Chocolate Stout Cake with Whiskey Buttercream Frosting. An incredibly decadent dessert for St. Patrick’s Day or any day.

This cake takes my breath away. It is that delicious. It is everything I want in a cake, it’s indulgent, not overly sweet, and I get my chocolate fix. Therefore, if you love to bake as I do, this is a wonderful cake to make for St. Patrick’s Day.

The stout adds to the richness of the cake and the whiskey makes the buttercream frosting divine. So, you really can’t taste the beer itself, but it does add to the moistness.

Every year we like to serve my easy recipe for Corned Beef and Cabbage followed by a delicious St. Patrick’s Day Irish Coffee. This is a wonderful tradition that is yummy and comforting. Our kids also love to make these Lucky Shamrock Rice Krispies Treats to pass around to their friends. They are a wonderful surprise!

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This chocolate stout cake has 3 layers of delicious chocolate cake topped off with a Whiskey Buttercream Frosting. This cake is always a hit at any party, I made it for my husband’s birthday party and now it is his favorite cake. So go ahead and indulge yourself. This is an excellent cake. It’s really moist, and decadent but not cloyingly sweet. It is stunning in its tall simplicity and so easy to make.

Check out my YOUTUBE video for easy to follow instructions. Follow me on YOUTUBE.

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Ingredients needed to make the Chocolate Stout Cake:

1 cup unsalted butter, softened to room temperature
2 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsweetened cocoa powder
2 1/4 cups stout beer

Ingredients to make the Whiskey Buttercream Frosting:

1 cup unsalted butter, softened to room temperature
4 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons whiskey

Instructions to make the cake:

Preheat oven to 350 degrees.

Grease and flour the cake pans and then line the bottom of the pans with round parchment paper for easier removal.

Cream the butter and sugars in a large mixing bowl.

Add in the eggs one at a time and blend with a handheld mixer.

Add in the vanilla and mix to combine.

Combine flour, baking soda, baking powder, salt and cocoa powder in a large bowl.

Alternating between the two, slowly add the dry ingredient mixture and beer to the bowl with the butter and sugar.

Mix on low speed to combine ingredients.

Divide the cake batter evenly between the three cake pans.

Bake 22-28 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool and then remove the top of each cake with a cake leveler.

Instructions to make the Whiskey Buttercream frosting:

Mix the frosting by creaming the butter and powdered sugar.
Add in the vanilla and whiskey, mixing with a hand-held mixer on low speed.

What is stout for baking?

Stout is used generically to refer to any dark beer with a smooth body and a heavy, creamy head. Stout’s dark color comes from roasting the ingredients like malt and/or barley before it is fermented.

What can you use instead of stout in chocolate cake?

Stout can be replaced with caramel or coffee instead to get the same flavor, but without the alcohol or beer-like aftertaste. Use 1 tablespoon of caramel for every 1/2 cup of stout or use 1 cup coffee for every 1 cup of stout.

How long does this cake keep?

It keeps well for a couple of days at room temperature, better to place it in the refrigerator for longer periods of time. Wrap it well if placing in the freezer, the cake will keep its moistness when defrosted.

Can this cake be made in advance?

This cake freezes well without the frosting on. Once the cake has cooled completely, wrap it tightly in a double layer of clingfilm (plastic wrap) plus a layer of foil. Freeze for up to 3 months

More Cake Recipes that you may like:

Red Velvet Poke Cake

Cherry Almond Coffee Cake

Slow Cooker Caramel Apple Dump Cake

Pecan Pie Coffee Cake

Pumpkin Cheesecake Cake

More St. Patrick’s Day Desserts:

Green Candy Dipped Oreo Pops

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards!

She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her popular blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER| PINTEREST | BLOGLOVIN |INSTAGRAM

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12 slices