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Decadent Triple-Layered Chocolate Stout Cake with Espresso Buttercream

triple-layered chocolate stout cake - featured image
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A rich, moist triple-layer chocolate cake infused with stout beer and topped with a silky espresso buttercream. This cake offers a grown-up twist on classic chocolate cake, perfect for special occasions or indulgent treats.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ¾ cup (75g) unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) stout beer (e.g., Guinness)
  • 2 teaspoons vanilla extract
  • 1 cup (227g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar, sifted
  • 2 tablespoons espresso powder
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to blend.
  3. In another bowl, whisk eggs, sugar, buttermilk, vegetable oil, and vanilla extract until smooth. Gently stir in stout beer.
  4. Slowly add dry ingredients to wet ingredients, stirring just until combined. Batter will be thin.
  5. Divide batter evenly among prepared pans. Tap pans lightly to remove air bubbles.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  8. For buttercream: Beat softened butter on medium speed until creamy (~2 minutes). Gradually add powdered sugar on low speed until combined.
  9. Dissolve espresso powder in 1 tablespoon hot water; add to buttercream along with vanilla and salt. Beat on high for 3-4 minutes until fluffy.
  10. Add heavy cream a tablespoon at a time to reach spreadable consistency.
  11. Assemble cake by placing first layer on plate, spreading buttercream evenly. Repeat with second layer. Top with third layer and frost entire cake.
  12. Refrigerate cake for at least 30 minutes before slicing. Let sit at room temperature for 10 minutes before serving.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature eggs and buttermilk for smooth mixing. Let cake layers cool completely before frosting to prevent melting. Chill the assembled cake before slicing for cleaner cuts. If buttercream is too soft, refrigerate briefly and re-whip.

Nutrition

Keywords: chocolate cake, stout cake, espresso buttercream, triple-layer cake, moist chocolate cake, easy chocolate cake, homemade cake, rich chocolate dessert

Find it online: https://lucastable.com/decadent-triple-layered-chocolate-stout-cake-recipe-easy-homemade-espresso-buttercream/