Our boozy Irish wedding cake

How I made my own wedding cake

I never intended on doing something as crazy as making our wedding cake. But then one day, late March, I was so bored out of my mind that I decided to make a cake. A boozy number that was comprised of chocolate stout layers smothered with Irish cream frosting and doused in whiskey ganache. And upon taking my first bite I thought: OH MAN. This would make for a delicious wedding cake. And upon taking my second bite I thought: I SHOULD TOTALLY MAKE OUR WEDDING CAKE.

Those who know me know that I tend to be a chronic over-thinker, so I spent the better part of a week questioning whether making our wedding cake – in a foreign land – would be biting off more than I could chew considering I was also the one planning our wedding. At the end of the week (and two wedding cake trials and one cost-benefit analysis later), I came to the conclusion that I had nothing to lose. Our reception venue was providing dessert and if the cake didn’t turn out, it wouldn’t be that big of a deal. Except, two months removed from the whole thing, I’m pretty sure if our wedding cake hadn’t turned out – after all the time and effort I put into it – I would have had a Kristen Wiig in Bridesmaids-level meltdown.

Full disclosure: I was packing a WHOLE LOT of crazy in the days leading up to our wedding.

The essentialsNecessitiesThe planNot freaking outI came prepared

So after I made the overly ambitious (but extremely well thought out) decision to make our wedding cake, I compiled a list – a six page list – of all the things I needed, a step-by-step game plan, etc. – complete with a sketch of an oversized version of the end result. Then I started making my way through it. The first thing I needed? An apartment. With a decent size oven and at least a meter of counter space. I hopped on Airbnb, found a perfect walk-up that checked all the boxes (oven, counter space, central location, etc.), and didn’t hesitate before requesting our dates. Within minutes, the host got back to me and had approved us for our stay. At that moment, the whole plan was starting to look more and more doable (and all I had was an apartment). I was really going to attempt to make wedding cake magic happen.

After booking our apartment, I weighed the pros and cons of bringing everything in a suitcase vs. buying it all when we got into Dublin. Since I’m accustomed to working with certain brands (SUP Chicago Metallic, Fat Daddios, and Ateco), I decided to bring everything along so that there was one less outlier in the equation (but also so that I wouldn’t have to worry about tracking down a baking supply store and spend a boatload of unnecessary money on things I already owned). So I rounded up all the cake baking necessities in my kitchen (round pans, a frosting tip, various spatulas, etc.) and decided to order all the things I didn’t have (a cake topper, parchment rounds, plastic dowel rods, etc.). Then, a week before we left, I had the bright idea to pre-mix all the dry ingredients (which made the baking process a total breeze). I also brought along my favorite non-hydrogenated shortening (mostly because it was about to expire and I had room in the extra suitcase) and a bottle of real deal vanilla extract because baking our wedding cake without my vanilla extract just seemed.. wrong.

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Actually making the cake was the easy part, because I already had everything planned out – all I had to do was follow a few recipes and stick to my somewhat rigid schedule, and I’d be golden. I reserved an afternoon for baking the layers, that night for making the truffles, then the following day (two days before our wedding) to do a majority of the assembly. Having a schedule not only helped to keep me on track, but also allowed me to spend what little free time I had enjoying Dublin with some of our closest friends and family. And when I ran into trouble (like having difficulty finding a small bottle of whiskey or sourcing ingredients from an affordable natural food store), our host (HI JASON!) was quick to offer guidance. Just another benefit to booking a place via Airbnb – recommendations and helpful tips, straight from the locals.

But then I was faced with an issue that even Jason couldn’t help me solve, when I woke up the morning after my bachelorette party, head throbbing and still feeling a little woozy (read: probably too drunk to be putting the finishing touches on our wedding cake), but ready to tackle the poured ganache, assemble the truffles, and finish the damn thing. I started prepping all the ingredients and then realized, in the midst of bachelorette shennanigans, we polished off the whiskey I was reserving for the boozy ganache. Unfortunately you can’t buy alcohol in Ireland before 10AM (believe me, I tried sweet talking the clerk at the convenience store down the street) (COME TO THE WINDING STAIR TOMORROW NIGHT AND I WILL FEED YOU ALLLLLL THE BOOZY CAKE), so I was, for lack of better words, pretty much screwed. Since we had to check out of the apartment by 11 (sadly it had already been booked for the weekend of our wedding), I transported the cake to my friends’ Airbnb (90% of our guests booked their places via Airbnb, which I think is equal parts crazy and awesome) and finished running all the last minute errands in preparation for our big day.

