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Decadent Chocolate Stout Beer Cake Recipe with Easy Salted Caramel Frosting

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A rich and fudgy chocolate cake made with stout beer, topped with a buttery salted caramel frosting. This cake combines deep malty notes with intense chocolate flavor for an unforgettable dessert experience.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 12 fl oz (355 ml) stout beer (e.g., Guinness)
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (240 ml) buttermilk, room temperature (or milk plus 1 tbsp lemon juice)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 1 cup (200g) packed brown sugar (for frosting)
  • 3 tablespoons (45 ml) heavy cream (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • 1 teaspoon sea salt, plus extra for sprinkling (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, salt, and granulated sugar.
  3. In another bowl, whisk together the stout beer, melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 45-50 minutes, checking doneness with a toothpick starting at 40 minutes. The toothpick should come out with a few moist crumbs.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
  8. To make the frosting, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat and cool for 10 minutes.
  9. Transfer the caramel mixture to a large bowl. Add powdered sugar, sea salt, and vanilla extract. Beat with an electric mixer on medium speed until smooth and fluffy, about 3-4 minutes. Adjust consistency with cream or powdered sugar if needed.
  10. Once the cake is completely cool, spread the salted caramel frosting evenly over the top and sides. Sprinkle a pinch of sea salt on top.
  11. If desired, chill the frosted cake in the fridge for 15 minutes to set the frosting before serving.

Notes

Use room temperature eggs and buttermilk for best results. Do not overmix the batter to keep the cake tender. Choose a robust stout like Guinness for rich flavor. Cool the cake completely before frosting to prevent melting. The frosting can be made a day ahead and stored in the fridge. For gluten-free or dairy-free versions, see variations. The flavors deepen after a day, so consider making ahead.

Nutrition

Keywords: chocolate cake, stout beer cake, salted caramel frosting, easy cake recipe, rich chocolate dessert, celebration cake, moist chocolate cake

Find it online: https://lenatable.com/decadent-chocolate-stout-beer-cake-recipe-with-easy-salted-caramel-frosting/