Chocolate Stout Cake is a moist chocolate cake recipe but with one big difference: stout beer. The whiskey buttercream follows suit and puts this Guinness cake over the top!
Guinness Chocolate Cake
This rich triple layered cake is delicious and perfect for St. Patrick’s Day. Rich, decadent chocolate stout cake filled and covered with Irish whiskey frosting, what’s is not to love about this cake! Guinness gives the cake a coffee and caramel flavor. Guinness stout is often used in baking and usually combined with chocolate. The two work very well together because Guinness, like coffee, enhances chocolate’s natural flavor.
This definitely isn’t the first time we’ve snuck some whiskey into our baking. Next up you’ll want to try our Irish Whiskey Brownies, Brownie Cherry Bombs with Crown Royal and our Instant Pot Bourbon Cake. If you love this cake, you will also love our Instant Pot Guinness Chocolate Cake recipe.
Ingredients You Will Need:
- Butter – you will need unsalted butter that is softened.
- Sugar – granulated sugar is used in the cake recipe and powdered sugar is used in the frosting.
- Eggs – you will need 4 large eggs for the chocolate cake recipe.
- Dry ingredients: Flour, baking powder, baking soda, salt and cocoa powder.
- Vanilla – this will add a lovely flavor to the cake and the frosting.
- Stout Beer – we prefer Guinness, but you can use any stout beer you prefer.
- Whiskey Buttercream – you’ll need whiskey, butter, powdered sugar and vanilla.
What Is Stout Beer?
Stout beer is a beer that is dark in color, stronger and top-fermented. Stouts are rich brews that tend to include flavor profiles with hints of cocoa, espresso, and spices. Some common examples are Guinness and Samuel Adams.
How To Make Chocolate Stout Cake
- First, cream together the butter and sugar. Remember to let your butter warm up to about room temperature beforehand.
- Next, add in the eggs. Then the vanilla.
- In another bowl, stir together the rest of the dry ingredients. Slowly add that mix into the wet ingredients, alternating flour mix and beer.
- Bake the cakes in three round cake pans. When they are done and cooling, you can make your frosting.
Whiskey Frosting
- Just cream the butter and sugar together and when it’s mixed, stir in the vanilla and whiskey. You can save this recipe and use it for all sorts of cakes.
- Go ahead and frost your cake and you’re all done! Enjoy with a glass of milk or a cup of coffee. Add some whipped cream on top or shaved chocolate if you’d like.
Can You Get Drunk From Alcohol Baked In Cake?
Eating a baked dessert that happens to have alcohol in it probably won’t affect you because most of the alcohol bakes out when heated. Also, by the time the dessert has been portioned out, any alcoholic content is likely minimal. You will consume more alcohol with the frosting because it’s not heated.
The alcohol is mostly for flavor and is perfect in this cake recipe.
Storing and Freezing
Storing: Tightly wrap the cooled unfrosted cake in plastic wrap and store it at room temperature for up to 5 days. Store the frosted cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. Let the cake come to room temperature before serving.
Freezing: the unfrosted cake can be tightly wrapped in plastic wrap and then aluminum foil and frozen for up a month.
Other Chocolate Cake Recipes:
- BEST Chocolate Cake Recipe
- Chocolate Bundt Cake
- Chocolate Dump Cake
- Sour Cream Chocolate Cake
- Chocolate Poke Cake
Chocolate Stout Cake with Whiskey Buttercream Frosting
Ingredients
Cake Ingredients:
- 1 cup unsalted butter softened to room temperature
- 2 ½ cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 2 ¼ cups stout beer
Whiskey Buttercream Frosting Ingredients:
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons whiskey
Instructions
- Preheat oven to 350 degrees.
- Grease and flour the cake pans and then line the bottom of the pans with round parchment paper for easier removal.
- Cream the butter and sugars in a large mixing bowl. Add in the eggs one at a time and blend with a handheld mixer. Add in the vanilla and mix to combine.
- Combine flour, baking soda, baking powder, salt and cocoa powder in a large bowl. Alternating between the two, slowly add the dry ingredient mixture and beer to the bowl with the butter and sugar. Mix on low speed to combine ingredients.
- Divide the cake batter evenly between the three cake pans.
- Bake 22-28 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool and then remove the top of each cake with a cake leveler.
- Mix the frosting by creaming the butter and powdered sugar. Add in the vanilla and whiskey, missing with a hand-held mixer on low speed.
- Spread icing across each layer of cake and stack. Frost the top and sides of cake.
Last Step:
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2 comments on “Chocolate Stout Cake with Whiskey Buttercream Frosting”
Question, what size pan do you use?
Hi Susie. We used a 9″ pan for this recipe.