Recipe Flash: Oatmeal Stout Cake with Apples & Whisky Cream

Check out our other St. Patty’s Day favorites, from Guinness-Marinated Steak to Green Eggs & Ham, here.

Short of soda bread, colcannon, and, well, booze, I came up short when brainstorming ideas for St. Patrick’s Day cooking. In the past, we’ve featured the above-mentioned egg sandwiches, made green with homemade pesto. This year, we decided to incorporate the St. Patty’s Day standby–alcohol–into our meals. Today, I’m baking. Tomorrow Phoebe will be posting about something more savory.

I read recipes, trying to research the effects of adding alcohol to baked goods. But I didn’t find much. Over and over, this chocolate stout cake recipe came up–there were variations aplenty but they all led back to Bon Appetit. I didn’t feel much like making chocolate cake–I wanted something earthier. Giving up on the internet, I improvised, thinking back to 1, 2, 3 Cake and its proportions. I messed around until I’d incorporated oatmeal, stout, and apples into this rich, caramel-y cake. I still can’t tell you exactly how the beer is functioning here, but I can tell you that the cake that results is wholly worthwhile.

From my kitchen, albeit small, to yours,



Oatmeal Stout Cake with Apples & Whisky Cream
Makes 1 loaf

The whisky is optional, as is the cream. The cake is wonderful with and without ’em.

1 cup oats
11/2 cups oatmeal stout or other dark stout beer
1½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup neutral oil
1 cup brown sugar
3/4 cup sugar
2 eggs
½ teaspoon vanilla extract
2 apples, peeled, cored, and cut into ¼-inch dice
1 cup heavy (whipping) cream
1-2 tablespoons whisky
2 tablespoons powdered sugar, plus more for dusting

Put the oats in a bowl and pour the stout over. Set aside for 1-2 hours, until the oats have absorbed much of the beer.

When you’re ready to bake, preheat the oven to 350°F. Oil a loaf pan and cover the bottom with parchment.

Combine the flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.

In a medium bowl, beat the oil, sugars, and eggs together until well-combined and slightly creamy. Add the vanilla extract and stir.

Add 1/3 of the dry ingredients and mix in. Add ½ of the oatmeal-stout mixture and combine. Repeat, ending with the dry ingredients. Fold in the apples.

Scrape the batter into the prepared loaf pan. Bake for 50 minutes, until a tester comes out clean.

Cool in the pan for 10 minutes, then invert onto a plate or rack. Dust the loaf with powdered sugar.

Make the whisky whipped cream by beating the cream, whisky, and powdered sugar together until lifting up the beaters leaves a soft peak. Taste, adding more whisky or sugar as desired.

Cut the loaf into thick slices. Dust with more powdered sugar and top with the cream cream.

  • cjms


  • Elizabeth

    This looks amazing! Making an apple cake is seriously on my to-do list this week.

  • Foodies On The Fly

    Great recipe! Thanks for sharing!

  • Leah

    Yum, this looks amazing! I love booze with my sweets!

  • Leah

    Yum, this looks amazing! I love booze with my sweets!

  • Ladysmith

    Looks fantastic! As an aside, in Ireland it is St. Paddy, NOT St. Patty.

  • Lindsey @ Gingerbread Bagels

    Wow this looks AMAZING! I love the addition of the apples in the cake and the whisky cream is just the perfect touch! :)

  • Carolyn

    Can’t wait to try this!!! I’m pregnant so it’s the first time I won’t be able to have a beer on St Patty’s Day…this will certainly make up for it! Thanks, ladies. :)

  • Aggie’s Kitchen

    Oh wow does this sound delicious!!

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  • Julia Mestas

    Wow, fantastic flavor combos!!!!  I have no idea what the beer does to cake either, but what I do know is I have yet to NOT like a cake with beer in it.  Soooo, I’m gonna go ahead and conclude it just makes it taste dang good!

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  • Natalie

    This smelled so good, but it completely fell apart when I tried to take it out of the pan. It was so disappointing, especially since it took so long to make :(

    I tested it with a toothpick and let it cool for a little while first like it said in the directions, and it seemed cooked, but now it’s pretty much a pile of crumbs on my kitchen counter…

    • BGSK

      Natalie – I’m so disappointed to hear that. It’s hard for me to troubleshoot over the internet (oven temperature? pan greased? etc.) – but accept my apologies for your wasted time and ingredients. I really hope you have better luck with other BGSK recipes.

    • JB

      Yup same thing…sucks salvaged a few pieces. not really sure what I did

      • BGSK

        So sorry to hear it! Perhaps it didn’t cool long enough. In any case, I hate when a recipe doesn’t turn out – so please accept my apologies.

  • Angelina Herrick

    I think I needed a jumbo loaf pan since I had way more batter than would fit into my standard pan. Not a big problem, and I got 5 muffins out of the extra!

    • BGSK


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  • Maggie

    I tried the recipe, Its tasted absolutely brilliant, however I did have to cook it for much longer than the recipe stated and even then it was a little too moist. What would you suggest happened?

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