Imagine slicing into a rich, moist chocolate stout cake layered with silky coffee buttercream frosting. The bold, bittersweet flavors of dark beer and espresso come together in a dessert that’s as elegant as it is indulgent. Whether you’re baking for a birthday, a dinner party, or simply treating yourself, this chocolate stout cake with coffee frosting is guaranteed to be a hit.
In this article, you’ll learn how to make this stunning cake step by step. From the perfectly moist cake layers to the creamy coffee buttercream, we’ll guide you through every detail to help you create a dessert that’s truly unforgettable.
Why You’ll Love This Chocolate Stout Cake with Coffee Frosting
- Rich and moist cake: The stout beer enhances the chocolate flavor while keeping the cake incredibly moist.
- Silky buttercream frosting: The espresso-infused frosting is smooth, creamy, and perfectly balanced.
- Perfect pairing of flavors: The combination of chocolate, stout beer, and coffee creates a bold yet harmonious taste.
- Show-stopping dessert: This cake isn’t just delicious; it’s visually stunning and makes for an impressive centerpiece.
Ingredients You’ll Need
Here’s a detailed table of all the ingredients you’ll need to bake the cake and prepare the frosting:
| Category | Ingredient | Amount |
| Chocolate Stout Cake | Stout beer (e.g., Guinness) | 1½ cups |
| Unsalted butter, cold | 1½ cups | |
| Cocoa powder | 1 cup | |
| All-purpose flour | 3 cups | |
| Granulated sugar | 3 cups | |
| Baking powder | 2¼ teaspoons | |
| Salt | 1 teaspoon | |
| Eggs, room temperature | 3 large | |
| Sour cream | ⅔ cup | |
| Vanilla extract | 1½ teaspoons | |
| Coffee Buttercream | Unsalted butter, room temperature | 1½ cups |
| Confectioner’s sugar | 2 cups | |
| Espresso powder | 1½ tablespoons | |
| Water | 1 tablespoon | |
| Vanilla extract | 1 teaspoon | |
| Chocolate sprinkles (optional) | For garnish |
Step-by-Step Recipe Guide
1. Prepare the Cake Batter
Heat the Stout and Butter
- In a medium saucepan, combine the stout beer and cold butter.
- Heat over medium-low heat, stirring occasionally, until the butter is completely melted.
- Once melted, remove the mixture from heat and whisk in the cocoa powder until smooth. Let it cool to room temperature.
Combine the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix the Wet Ingredients
- In a separate bowl, whisk the eggs, sour cream, and vanilla extract until smooth.
- Add the cooled stout mixture to the egg mixture and whisk until well combined.
Combine Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir until the batter is smooth and fully combined.
2. Bake the Cake Layers
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- Divide the batter evenly between the prepared pans.
- Bake for 35–38 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Coffee Buttercream Frosting
Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and confectioner’s sugar together until light and fluffy, about 3–4 minutes.
Dissolve the Espresso Powder
- In a small bowl, dissolve the espresso powder in 1 tablespoon of water.
Combine the Ingredients
- Add the dissolved espresso and the vanilla extract to the butter mixture.
- Beat until the frosting is smooth and well combined.
4. Assemble the Cake
Layer the Cake and Frosting
- Place one cake layer on a serving plate or cake board. Spread a generous amount of coffee buttercream over the top.
- Add the second cake layer and spread more frosting on top.
Frost the Entire Cake
- Use the remaining frosting to cover the sides and top of the cake. Smooth it out with a spatula for a polished look.
Add Garnishes
- Optionally, decorate the cake with chocolate sprinkles for a finishing touch.
Tips for Success
- Use room-temperature ingredients: This helps the cake batter mix evenly and the frosting turn out smooth.
- Let the stout mixture cool: Adding hot liquid to the eggs can cause them to curdle. Make sure the stout and butter mixture is cooled before combining.
- Don’t overmix: Stir the batter just until combined to avoid a dense cake.
- Chill the frosting slightly: If your frosting feels too soft, pop it in the fridge for 10–15 minutes before spreading it on the cake.
