Guinness red velvet cake

Weeks 50 – 52 of cakes and a Guinness red velvet cake with maple frosting recipe

Cake news and fun, Celebration cakes, Special everyday cakes and treats

Saint Patrick’s Day is around the corner and you don’t want a green cake so you think Guinness.  Now you haven’t used it in a cake before but why not?  And it’s absolutely amazing … wow!  And good for you?  More about that later.  I’m going to give you a really quick roundup of the cakes made over the last few weeks.  Because really I just want to write about my Guinness red velvet cake!  🙂

Pain de mie and mojito macaronsThe pain de mie French sandwich or toast bread experiment led to some delicious fluffy loaves and super yummy toast.  Then an old favourite was revisited:  mojito macarons.  Yum!  Tried out heart shapes and quite liked them so will do more, maybe for International Macaron Day on March 20th!

Things to do with healthier lighter creme pat

Healither creme pat creationsThe Fraisier strawberry cake involved a sugar-free sponge and creme pat folded into greek yoghurt.  Or you can use the same techniques to make this stunning cake using full-fat! milk and whipped cream!   Lighter healthy sugar-free, dairy-free and gluten-free crème pâtissière is so delightful it also starred in my citrus millefeuilles and coffee and cardamom mini éclairs.  Recipes for those will come following further testing and eating (rubbing hands gleefully).   Meanwhile I recommend making any mini éclairs or millefeuilles you can … they’re an absolute delight!

chocolates and christmas squares

Chocolates and merry Christmas!

Continuing with healthier sweet stuff, there were some decadently delicious yet healthy chocolate and nut caramel slices.  Then some milk chocolate muscadine truffles made with my first ever homemade praline paste – will post the recipe up for these at some point.

And you might think I’m one very confused blogger.  lol.  What happened is I had some fruitcake made in January so recently added a thin layer of marzipan and fondant to complete my traybake mini squares experiment.  They’re pretty cute. The fruitcake has a teaspoon or two of concentrated tamarind paste added – delicious (try it!).  I’m so ready for next Christmas but hoping to get a bit more with the times and write an Easter post soon, preferably not at Christmas.  🙂

So here’s the moment we’ve been waiting for …


Guinness red velvet cake

Guinness red velvet cake

This cake is delicious.  Just when you thought red velvet cake couldn’t get better you add Guinness and it goes to another taste level!  I don’t even drink the stuff and there’s a heartbroken bartender in Ireland who can testify I couldn’t finish off a pint of proper Irish Guinness.  The bar staff all looked peturbed and asked if there was anything wrong with it.  Oops.  Sorry.  Anyway,  I do love it in a cake and it seems a nice treat for Saint Patrick’s Day or any time of the year really.

Recipe:  just follow the recipe for my pomegranate red velvet cake but …

Omit:  the pomegranate seeds

Quantities:  replace half the buttermilk (or milk and lemon) with Guinness.  And reduce the red food colouring to a scant half teaspoon to obtain a rich red brown colour (or use no food colouring).

  • 125g/ml buttermilk or 125ml (minus 1/2 tbsp) full fat milk mixed with 1/2 tablespoon freshly-squeezed lemon juice
  • 125g/ml Guinness (canned is fine)
  • Half a tsp red food colouring (Wilton’s gel)

When to incorporate:  follow the original recipe exactly but fold in the Guinness at the end, adding it with the milk/lemon alternating with the flour mixture.

Baking:  bake about 10 minutes longer (if using the 2 smaller sandwich tins).  Don’t worry if it seems liquid when you touch it – just bake a little longer until it springs back when the top’s pressed lightly with your finger.

Frosting:  to add flavour and make it healthier, pure maple syrup replaces half the icing/powdered sugar.

  • 100g/ml whipping cream – 35%
  • 600g/21 ounces Philadelphia cream cheese
  • 75g/half a cup plus 1 tablespoon and half a teaspoon icing/powdered sugar
  • 75g/a quarter cup pure maple syrup
  • 3/4 teaspoon pure vanilla extract, to taste
  • Gold powder, optional to sprinkle on top and decorate
Guinness red velvet cake

Guinness red velvet cake


This cake is a little more moist than the original and the texture still really beautiful.  Plus the Guinness and maple syrup both add another layer of taste that’s just amazing.

Health benefits

Okay, I’m not going to claim Guinness is a superfood but in Ireland it was traditionally believed to be high in iron and given to babies and pregnant mothers.  Apparently this is no longer the case but there are still claims that Guinness could be good for you and help prevent heart attacks!  You can read more about this in Guinness could really be good for you at the BBC news website.

So hope you’ll have some of this scrumptious Guinness Red Velvet Cake and celebrate with me.  You don’t have to be Irish (I’m not) but if you are (and even if you’re not) Happy Saint Patrick’s Day to you!

Guinness red velvet cake

Have a slice of Guinness red velvet cake!

Sláinte – to your health sweet reader!  Have a lovely week ahead and may the wind be always at your back.  You can see more Irish blessings and sayings here, like this one:

Dance as if no one were watching,
Sing as if no one were listening,
And live every day as if it were your last.


And eat lots of cake…  Happy baking and eating!  🙂 x



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Baking on Sundays with my French mum was a lovely part of my childhood. Later I experimented with baking books or internet recipes and did the pâtisserie course at Le Cordon Bleu Paris. Still trying out new recipes and inventing cakes with influences from all around the world, including some healthier ones. Yes, love cakes!!! Hope you'll love them too and have fun baking. :)

6 thoughts on “Weeks 50 – 52 of cakes and a Guinness red velvet cake with maple frosting recipe”

    • Thank you Mary! Happy you like the cakes. Yes, hard to describe the Guinness cake flavours but very yummy. 🙂


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