Irish Overload Cake

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  • Difficulty Level: Intermediate
  • Occasions: St Patrick's Day

Guinness Stout & Bailey's Irish Cream Chocolate Cake with Sponge Toffee.  I think I'm going to call this cake Irish Overload. Guinness, Bailey's Irish cream, gold nuggets, four leaf clovers. This cake has it all! If only I could find some way to incorporate potatoes and rolling green hills....

ingredients image squiggle



  • 1 cup Guinness
  • 1 cup Unsalted Butter
  • 3/4 cups Dutch-process Cocoa Powder
  • 2 cups All Purpose Flour
  • 2 cups Sugar
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup Sour Cream


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  • 2 x 8" round pans
  • Parchment paper
  • Mixing bowls
  • Spatulas
  • Large saucepan
  • Heart cutter
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Learn More About Yo's Irish Overload Cake!

Watch It!

  • Preheat oven to 350 degrees. Line the bottom of two 8" round cake pans with parchment paper.

  • Place your Guinness and 1 cup of butter in a large saucepan, and bring to a simmer over medium heat. Remove from the stove and add cocoa powder, whisking until mixture is smooth. Cool slightly, about 10 minutes.

  • Whisk flour, sugar, 2 teaspoons baking soda, and salt together in a bowl. In the bowl of your electric mixer, beat eggs and sour cream to blend.

  • Add Guinness-chocolate mixture to egg mixture and beat. Add your dry ingredients and beat briefly on low speed. Using rubber spatula, give your batter a final stir.

  • Divide batter among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 55 minutes. Cool cakes completely in pans, and set aside.

  • Prepare sponge toffee and Baileys Irish Cream icing. Set both components aside.

  • Remove cakes from pans. Level and layer. Fill layers with your Bailey's cream cheese frosting and then crumb coat. Let chill.  

  • If you haven't already, break your sponge toffee into pieces. 

  • Sprinkle edible gold lustre dust over the sponge toffee nuggets, toss thoroughly. Set aside. 

  • Ice your cake.  Once complete, use the palm of your hand to press the sponge toffee nuggets all the way up the sides of your cake, and mound a big pile on top. 

  • Roll out your green fondant and cut 12 hearts.  Overlap your hearts, four at a time, face down, pinch the tips together.  Now invert your hearts and, voila, you have a four leaf clover! Place on cake. 

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