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Perfect Chocolate Stout Layer Cake Recipe with Espresso Buttercream Frosting

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A moist and tender chocolate stout layer cake with a subtle malty edge, paired with a creamy, slightly bitter espresso buttercream frosting that balances sweetness perfectly.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour (unbleached preferred)
  • ¾ cup (75g) Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240ml) stout beer (Guinness or any rich dark stout), room temperature
  • ¾ cup (180ml) buttermilk, room temperature
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3–4 cups (360-480g) powdered sugar, sifted (for frosting)
  • 2 tbsp espresso or strong brewed coffee, cooled
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Sift together flour, cocoa powder, baking soda, and salt into a large bowl. (5 minutes)
  2. In a separate bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes. (4 minutes)
  3. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract until smooth and glossy. (3 minutes)
  4. Alternately add flour mixture and buttermilk to butter mixture, starting and ending with flour. Mix gently after each addition just until combined. Avoid overmixing. (4 minutes)
  5. Slowly pour in room temperature stout, folding it into the batter until fully incorporated. Batter will be thin. (2 minutes)
  6. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Rotate pans halfway through baking. (30-35 minutes)
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. (At least 1 hour)
  8. For frosting, beat softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, mixing on low speed. Add cooled espresso, vanilla extract, and pinch of salt. Beat on high for 3-4 minutes until fluffy and spreadable. Adjust consistency with more powdered sugar or a splash of milk if needed. (10-15 minutes)
  9. Assemble cake by placing one layer on serving plate. Spread generous layer of espresso buttercream on top. Place second layer on top and frost entire cake evenly. Chill cake for 20 minutes and add a second thin frosting layer for smooth finish if desired. (15-20 minutes)

Notes

Use room temperature ingredients for better mixing and rise. Do not overmix batter to avoid dense cake. Fresh stout beer is recommended for best flavor. Sift cocoa powder and powdered sugar to avoid lumps. Chill frosting if too soft and re-whip. Level cake layers with serrated knife if domed. Store covered in fridge up to 4 days or freeze layers up to 2 months. Let cake come to room temperature before serving for best texture.

Nutrition

Keywords: chocolate cake, stout cake, espresso buttercream, layered cake, chocolate stout cake, dessert, baking, easy cake recipe

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