Instant Pot Guinness Cake with Bailey’s Frosting

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A delicious boozy cake recipe perfect for entertaining, today’s Instant Pot Guinness Chocolate Cake with Bailey’s Frosting is the height of decadent and has amazing chocolate flavor.

A delicious Instant Pot chocolate cake perfect for entertaining or St Patrick's Day, this Guinness Chocolate Cake with Bailey's Frosting is decadence at it's finest. A tender chocolate cake topped with 2-ingredient chocolate ganache and a creamy Bailey's buttercream frosting.

Instant Pot Chocolate Guinness Cake Recipe

Every year, I make my brother a decadent birthday cake and a few years ago I stumbled on the sheer chocolatey decadence that is Guinness Chocolate Cake.

Stout serves to enhance the chocolatey notes of the cake while adding a lush tenderness to this melt-in-your-mouth chocolate cake.

This year, I’m taking it over the top with a 2-ingredient homemade chocolate ganached and a light-as-air whipped Bailey’s frosting. The result is pure decadence. A cake that is utterly satisfying and will leave your guests begging for the recipe.

And even better? Making this cake in the Instant Pot allows you to multi-task and not babysit the oven so you can focus on the other dishes you will be serving or cleaning the house in preparation for guests.

When you cook a cake in the Instant Pot, it essentially “steams” the cake until it’s cooked, resulting in a dense, tender cake that retains its moisture and springy sponginess. 

Can you freeze Guinness chocolate cake? Yes, just wrap the unfrosted cake in plastic wrap before placing in a ziptop freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) The cake can be frozen for up to three months without a texture or flavor loss.

What cake pan is best in the Instant Pot? You can actually purchase an Instant Pot cake pan with handle, which would make removing this cake so much easier. However, as long as your cake pan can fit in your Instant Pot – you can use it! If using a springform pan, make sure you wrap it tightly with foil to avoid additional moisture from getting into the cake.

If you typically cook savoury dishes in your Instant Pot, you may want to look at purchasing some extra sealing rings to ensure that your cake doesn’t take on a savoury flavor from your other recipes.

 

More Boozy Dessert Recipes

 

Looking for more Instant Pot Recipes? Check out our full collection here!

Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).

Tip: I often order my liquor from Drizly because they have a quick delivery time (sometimes within 40 minutes) and no expensive mark-ups. Purchasing from them supports local retailers, too. They have a great variety of Irish Cream Whiskeys to choose from (plus you can order the Guinness from there, too).

Instant Pot Guinness Cake Ingredients

For the Chocolate Guinness Cake:

For the Ganache:

For the Irish Cream Frosting:

Scroll down to the printable recipe card for full measurements.

Tip: if desired, you can use Bailey’s flavored coffee creamer in place of the alcoholic Bailey’s.

Kitchen Tools You May Find Helpful

  • Measuring cups and spoons
  • Large mixing bowl
  • Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
  • Saucepan
  • Whisk
  • Baking pan that can fit in your Instant Pot (I use a 6″ springform pan)
  • Instant Pot <– I’m so excited to upgrade to this one with air fryer capacities soon! (You can also just buy the lid which adds the air fryer capacity to your standard IP.)

How to Make Instant Pot Guinness Cake

For the Ganache:

Place the chocolate chips in a heatproof bowl and set aside.

Place the heavy cream in a saucepan over medium heat until simmering.

Pour the hot cream over the chocolate chips and let sit for 1 minute before whisking, until melted.

Stir in the whiskey, if using, and set aside to cool to room temperature.

For the Guinness Cake:

Grease and flour your cake pan and set aside.

In a medium-sized saucepan over medium heat, add your stout, coffee and butter. Stir until butter melts.

Add in the cocoa powder and mix until smooth and no lumps remain, then set aside to cool to room temperature.

In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda and salt. Set aside.

In a large bowl, beat together the eggs and sour cream until well combined.

Add in the chocolate-beer mixture and beat on medium speed until well combined.

Add in half of the flour mixture, fully combine, then add the remaining until thick and no dry spots remain.

Pour the batter into your springform pan.

Optional: Cover the top of the pan with paper towel, followed by a 12″ square of tinfoil to reduce the condensation building up on the top of the cake and creating a spongy texture.

Place a trivet in your Instant Pot and add 1/2 cup of water.

Place the springform pan over the trivet and secure the lid.

Seal and cook on high pressure for 35 minutes, then quick release.

Allow the cake to cool then pour the chocolate ganache overtop.

(If the ganache has hardened, heat in 20 second increments in the microwave until melted.)

