Let’s be real: most “themed” cakes are a bit of a gimmick – lots of frosting, not much soul. But this? This is the cake I make for the man who would rather be sitting by a bonfire in the woods than in a stuffy dining room.
By using a dark, roasted stout as the base, we strip away that cloying sweetness and replace it with notes of coffee, malt, and deep cocoa. Combined with a buttery graham cracker crust and peaks of charred marshmallow, it’s nostalgic, sophisticated, and just a little bit rugged. It’s the ultimate birthday treat for the guy who says he doesn’t like “fussy” desserts.
Why This Recipe Works
- The Stout Secret: The carbonation and acidity in the beer act as a natural tenderizer, creating a crumb that is incredibly moist but structurally sound.
- The “Smoke” Factor: A tiny pinch of smoked paprika mimics the scent of a woodfire without making the cake taste like BBQ.
- Texture Contrast: You get the “crunch” from the graham cracker base, the “velvet” from the stout sponge, and the “cloud” from the marshmallow fluff.
Prep, Servings & Timings
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes (plus cooling)
- Servings: 10–12 slices
Equipment you will need
- 9-inch springform pan,
- kitchen torch (optional but recommended),
- handheld mixer,
- large saucepan.
Ingredients
The Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- ½ tsp sea salt
The Stout Sponge
- 1 cup dark stout (Guinness or a smoked porter)
- 1 cup (2 sticks) unsalted butter
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking soda
- 1 tsp smoked paprika (or a drop of liquid smoke)
- 2 large eggs
- ½ cup sour cream
The Toasted Marshmallow Topping
- 1 jar (7oz) marshmallow fluff
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep the Base: Preheat your oven to 350°F (175°C). In a small bowl, combine graham crumbs, melted butter, and salt. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then remove and set aside.
- Melt the “Liquid Gold”: In a large saucepan over medium heat, combine the stout and 1 cup of butter. Whisk until the butter is melted. Whisk in the cocoa powder until smooth. Remove from heat and let cool slightly.
- Mix Dry & Wet: In a separate large bowl, whisk together flour, sugar, baking soda, and smoked paprika.
- Combine: Pour the stout-cocoa mixture into the dry ingredients and whisk until combined. Add the eggs and sour cream, whisking until the batter is smooth and dark.
- The Bake: Pour the batter over the pre-baked graham crust. Bake for 40–45 minutes, or until a skewer comes out clean. Crucial: Let the cake cool completely in the pan before releasing the sides.
- Whip the Fluff: Beat the marshmallow fluff, softened butter, powdered sugar, and vanilla until light and airy.
- The “Bonfire” Finish: Spread the frosting over the top of the cooled cake, creating peaks with the back of a spoon. Use a kitchen torch to char the edges until they look like a perfectly toasted marshmallow.
Tips & FAQs
What if I don’t have a kitchen torch?
Don’t panic! You can pop the frosted cake under a broiler for 30–60 seconds. Stay right there and watch it like a hawk—it goes from “golden” to “burnt” in the blink of an eye.
Does it actually taste like beer?
Not at all. The alcohol burns off during the bake, leaving behind a rich, malty depth that makes the chocolate taste “expensive.” If you really hate beer, you can substitute with strong black coffee.
Storage Tip:
Because of the marshmallow topping, this cake is best eaten within 24 hours. If you have leftovers, store them in a cool spot (not the fridge, which can make the graham crust soggy).
Nutritional Info (Approximate per slice)
- Calories: 410 kcal
- Fat: 22g
- Carbs: 51g
- Protein: 5g
- Sugar: 32g
Smoky S’mores Stout Cake: The “Campfire in a Cake” for the Outdoorsy Guy
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Ingredients
Equipment
Method
- Prep the Base: Preheat your oven to 350°F (175°C). In a small bowl, combine graham crumbs, melted butter, and salt. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then remove and set aside.
- Melt the “Liquid Gold”: In a large saucepan over medium heat, combine the stout and 1 cup of butter. Whisk until the butter is melted. Whisk in the cocoa powder until smooth. Remove from heat and let cool slightly.
- Mix Dry & Wet: In a separate large bowl, whisk together flour, sugar, baking soda, and smoked paprika.
- Combine: Pour the stout-cocoa mixture into the dry ingredients and whisk until combined. Add the eggs and sour cream, whisking until the batter is smooth and dark.
- The Bake: Pour the batter over the pre-baked graham crust. Bake for 40–45 minutes, or until a skewer comes out clean. Crucial: Let the cake cool completely in the pan before releasing the sides.
- Whip the Fluff: Beat the marshmallow fluff, softened butter, powdered sugar, and vanilla until light and airy.
- The “Bonfire” Finish: Spread the frosting over the top of the cooled cake, creating peaks with the back of a spoon. Use a kitchen torch to char the edges until they look like a perfectly toasted marshmallow.
