Moist Single-Layer Guinness Cake
This Moist-Single Layer Chocolate Guinness Cake is a beautiful chocolate layer cake that comes together effortlessly. Topped with a creamy (and equally dreamy) 5-Minute Chocolate Malt Buttercream this simple-to-throw-together cake is a dazzler.
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Servings: 8 Servings
Ingredients
For the Cake
- 1 cup (200 g) granulated sugar
- 3/4 cup (168 g) sunflower or grapeseed oil ((or other neutral oil))
- 2 large eggs, (room temperature)
- 1 tablespoon (13 g) vanilla paste or real vanilla extract
- ½ cup (43 g) unsweetened Dutch-process cocoa powder, (sifted)
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (6 g) sea salt
- 1 cup + 1 tablespoon (144 g) all-purpose flour (how to measure flour)
- ½ cup (112 g) Guinness or thick malt beer
For the Buttercream
Instructions
For the Cake
- Preheat oven to 350ºF (177ºC). Grease a 9-inch (23-cm) round cake pan and line with parchment paper.
- In a large bowl, whisk together the sugar, oil, eggs and vanilla until thoroughly combined. Whisk in the cocoa, baking powder, baking soda and salt until blended. Alternate adding the flour and the beer in two batches, starting with the flour and ending with the beer. Blend each addition until just barely combined. The batter will be on the looser side.
- Pour the batter into the prepared pan. Tap on the counter several times to settle the cake batter and release any trapped bubbles. Bake in the center of the oven for 35 to 37 minutes or until it bounces back when gently pressed in the center of the cake. Let cool on a rack for 15 minutes and then invert onto a cooling rack to cool completely.
- While the cake cools, whip up the Chocolate Malt Buttercream.
To Assemble
- Invert your cooled cake onto a serving plate (so the bottom side is now the top). Scoop the Chocolate Malt Buttercream over the top and then have fun making lots of swoops and swirls. Enjoy! xo
Notes
A Note About Cocoa Powder
A highly recommend unsweetened Dutch-process cocoa powder. I love the color and the flavor. A great store-bought brand is Hershey's Special Dark and it's what I tested this recipe with.Storing Your Cake
You can store your cake, covered at room temperature, for several days.Freezing Your Cake
You can freeze the cake base, wrapped tightly, for up to several months. Defrost, still wrapped, in the fridge overnight.Want more cake tips/ideas/recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo