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Decadent Irish Stout Chocolate Celebration Cake Recipe with Easy Espresso Buttercream Frosting

irish stout chocolate celebration cake - featured image
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A rich, moist chocolate cake infused with Irish stout and topped with a silky espresso buttercream frosting, perfect for celebrations and gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, sifted
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups (400g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, shaken well
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) Irish stout (like Guinness), at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons espresso powder (instant espresso powder works best)
  • 2 to 3 tablespoons (30-45ml) heavy cream, adjust for consistency
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another large bowl, whisk the sugar and eggs until well combined. Add the buttermilk, vegetable oil, stout, and vanilla extract. Mix until smooth but do not overbeat.
  4. Gradually add the dry ingredients into the wet mixture. Fold gently using a rubber spatula until just combined.
  5. Divide the batter evenly between the two pans. Tap the pans gently on the counter to release any air bubbles.
  6. Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  7. Remove from oven and let cakes cool in the pans for 10 minutes. Then turn them out onto cooling racks to cool completely before frosting.
  8. While cakes cool, prepare the espresso buttercream frosting: Beat the softened butter until creamy and pale, about 3 minutes on medium speed.
  9. Mix espresso powder with 1 tablespoon of the heavy cream to dissolve. Slowly add powdered sugar, alternating with the espresso cream mixture, beating on low speed.
  10. Add vanilla extract and salt. Once all sugar is incorporated, increase mixer speed to medium-high and beat for 3-5 minutes until fluffy. Adjust consistency with remaining cream.
  11. Assemble the cake: Place one cake layer on your serving plate. Spread a generous layer of espresso buttercream on top. Stack the second cake layer and frost the top and sides evenly.
  12. Optional: Decorate with chocolate shavings, espresso beans, or a light dusting of cocoa powder.

Notes

Use room temperature eggs and stout for best mixing. Avoid overmixing the batter to keep cake tender. Beat butter long enough for creamy frosting. Adjust frosting consistency with heavy cream or powdered sugar as needed. Cool cakes completely before frosting to prevent melting. For dairy-free or gluten-free versions, substitute ingredients as noted in the recipe. Baking time may vary if using one pan or making cupcakes.

Nutrition

Keywords: Irish stout cake, chocolate cake, espresso buttercream, celebration cake, moist chocolate cake, stout chocolate cake, easy frosting, birthday cake

Find it online: https://yumbelle.com/decadent-irish-stout-chocolate-celebration-cake-recipe-with-easy-espresso-buttercream-frosting/