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Decadent Dark Chocolate Stout Cake with Salted Caramel Buttercream

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A rich and moist dark chocolate cake infused with stout beer, topped with silky salted caramel buttercream. Perfect for special occasions or indulgent treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1¼ cups (250g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240ml) good quality stout beer, room temperature (e.g., Guinness)
  • ¾ cup (180ml) buttermilk, room temperature (or milk + 1 tbsp vinegar as substitute)
  • 2 teaspoons vanilla extract
  • For the Salted Caramel Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ½ cup (120ml) salted caramel sauce, homemade or store-bought
  • 2–3 tablespoons (30-45ml) heavy cream, to adjust frosting consistency
  • Pinch of sea salt flakes, for sprinkling on top

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. Set aside.
  3. In a separate bowl, whisk granulated sugar, brown sugar, and melted butter until smooth and slightly glossy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk-stout mixture to wet ingredients, starting and ending with dry. Mix gently to avoid overworking.
  6. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in center comes out with moist crumbs. Check at 30 minutes to avoid overbaking.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. For buttercream: Beat softened butter until creamy (2-3 minutes). Gradually add powdered sugar on low speed to prevent cloud. Add salted caramel sauce and beat until combined.
  10. Adjust frosting consistency with heavy cream if needed, then whip on high speed for 2 minutes to fluff.
  11. Assemble cake by placing one layer on serving plate, spreading buttercream generously on top. Add second layer and frost top and sides evenly.
  12. Sprinkle a pinch of sea salt flakes on top for finishing touch.

Notes

[‘Bring all ingredients to room temperature before starting for best texture.’, ‘Avoid overmixing batter once flour is added to keep cake light and tender.’, ‘Use high-quality caramel sauce or make your own for best buttercream flavor.’, ‘If batter is too thick, add a splash more stout or buttermilk to loosen.’, ‘Chill cake for 20 minutes after crumb coat for clean frosting edges.’, ‘Substitute stout with strong brewed coffee or malted milk drink for non-alcoholic version.’, ‘For gluten-free, use 1:1 gluten-free baking blend and add extra baking powder.’, ‘For vegan, use flax eggs, dairy-free butter, and coconut milk.’]

Nutrition

Keywords: dark chocolate cake, stout cake, salted caramel buttercream, chocolate dessert, rich chocolate cake, easy chocolate cake, beer cake

Find it online: https://lumalunch.com/decadent-dark-chocolate-stout-cake-recipe-with-salted-caramel-buttercream-tutorial/