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Decadent Chocolate Stout Beer Cake Recipe with Easy Cream Cheese Frosting

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A rich, moist chocolate cake infused with stout beer and topped with a tangy cream cheese frosting. This cake offers a perfect balance of bold chocolate and malty stout flavors, ideal for any occasion.

Ingredients

Scale
  • 1 cup (8 fl oz) stout beer (Guinness or similar)
  • 3/4 cup (12 tbsp) unsalted butter, cut into pieces
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (Dutch-processed recommended)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 to 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Warm stout beer and butter together in a medium saucepan over medium heat until butter is melted and mixture is hot but not boiling, about 3-5 minutes.
  3. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  4. In a separate bowl, whisk eggs, sour cream, and vanilla extract until smooth.
  5. Pour hot stout mixture into dry ingredients and stir gently until evenly moistened. Add egg mixture and fold until just combined; avoid overmixing.
  6. Divide batter evenly between prepared pans.
  7. Bake for 40-45 minutes, checking doneness with a toothpick which should come out with a few moist crumbs.
  8. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  9. For frosting, beat cream cheese and softened butter until smooth and fluffy, about 3-5 minutes. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract and salt. Adjust sweetness as desired.
  10. Assemble cake by placing one layer on a plate, spreading frosting on top, stacking second layer, applying a crumb coat, chilling 15 minutes, then finishing frosting sides and top smoothly.

Notes

Warm the stout and butter to help dissolve cocoa powder and deepen chocolate flavor. Use room temperature eggs for better emulsification. Fold batter gently to avoid toughness. Chill frosting if too soft before spreading. Store cake refrigerated if not serving immediately; freezes well.

Nutrition

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

Find it online: https://junomeals.com/decadent-chocolate-stout-beer-cake-recipe-with-easy-cream-cheese-frosting/