Chocolate Stout Cake with Whiskey Buttercream Frosting
Chocolate Stout Cake is a simple chocolate cake recipe but with one big difference: beer. The vanilla icing follows suit by including whiskey! This triple layered cake is delicious and perfect for St. Patrick’s Day.
Servings 12 Servings
Equipment
- 3 Round 9-inch Cake Pans
Ingredients
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 like Guinness or Samuel Adams.
Whiskey Buttercream Frosting:
- 1 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 tablespoons whiskey
Instructions
Cake:
- Preheat oven to 350 degrees F.
- 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.
Whiskey Buttercream Frosting:
- Mix the frosting by creaming the butter and powdered sugar.
- Add in the vanilla and whiskey, missing with a hand-held mixer on low speed.
- Spread icing across each layer of cake and stack.
- Frost the top and sides of cake.
Notes
Frosting Recipe Note: Very good on all types of cakes.