Spiced Beer Cake

Photo by LG Patterson

For a touch of spice with a nice bottle of dark beer, try this spiced cake recipe sure to please any crowd. And for the beer, pick up a growler of the very dark and stout Oil Change Stout at Flat Branch from Columbia, Mo. Use some, drink the rest. Sounds good to me.

For this cake, though, I would recommend storing it in an airtight container. The ingredients combine in an interesting way to create a unique texture and flavor, but the cake has a strong negative reaction to air exposure that makes it hard very quickly. Put a lid on your cake pan or wrap it up with cling wrap as soon as its cool, regardless of the amount of time until you serve it. Also, lightly dusting it with powdered sugar takes some of the bite off of a very harsh clover flavor. This cake is not for the sweet tooth, but is the perfect pairing of a very dark, very stout beer.


The most important part to remember about this: honey or powdered sugar sprinkled or drizzled on top must be done to make this a sweet cake. It’s not a heavy, rich dessert for those craving sugar and cream. It’s a traditional beer cake, and I think will be a perfect pairing for a couple of pints and a hearty meal for Oktoberfest.


Spiced Beer Cake

3 1/2 cups whole wheat flour
1 1/4 cups packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
1 pinch allspice
1 pinch salt
1 ½ cup Oil Change Stout

Preheat oven to 375 degrees. Dissolve brown sugar in beer by adding brown sugar gradually and whisking until completely dissolved. Sift flour, spices and baking soda into beer and mix gently until smooth. Pour batter into a greased 9 x 13 cake pan. Bake for 45-60 minutes, or until knife comes out clean. Slice thinly and serve with cold butter on top.

[Originally posted here]


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