Milk Stout Cake With Malted Milk Buttercream Recipe

Name: Milk Stout Cake With Malted Milk Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Milk Stout Cake; 21/2 unbleached all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoons fine sea salt; 3/4 teaspoons ground ginger; 3/4 teaspoons ground cinnamon; pinch cayenne pepper; 8 ounces (2 sticks) unsalted butter, softened; 1/4 cups granulated sugar; 3/4 cups packed light brown sugar; 2 tablespoons molasses; 1 large egg; 1 - 12 ounces bottle of milk stout beer, at room temperature; nonstick cooking spray; Malted Milk Buttercream; 8 large egg whites; 1 cup granulated sugar; 1 pound (4 sticks) unsalted butter, softened; pinch fine sea salt; 1/4 cup barley malt syrup

Bake this irresistible Milk Stout Cake With Malted Milk Buttercream at home. Made with Milk, flour, baking soda and salt. Easy step-by-step instructions…

This Milk Stout Cake With Malted Milk Buttercream relies on simple, everyday ingredients such as milk stout cake, unbleached all-purpose flour, baking soda and fine sea salt. It comes together quickly and makes 4 servings, at about 2914 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Milk Stout Cake With Malted Milk Buttercream delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Milk Stout Cake
21/2 unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons fine sea salt
3/4 teaspoons ground ginger
3/4 teaspoons ground cinnamon
pinch cayenne pepper
8 ounces (2 sticks) unsalted butter, softened
1/4 cups granulated sugar
3/4 cups packed light brown sugar
2 tablespoons molasses
1 large egg
1 - 12 ounces bottle of milk stout beer, at room temperature
nonstick cooking spray
Malted Milk Buttercream
8 large egg whites
1 cup granulated sugar
1 pound (4 sticks) unsalted butter, softened
pinch fine sea salt
1/4 cup barley malt syrup

1
["Position a rack in the center of the oven and preheat to 350u00b0F. Lightly coat two 8-inch round cake pans with nonstick cooking spray. Sift the flour, baking soda, salt, ginger, cinnamon, and cayenne together into a bowl.", "In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add the molasses and egg and mix until smooth. Scrape down the sides of the bowl, reduce the mixer speed to low, and slowly add the dry ingredients and beer, alternating between the two, until the batter is fully combined. The batter may look curdled at this point, which is okay (see Note).", "Divide the batter between the two prepared cake pans and bake until fully set, about 25 minutes. Let the cakes cool completely in the pans. Gently run a knife around the edge of the cakes and invert to remove them from the pans, rapping each pan lightly if needed to loosen.", "Place one layer of the cake in the center of a serving plate. Top with about one-third of the buttercream and spread an even layer over the entire surface of the cake. Set the second layer of cake on top of the buttercream, taking care to center it perfectly on the first layer of cake.", "Mound the remaining buttercream on the top of the cake and, using a large offset spatula, frost the top of the cake, while spreading the excess icing evenly onto the sides of the cake to create a thick layer of icing over the entire cake. Apply a bit of pressure to the tip of the spatula as you are icing to create a swirled texture. Serve immediately, or refrigerate until the icing is a bit set, about 30 minutes.", "Note: The cake batter will look like it is curdling due to the large amount of liquid being added. Do not panic-when the sifted dry ingredients are combined in the batter, the texture will become smoother.", "In the bowl of a stand mixer fitted with the whisk attachment, beat
2
the egg whites and sugar on high speed until thick, glossy, and tripled
3
in volume, about 8 minutes. Reduce the speed of the mixer to low and
4
slowly add the butter, 1 tablespoon at a time, and the salt. Scrape down
5
the sides of the bowl, increase the mixer speed to medium, and slowly add the barley malt syrup. Increase the mixer speed to high and whip until
6
thickened and completely smooth, about 10 minutes. Set the icing aside
7
at room temperature until ready use, up to 3 hours."]

2914

kcal

Calories

164

Fat

309

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Milk Stout Cake, 21/2 unbleached all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoons fine sea salt, and more.

Yes, Milk Stout Cake With Malted Milk Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2914 kcal
Category
Baking & Desserts

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