After finishing the errands, I decided to put the cake on hold a bit longer and meet up with friends for lunch, instead. On our walk back to the city center, we stopped by a flower shop that one of my ladyfriends spotted on the way to the cafe (good lookin’ out, EJ!), so we popped in to pick out stems for the reception arrangements and to see if we could convince the owner to throw together a last minute bouquet for the ceremony (we did and it was GORGEOUS). We went back to their apartment and I immediately headed to their crooked kitchen to get started on the boozy ganache, while they took it upon themselves to join forces and start piecing together the reception centerpieces. I remember standing over the bowl of ganache – whisking like a mad woman to incorporate the last little bits of chocolate – hearing them carrying on and laughing, and thinking to myself how cool it was that, a few days prior, these women hardly knew one another. And here they are, sharing an apartment and getting on like they’ve been friends for years.

Leading the cake circusIf you drop that cake I will murder you.HOORAY!Boozy Irish wedding cakeOur boozy Irish wedding cake

So the wedding ceremony came and went. And when it was finally time to transport the cake, our wedding day coordinator admitted that she was unsuccessful in convincing anyone at the restaurant to assume responsibility for the cake and schlep it over from the apartment (can’t say I blame them but I did have a minor meltdown because HOW THE HECK AM I GOING TO TRANSPORT THIS CAKE?). Thankfully it was less than a 10 minute walk from the restaurant, so we got a couple of extra sets of hands on board and I led the boozy cake parade through Temple Bar while Thom brought up the rear.

When we finally got the cake to the venue – up two, winding flights of stairs – I realized I hadn’t given much thought as to how I was actually going to assemble it. So without thinking, I grabbed the top tier with my hands (it had been chilling in the fridge so the frosting was somewhat firm) (although my fingers still did a bit damage), centered it over the bottom layer, chopped some chocolate using a butter knife that was provided with dinner then arranged it just so, and BAM! wedding cake complete. Just like that, every ounce of wedding-related stress evaporated into thin air. And, suddenly, I felt like a total badass because I just finished making our wedding cake. A cake that I baked in a stranger’s apartment. Using a convection oven. IN A FOREIGN COUNTRY.

And then I shoved it in Thom’s face.

Shoved it in his face.Our boozy Irish wedding cakeMy manPass the cake

Notes: I tripled this recipe to come up with enough layers for the wedding cake. But if you’re making this for a small group, it’ll make three 6″ layers or two 8-9″ layers. Guinness extra stout is technically not vegan, but if you identify as a vegan and consume Oreos (that are made with sugar that’s processed with animal bone char) (I called Nabisco HQ to verify), I’m going to go ahead and say it’s totally ok for you to consume a cake that was made with beer that was filtered with isinglass – a byproduct of the fishing industry. If you want to use coconut oil, make sure the beer and non-dairy milk are at room temperature before you get started. Otherwise using cold ingredients with the coconut oil will cause it to harden and your cake will be ruined. And you’ll probably cry. Or break things. If you don’t have cake flour, you can sift together 2 cups + 3 tablespoons (265g) unbleached flour and 5 tablespoons (55g) potato starch.

This post is sponsored by Airbnb. All opinions are my own, and I think Airbnb rules. All photos were taken by our wickedly talented wedding photographer, Alison Vagnini.


Chocolate stout cake batter
2 1/2 cups (320g) cake flour
1 cup (100g) Dutch processed cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons fine sea salt
1 1/2 cups (310g) cane sugar
3/4 cup (132g) grapeseed oil
2 teaspoons pure vanilla extract
1 cup (205g) non-dairy milk
1 1/2 cups (312g) Guinness extra stout

Irish cream frosting
1 cup (195g) non-hygrogenated shortening
2 1/4 cups (280g) powdered cane sugar
2 tablespoons (22g) potato starch

1/4 teaspoon cocoa powder
1/2 teaspoon espresso powder
1 tablespoon (14g) non-dairy milk
2 tablespoons (22g) Irish whiskey (Jameson or Bushmills)

Whiskey ganache
1 bar (90g) good quality 80% dark chocolate
1/4 cup (55g) non-dairy milk
1-2 tablespoons (11-22g) Irish whiskey

