This Chocolate Stout Cake with Chocolate Peanut Butter Frosting is moist, dense, and chocolatey! This layer cake uses an 8-inch square pan and is a naked cake filled with rich, chocolate peanut butter buttercream frosting.
I like the recipe because it's a small batch, which is perfect for me since I have overloaded the house and Wesley is baked goods. You will love this cake.
It's so moist, dense and chocolatey. The frosting is almost like a marshmallow goodness. Let's dig into this chocolate stout cake recipe.
If you have leftover stout beer to use up, you can also whip up this Chocolate Guinness and Baileys Cheesecake Cake, Chocolate Stout Cupcakes with Salted Caramel Buttercream, or this Instant Pot Chocolate Stout Bundt Cake.
Chocolate Stout Cake with Chocolate Peanut Butter Frosting
- ½ cup salted butter room temperature
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered coffee creamer
- ½ cup creamy peanut butter
- 3 tablespoons milk
- 3 cups powdered sugar
- Preheat the oven to 325 degrees F. Grease an 8x8-inch square pan with nonstick baking spray. Place a piece of parchment paper in the bottom of the pan and coat with cooking spray.
- In a medium saucepan, add butter and stout beer. Place over medium heat until the butter is melted. Remove from heat.
- Pour the hot mixture into a medium mixing bowl.
- Add the cocoa powder to the melted butter/beer mixture and whisk thoroughly until smooth.
- In a small bowl, add eggs and sour cream. Whisk until the eggs are well mixed and the sour cream is blended.
- Add the egg mixture into the bowl with the melted butter/beer mixture. Whisk until combined.
- In a separate bowl, add the flour, baking soda, salt, and sugar. Whisk until the dry ingredients are evenly distributed and any lumps are gone.
- Pour the wet ingredients into the bowl of dry ingredients. Whisk until incorporated.
- Pour into the prepared baking pan. Place in the preheated oven and bake for 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs. Let the cake cool for 10 minutes in the pan and turn out onto a cooling rack.
- In a large bowl, add the butter. Beat on medium speed with a hand mixer until smooth and creamy.
- Add the cocoa powder, powdered coffee creamer, and peanut butter. Mix on low until it starts forming a ball.
- Add 1 tablespoon of milk and continue mixing until combined.
- Add 1 cup of powdered sugar. Add another tablespoon of milk. Mix and scrape down the sides.
- Add another cup of powdered sugar. Mix and scrape down the sides.
- Add the last cup of powdered sugar and mix on low until most of the powdered sugar is combined. If it's too thick, go ahead and add extra milk starting with ½ tablespoon at a time until you reach your desired consistency. Turn the mixer to medium and beat for an additional minute until light and fluffy.
- Using a cake leveler or cake knife, cut the cooled cake in half to create to layers of cake.
- Scoop the frosting into the center of the cake and spread out evenly and to the edges.
- Place the second layer, cut side down, on top of the frosting. Gently press down. Smooth the frosting that's pushing out the edges of the cake.
- Store in a cake container for up to 4 days.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)