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Chocolate Stout Cake with White Chocolate Cream Cheese Frosting Recipe

1 Review

Emily of Visions of Sugar Plum offers another great recipe using Safest Choice™ eggs! Chocolate cake made with stout beer is super moist and when paired with white chocolate cream cheese frosting makes for a divine treat!

Servings: 10

Active time: 15 minutes

Total time:


  • 3/4 c unsalted butter, softened
  • 1 1/2 c brown sugar
  • 6 oz semi-sweet chocolate, melted
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 3/4 c sour cream
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1 c stout beer
  • 1/2 c unsweeted dark cocoa powder
  • 1 1/2 c all purpose flour


  1. Heat oven to 350° F. Coat 2 (9-inch) round cake pans with nonstick cooking spray.
  2. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and melted chocolate until creamy - about 2 minutes. Beat in eggs, sour cream, baking powder, salt and vanilla until well combined - about 2 minutes. Reduce mixer speed to low and beat in stout beer, cocoa powder and flour until just combined.
  3. Divide cake batter into pans; bake 30-35 minutes, or until well risen, cake pulls away from edges of pan, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 15 minutes before running a knife around edges of cakes, and inverting out of pans.

White Chocolate Cream Cheese Frosting

  • 1 (8 oz) package cream cheese, softened
  • 1/2 c unsalted butter, softened
  • 2 c confectioners' sugar
  • 1/2 c white chocolate chips, melted
  • 1 tsp vanilla extract

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together cream cheese and butter until fluffy. Beat in confectioners' sugar, white chocolate and vanilla until well incorporated - about 2 minutes. Spread frosting over cooled cake. Garnish with chocolate cake crumbs, if desired.

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no rating by on 05/15/13
I tried making this cake for my son's birthday and did not have a very good result. My ingredients were fresh and I followed the instructions. The only thing I did differently was use a 9x13 pan rather than the rounds.

My cake seemed a bit overdone even though it should have taken longer than the recommended time due to the 9x13. It also did not rise as much as I thought it would.

The texture looked nothing like the picture. It was not moist and was more like a brownie than a cake.

I will not make it again.

Nutrition Facts

Serving Size (1/10 of cake)
Total Servings 10

Amount Per Serving:

Nutrition Category Amount
Calories 800
Calories from Fat 400
Total Fat 45g (69% DV)
Saturated Fat 28g (140% DV)
Trans Fat 1g
Cholesterol 160mg (53% DV)
Sodium 380mg (16% DV)
90g (30% DV)
Dietary Fiber 1g (4% DV)
Sugars 70g
Protein 9g
Vitamin A 25%
Vitamin C 0%
Calcium 15%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.