This Guinness and Baileys Cheesecake Cake is so decadent and perfect for St. Patrick's Day! It has two layers of homemade chocolate Guinness cake with a Baileys cheesecake center and frosted with a Baileys cream cheese whipped cream.
I had to pleasure to make this recipe several times to make sure it was perfect and I knew what I was talking about since this was my very first cheesecake cake.
How to make Chocolate Guinness Cake
I love making this chocolate stout cake because it doesn't require a stand mixer or an electric mixer.
A whisk. That's all you need and two mixing bowls.
In the first bowl, add in all of the dry ingredients. This list includes flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Whisk the dry ingredients together until everything is evenly distributed in the bowl.
In the second bowl add in the wet ingredients. You can start with the oil, eggs, vanilla extract, and sour cream. Whisk those together.
Continue whisking while slowing pouring in the Guinness beer until everything is incorporated.
Add the dry ingredients into the wet and whisk until the batter comes together and the lumps are all worked out.
Divide the batter into two prepared 9-inch round cake pans that are wrapped with bake-even strips.
Tips to Make the Perfect Cheesecake Cake
I'm here to share some of the tips that I learned along the way while making my first cheesecake cake and then remaking it.
- Your cake should be room temperature and your cheesecake should be chilled for at least 8 hours. Warm cake or cheesecake will surely make your cheesecake cake fall apart.
- Level your cakes. Mine were ever so slightly domed and it made the layers slide. I used even-bake strips and still needed to level the cakes with my cake leveler.
- Trim the cheesecake or cake layers that stick out farther than the other layers. For me, I had to trim the cheesecake layer. I then ran a butter knife along the edge of the cheesecake and smoothed out the sides where it had been cut.
- Make sure the frosting is spread evenly between each layer. If your frosting is uneven, it can make a cake layer uneven and make your cakes slide.
- Firmly press down the layers of cheesecake and cake so it's sitting level on top of the frosting. It's okay if the frosting is pushed out the sides some.
How to make a Cheesecake Cake
First thing first, make sure you read through my tips for making the perfect cheesecake cake up above. These are things I did that made my cake slide all over and just a miserable mess to try to work with.
Once you bake your Chocolate Guinness Cake and it's cooled to room temperature and your Baileys cheesecake and that's chilled overnight, grab your cake plate.
For the frosting, I made a big bowl of Baileys Cream Cheese Whipped Cream. I dabbed 1 to 2 tablespoons on the cake plate and spread it out.
Place the first layer of cake on the plate and position it in the center of the cake plate.
Add about 1 cup of frosting to the cake layer and spread it evenly out.
Add the cheesecake on top of the frosting and center it. Press the cheesecake layer down. Get down eye level to make sure it's even. Trim the cheesecake if it needs it and smooth the sides.
Add another 1 cup of frosting to the top of the cheesecake layer and evenly spread out. Add the last layer of cake and press it down and check to make sure it's still even.
Add a heaping pile of the Baileys cream cheese whipped cream on top of the cake and spread it out. If the whipped cream is too thin, it will pull crumbs up so keep a nice thick layer of whipped cream between your offset spatula and cake.
Can Cheesecake Cake be frozen?
Yes. Everything in this cheesecake cake freezes well. I would recommend freezing it by the slice since I'm not sure how easy it would be to store a whole cheesecake cake in the freezer.
I would place the slice in the freezer until it's firm and then cover with a layer of plastic wrap, foil, and then a freezer bag or a freeze-safe container.
It will need to be put in the fridge to thaw overnight.
Other Boozy Chocolate Desserts
Chocolate Guinness Cupcakes with Baileys Cream Cheese Frosting | These Guinness chocolate cupcakes are topped with delicious fluffy Baileys cream cheese frosting and green sprinkles.
Baileys Chocolate Cheesecake | This Baileys Chocolate cheesecake has Baileys Irish Cream starts in the chocolate cheesecake filling and works it’s way up to the ganache and finishes in the whipped cream.
Chocolate Guinness Poke Cake | This chocolate Guinness poke cake has a homemade chocolate cake that's moist and tender. It’s filled with boozy chocolate pudding and topped with a Baileys cream cheese whipped cream frosting.
Chocolate Whiskey Cake | This is a DOUBLE Chocolate Whiskey Cake with whiskey ganache on top. I can't with how decadent and boozy this is.
Guinness and Baileys Cheesecake Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 11.2 ounce Guinness beer room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 24 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup Baileys Irish Cream original
- 16 ounces cream cheese room temperature
- 4 cups heavy whipping cream
- 1 ¾ cups powdered sugar
- ¼ cup Baileys Irish Cream original
- Preheat oven to 325 degrees. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.
- In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy.
- Add in the granulated sugar and flour. Beat until the sugar and flour is incorporated into the cream cheese.
- Add in the eggs one at a time and beat until it's combined. Scrape down the sides and bottom of the bowl before adding the next egg.
- Add in the vanilla extract and Baileys and beat until combined.
- Pour the cheesecake batter into the prepared springform pan.
- Place into the oven and bake for 1 hour. To test the cheesecake, jiggle the pan. The sides shouldn't move and the center should jiggle slightly as jello would.
- Remove from the oven and let cool to room temperature. Place into the oven and chill overnight.
- Preheat oven to 350 degrees. Cut two parchment circles to fit in the bottoms of two 9-inch round pans. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. This will help keep the parchment paper in place. Generously spray the sides of the pan with nonstick baking spray.
- In a large bowl, add in the flour, sugar, cocoa powder, baking soda, and baking powder. Whisk to combine the ingredients thoroughly.
- In a separate large mixing bowl, add in the vegetable oil, eggs, vanilla extract, and sour cream. Whisk until it comes together and is smooth.
- Continue to whisk while slowly adding in the bottle of beer.
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth. Scrape the sides of the bowl and whisk in any remaining bits.
- Divide the batter equally into the two prepared round pans.
- Wrap the pans in even-bake strips to help the cakes to bake flat.
- Place into the prepared oven and let bake for 40 to 45 minutes or until done. Place a toothpick into the center of the cakes and if the toothpick comes out with moist crumbs or clean, the cakes are done.
- Let cool completely.
- In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.
- Add in ½ cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.
- Add in another ½ cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.
- Add in 1 cup of heavy whipping cream and continue to beat until incorporated.
- Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting.
- Add in the powdered sugar and Baileys. Beat until the cream cheese whipped cream comes up to stiff peaks.
- Level the two layers of cake.
- Add a small amount of frosting to the center of the cake plate and thinly spread out.
- Add the cake to the center of the cake plate.
- Add about 1 cup of frosting to the top of the cake. Evenly spread it out with an offset spatula.
- Add the cheesecake layer to the top. Trim the cheesecake if it sticks out farther than the cake. Use a butter knife to smooth the sides after it's trimmed.
- Add about 1 cup of frosting to the top of the cheesecake and evenly spread it out.
- Add the final layer of cake.
- Add about 2 to 3 cups of frosting to the top of the cake and begin spreading it out over the top and down the sides of the cake. Add more frosting to the sides as needed.
- Clean off the cake plate and add sprinkles to the side of the cake. I like to do this while sitting the cake plate in a large jelly roll pan so the jelly roll pan can catch the sprinkles as they fall.
- Add the remaining frosting to a piping bag fitted with the Wilton 1M tip. Pipe swirls on top of the cake and add additional sprinkles to the swirls.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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