Guinness Stout Cake
Makes 1 (9-inch) cake
  • 1½ cups (300 grams) granulated sugar
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup whole buttermilk
  • 6 tablespoons (84 grams) vegetable oil
  • 1 large egg, lightly beaten
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract
  • ¾ cup boiling stout beer*
  • Bourbon Caramel, divided (recipe follows)
  • Meringue (recipe follows)
  1. Preheat oven to 350°F. Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
  2. In a large bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, whisk together buttermilk, oil, egg, egg yolk, and vanilla. Add buttermilk mixture to flour mixture, whisking just until combined. Add beer, whisking until smooth. Pour batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes.
  4. Gently remove cake from pan and place on a cooling rack. Using the handle of a wooden spoon, poke 6 to 8 holes in warm cake. Pour ¾ cup Bourbon Caramel onto cake; let caramel soak in, and let cake cool completely.
  5. Top cake with Meringue, and brown with a kitchen torch. Drizzle ¼ cup Bourbon Caramel over meringue. Serve with remaining 1 cup Bourbon Caramel. Cover and refrigerate for up to 3 days.
*We used Guinness Extra Stout.
Recipe by Bake from Scratch at