Print

Decadent Coffee Stout Chocolate Layer Cake with Easy Espresso Buttercream Frosting

coffee stout chocolate layer cake - featured image
Print Recipe

A rich and moist chocolate layer cake infused with coffee stout beer and topped with a silky espresso buttercream frosting. This cake combines deep coffee and chocolate flavors for a sophisticated yet easy-to-make dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) coffee stout beer (e.g., Guinness Nitro Cold Brew or similar robust coffee stout)
  • 1 cup (227 g) unsalted butter, softened to room temperature
  • 4 cups (480 g) powdered sugar, sifted
  • 2 tablespoons espresso powder, dissolved in 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round 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 a separate bowl, whisk granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth, about 3 minutes.
  4. Slowly pour in coffee stout beer into the wet mixture, stirring gently.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Pour batter evenly into prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely (about 1 hour).
  9. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, mixing on low to avoid dust clouds.
  11. Add dissolved espresso powder and vanilla extract to buttercream. Beat on medium-high speed for 3-5 minutes until fluffy.
  12. Adjust consistency with 2-3 tablespoons heavy cream as needed.
  13. Place one cake layer on serving plate. Spread a generous layer of espresso buttercream on top.
  14. Add second cake layer and cover top and sides with remaining frosting, smoothing with an offset spatula.
  15. Chill briefly if frosting becomes too soft before serving.

Notes

Use room temperature eggs and buttercream ingredients for better mixing. Sift cocoa powder to avoid lumps. Choose a coffee stout with rich, roasted notes but not too hoppy or sour. Avoid overbaking to keep cake moist. Chill frosting if too soft before spreading. Level cake layers if domed for even stacking. Instant coffee granules can substitute espresso powder but flavor is less authentic.

Nutrition

Keywords: coffee stout cake, chocolate layer cake, espresso buttercream, chocolate cake recipe, stout beer dessert, easy chocolate cake, layered cake

Find it online: https://elvafood.com/decadent-coffee-stout-chocolate-layer-cake-recipe-with-easy-espresso-buttercream-frosting/