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Decadent Chocolate Stout Cake Recipe with Easy Salted Caramel Frosting

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A rich, moist chocolate stout cake with a subtle bitter edge from stout beer, topped with an easy homemade salted caramel frosting that balances sweet and salty flavors perfectly.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 3/4 cup (75 g) unsweetened Dutch-processed cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • 1 cup (240 ml) stout beer (e.g., Guinness), room temperature
  • 1 tsp vanilla extract
  • For the Salted Caramel Frosting:
  • 1 cup (200 g) granulated sugar
  • 6 tbsp (85 g) unsalted butter, softened
  • ½ cup (120 ml) heavy cream, warmed
  • 2 cups (240 g) powdered sugar, sifted
  • 1 tsp sea salt, plus extra for sprinkling
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In a medium bowl, whisk sugar with melted butter until smooth. Add eggs one at a time, beating well after each.
  4. Stir in buttermilk, stout beer, and vanilla extract.
  5. Gradually fold dry ingredients into wet ingredients with a rubber spatula or mixer on low speed until just combined; batter will be slightly thin.
  6. Divide batter evenly between prepared pans and bake 30-35 minutes or until a toothpick inserted comes out with moist crumbs but no wet batter.
  7. Cool cakes in pans for 10 minutes, then invert onto cooling racks and cool completely before frosting.
  8. To make salted caramel frosting, melt sugar in a heavy-bottomed saucepan over medium heat without stirring, swirling gently until amber.
  9. Remove from heat and whisk in softened butter until smooth.
  10. Slowly add warmed heavy cream (careful, it will bubble), then stir in vanilla extract and sea salt. Let cool to room temperature.
  11. Beat cooled caramel sauce with powdered sugar until fluffy and spreadable. Adjust consistency with more powdered sugar or cream if needed.
  12. Place one cake layer on a serving plate, spread a generous layer of caramel frosting on top.
  13. Add second layer and frost top and sides. Sprinkle a pinch of sea salt over the top.
  14. Refrigerate cake for 30 minutes to set frosting, then let sit at room temperature about 15 minutes before serving.

Notes

Bring stout and eggs to room temperature for better mixing and rise. Do not stir sugar while melting for caramel; swirl gently instead. Cool cakes completely before frosting to prevent melting. Refrigerate cake after frosting to set. For gluten-free, use 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute with plant-based milk and vegan butter.

Nutrition

Keywords: chocolate stout cake, salted caramel frosting, easy chocolate cake, stout beer cake, homemade caramel frosting, rich chocolate dessert

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