Nutritional Information
Here’s an approximate breakdown of the nutritional content per slice (based on 12 servings):
| Nutrient | Amount Per Serving |
| Calories | ~540 |
| Protein | ~6g |
| Carbohydrates | ~72g |
| Fat | ~25g |
| Sugar | ~48g |
Creative Variations
1. Chocolate Stout Cupcakes
- Divide the batter into a muffin tin to make individual cupcakes. Adjust the baking time to 18–20 minutes.
2. Salted Caramel Drizzle
- Add a drizzle of salted caramel sauce over the frosted cake for an extra layer of flavor.
3. Vegan Chocolate Stout Cake
- Replace the eggs with flax eggs, use plant-based butter, and substitute sour cream with coconut cream to make a vegan version.
4. Add a Chocolate Ganache Drip
- Pour a rich chocolate ganache over the frosted cake for a dramatic finish.
Frequently Asked Questions (FAQs)
1. Can I use a different type of beer?
Yes! Any dark stout beer, like Guinness or a chocolate stout, works best for this recipe. Lighter beers may not provide the same depth of flavor.
2. Can I make this cake ahead of time?
Absolutely. You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature until you’re ready to frost.
3. What if I don’t have espresso powder?
You can substitute instant coffee granules, though espresso powder has a stronger flavor and dissolves more easily.
4. Can I freeze the cake?
Yes. Freeze the unfrosted cake layers by wrapping them in plastic wrap and aluminum foil. They’ll keep for up to 3 months. Thaw overnight before frosting.
5. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
6. Can I reduce the sugar in the frosting?
Yes, but keep in mind that reducing the sugar will affect the frosting’s texture and sweetness.
Final Thoughts: A Cake Worth Celebrating
Chocolate stout cake with coffee frosting is more than just a dessert—it’s a conversation starter, a crowd-pleaser, and a celebration of bold, rich flavors. Whether you’re serving it at a special occasion or treating yourself to a baking project, this cake is sure to impress both visually and in taste.
Ready to bake your masterpiece? Gather your ingredients, preheat your oven, and create a cake that’s as decadent as it is delicious.
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Chocolate Stout Cake with Coffee Frosting: A Decadent Dessert for Every Occasion
- Total Time: 1 hour
- Yield: 12 servings
Description
This Chocolate Stout Cake with Coffee Frosting is a decadent dessert featuring moist, chocolate-infused layers enriched with stout beer and topped with silky espresso buttercream. Perfect for celebrations or special occasions, it’s a rich, bold dessert that wows with every bite.
Ingredients
For the Chocolate Stout Cake:
- 1½ cups stout beer (e.g., Guinness)
- 1½ cups cold unsalted butter
- 1 cup cocoa powder
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs, room temperature
- 2/3 cup sour cream
- 1½ teaspoons vanilla extract
For the Coffee Buttercream Frosting:
- 1½ cups unsalted butter, room temperature
- 2 cups confectioner’s sugar
- 1½ tablespoons espresso powder
- 1 tablespoon water
- 1 teaspoon vanilla extract
Optional Garnish:
- Chocolate sprinkles
Instructions
- Prepare the Cake Batter
- In a medium saucepan, heat the stout beer and cold butter over medium-low heat until the butter melts.
- Remove from heat and whisk in the cocoa powder until smooth. Let cool to room temperature.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, sour cream, and vanilla extract until smooth.
- Gradually mix the cooled stout mixture into the egg mixture. Slowly fold in the dry ingredients until the batter is smooth and well combined.
- Bake the Cake Layers
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Divide the batter evenly between the prepared pans.
- Bake for 35–38 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Coffee Buttercream Frosting
- Beat the butter and confectioner’s sugar together in a large mixing bowl until light and fluffy, about 3–4 minutes.
- Dissolve the espresso powder in 1 tablespoon of water.
- Add the dissolved espresso and vanilla extract to the butter mixture. Beat until smooth and creamy.
- Assemble the Cake
- Place one cake layer on a serving plate or cake board. Spread a generous layer of coffee buttercream over the top.
- Add the second cake layer and spread more frosting on top.
- Frost the sides of the cake with the remaining buttercream, smoothing it out with a spatula.
- Garnish with chocolate sprinkles, if desired.
Notes
- Allow the stout mixture to cool completely before adding to the egg mixture to prevent curdling.
- Use room-temperature butter for smooth frosting.
- For a polished look, chill the cake after the crumb coat and apply a final layer of frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
