‘Black and Tan’ Snacking Cake

This sweet riff of the classic cocktail made from dark and pale ales provides a decadent finish to Dad's beer-based dinner. Feel free to make the cake one day in advance and ice just before serving.
‘Black and Tan' Snacking Cake

Makes 16 pieces

You’ll Need

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 3 Tbsp cocoa powder
  • 1 tsp baking soda
  • ½ tsp coarse salt
  • 6 Tbsp vegetable or canola oil
  • 1 tsp pure vanilla extract
  • 1 Tbsp cider vinegar
  • ½ cup cold water
  • ½ cup stout (such as Guinness)
  • ¼ cup butter, softened
  • 1 ½ cups powdered sugar
  • 2-3 Tbsp stout beer

Prep and Cook

  • Preheat the oven to 350°F.
  • In an 8-inch square cake pan, whisk together the flour, sugar, cocoa, baking soda and salt. Make a well in the centre of the mixture.
  • Into the well, add the oil, vanilla, vinegar, water and beer. Stir until well combined. Bake for 35–40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely before frosting.
  • To make the icing, beat together the butter, powdered sugar, and beer until you have a spreadable consistency. Smear over the cake, cut into squares, and serve.


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