Whiskey truffles
Good quality dark chocolate, roughly chopped

Preheat oven to 350˚F. Line three 6″ or two 8-9″ round cake pans with parchment paper and spray with oil; set aside. In a small mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt; whisk and set aside. In a large mixing bowl, stir together the sugar, oil, vanilla extract, and non-dairy milk. Add the flour and stout in halves, starting with the flour and ending with the stout. Whisk just until the dry ingredients have been incorporated and very few clumps remain. Do not over mix. Divide batter bteween cake pans (about 1 1/2 cups for three 6″ cakes or 2 1/4 cups for two 8-9″ cakes). Bake at 350˚F for 32-36 minutes, or until a toothpick comes out clean. Cover with towels and allow the layers to cool for 20 minutes (this helps them to trap the moisture), then invert the layers onto a wire rack to cool completely. To make frosting the cakes easier, you should wrap them in plastic and let them chill in the refrigerator overnight (or triple wrapped and kept in the freezer for up to two weeks).

Prepare the frosting by creaming the shortening on high speed for about 15-20 seconds. Sift in the powdered sugar, potato starch, cocoa powder, and espresso powder, then continue mixing, on high speed, for 25-30 seconds. While mixing, add the almond milk and whiskey and continue blending on high speed until light and fluffy. If the frosting is still a bit soft, sift in 1-2 tablespoons of additional potato starch (or more powdered sugar, but I’m not a fan of overly sweet frosting). If you’d prefer a lighter frosting, you can beat in additional non-dairy milk, one teaspoon at a time, until the desired consistency is achieved.

Once the cake is ready to be frosted, line a cake stand (or plate) with four pieces of parchment paper that overlap at the ends. Remove the cake layers from the fridge (level if needed) and place one of the layers in the middle of the prepared cake stand. Pipe (or spread) a 1/4″ thick layer of frosting on top of the first layer, then repeat with the remaining layers. Using an offset spatula, smooth the frosting on the top layer around the entire cake, which will provide a crumb coat to make the frosting process a bit easier. Refrigerate the cake for 45 minutes. Once the crumb coat is firm, spread the remaining frosting onto the cake using an offset spatula (and a bit of patience). Don’t worry about getting it perfectly smooth – the roughness adds a bit of character. Transfer the frosted cake to refrigerator to chill (so that the ganache doesn’t melt the room temperature frosting).

Prepare the ganache by adding the chocolate to a small mixing bowl; set aside. In a small saucepan over medium heat, bring the milk to a boil then pour it over the chocolate. Let stand for 4-5 minutes, then whisk until smooth. Stir in the whiskey and set aside to cool for about 10 minutes.

Once the ganache has cooled, pour it over the cake, smoothing with an offset spatula to ensure you get little drips down the side. Let it set for about 20 minutes before topping the cake with truffles. Line the bottom of the cake with halved truffles (whole truffles are way too bulky) or chopped up chocolate. Cake will keep for up to three days. If you don’t plan on cutting into it within the first 24 hours, loosely cover it with plastic wrap.

Yield: 12-14 servings


  • Reply Sammie 25 August 2015 at 6:57 AM

    Seriously WOW. Making your own wedding cake in a foreign country is such an amazing achievement. I mean, we’ve just come home from a 2 week holiday (I took 1 cake tin & 2 baking sheets), where I made our daughters 16th birthday cake & scones – but a wedding cake. What a fantastic memory to have in addition to your wedding. Congratulations on the cake & your wedding. Sammie

  • Reply Abby @ The Frosted Vegan 25 August 2015 at 7:08 AM

    Oh. My. Goodness. This couldn’t be more perfect and I couldn’t love it more! You are one badass lady for making that boozy badass cake in another country and just casually trotting it through the city to your reception.LOVE. I thought for a half a second about making our wedding cake, but then knew I would dissolve in a puddle of tears and bourbon if I tried to tackle that feat. Cheers to you and Thom lovely!

  • Reply Margaux 25 August 2015 at 7:14 AM

    I’m always left speechless by the beautiful photographs, inspiring food, and wonderful writing. Such a treat from start to finish :D

  • Reply Rebecca 25 August 2015 at 7:14 AM

    I seriously can’t believe you were able to handle making your own wedding cake and getting married! So awesome! It came out gorgeous! Congrats again!

