This Air Fryer Miso Caramel & Chocolate Stout Cake is the kind of dessert I make when I want something truly special — rich, bold, and unforgettable. It’s deeply chocolatey, slightly bitter from stout, balanced with sweet caramel, and finished with a gentle savory note from miso that makes every bite more complex and addictive.
As a mom and wife, I don’t often bake elaborate desserts just for fun, but this is the kind of cake that feels worth it. It’s perfect for celebrations, dinner parties, or those evenings when you want to slow down and enjoy something indulgent. The air fryer makes it surprisingly approachable, giving you a moist crumb and beautifully baked center without needing a full oven.
It’s rich without being overwhelming, sophisticated without being fussy, and absolutely unforgettable.
Why You’ll Love This Cake
This is not your everyday chocolate cake — it’s layered, balanced, and deeply satisfying.
You’ll love it because:
- The stout intensifies the chocolate flavor
- Miso adds a subtle savory depth without tasting “salty”
- The caramel brings sweetness and richness
- The air fryer keeps the cake moist and evenly baked
- It feels bakery-quality but is made at home
It’s a dessert people remember.
Ingredients
For the Chocolate Stout Cake
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup neutral oil (vegetable or canola)
- ½ cup chocolate stout beer (room temperature)
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Miso Caramel
- ½ cup granulated sugar
- 3 tablespoons butter
- ¼ cup heavy cream (warm)
- 1 tablespoon white miso paste
Optional Garnish
- Chocolate shavings
- Flaky sea salt
- Whipped cream or mascarpone
How to Make Air Fryer Miso Caramel & Chocolate Stout Cake
1. Prepare the Cake Pan
Lightly grease a small round cake pan that fits inside your air fryer basket. Line the bottom with parchment paper for easy release.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, cocoa powder, brown sugar, baking soda, baking powder, and salt. Make sure there are no cocoa lumps.
3. Mix the Wet Ingredients
In another bowl, whisk the eggs, oil, stout, milk, and vanilla until smooth. The batter will be dark and glossy.
4. Combine
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing — this keeps the cake tender.
5. Air Fry the Cake
Preheat your air fryer to 320°F (160°C) for 3–5 minutes.
Pour the batter into the prepared pan and smooth the top. Place it in the air fryer and cook for 22–26 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
If the top browns too quickly, loosely cover with foil for the last few minutes.
Let the cake cool completely before adding caramel.
How to Make the Miso Caramel
1. Melt the Sugar
In a small saucepan over medium heat, add the sugar and cook until it melts and turns a deep amber color. Do not stir — swirl the pan gently if needed.
2. Add Butter and Cream
Carefully whisk in the butter, then slowly pour in the warm cream. The mixture will bubble — this is normal.
3. Add the Miso
Remove from heat and whisk in the miso paste until smooth. The caramel should taste rich, slightly salty, and deeply balanced.
Let it cool slightly before pouring.
Assemble the Cake
Drizzle the warm miso caramel generously over the cooled cake, letting it drip down the sides naturally. Finish with chocolate shavings or a pinch of flaky sea salt if desired.
Tips for the Best Results
- Use white miso, not red — it’s milder and slightly sweet
- Room-temperature stout blends better into the batter
- Don’t overbake — this cake should be moist
- Let the cake cool fully before adding caramel
The miso should enhance the flavor, not overpower it.
Serving Ideas
This cake shines on its own, but it’s incredible with:
- Lightly sweetened whipped cream
- Vanilla ice cream
- Espresso or strong coffee
- A drizzle of extra caramel just before serving
It’s rich, so small slices go a long way.
Storage
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture.
The caramel can be stored separately in the fridge for up to 1 week and gently reheated.
Final Thoughts
This Air Fryer Miso Caramel & Chocolate Stout Cake is bold, comforting, and quietly sophisticated. The chocolate is deep, the caramel is luxurious, and the miso ties everything together in a way that makes each bite feel intentional and special.
It’s the kind of dessert you make when you want to slow down, savor, and maybe impress a little — without turning your kitchen upside down.🤍🍫
