring sauce.

Funfetti Protein Mug Cake – A colouful cake that is a hassel free, high-protein, low-sugar treat.

Choc Caramel Cake In A Mug – Caramel and chocolate go so well together that this 5 minute cake will be irresistible.

Paleo Pumpkin Cake In A Mug – A healthy raw recipe here which would make a great dessert or part of a balanced breakfast.

3 Minute Guinness Mug Cake – A delicious combo of cake and beer – this is a real winner.

Single Serve Coffee Cake – This cake is perfect to combat that cake craving, without having to buy a whole cake that would be staring at you willing you to eat the entire thing.

Butterscotch Mud Cake – With Butterscotch pieces and toasted pecans – this is a real sweet treat to indulge in.

Mint Chocolate Cake In A Mug – With a hidden cream cheese centre this is a really sweet, creamy and naughty dessert for one, so you don’t have to share!

Low Carb and Gluten-Free Lemon Mug Cake – Low carb and gluten free this is a guilt free refreshing dessert celebrating all things citrus.

Red Velvet Mug Cakes – By using a microwave this version of a favorite dessert couldn’t be easier to make.

The Ultimate Gooey Caramel Brownie Mug Cake Sundae – If you wanted an over the top, decadent cake that will look and taste stunning, this is the recipe for you.

Blueberry Muffin With Streusel Topping Mug Cake – A great breakfast muffin in a mug – so simple and so convenient. just make one when you feel like it.

Peach Cobbler Mug Cake – This cake mug will leave you in creamy peachy heaven.

Cookies and Cream Mug Cake – Cookies and cream is a classic combination, why not give this simple mug cake a go yourself.

Watch the video: Gravity Defying Beer Mug Cake Tutorial! St. Patricks Day Guinness Cake