Oatmeal Stout Cake

READY IN: 1hr 20mins
Recipe by fluffernutter

Complicated, spicy, orange-y grown-up flavor with a faint hint of beer. This is a great dessert for a beer sampling dinner. The recipe is from In the Sweet Kitchen.

Top Review by Anne La Quebecoise

A five-star topping (totally decadent and delicious!) over a two-star cake, so I'll be generous a give this a 4. I will definitely use the topping for other cakes and I guess it would be wonderful over baked apples, but I'm sorry to say I found the cake itself barely edible. The beer seemed to emphasize the baking soda taste, which I don't care for (and I'm positive I measured it right). The cake had a good moist texture, but I found it quite bland - would probably be greatly improved by using more orange zest and spices (what about some cinnamon?) and adding some dried fruits (chopped dates, raisins...). Needs some tweaking, but good potential.

Ingredients Nutrition


  1. Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
  2. Cover the oatmeal with the stout and let soak 30 minutes or longer.
  3. Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
  4. Combine the flour, baking soda, salt, cinnamon and nutmeg.
  5. Drain the stout from the oats and reserve.
  6. Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
  7. Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
  8. Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.

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