  • Reply Becca | Spices and Spatulas 25 August 2015 at 7:15 AM

    UNBELIEVABLE! As if making one’s own wedding cake isn’t stressful enough, you did it without the comfort of your own kitchen…you’re one talented lady. Love seeing a few pictures of your wedding, you both look so happy. It’s truly beautiful. Congrats!! xo

  • Reply Meg 25 August 2015 at 7:18 AM

    Brilliant story woman, and you are a baddass. The cake parade to your reception hall sounds like it was just a hoot and the cake is STUNNING and I bet it was DELICIOUS. YOU COOKED IT IN A CONVECTION OVEN? DAYUMMMM. Again, congrats on your wedding!!!

  • Reply Cady 25 August 2015 at 7:45 AM

    Holy. Schmidt. I am without words. It’s all so beautiful.

    The amount of stress I feel baking something for an event + your own wedding is unimaginable. Awe-inspiring job, woman.

  • Reply Sara @ Cake Over Steak 25 August 2015 at 8:31 AM

    You are amazing. Wow. I can’t imagine taking on this project, especially in a foreign country. Congrats on a beautiful cake and a beautiful wedding. Enjoy your honeymoon! (which I think you’re on right now?)

  • Reply rachael 25 August 2015 at 8:45 AM

    that cake looks soooo good. one of those nice “morning cakes”, i think. in love with the location and cake and that dainty modern two-piece wedding frock. YES!

  • Reply Amanda @ Once Upon a Recipe 25 August 2015 at 9:03 AM

    You truly are amazing. The cake looks incredible!

  • Reply Chrissy 25 August 2015 at 10:04 AM

    As always, beautiful pictures and even more beautiful story. Congrats!

  • Reply amy (Wooden Spoon Baking) 25 August 2015 at 10:23 AM

    SO freakin IMPRESSED! The cake looks incredible and so well suited contour Dublin nuptials. I’m making a cake for a friend in October, and your planning process is super helpful.

  • Reply Cassie Tran 25 August 2015 at 10:48 AM

    Congratulations! I think that making the cake is so much better than buying a pre-made one! The photos are so beautiful and you two look like you’re in absolute bliss! Best wishes to both of you <3

  • Reply Amy B in Portland 25 August 2015 at 12:15 PM

    You are awesome. I LOVE that you share every detail with us- joy and tribs. Wishing you and Thom many years of love, happiness and awesome cake. xoxo

  • Reply Elizabeth 25 August 2015 at 2:43 PM

    i dream about this cake daily. and repeating June 20th. the absolute best.

  • Reply renee (will frolic for food) 25 August 2015 at 3:05 PM

    badass vibes at 1000%. i would NOT have been able to pull off making my own wedding cake! good thing you’re a dessert queen because not only does it look super rad, but it sounds SO delicious!!! also you’re a beauty, and that wedding outfit is SO FABULOUS. you’re a dream. congrats on the wedding! and on the cake success!

  • Reply Hannah | The Swirling Spoon 25 August 2015 at 3:42 PM

    What an adventure! In a way despite the organisational bumps it sounds like the most perfect day, and the cake even more so, down to the chopped-with-a-butter-knife chocolate pieces. And how cool that you get to make it any time you want! PS just seeing those boys holding the cake layers at a slight angle in the street is giving me anxiety

  • Reply Kasey 25 August 2015 at 3:59 PM

    I can’t even believe you made your own cake! I’m beyond impressed. Also, I wish I could have a slice. xox

  • Reply Eliza | Pen + Pan 25 August 2015 at 5:26 PM

    Major props for baking your own wedding cake, and a beautiful, boozy one at that!

  • Reply Sarah // The Sugar Hit 25 August 2015 at 5:30 PM

    I bow down! To your cake-baking ability, to your travel chops, to the awesomeness of this story. I’m that scene from Wayne’s World right now.

  • Reply Jess @ alittlealice.com 25 August 2015 at 8:49 PM

    congratulations!! i’m impressed by the planning :) i’ve never tried baking anywhere but kitchens of family members, you are one brave and #badass bride indeed :D

  • Reply Dani 26 August 2015 at 12:14 AM

    looks so much fun!

  • Reply Susannah (Lemon and Coconut) 26 August 2015 at 4:09 AM

    WOW what an epic feat! Congratulations! :)

  • Reply Dawn 26 August 2015 at 7:18 AM

    WOW. You are the coolest person Ive come across in the blogsphere, cant wait to hear how you will tackle babies when that time arrives. Cake looks amazing!

  • Reply Kari 26 August 2015 at 7:24 AM

    Oh so lovely! What an inspiration. you are so brave!

