THE RECIPE JOURNAL · Dessert
Beer-Loaded Spice Cake
This rich and moist cake combines the deep flavors of your favorite beer with warm spices for a deliciously unique treat. Perfect for gatherings or a cozy night in, it’s sure to impress and satisfy your sweet tooth.
FROM THE KITCHEN • Beer-Loaded Spice Cake
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C) and grease a 9x5-inch loaf pan, then lightly dust it with flour to keep the cake from sticking. In a medium bowl, whisk together the flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt until everything is well combined.
02
Step 2
In a larger bowl, beat the butter and brown sugar until the mixture is light and fluffy. Crack in the egg and mix it in thoroughly. Now, add the dry ingredients and the beer in batches, alternating between them, and stir just until everything comes together. Gently fold in the chopped walnuts.
03
Step 3
Pour the batter into your prepared loaf pan and smooth the top. Pop it in the oven for about 40 to 50 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean. Let it cool a bit before slicing and enjoying!
Why you’ll love it
This cake brings together the rich flavors of spices and the deep, malty notes of beer. It’s moist, flavorful, and has a unique twist that makes it stand out from traditional spice cakes. Perfect for cozy gatherings or a special treat.
How to serve
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a hot cup of coffee or a glass of the same beer used in the cake. Garnish with a sprinkle of cinnamon for extra spice.
Storage & leftovers
Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to one month. Thaw completely before serving.
