Everything that’s good in life, baked into a cake.
Sometimes flavor combos are so wickedly brilliant, it feels like you’ve come home when you conjure them up. It’s not unlike that song about the place where everybody knows your name. Know the song? Been stuck in my head all day.
Because I started thinking about the perfect trifecta of flavors: stout, marshmallow, and caramel. And then I thunk about making a cake. And then I was like, “How has nobody ever made this cake, because those three flavors would basically be like Sam, Diane and Rebecca.” (Way too many midnights watching Cheers.)
Which got me singing the theme song about everyone knowing your name and Googling “Where is Ted Danson now?” while making this perfect cake.
And now I’m totally off track. But can you blame me?
Chocolate Stout Cake. With Caramel Marshmallow Cream Frosting. This, friends, is the sort of thing that derails a long story. It’s also the sort of thing that tastes like friendship. In your favorite pub. Turned into a cake.
Long story short: Make this cake. You will love.
It all starts here, with cake and beer. And if that doesn’t sound like a pub ballad waiting to be written, let me promise you: It is a pub pastry waiting to be tasted.
Bake those cakes. I love using 7-inch round cake pans because they yield these small, tall spheres of cakey goodness. You could also double the recipe and make a mad huge cake by baking two boxes of cake mix into four 9-inch rounds.
To make pretty little layers of frostinged goodness, I used a sharp knife to slice each cake round through the center, creating four smaller and thinner cake rounds.
Time to frost! Layer that cake with chocolate caramel frosting, marshmallow fluff buttercream, then more chocolate caramel frosting.
Your final frosted masterpiece will look a bit like this, only without the gooey caramel layer gooing out of the center. I had high hopes when I initially played with this recipe that I’d be able to frost it all with a gorgeously creamy caramel marshmallow buttercream, but the frosting got a little too oozy. So we’re sticking with the gloriously fluffy marshmallow fluff buttercream.
When you pipe it on, it’s looks something like this…
I found the easiest way to work with the marshmallow fluff frosting was to pipe it on in giant, swoopy rounds, then smooth with a knife. If you have an icing spatula, even better.
Once the whole cake is covered, pipe a little round of icing up top to create a well for your dulce de leche caramel sauce. Because, dulce de leche.
A merry scoop of the canned caramel is absolutely bliss perfection.
And if you’ve never tasted bliss perfection, just ogle this instead. And try not to weep tears of gladness for hundred years.
Grab your stout cans. Let us raise them high to the finest cake this side of the country.
Sing the loud songs. Raise your forks in boisterous biddings. Or whatever you’re supposed to say when you’re about to eat stout cake with your pubmates.
And then, prepare to shovel forkfuls of booze-spiked pastry into your face.
Aye, cake. How we love thee.
And on that note, peace out pub lovers—we’ve got us some cake to eat. Cheers!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!