  • Reply Rebecca 26 August 2015 at 12:14 PM

    This is why overly ambitious/mostly crazy people should not be contained – because the result was such an epic story and memory to hold onto!! (I’m among this crowd as well.) Cheers to MANY more of these memories!

  • Reply Kimiko 26 August 2015 at 1:22 PM

    I don’t think I would have the balls to make my own wedding cake abroad, and think its so kick ass that you did. You both look stunning and like you had a blast, boozy cake and all! Congrats again – enjoy your honeymoon!!!

  • Reply cynthia 26 August 2015 at 1:55 PM

    There are not words to describe the magnitude of this feat. Pre-mixing (genius), baking it all in an AirBnB, boozy cake parade, putting it together AT the venue with your bare hands, omg, and the fact that after all is said and done it is BREATHTAKINGLY BEAUTIFUL and sounds insanely delicious?! Seriously. You are incredible, my friend. I love all of this so very much.

  • Reply Sophie Kanter 26 August 2015 at 7:39 PM

    you take THE MOST beautiful photos :)
    hope you get to organize another culinary trip abroad soon – i am there.

  • Reply Megan | the bay leaf kitchen 26 August 2015 at 9:39 PM

    I’d love to add my congratulation to the throng of comments. This is so perfect, and props to you for making your own amaaazing wedding cake, and abroad, not less! I got married last year, and though I wanted to make my own wedding desserts, my family talked me out of it by offering me local pie instead :) Also, the Winding Stair is AWESOME! Such a great venue right by the river and in the middle of everything! Your day looks like it was a total blast!

  • Reply Tina 27 August 2015 at 2:16 AM

    Congratulations and enjoy the honeymoon! You are so incredible! This looks so yummy and delicious! Cheers and create sweet memories with your lifetime partner

  • Reply Heidi Kokborg 27 August 2015 at 9:28 AM

    Wow! It looks wonderful and so beautiful! I can’t believe you made your own cake. That is just amazing.

  • Reply Sonja 27 August 2015 at 9:32 PM

    Wow. I bow down to you because I’ve witnessed some major meltdowns at weddings (one particularly memorable one at a DIY one arranged long distance) and I can’t believe you did this so beautifully! Well, I can because the gorgeous photos have proven it so but just, wow.

  • Reply Abby 28 August 2015 at 1:30 AM

    I love this SO much, and these photos are GORGEOUS. <3 xoxo

  • Reply yossy 28 August 2015 at 2:43 PM

    Nice work miss!! And way to rock a crop top on your wedding day, you looked amazing! xo yossy

  • Reply Erin M. 29 August 2015 at 6:53 AM

    I am a newer reader and love everything about this story…especially the part about you finishing the whiskey during your bachelorette party! I am in awe of your skills and wish you a lifetime of happiness :) Beautiful cake!

  • Reply Jill 29 August 2015 at 9:59 AM

    Thank you so much for sharing this post! I am getting married next year & have been toying with the idea of making my own wedding cake (but was convinced I was probably insane), but your post has boosted my confidence! Your cake is stunning & you are a gorgeous bride!! Will definitely be making this cake, yum!

  • Reply Cecily @ Burnt Butter Bakery 29 August 2015 at 7:28 PM

    I know this post was about the cake (which looks fabulous, by the way), but I just have to say – I am in love with your dress!!!

  • Reply Irma 30 August 2015 at 2:55 PM

    Just discovered you and your lovely blog through instagram. It’s so lovely here. I adore the black and white pictures of your wedding. Your look is gorgeous and I love the fact that you got married in Ireland. It’s such a dreamy beautiful place. All the best wishes to you and your hubby. You rock! <3

  • Reply Karoline Teodoro 31 August 2015 at 1:45 PM

    WOOOOOOOOOOOW, Amazing!!
    And… I loved your blog!
    xoxo from Brazil.

  • Reply Edlyn 31 August 2015 at 9:56 PM

    You are one of my favourite food bloggerphotographers of all time but I have to say seeing you in the photographs while you’re in your element is some other kind of special. It’s magical, really. I’m happy that you’re living your best life. And high 5 Alison for me. She rules!

  • Reply Jenny Stockton 2 September 2015 at 1:39 PM

    You are so cool. I’m glad you didn’t have your wedding in America. Bravo, lady!

  • Reply Helen 24 September 2015 at 11:32 PM

    The only Guinness I’m able to find is the draught variety. Would that work as a substitute for the extra stout? What other types of stout would be suitable substitutions?

