Guinness Stout Cake with Champagne Buttercream
Guinness Stout Cake with Champagne Buttercream is a medium American recipe that serves 12. 350 calories per serving. Recipe by Flavor Quest on YouTube.
Prep: 1 hr 25 min | Cook: 45 min | Total: 2 hrs 30 min
Cost: $9.22 total, $0.77 per serving
Ingredients
- 2 1/2 cups All-Purpose Flour (sifted)
- 1/4 cup Unsweetened Cocoa Powder (high-quality Dutch-processed)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (fine sea salt)
- 1 1/2 cups Granulated Sugar
- 1/2 cup Unsalted Butter (softened, cut into cubes)
- 4 Large Eggs (room temperature)
- 1 cup Stout Beer (e.g., Guinness, at room temperature)
- 2 teaspoons Vanilla Extract
- 1 cup Heavy Cream (for buttercream)
- 3 cups Powdered Sugar (sifted)
- 1/2 cup Unsalted Butter (for frosting) (softened)
- 2 tablespoons Dark Chocolate (finely chopped, melted)
Instructions
Prepare Pans
Preheat the oven to 350°F (177°C). Grease the two 9‑inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
Time: PT5M
Temperature: 350°F
Sift Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Time: PT5M
Mix Wet Ingredients
In another bowl, beat the softened butter and granulated sugar until pale and fluffy (about 3‑4 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract, then slowly whisk in the stout beer until smooth.
Time: PT10M
Combine Wet and Dry
Gradually add the dry mixture to the wet mixture, folding with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Time: PT5M
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT45M
Temperature: 350°F
Cool the Layers
Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges, invert onto a cooling rack, and let cool completely (about 20 minutes).
Time: PT30M
Prepare Buttercream Frosting
While the cakes cool, beat the softened butter for the frosting until creamy. Gradually add sifted powdered sugar, beating on low speed. Add the melted dark chocolate, heavy cream, and a pinch of salt; beat on high until light and fluffy (about 3‑4 minutes).
Time: PT15M
Assemble and Frost
Place one cake layer on a serving plate. Spread a generous layer of buttercream on top. Place the second layer and frost the top and sides evenly. Smooth with an offset spatula or create a rustic swirl.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 5g
- Carbohydrates
- 45g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Wheat, Eggs, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour
- Instead of Unsweetened Cocoa Powder: Natural Cocoa Powder
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Unsalted Butter: Margarine
- Instead of Large Eggs: Egg Substitute
- Instead of Stout Beer: Strong Black Coffee
- Instead of Vanilla Extract: Almond Extract
- Instead of Heavy Cream: Half-and-Half
- Instead of Powdered Sugar: Confectioners' Sugar
- Instead of Unsalted Butter (for frosting): Margarine
- Instead of Dark Chocolate: Cocoa Powder (extra)
Equipment Needed
- Two 9‑inch Round Cake Pans
- Mixing Bowls
- Electric Hand Mixer or Stand Mixer
- Sifter or Fine Mesh Sieve
- Spatula
- Oven
- Cooling Rack
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Sift all dry ingredients to avoid lumps.
- Do not overmix the batter after adding dry ingredients.
- Bake until a toothpick comes out clean; avoid overbaking.
- Cool the cake layers completely before frosting.
Chef Tips from the Video
- Use room‑temperature ingredients for a smoother batter.
- Sift the powdered sugar twice for an ultra‑silky frosting.
- For extra flavor, replace half of the stout with strong brewed coffee.
Troubleshooting
Cake is dense and heavy.
Make sure not to overmix after adding the flour and ensure the baking soda is fresh.
Cake cracks on top.
Check oven temperature with an oven thermometer and avoid opening the door early in the bake.
Buttercream is too runny.
Add more powdered sugar or chill the butter for a few minutes before beating.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature for 2 days if covered.
Make-Ahead Tips
- Bake the layers a day ahead and store wrapped in plastic at room temperature.
- Buttercream can be made up to 3 days in advance; keep refrigerated and re‑whip before use.
Frequently Asked Questions
What is the cultural significance and history of Black Velvet Cake in American cuisine?
Black Velvet Cake is a modern twist on the classic Red Velvet, emerging in the United States during the craft‑beer boom. It pairs the deep, roasted notes of stout with a chocolate‑like crumb, reflecting a trend of incorporating beer into desserts for richer flavor.
What are the traditional regional variations of Black Velvet Cake in the United States?
In the Midwest, bakers often use a stout like Samuel Adams for a milder flavor, while in the Northeast a richer porter or Guinness is favored. Some versions add espresso or espresso powder for extra depth, but the core concept remains a dark, moist cake with buttercream.
How is Black Velvet Cake traditionally served in American celebrations?
It is commonly served at birthdays, holidays, and brunch gatherings, often decorated with chocolate shavings or a dusting of cocoa powder. The cake’s dramatic color makes it a show‑stopper for special occasions.
What occasions or celebrations is Black Velvet Cake traditionally associated with in American culture?
Black Velvet Cake is popular for birthday parties, Halloween, and New Year’s Eve because its dark hue fits festive themes. It also appears at craft‑beer festivals where the stout ingredient ties into the event.
What authentic traditional ingredients are essential for Black Velvet Cake versus acceptable substitutes?
The authentic recipe calls for a dark stout beer, unsweetened cocoa powder, and a classic buttercream. Acceptable substitutes include strong black coffee in place of stout, or using dark chocolate instead of cocoa for a richer texture.
What other American desserts pair well with Black Velvet Cake?
Pair it with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or a side of fresh berries. The contrast of sweet fruit balances the cake’s deep, malty flavor.
What makes Black Velvet Cake special or unique in American cake traditions?
Its use of stout beer gives a subtle bitterness and moisture that sets it apart from typical chocolate or red velvet cakes. The combination of coffee‑like notes with a buttery frosting creates a sophisticated flavor profile rarely found in everyday cakes.
What are the most common mistakes to avoid when making Black Velvet Cake at home?
Common errors include overmixing the batter, which develops gluten and makes the cake dense, and underbaking, which leaves a gummy crumb. Also, failing to let the layers cool completely before frosting can cause the buttercream to melt.
How do I know when the Black Velvet Cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The top should be set and spring back lightly when pressed.
What does the YouTube channel Flavor Quest specialize in?
Flavor Quest focuses on adventurous home‑cooking tutorials that blend classic techniques with bold flavor twists, often incorporating global ingredients like craft beers, spices, and seasonal produce.
What is the cooking philosophy and style of the YouTube channel Flavor Quest?
Flavor Quest emphasizes approachable yet inventive recipes, encouraging viewers to experiment with flavor pairings while maintaining reliable, step‑by‑step guidance and clear visual cues.
Last updated: August 31, 2026
