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Honey Cake with Oatis Oatmeal Stout

Honey Cake with Oatis Oatmeal Stout

From our founding brewer, Jamie Floyd, comes this recipe for a delicious Oatis Oatmeal Stout cake with just enough honey for a perfect amount of sweetness! Enjoy as a dessert or a sweeter breakfast option. This cake is rich, dense and satisfying.


  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 3 eggs
  • ½ cup sugar
  • 2 tbs. vegetable oil
  • 1 cup dark honey
  • 1 ¼ cup Oatis Oatmeal Stout
  • 1 tsp. powdered sugar

Preparation Instructions

Preheat oven to 325°F. Coat a bunt pan with cooking spray and dust with flour. Sift the flour, baking powder, salt, cinnamon, cardamom, cloves, and nutmeg together into a medium bowl. In a large bowl, use an electric mixer on high speed to beat the eggs and sugar together until yellow and the mixture begins to peak. Add oil and honey and beat on medium until smooth.

Begin to combine the dry ingredients with the Oatis Oatmeal Stout by first adding 1/3 of dry mixture, then half the Oatis Oatmeal Stout, followed by 1/3 of dry ingredients, the last of Stout, then the remaining dry ingredients mixing thoroughly after each addition. Make sure to stop between additions to scrape the side of the bowl with a rubber spatula and add back into the mix.

Pour the batter into the prepared pan. Lift the pan an inch off the counter and drop it, repeating twice to release any large bubbles. Bake on the middle shelf of the oven until your cake tester comes out clean – we recommend using a butter knife or toothpick.

Bake approximately 1 hour to 1 hour 10 minutes. Cool on a wire rack before removing from pan. Dust with powdered sugar before serving. Enjoy!