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Decadent Chocolate Stout Cake Recipe with Easy Espresso Buttercream Frosting

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A rich and moist chocolate cake made with stout beer for depth and moisture, topped with a silky espresso buttercream frosting that adds a delightful coffee kick.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) stout beer, room temperature (e.g., Guinness)
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120g) sour cream
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted (for frosting)
  • 2 tablespoons espresso or strong brewed coffee, cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together the stout beer and melted butter until well combined.
  4. Stir in the granulated sugar and brown sugar into the wet mixture until the sugars dissolve slightly.
  5. Beat in the eggs one at a time, then add the vanilla extract.
  6. Fold in the sour cream gently until just combined.
  7. Gradually add the dry ingredients to the wet mixture, folding carefully to avoid overmixing until no dry streaks remain.
  8. Divide the batter evenly between the prepared pans. Tap the pans gently to release air bubbles.
  9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. To make the frosting, beat the softened butter in a large bowl with an electric mixer until creamy.
  12. Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud.
  13. Mix in the cooled espresso, vanilla extract, and a pinch of salt. Beat on medium-high for 3-5 minutes until fluffy and smooth.
  14. Place one cake layer on a serving plate and spread a thick layer of frosting over it.
  15. Stack the second cake layer on top and frost the top and sides evenly.
  16. Chill the assembled cake in the refrigerator for at least 30 minutes before serving. Bring to room temperature before slicing.

Notes

Use room temperature stout beer to avoid lumpy batter. Sift cocoa powder and flour to prevent clumps. Fold dry ingredients gently to avoid dense cake. Beat butter alone first for smooth frosting. Chill cake before frosting to prevent melting. Refrigerate cake before slicing for clean cuts.

Nutrition

Keywords: chocolate cake, stout cake, espresso buttercream, chocolate dessert, easy chocolate cake, moist chocolate cake, coffee frosting

Find it online: https://evabake.com/decadent-chocolate-stout-cake-recipe-with-easy-espresso-buttercream-frosting/