Chocolate Stout Cake with Coffee Frosting

Chocolate Stout Cake with Coffee Frosting

This Chocolate Stout Cake is a unique one. I discovered the recipe via King Arthur, and it sounded like a good one. Rather than creaming the butter and sugar together like you would in a traditional chocolate cake, the butter gets melted and mixed with the Guinness for this recipe. Definitely different – and I wasn’t sure how it would turn out. Let’s just say this cake landed on our list of ‘company worthy recipes!’

The cake itself is delicious. It’s sturdy enough that it doesn’t crumble when you frost it, but it’s not as dense as a pound cake. And the flavor? Spot on! This cake has a rich chocolate flavor, and the malty undertones of the Guinness really come through as well.

There are a lot of different options when it comes to frosting. I’ve always been a fan of coffee-flavored desserts, and chocolate pairs really well with coffee. I opted for a coffee buttercream frosting…and woah. Just woah. If it was socially acceptable to eat frosting with a spoon, then I probably would’ve done that with this frosting!

If you’re looking for a fantastic way to celebrate St. Patrick’s Day, then put this Chocolate Stout Cake recipe. It tastes amazing! In truth, this cake is good for any time of the year…but it seems especially fitting around St. Patrick’s Day. Cheers!

Chocolate Stout Cake with Coffee Frosting

Featuring Guinness in the actual cake, this Chocolate Stout Cake is quite delicious! Pair it with a coffee frosting, though? Now you're talking!

5 from 1 vote

Prep Time: 50 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 16 servings

Calories: 548 kcal


For the Chocolate Stout Cake

cups stout beer I used Guinness cups cold 1 cup 3 cups 3 cups tsp 1 tsp 3 room temperature cup tsp

For the Coffee Buttercream

cups room temperature 2 cups confectioner’s sugar Tbsp 1 Tbsp water 1 tsp {optional} chocolate sprinkles


For the Chocolate Stout Cake

Preheat oven to 350°F.

Grease and flour (2) 9” cake pans. Line bottoms of the pans with parchment paper. Set pans aside. (Note: Make sure the pans are at least 2” deep.)

Using a large saucepan, add beer and butter; place over medium heat until butter has fully melted and mixture just begins to simmer.

Remove pan from heat and whisk in the cocoa powder until mixture is smooth. Set pan aside to cool to room temperature.

Using a large bowl, sift together the flour, sugar, baking powder and salt; set bowl aside.

In a separate bowl, whisk together eggs, sour cream and vanilla extract. Transfer this mixture into the bowl of a countertop mixer.

Add the beer-cocoa mixture; stir on low speed until well combined.

Add the flour mixture; stir on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl.)

Pour batter evenly into the prepared pans.

Bake at 350°F for 35-38 minutes, or until a toothpick inserted into the center of the cakes comes out mostly clean.

Let cakes cool in pans for 10 minutes before transferring to a cooling rack until completely cool.

For the Coffee Buttercream

Using a countertop mixer, cream together the butter and confectioner’s sugar until light and fluffy.

Using a small bowl, whisk together the espresso powder and water. Add this mixture and the vanilla extract to the bowl; mix until well combined.

Place one cake layer on large platter. Spread ~¾ cup of frosting on top. Place 2nd layer of cake on top. Use remaining frosting on top and sides of cake.

{Optional} Garnish top of cake with chocolate sprinkles.


Cake recipe credit: King Arthur Flour

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