Chocolate Stout Cake with Whiskey Buttercream Frosting

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Chocolate Stout Cake with Whiskey Buttercream Frosting

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!

Prep Time15

Cook Time28

Total Time43

Course: Dessert

Cuisine: American

Keyword: chocolate beer cake, chocolate guinness cake, st patricks day cake recipe, whiskey buttercream

Servings:

Calories: 763kcal

Author: Jill

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.

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