Print

Decadent Chocolate Stout Layer Cake with Cream Cheese Frosting

chocolate stout layer cake - featured image
Print Recipe

A rich, moist chocolate cake infused with chocolate stout beer and topped with a tangy, smooth cream cheese frosting. Perfect for celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) chocolate stout beer (e.g., Guinness)
  • 1 cup (240ml) buttermilk (or whole milk plus 1 tablespoon lemon juice, let sit 5 minutes)
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and dust lightly with cocoa powder.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined after each addition.
  6. Slowly pour in chocolate stout beer, mixing gently until batter is smooth.
  7. Divide batter evenly between prepared pans and smooth tops with a spatula.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  9. Let cakes rest in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For frosting, beat cream cheese and softened butter until creamy. Gradually add powdered sugar, beating on low then increasing speed until fluffy.
  11. Mix in vanilla extract and a pinch of salt.
  12. Place one cake layer on serving plate, spread frosting generously on top. Add second layer and cover entire cake with remaining frosting, smoothing or swirling as desired.
  13. Refrigerate cake for at least 30 minutes before slicing. Bring to room temperature before serving.

Notes

Use room temperature ingredients for best blending. Do not overmix batter after adding dry ingredients to avoid dense cake. Line pans with parchment paper rounds for easy removal. Chill frosting if too soft before applying. For thinner layers, use three 8-inch pans and reduce baking time to about 25 minutes. Store leftover cake covered in fridge up to 4 days or freeze unfrosted layers up to 3 months.

Nutrition

Keywords: chocolate stout cake, cream cheese frosting, chocolate cake, stout beer dessert, layer cake, easy chocolate cake, homemade frosting

Find it online: https://flurpchef.com/decadent-chocolate-stout-layer-cake-recipe-easy-homemade-cream-cheese-frosting/