Espresso-Infused Chocolate Stout Cake with Seattle Coffee Buttercream
A moist chocolate stout cake infused with espresso and topped with a rich coffee buttercream, celebrating Seattle’s iconic coffee culture. This american-inspired desserts 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 8, 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 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick), softened unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup cold brewed espresso
- 3/4 cup (room temperature) stout beer
- 1 tsp vanilla extract
- 2 1/2 cups powdered sugar
- 1 cup (2 sticks), softened unsalted butter (for frosting)
- 2 tbsp, cooled strong brewed Seattle-style coffee
- 2 tbsp unsweetened cocoa powder (for frosting)
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Step 2: In a medium bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
- Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until fluffy, about 3 minutes.
- Step 4: Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Step 5: In a separate bowl, combine 1/2 cup cold brewed espresso with 3/4 cup stout beer.
- Step 6: Alternately add the dry ingredients and espresso-stout mixture to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
- Step 7: Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Step 8: Let cakes cool completely on wire racks.
- Step 9: For the buttercream, beat 1 cup softened unsalted butter until creamy, then gradually add 2 1/2 cups powdered sugar and 2 tbsp unsweetened cocoa powder.
- Step 10: Beat in 2 tbsp strong brewed Seattle-style coffee until frosting is smooth and spreadable.
- Step 11: Assemble cake by spreading frosting between layers and over top and sides. Chill 30 minutes before serving for best texture.
Frequently asked questions
How long does Espresso-Infused Chocolate Stout Cake with Seattle Coffee Buttercream take to make?
Total time is about 60 minutes (25 min prep + 35 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 Espresso-Infused Chocolate Stout Cake with Seattle Coffee Buttercream?
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 Espresso-Infused Chocolate Stout Cake with Seattle Coffee Buttercream?
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 Espresso-Infused Chocolate Stout Cake with Seattle Coffee Buttercream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Espresso-Infused Chocolate Stout Cake with Seattle Coffee Buttercream?
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.
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