Honey and Beer Spice Cake

  • Recipe TypeDessert
  • Prep Time45 - 50 minutes
  • Yieldone 9x13 cake

Joy the Baker brings us a delicious recipe for honey and beer spice cake made with American Pale Ale, which she serves with barely sweetened whipped cream and salty roasted nuts.


  • 3 3/4 cups all-purpose flour 
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp all-spice
  • 3/4 tsp freshly ground nutmeg
  • 1/2 tsp ground cloves
  • zest and juice of 1 lemon
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 3/4 cup light brown sugar
  • 4 large eggs
  • 1 cup honey
  • 12 ounces (1 1/2 cups) Pale Ale


  1. Preheat oven to 350°F. Butter and flour a 9×13-inch (don’t use anything smaller, seriously) pan and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fit with a paddle attachment, cream together butter, sugars, spices and lemon zest. Mixture may look crumbly, but mix for about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition.
  4. Beat in the lemon juice and honey.
  5. Add the flour mixture and beer. Alternating. First add a third of the flour mixture, mix. Add half of the beer, mix. Add the second third of flour, the rest of the beer. Mix. Then finally add the last third of the flour. Beat the batter on high speed for 30 seconds. The batter will be loose and smooth.
  6. Pour into the prepared pan and bake in the upper third of the oven for 45 - 50 minutes, or until a cake tester inserted in the center of the cake comes out clean.
  7. Serve with barely sweetened whipped cream and salty roasted nuts.

Leslie GreenJoy the Baker is a food writer and photographer based in Los Angeles. Joy is a "self taught, family taught and  taste buds taught baker." She has been blogging about her adventures in the kitchen since January 2008, and has a cookbook planned for release in early 2012.