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A close up of spicy chocolate stout cake with peanut butter buttercream and a piece removed.

Spicy Chocolate Stout Cake with a Simple Peanut Butter Buttercream

Teri & Jenny
5 from 2 votes
Prep Time 35 mins
Cook Time 40 mins
Servings 24
Calories 315 kcal


  • 2 cups cake flour all purpose is fine
  • ½ cup unsweetened cocoa powder
  • 4 ounces Mexican chocolate, finely ground plus more for garnish
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup unsalted butter
  • 1 ½ cups superfine sugar granulated is fine
  • ½ cup light brown sugar
  • 2 ounces bittersweet chocolate, melted
  • 2 large eggs
  • 1 cup milk
  • 12 ounces chocolate stout Guinness is fine

simple peanut butter buttercream frosting

  • ½ cup unsalted butter, softened
  • ¾ cup creamy peanut butter
  • 1 ¾ cup powdered sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract


  • Preheat oven to 350˚F.
  • In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  • In a stand mixer fitted with a paddle attachment or with a hand mixer cream together butter and sugars. Add melted chocolate and continue to cream together.
  • Add eggs one at a time, scraping down the sides of the bowl after each addition. Add milk and mix until just combined.
  • Add flour mixture and stout to butter mixture, ⅓ at a time alternating, beginning with the flour mixture.
  • Scrape down sides of the bowl and mix until everything is well incorporated and fold in ground Mexican chocolate. Pour mixture into a prepared 9”x13” pan and bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
  • Allow cake to cool completely before frosting, cutting and serving.
  • For frosting: Place butter, and peanut butter in a mixing bowl and beat together with a hand mixer. Add powdered sugar, 1 cup at a time, until fully incorporated. Stir in cream and vanilla until frosting is smooth and creamy.
  • To assemble: Spread frosting over surface of the cooled sheet cake and top with a sprinkle of grated Mexican Chocolate. Serve.


  • *Makes 1 (9”x13”) sheet cake


Calories: 315kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 37mgSodium: 134mgPotassium: 142mgFiber: 2gSugar: 30gVitamin A: 291IUCalcium: 30mgIron: 1mg
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