Chocolate-Stout Sheet Cake with Espresso Frosting

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A dense, moist sheet cake infused with rich stout beer and topped with a smooth espresso buttercream frosting for a bold chocolate experience. This American-inspired recipe, ready in about 60 minutes, layers All-purpose flour, Unsweetened cocoa powder, Baking soda 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 12, 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.

Prep: 20 min Cook: 40 min Serves 12 American cuisine 420 cal/serving

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Ingredients

2 cups All-purpose flour
3/4 cup Unsweetened cocoa powder
1 1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Unsalted butter, softened
2 cups Granulated sugar
2 Large eggs
1 cup Stout beer
1 tbsp Vanilla extract
3 cups Powdered sugar
1/2 cup Unsalted butter, softened (for frosting)
2 tbsp Brewed espresso, cooled
2 tbsp Heavy cream

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan.
Step 2: In a medium bowl, sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
Step 4: Beat in 2 large eggs one at a time, then stir in 1 tablespoon vanilla extract.
Step 5: Alternately add the dry ingredients and 1 cup stout beer to the butter mixture, beginning and ending with dry ingredients, mixing just until combined.
Step 6: Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool completely.
Step 7: For the frosting, beat 1/2 cup softened unsalted butter until creamy, then gradually add 3 cups powdered sugar, 2 tablespoons brewed espresso, and 2 tablespoons heavy cream. Beat until fluffy and smooth.
Step 8: Spread frosting evenly over cooled cake and serve.