  • Reply Sarah Cook 25 September 2015 at 7:41 AM

    Hi Ashlae, Love the blog. I am planning my own wedding and making my own cake is something I’m seriously considering. What size pans did you use for your cake- and can you recommend a brand? Many thanks, Sarah

    • Reply Ashlae 25 September 2015 at 7:51 AM

      Hi Sarah –

      How exciting! Congratulations. I used 9″ pans (from Chicago Metallic) and 6″ pans (from Fat Daddio). I prefer CM but lately FD has been luring me in with their anodized aluminum pans, but you can’t go wrong with either company. YOU GOT THIS.

      • Reply Sarah Cook 26 September 2015 at 3:07 AM

        Thank you – and thanks so much for replying. Hopefully I can get these cake tins in the UK. I love the idea of this recipe as my mum’s family is from Ireland so it would be nice to bring a bit of that to the celebrations. I think lots of practice will be the order of the day- have never made a tiered cake before. Now off to make your pumpkin spice ice cream!

  • Reply Rachel 14 October 2015 at 7:44 AM

    I LOVE this cake, and this story. I also made my own wedding cake, despite everyone thinking I was totally crazy, and felt like a total badass when it all came together :) Mine wasn’t in a foreign kitchen though, so extra kudos for that!
    I’ve just started to make dairy+egg+soy-free cakes because of my husband’s allergies, and vegan baking seems to be a good place to start if I can avoid soy, because the eggs and dairy are already nixed. The only non-dairy spread/shortening I’ve found that we can use is earth balance organic coconut spread (all the rest of the earth balance products have either soy or pea protein in them, which are a no go). It whipped up into a beautiful frosting, but showed signs of wanting to melt almost immediately, despite a cool room temp. I tested the spread on its own to check, and the container turned to total liquid within a few hours of being left out of the fridge. It looks great in the fridge, but I’m pretty much terrified of taking it out. So, in light of this, I’m looking for ways I can stabilise the frosting for future use. Dark chocolate would obviously work for dark chocolate flavour, but for regular creamy-type frostings it would need something else. So (after that lengthy intro) it is with great interest that I note the potato starch in this frosting. Is it to stabilise the frosting? Does it work to hold it together/keep it more solid? Do you have any other tips to that end? You’re basically my go-to for delicious vegan baking now, so I’m now ambitiously hoping you have allll the answers :)

  • Reply Molly 4 November 2015 at 4:04 PM

    Do tell…what brand of shortening did you use?

    • Reply Ashlae 5 November 2015 at 5:19 AM

      Hi Molly –

      Spectrum or Nutiva! But anything that’s non-hydrogenated + made with sustainably harvested palm oil should be good. :)

  • Reply Our 5 Favorite Baking Blogs - Mother Rucker’s Sweets 27 January 2016 at 12:49 PM

    […] often gluten-free and occasionally raw creations. Her posts — like the one featuring the Boozy Irish Wedding Cake she baked for her own wedding — are often as much glimpses into her private life as they are […]

  • Reply Sam 23 June 2016 at 3:33 AM

    I find your stories so interesting and love this presentation of this cake.
    If I choose to leave out the Guinness extra stout should I just substitute equal quantity of milk?

    • Reply Ashlae 23 June 2016 at 10:17 PM

      Hi Sam –

      Thanks so much! Unfortunately you can’t swap the Guinness with milk but you could try buttermilk! Though I can’t say for certain that it will work.

  • Reply Ashley 13 August 2016 at 3:46 PM

    Beautiful post. It’s amazing that you shared all these wonderful pictures and the recipe for this very special cake with all of us readers! Your recipes always remind me of how much I love and crave plant-based food.

  • Reply Lee 27 April 2017 at 2:18 PM

    This cake is amazing!!! I baked it for our anniversary and we absolutely loved it. Thank you so much!!!

  • Reply Faith 5 October 2017 at 3:50 PM

    I have a question: Can you replace the dairy milk and Jameson with Bailey’s or another Irish Cream? This looks amazing and I cannot wait to make it for Paddy’s day!

    • Reply Ashlae 8 October 2017 at 10:51 AM

      Hi Faith –

      I haven’t tried it but I don’t see why that wouldn’t work. Happy baking!

  • Reply Katie 18 March 2018 at 11:16 AM

    Made this for our St. Patrick’s Day get together and it was PHENOMENAL! Half the icing went on the cake, half went in my mouth because it was so good. Thanks so much, I will definitely be making it again!

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