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Decadent Chocolate Stout Cake with Easy Whiskey Frosting

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A rich and moist chocolate cake infused with stout beer and topped with a smooth, boozy whiskey frosting. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 cup (240 ml) stout beer (preferably Guinness)
  • ¾ cup (170 g) unsalted butter, cut into pieces
  • ¾ cup (65 g) unsweetened cocoa powder (Dutch-processed recommended)
  • 2 cups (400 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • 2 cups (250 g) all-purpose flour
  • 2 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Whiskey Frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3 ½ cups (440 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) whiskey (bourbon recommended)
  • 2 tablespoons (15 g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium saucepan over medium heat, combine stout beer, butter, and cocoa powder. Stir until butter melts and mixture is smooth. Remove from heat and cool for 5-7 minutes.
  3. In a large bowl, whisk granulated sugar and eggs until light and fluffy, about 3 minutes. Add sour cream and vanilla extract; mix until combined.
  4. Slowly pour the cooled stout mixture into the wet ingredients, stirring gently to avoid scrambling eggs.
  5. Sift together flour, baking soda, and salt in a separate bowl.
  6. Gradually fold dry ingredients into wet mixture using a rubber spatula; avoid overmixing.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes.
  9. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat softened butter with powdered sugar and cocoa powder until fluffy (3-4 minutes). Add whiskey, vanilla extract, and salt; beat until smooth and spreadable. Adjust consistency with milk or powdered sugar if needed.
  11. Place one cake layer on a serving plate. Spread a generous layer of frosting over it. Top with second layer and frost top and sides evenly.
  12. Chill cake for at least 30 minutes to set frosting before slicing and serving.

Notes

Use room temperature eggs for better mixing and rise. Do not overmix batter to keep cake tender. Softened butter (not melted) is key for fluffy frosting. Chill cake to set frosting before slicing. Sifting dry ingredients prevents lumps. Substitutions available for gluten-free and dairy-free diets.

Nutrition

Keywords: chocolate cake, stout cake, whiskey frosting, easy chocolate cake, moist chocolate cake, boozy frosting, party dessert

Find it online: https://piperplate.com/decadent-chocolate-stout-cake-recipe-with-easy-whiskey-frosting-step-by-step/