1-First Step: Preheat and Prepare the Pan Begin by preheating your oven to 350°F. Butter a 9-inch springform pan and line it with parchment paper to ensure the cake releases easily. This initial setup helps the cake bake evenly and prevents any sticking issues, setting a solid foundation for the rest of the process.

2-Second Step: Melt and Mix the Base In a large saucepan, combine 1 cup stout beer and 10 tablespoons unsalted butter over medium-low heat until the butter melts completely. Remove from heat, then whisk in 3/4 cup unsweetened cocoa powder and 2 cups superfine sugar until everything blends smoothly. This step infuses the batter with that signature stout flavor and creates a rich base.

3-Third Step: Combine Wet Ingredients In a small bowl, mix 3/4 cup sour cream, 2 large eggs, and 1 tablespoon vanilla extract until well combined. Add this mixture to the stout base in the saucepan. Now, incorporate 2 cups all-purpose flour and 2 1/2 teaspoons baking soda, whisking everything until smooth. Pour the batter into your prepared pan and bake for 45 minutes to 1 hour, or until it’s risen and firm.

4-Fourth Step: Cool the Cake Once baked, let the cake cool completely in the pan on a wire rack. This cooling period, which takes about 1 hour, allows the flavors to settle and the texture to firm up, making it easier to handle for the next steps.

5-Final Step: Make and Apply the Topping For the topping, sift 1 1/4 cups confectioners’ sugar to remove lumps, then blend it with 8 ounces room-temperature cream cheese until smooth. Mix in 1/2 cup heavy cream until the frosting reaches a spreadable consistency. Remove the cooled cake from the pan, place it on a platter, and ice only the top to mimic the froth of a pint of stout. Serve it fresh for the best taste! If you’re looking for more fall-inspired treats, check out our guide to pumpkin spice latte recipes for complementary ideas.