Chocolate Stout Cake with Caramel Marshmallow Cream Frosting

Steps

• 1

  Preheat oven to 350°F. Spray two 7” baking pans with nonstick spray.
• 2

  In a large bowl or stand mixer, beat together cake mix with eggs, beer and vegetable oil until smooth. Pour batter evenly between the two prepared pans. Bake for 29-35 minutes, or until center of each cake springs back when touched lightly. Remove and cool completely. Once cool, use a large serrated knife to slice cakes in half, creating four cake rounds.

  
• 3

  In a stand mixer, cream butter until soft and fluffy. Slowly beat in confectioners' sugar, about 1/2 cup at a time. Add 1 tablespoon coffee creamer, mixing until smooth. Gently fold the marshmallow creme into frosting until thoroughly incorporated. Spoon all but 1 1/2 cups of frosting into two large icing bags. Add cocoa powder and remaining two tablespoons of coffee creamer to the bowl and beat until smooth.
• 4

  Place one cake round on a cake stand. Spread half of the chocolate frosting on top. Top with a second cake round, spread a small amount of white frosting between the next layers, then chocolate between the final layers.

  
• 5

  Frost around the top and sides of the cake with the marshmallow buttercream. Spread dulce de leche on the top of the cake. Refrigerate for 1-2 hours before slicing and serving.