For the Bailey’s Frosting:

Place the softened butter in a large mixing bowl.

Add in the Bailey’s Irish Cream and beat until combined.

Add in the powdered icing sugar and then beat until stiff peaks begin to form, about 3-4 minutes.

Beat for one additional minute on medium-high speed.

Using an offset spatula, or the back of a spoon, spread the frosting on top of the cake.

 

Pin this Easy Instant Pot Cake for your next special occasion:

How to make Guinness Chocolate Cake in the Instant Pot. This Boozy Chocolate Cake is topped with a decadent, 2-ingredient chocolate ganache and simple Bailey's Irish Cream frosting for a rich, indulgent dessert your guests will love!

Grab your free printable recipe card for our Instant Pot Chocolate Cake recipe:

Yield: 6-8 servings

Instant Pot Guinness Cake with Bailey's Frosting

Instant Pot Guinness Cake with Bailey's Frosting

A delicious Instant Pot chocolate cake perfect for entertaining or St Patrick's Day, this Guinness Chocolate Cake with Bailey's Frosting is decadence at it's finest. A tender chocolate cake topped with 2-ingredient chocolate ganache and a creamy Bailey's buttercream frosting.

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 35 minutes
Total Time 1 hour 20 minutes

Ingredients

For the Chocolate Guinness Cake:

  • ¾ cup Stout beer
  • ¼ cup brewed dark roast coffee
  • 1 cup  unsalted butter, room temp
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose
  • 2 cups sugar
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs, room temp
  • ⅔ cup sour cream

For the Ganache:

  • 8 oz 60% or more of cacao bittersweet chocolate
  • ½ cup heavy whipping cream
  • 1-2 tbsp. Irish Whiskey
  • ½ tsp. salt

For the Irish Cream Frosting:

  • 1 pound (4 cups) of Powdered Sugar
  • 1 cup Butter (We use Salted Sweet Cream Butter)
  • 2 teaspoons Baileys Irish Cream Liqueur

Instructions

For the Ganache:

  1. Place the chocolate chips in a heatproof bowl and set aside.
  2. Place the heavy cream in a saucepan over medium heat until simmering.
  3. Pour the hot cream over the chocolate chips and let sit for 1 minute before whisking, until melted.
  4. Stir in the whiskey, if using, and set aside to cool to room temperature.

For the Guinness Cake:

  1. Grease and flour your cake pan and set aside.
  2. In a medium-sized saucepan over medium heat, add your stout, coffee and butter. Stir until butter melts.
  3. Add in the cocoa powder and mix until smooth and no lumps remain, then set aside to cool to room temperature.
  4. In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  5. In a large bowl, beat together the eggs and sour cream until well combined.
  6. Add in the chocolate-beer mixture and beat on medium speed until well combined.
  7. Add in half of the flour mixture, fully combine, then add the remaining until thick and no dry spots remain.
  8. Pour the batter into your springform pan.
  9. Optional: Cover the top of the pan with paper towel, followed by a 12" square of tinfoil to reduce the condensation building up on the top of the cake and creating a spongy texture.

  10. Place a trivet in your Instant Pot and add 1/2 cup of water.
  11. Place the springform pan over the trivet and secure the lid.
  12. Seal and cook on high pressure for 35 minutes, then quick release.
  13. Allow the cake to cool then pour the chocolate ganache overtop.
  14. (If the ganache has hardened, heat in 20 second increments in the microwave until melted.)

For the Bailey's Frosting:

  1. Place the softened butter in a large mixing bowl.
  2. Add in the Bailey's Irish Cream and beat until combined.
  3. Add in the powdered icing sugar and then beat until stiff peaks begin to form, about 3-4 minutes.
  4. Beat for one additional minute on medium-high speed.
  5. Using an offset spatula, or the back of a spoon, spread the frosting on top of the cake.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 807Total Fat: 64gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 210mgSodium: 821mgCarbohydrates: 91gFiber: 8gSugar: 68gProtein: 14g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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This Instant Pot Guinness Cake is a delicious dessert perfect for entertaining – just be sure to prepare it the day before.

For more delicious dessert recipes, check out our full collection of dessert recipes here:

For more Instant Pot recipes, check out our full collection of Instant Pot recipes here:

For more delicious cake recipes, check out our full collection here:

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2 Comments

    1. Hi Nirmala,
      You can cover the cake with tinfoil, paper towel and then tinfoil, or skip that step altogether. The tinfoil helps prevent a spongy top from condensation build-up, but it’s not necessary for cooking the cake through.

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