Print

Decadent Chocolate Stout Cake with Cream Cheese Frosting

chocolate stout cake - featured image
Print Recipe

A rich, moist chocolate cake enhanced with stout beer and topped with a tangy cream cheese frosting. Perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened cocoa powder, Dutch-processed if possible
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 12 oz (355 ml) stout beer (e.g., Guinness)
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 1/2 cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • For the cream cheese frosting:
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (57 g) unsalted butter, softened
  • 2 to 2 1/2 cups (240–300 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Warm the stout beer and melted butter together until just warm (not boiling).
  4. In a large bowl, whisk granulated sugar and eggs until pale and slightly thickened, about 2 minutes.
  5. Stir in vanilla extract, then slowly add the warm stout and butter mixture, mixing carefully to avoid scrambling the eggs.
  6. Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. To make the frosting, beat cream cheese and softened butter until smooth and fluffy. Gradually add powdered sugar, beating well after each addition.
  10. Stir in vanilla extract and lemon juice if using.
  11. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  12. Add the second cake layer and cover the entire cake with the remaining frosting, creating soft waves and peaks for a rustic finish.
  13. If frosting is too soft, chill for 15 minutes before frosting the cake.
  14. Chill the assembled cake for at least 1 hour before slicing to let flavors meld and frosting set.

Notes

Use a rich, full-bodied stout like Guinness for best flavor. Avoid overmixing the batter to keep the cake tender. Warm the stout and butter together to help cocoa bloom. Let the cake cool completely before frosting to prevent melting. Chill frosting if too soft before spreading. Cake slices best after chilling for an hour post-frosting. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For vegan, use plant-based butter, vegan cream cheese, and flax eggs.

Nutrition

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

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