Chocolate Stout Cake & Chocolate Peanut Butter Frosting

A rustic chocolate stout cake filled with a chocolate peanut butter frosting.



  • 1 cup stout beer
  • 8 oz . (1 cup) salted butter, cubed
  • 3/4 cup cocoa powder
  • 2 eggs
  • 2/3 cup sour cream
  • 2 cups all-purpose flour , sifted
  • 1 1/2 tsp . baking soda , sifted
  • 2 cups granulated sugar


  • 1/2 cup salted butter , room temperature
  • 1/4 cup cocoa powder , sifted
  • 1/4 cup coffee creamer
  • 1/2 cup peanut butter
  • 3 T . milk
  • 3 cups powdered sugar


For the Cake

  • Preheat the oven to 325 degrees. Grease an 8x8 pan. Place a square piece of parchment paper on the bottom of the pan and spray that with grease.
  • In a saucepan, add your stout beer and butter. Turn on heat to medium and heat until the butter is melted. Remove from heat.
  • Add cocoa powder and whisk thoroughly.
  • In a small bowl, add eggs and sour cream. Whisk until incorporated.
  • Add the egg mixture into the saucepan with the beer. Whisk until completely combined.
  • In a medium bowl, sift flour and baking soda. Add in granulated sugar.
  • Pour the beer mixture into the dry ingredients. Whisk until incorporated.
  • Pour into baking pan. Place in the oven for 55 minutes to 1 hour. Let cool for 10 minutes and turn onto cooling rack.

For the frosting

  • In a stand mixer bowl, add the butter and mix using the paddle attachment. Mix until completely creamed.
  • Add in the cocoa powder, creamer, and peanut butter. Mix on low until it starts forming a ball.
  • Add in a tablespoon or 2 of milk and continue mixing.
  • Add a cup of powdered sugar. Add another tablespoon of milk. Mix and scrape down the sides.
  • Add another cup of powder sugar. Mix and scrape down the sides. If it's too thick, go ahead and add an extra tablespoon of milk.
  • Add the last cup of powdered sugar and mix for 3 - 5 minutes. Scrape down the sides a few times.
  • Frost cooled cake.
  • Put in the l