Rich, moist, and infused with dark stout beer, this Chocolate Stout Cake with Espresso Buttercream is the ultimate indulgence. The deep flavors of chocolate and beer pair perfectly with the creamy espresso buttercream, making this a standout dessert for Father’s Day or any special occasion.
Why You’ll Love This Recipe
- Rich & Moist Texture – The stout beer enhances the chocolate flavor while keeping the cake incredibly moist.
- Perfectly Balanced Flavors – The deep cocoa notes are complemented by the bold espresso buttercream.
- Easy Yet Impressive – A stunning three-layer cake that looks as good as it tastes.
- Customizable Toppings – Add a chocolate ganache drizzle for extra decadence.
- Great for Celebrations – A unique and sophisticated cake, ideal for Father’s Day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Stout Cake:
- 1 cup stout beer (Guinness or similar)
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- ⅔ cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
For the Espresso Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strong brewed espresso (or coffee)
- ¼ teaspoon salt
For the Chocolate Ganache Drizzle (Optional):
- ½ cup dark chocolate chips
- ¼ cup heavy cream
Directions
1. Preheat & Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. Make the Cake Batter
- In a saucepan over medium heat, melt the butter with the stout beer. Remove from heat and whisk in the cocoa powder and sugar. Let cool slightly.
- Beat in the eggs, sour cream, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
3. Bake the Cakes
- Divide the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before frosting.
4. Make the Espresso Buttercream
- Beat the butter until light and fluffy.
- Gradually add the powdered sugar, mixing until smooth.
- Stir in the vanilla extract, brewed espresso, and salt, beating until creamy and well combined.
5. Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of espresso buttercream evenly over the top.
- Repeat with the remaining layers, then frost the outside of the cake with the remaining buttercream. Smooth with a spatula.
6. Make the Chocolate Ganache (Optional)
- Heat the heavy cream in a small saucepan until hot (but not boiling).
- Pour over the dark chocolate chips, letting it sit for 1 minute before stirring until smooth.
- Drizzle the ganache over the cake for an elegant finish.
7. Slice & Enjoy
- Cut into slices and serve. Enjoy this rich, decadent cake with a cup of coffee or a glass of stout beer.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Calories: 620 kcal per serving
Variations
- Mocha Cake – Add 1 tablespoon of espresso powder to the cake batter for even more coffee flavor.
- Salted Caramel Drizzle – Swap the chocolate ganache for a salted caramel sauce.
- Nutty Twist – Fold in chopped walnuts or hazelnuts into the batter for added texture.
- Darker Chocolate Flavor – Use extra dark cocoa powder for a more intense chocolate taste.
- Boozy Frosting – Add a splash of bourbon or Kahlúa to the buttercream for a spiked version.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
- Room Temperature: If stored in a cool place, the cake can stay fresh for 2 days.
FAQs
What does stout beer do in a chocolate cake?
Stout beer enhances the richness of the chocolate while adding moisture and depth of flavor.
Can I use a different type of beer?
Yes! A porter or dark ale works well, but avoid light beers, as they won’t add the same depth.
How do I make the cake without alcohol?
Substitute the stout with strong brewed coffee or milk for a non-alcoholic version.
Can I make this cake in advance?
Yes! Bake the cake layers a day ahead and store them wrapped in plastic wrap before assembling.
What’s the best way to get smooth buttercream?
Ensure the butter is fully softened before mixing, and beat until fluffy for a smooth texture.
Can I make cupcakes with this batter?
Yes! Fill cupcake liners ⅔ full and bake at 350°F (175°C) for 18-20 minutes.
How do I keep the cake from drying out?
Do not overbake, and store the cake covered in plastic wrap or an airtight container.
Can I use instant coffee instead of espresso?
Yes! Mix 1 teaspoon of instant coffee with 2 tablespoons hot water as a substitute.
Should I use salted or unsalted butter?
Unsalted butter is best to control the salt levels in the cake and buttercream.
Can I use a different frosting?
Absolutely! This cake pairs well with cream cheese frosting or a classic chocolate buttercream.
Conclusion
This Chocolate Stout Cake with Espresso Buttercream is the perfect indulgent treat for Father’s Day. The rich chocolate cake, infused with deep stout flavors, pairs beautifully with the creamy espresso buttercream, creating a dessert that is both bold and sophisticated. Whether topped with ganache or enjoyed as-is, this cake is sure to impress!
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PrintChocolate Stout Cake with Espresso Buttercream
Rich, moist chocolate cake infused with dark stout beer and layered with creamy espresso buttercream—this indulgent dessert is perfect for Father’s Day!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Classic
- Diet: Vegetarian
Ingredients
For the Chocolate Stout Cake:
- 1 cup stout beer (Guinness or similar)
- 1 cup unsalted butter
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 2 large eggs
- 2/3 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
For the Espresso Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons strong brewed espresso (or coffee)
- 1/4 teaspoon salt
For the Chocolate Ganache Drizzle (Optional):
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Instructions
-
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
-
Make the Cake Batter:
- In a saucepan, heat stout beer and butter until melted.
- Whisk in cocoa powder and sugar, then let cool slightly.
- Beat in eggs, sour cream, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
-
Bake the Cakes:
- Divide batter evenly into cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely before frosting.
-
Make the Espresso Buttercream:
- Beat butter until fluffy.
- Gradually add powdered sugar, then mix in vanilla, espresso, and salt.
- Beat until light and smooth.
-
Assemble the Cake:
- Layer the cakes with espresso buttercream between each layer.
- Frost the outside and smooth with a spatula.
-
Make the Ganache (Optional):
- Melt chocolate chips with heavy cream, stirring until smooth.
- Drizzle over the cake for a rich finishing touch.
-
Slice and enjoy!
Notes
- For extra moisture, brush the cake layers with brewed coffee or stout beer before frosting.
- Store the cake in an airtight container for up to 3 days.
- Substitute Greek yogurt for sour cream if needed.