by Mrs. Butterbanks

Grab your beer stein, a fork, and get to celebrating Oktoberfest! Who isn’t drawn by a cake that is described as a “Boozy Chocolate Lover’s Dream Cake”? This is the perfect dessert for Oktober. It isn’t too sweet, but uber-rich, making it the superb endnote to your beer flight sampling and bratwurst dinner. I place the frosting all on top of the cake to look like the froth atop a Guinness, but if you are a frosting lover, then slice the cake into multiple layers and frost in between. Either way, you will find this cake to be extraordinarily delicious!


1 cup butter
1 cup Guinness stout
¾ cup extra-dark unsweetened cocoa powder
2 large eggs
1 cup sour cream
1 TBSP vanilla extract
2 cups flour
1 cup sugar
1 cup packed brown sugar
2 ½ tsp baking soda
¾ tsp salt

1 ½ cups powdered sugar
8 oz cream cheese (softened)
½ cup heavy cream

Preheat the oven to 325, Butter a 9-inch springform pan.

Melt the butter in a small saucepan over medium heat. Add the Guinness and bring to a simmer. Remove the pan from the heat and whisk in the cocoa and white sugar. Cool 10 minutes. In a separate bowl whisk the eggs, sour cream and vanilla. Add the cocoa-beer mixture to the egg mixture. Add the cooled cocoa mixture to the egg mixture and whisk until smooth. Slowly add the flour, brown sugar, baking soda, and salt. Whisk until well-combined. Pour the batter into the prepared springform pan. Bake until the cake springs back when pressed in the middle or a toothpick, inserted in the center comes out clean, 50 to 55 minutes. Let cool on a wire rack for 1-2 hours. Remove the cake and place on a platter or cake stand. Beat all the frosting ingredients until smooth and spread on the top of the cake. Enjoy!