Chocolate-Stout Layer Cake

Dark chocolate layer cake is all grown-up thanks to a bottle of your favorite stout beer.

  • Prep Time 35 min
  • Total Time 1 hr 50 min
  • Servings 12

Cake

1
box Betty Crocker™ SuperMoist™ dark chocolate cake mix
1
bottle (12 oz) stout beer
1/2
cup vegetable oil
3
eggs

Frosting

1
package (8 oz) cream cheese, softened
1/2
cup butter or margarine, softened
1
teaspoon vanilla
5
cups powdered sugar

  • 1 Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
  • 2 In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
  • 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
  • 5 Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.

Expert Tips

Any stout beer will work in this recipe. We used Guinness.

Before frosting the cake, place strips of waxed paper on the plate under the first layer. After the cake is frosted, simply pull out the strips, leaving a clean plate.