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Decadent Chocolate Stout Cake Recipe with Easy Salted Caramel Buttercream

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A rich, moist chocolate cake infused with stout beer and topped with a creamy salted caramel buttercream that balances sweetness with a hint of salt.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (preferably Dutch-process)
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) stout beer (e.g., Guinness)
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1/2 cup (120ml) salted caramel sauce (homemade or store-bought)
  • 2–3 tbsp (30-45ml) heavy cream
  • 1 tsp sea salt flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In another large bowl, whisk sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Slowly pour in stout beer, stirring gently to incorporate. Batter will be thin.
  5. Gradually fold dry ingredients into wet ingredients with a rubber spatula until just combined. Do not overmix.
  6. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  7. Bake 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cakes rest 10 minutes in pans, then transfer to cooling racks to cool completely.
  9. For buttercream: Beat softened butter with an electric mixer on medium speed until creamy (about 2 minutes).
  10. Gradually add powdered sugar on low speed until combined.
  11. Mix in salted caramel sauce, then add heavy cream to reach desired consistency. Beat on high for 3-4 minutes until fluffy.
  12. Place one cake layer on serving plate. Spread a generous layer of buttercream on top.
  13. Add second cake layer and frost top and sides evenly with remaining buttercream.
  14. Sprinkle sea salt flakes over the top. Chill cake for 30 minutes if firmer frosting is desired before slicing.

Notes

Use room temperature eggs, buttermilk, and butter for best results. Do not overmix batter to avoid toughness. Use a stout beer you enjoy drinking for best flavor. Chill buttercream if kitchen is warm to prevent melting. Level cake layers if domed before frosting. For dairy-free or vegan versions, substitute ingredients as noted in recipe. The batter is thinner than typical chocolate cakes, which helps keep it moist.

Nutrition

Keywords: chocolate cake, stout cake, salted caramel buttercream, easy chocolate cake, moist chocolate cake, beer dessert, decadent cake, party cake

Find it online: https://savoryrecipes.info/decadent-chocolate-stout-cake-recipe-with-easy-salted-caramel-buttercream/