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Decadent Chocolate Stout Cake Recipe with Easy Espresso Buttercream Frosting

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A rich, moist chocolate stout cake paired with a smooth espresso buttercream frosting, perfect for celebrations or a cozy indulgence. This recipe is straightforward and approachable, delivering a luxurious dessert experience.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) stout beer (e.g., Guinness)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1 teaspoon white vinegar, let sit 5 minutes)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 to 4 cups (360-480g) powdered sugar, sifted (for frosting)
  • 2 tablespoons espresso or strong brewed coffee (or instant espresso powder dissolved in 2 tbsp hot water)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk stout beer and melted butter together. Add sugar, eggs, vanilla extract, and buttermilk. Whisk until smooth.
  4. Slowly pour wet ingredients into dry mixture, stirring gently with a spatula until smooth but not overmixed.
  5. Divide batter evenly between prepared pans and smooth tops with a spatula.
  6. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  7. Cool cakes in pans for 15 minutes, then invert onto a cooling rack to cool completely.
  8. For frosting: Beat softened butter on medium speed for 2 minutes until creamy. Gradually add powdered sugar, espresso, vanilla, and salt. Beat on low until combined, then whip on medium-high for 3-4 minutes until light and fluffy. Add more powdered sugar if thicker frosting is desired.
  9. Assemble cake by placing one layer on a plate, spreading frosting on top, then placing second layer and frosting top and sides evenly. For smooth finish, dip spatula in hot water, shake off excess, and smooth frosting.
  10. Chill cake for at least 30 minutes to set frosting before slicing.

Notes

Let melted butter cool to warm before mixing to avoid cooking eggs. Use stout beer for rich flavor; avoid light beers. Sift cocoa powder with flour to prevent lumps. Beat butter until creamy before adding sugar for smooth frosting. Chill frosting if too soft before final whip. Crumb coat for cleaner finish. Cake can be made a day ahead for better flavor melding.

Nutrition

Keywords: chocolate stout cake, espresso buttercream frosting, chocolate cake, stout beer cake, easy chocolate cake, moist chocolate cake, celebration cake, dessert recipe

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