Baked Chocolate-Stout Pudding Cake with Whipped Cinnamon Cream
A rich, fudgy chocolate cake bakes with a stout beer base, creating a gooey pudding beneath a cakey top, served with cinnamon-infused whipped cream. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick), melted unsalted butter
- 1 cup stout beer (such as Guinness)
- 1/2 cup brown sugar
- 3/4 cup hot water
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, sift together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
- Step 2: Whisk in 1/2 cup melted unsalted butter and 1 cup stout beer until smooth and combined, forming the cake batter.
- Step 3: Pour the batter evenly into a greased 8-inch square baking dish.
- Step 4: In a separate bowl, combine 1/2 cup brown sugar and 3/4 cup hot water, stirring until the sugar dissolves. Carefully pour this mixture evenly over the batter in the dish—it will sink and create the pudding layer.
- Step 5: Bake for 40-45 minutes until the cake is set on top but still gooey beneath.
- Step 6: While baking, whip 1 cup heavy cream with 1 tsp ground cinnamon and 1 tsp vanilla extract on high speed until soft peaks form.
- Step 7: Serve warm pudding cake with a generous dollop of the cinnamon whipped cream spooned on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Chocolate-Stout Pudding Cake with Whipped Cinnamon Cream take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Chocolate-Stout Pudding Cake with Whipped Cinnamon Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Chocolate-Stout Pudding Cake with Whipped Cinnamon Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Chocolate-Stout Pudding Cake with Whipped Cinnamon Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Chocolate-Stout Pudding Cake with Whipped Cinnamon Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
