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    Guinness sheet cake with cream cheese frosting

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    Guinness sheet cake with cream cheese frosting

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes

    Serves: 10-12


    100g butter
    140g treacle
    200g dark muscovado sugar
    ½ tsp salt
    200ml Guinness
    3 British Blacktail Free Range Large Eggs, lightly beaten
    1 tbsp vegetable oil
    250g gluten-free self raising flour (while this is not a gluten free cake, using this flour gives a lovely texture to the sponge)
    1 tsp mixed spice
    1 tbsp cocoa powder
    1 tsp bicarbonate of soda

    For the frosting
    125g unsalted butter, softened
    250g icing sugar, sieved
    1 tbsp lemon juice
    250g soft cheese


    1. Preheat the oven to 160ºC, gas mark 3. Line the base of a rectangular 29x19x4cm cake tin with baking parchment.

    2. Put the butter, treacle, sugar and salt in a medium saucepan and place over a low heat. Warm until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the Guinness until smooth, then mix in the eggs and oil.

    3. In a separate bowl, mix together the flour, mixed spice, cocoa and bicarbonate of soda. Make a well in the centre and gradually mix the wet mixture into the dry ingredients, stirring with a wooden spoon. Pour into the prepared tin and bake for 35 minutes. Cool completely before removing from the tin.

    4. To make the frosting, beat the butter, sugar and lemon juice together until pale and tripled in size. Fold in the cream cheese with a spatula until fully incorporated. Spread over the cake and cut into squares to serve. Store in the fridge in an airtight container for up to 3 days.

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