Oatmeal Stout Cake Recipe

Name: Oatmeal Stout Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rolled oats; 1 1/4 cups oatmeal stout beer or 1 1/4 cups other stout beer; 1/2 cup butter, room temperature; 1 cup packed brown sugar; 1 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1 teaspoon finely grated orange zest; 1 1/2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; Topping; 4 tablespoons butter, softened; 1/2 cup packed brown sugar; 1/4 cup sweetened condensed milk; 1/2 cup rolled oats; 1/2 cup lightly toasted pecans or 1/2 cup walnuts

Servings: persons

1 cup rolled oats
1 1/4 cups oatmeal stout beer or 1 1/4 cups other stout beer
1/2 cup butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Topping
4 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sweetened condensed milk
1/2 cup rolled oats
1/2 cup lightly toasted pecans or 1/2 cup walnuts

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.

1286

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup rolled oats, 1 1/4 cups oatmeal stout beer or 1 1/4 cups other stout beer, 1/2 cup butter, room temperature, 1 cup packed brown sugar, and more.

Yes, Oatmeal Stout Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oatmeal Stout Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions