Oregon Stout Cake Recipe

Recommended Equipment:

8 inch round non-stick cake pan

stand mixer



10 tbsp unsalted butter

2/3 cup of stout (we recommend either Deschutes Obsidian or Rogue Chocolate Stout)

1/2 cup cocoa powder

1 1/3 cup sugar

1 1/3 cup all-purpose flour

1 tspn baking powder

1/2 tspn kosher salt

2/3 cup sour cream

1 large egg

1 egg yolk

confection sugar

icing (if you choose to use it):

2 tbsp unsalted butter

1 cup confectioner's sugar

1/4 tspn vanilla extract

1/2 tbsp cognac




  1. Preheat the oven to 350 degrees Fahrenheit.  Grease a 8 inch round cake pan.
  2. In a saucepan over medium heat, melt the butter and add the stout.  Add the cocoa and whisk until smooth.  Remove from the heat and let cool slightly.
  3. In a large bowl, mix together the sugar, flour, baking soda, and salt.  Set aside for later.
  4. Using a mixer, beat the egg, the egg yolk, and the sour cream.
  5. Add the stout mixture to the egg mixture and mix to combine.
  6. Add the flour mixture to the mixer and mix for 1 minute at low speed.  You may need to use a rubber spatula to fold in any excess flour on the sides of the mixing bowl.
  7. Pour the batter into the 8 inch baking pan.  Bake for 45 to 50 minutes.  It is done when a fork inserted into the top of the cake comes out clean.
  8. Let cool completely before icing or dusting with confection sugar.

icing (if you choose to use it):

  1. In a saucepan, melt the butter and cook over low heat until the butter begins to brown.  Remove from the heat.
  2. Add the confection sugar, the vanilla extract, and the cognac to the saucepan and mix the ingredients until well combined.
  3. Add milk, a little at a time while whisking until the mixture reaches the proper consistency.
  4. Spread icing on the top of the cake and serve.