Print

Decadent Chocolate Stout Layer Cake with Salted Caramel

chocolate stout layer cake - featured image
Print Recipe

A rich, moist chocolate layer cake made with stout beer and layered with luscious salted caramel and chocolate buttercream frosting. Perfect for special occasions or whenever you crave a grown-up chocolate dessert.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking soda
  • 2 cups (400g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) stout beer (e.g., Guinness)
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • For the Salted Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • ½ cup (120ml) heavy cream, warm
  • 1 teaspoon flaky sea salt
  • For the Chocolate Buttercream Frosting:
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons (45-60ml) heavy cream or milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, sugar, and salt. Whisk to combine.
  3. In another bowl, cream softened butter with eggs and vanilla extract using an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Slowly add dry ingredients to the wet mixture, alternating with stout and buttermilk, starting and ending with dry ingredients. Mix gently on low speed until combined.
  5. Divide batter evenly between the two pans (about 3 cups or 720ml each). Tap pans lightly to release air bubbles.
  6. Bake for 30-35 minutes, checking doneness with a toothpick. It should come out clean or with a few moist crumbs.
  7. Let cakes rest in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. To make salted caramel sauce: In a heavy saucepan over medium heat, melt sugar while stirring constantly until smooth amber liquid forms. Remove from heat, stir in butter until melted, then slowly add warm heavy cream. Stir until smooth. Add sea salt and set aside to cool but not harden.
  9. To prepare chocolate buttercream: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder on low speed. Add vanilla extract and heavy cream a tablespoon at a time until spreadable consistency is reached.
  10. Assemble cake: Place one cake layer on serving plate. Spread about ⅓ cup (80ml) salted caramel sauce on top, then spread about ¾ cup (180ml) chocolate buttercream over caramel. Top with second cake layer. Frost top and sides with remaining buttercream. Optionally drizzle extra salted caramel over the top.
  11. Chill assembled cake for 20 minutes before serving to set layers and ease slicing.

Notes

Use room temperature ingredients for best results. Sift dry ingredients to avoid clumps. Stir caramel constantly to prevent burning. Chill cake before slicing for cleaner cuts. Substitute gluten-free flour for gluten-free version. For dairy-free, use coconut oil and dairy-free milk alternatives.

Nutrition

Keywords: chocolate cake, stout cake, salted caramel, layer cake, chocolate dessert, easy chocolate cake, homemade cake, buttercream frosting

Find it online: https://katedishes.com/decadent-chocolate-stout-layer-cake-recipe-easy-homemade-salted-caramel-dessert/