Oatmeal Stout Cake
Indulge in the rich, malty flavors of this Oatmeal Stout Cake, a perfect harmony of rustic charm and decadent sophistication. This dessert combines the hearty texture of old-fashioned oats with the deep, robust undertones of oatmeal stout beer, creating a moist and flavorful cake that’s ideal for any occasion. Warm hints of cinnamon and vanilla complement the natural sweetness of brown sugar, while a touch of Greek yogurt adds a creamy tang that balances every bite. Easy to prepare, with a prep time of just 20 minutes, this crowd-pleasing cake bakes to perfection in under an hour. Serve it with a dusting of powdered sugar for a simple yet striking finish, and pair it with coffee or a pint of stout for the ultimate dessert experience. Perfect for beer lovers and baking enthusiasts alike, this recipe is a must-try for anyone seeking a unique twist on classic comfort food.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams brown sugar
- 100 grams granulated sugar
- 3 pieces large eggs
- 250 grams all-purpose flour
- 100 grams old-fashioned oats
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 240 milliliters oatmeal stout beer
- 120 grams plain Greek yogurt
- 2 teaspoons vanilla extract
- 30 grams powdered sugar (for serving, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Alternatively, line it with parchment paper.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition until fully combined.
In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, baking soda, ground cinnamon, and salt.
In a separate small bowl or measuring cup, stir together the oatmeal stout beer, Greek yogurt, and vanilla extract.
Gradually add the dry ingredients to the butter-sugar mixture in three additions, alternating with the stout-yogurt mixture in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared cake pan and spread evenly with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
If desired, dust the top with powdered sugar before serving. Enjoy with a cup of coffee or a cold glass of stout.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 34.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
