STOUT CAKE with BAILEYS CREAM FROSTING 💫 Just in time for St. Patrick’s Day 🍀 Guinness - while a great beer to sip on, this stout also makes a wonderful addition to chocolate cake! And this one happens to be topped with an icing made with Bailey’s🍀🍀 This one bowl, one whisk recipe is too easy not to share! Don’t have a Guinness on hand? Save a cup of coffee from your morning pot and use that instead!

For the cake:
1/4 cup avocado or canola oil
1/2 cup Guinness stout
2 Tablespoons butter, melted
2 teaspoons vanilla extract
1/2 cup sour cream
1 egg
1 egg yolk
1 cup sugar
1/2 cup cocoa powder
1 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

For the icing:
1 cup confectioners sugar
1/4 cup Baileys Irish Cream
1 Tablespoon sour cream
1 Teaspoon water (more or less depending on desired thickness)

Preheat the oven to 350 degrees

Spray a 10 inch Bundt cake with nonstick spray (this makes a short Bundt cake- you can also use a 9 inch round cake pan)

In a large bowl, whisk together the oil, Guinness, melted butter and vanilla. Add the sour cream and whisk until incorporated. Next, add the egg and egg yolk and whisk until incorporated. Once smooth, whisk in the sugar and whisk until combined. Finally, add all of your dry ingredients- flour, cocoa powder, baking soda, baking powder and salt- on top of the wet ingredients. Slowly whisk them in until incorporated.

Pour batter into pan and bake for 35 to 40 minutes. Remove from the oven, and after five minutes remove from pan, and let it cool completely. Once cooled whisk together icing ingredients and pour over top of cake. Enjoy!