The Tom Green Beer! Cake

The Tom Green Beer! cake is here. Thank you to Beau’s fan Tiffany Grossauer for sharing this recipe. 

The Tom Green Beer! milk stout perfectly compliments the dark chocolate cake. Paired with caramel frosting and toasted pecans then drizzled with a delicious beer syrup.

Prep Time

30 minutes

Ideal Cooking Time

35 minutes

Number of servings

1 cake (6-8 servings)


For the cake:

  • 1 1/2 cups flour
  • 3/4 cups unsweetened cocoa
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 eggs
  • 1/2 cups buttermilk
  • 1 cup The Tom Green Beer!
  • 1/4 cup oil
  • 1 tsp vanilla

 For the frosting:

  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1/3 cup caramel sauce
  • Cream

 For the beer syrup:

  • 1 cup The Tom Green Beer!
  • 1/3 cup raw brown sugar


To make the cake: 

Preheat oven to 350

In a medium bowl, add flour, cocoa, sugar, baking powder, baking soda and salt. Mix with an electric mixer on low until combined. Slowly add in eggs, buttermilk, The Tom Green Beer!, vanilla and oil mixing slowly until completely combined. Once combined, mix at medium speed for 3 minutes. Pour batter into a greased 9 x 13 baking dish. Bake for 33-35 minutes or until a toothpick inserted into the centre of cake comes out clean.

**this recipe makes a one layer cake. To make a multiple-layered cake as pictured, double the recipe and evenly split batter into four 8″ round cake pans. Bake for 25-28 minutes**

To make the icing: 

Beat butter and vanilla at medium speed until softened. Slowly add 1 cup of sugar at a time beating well between each addition until completely combined. Add a splash of cream at a time until desired texture is reached. Beat on high for 5 minutes or until icing is light and fluffy. Top cooled cake with icing, sprinkle with toasted pecans or any other desired topping.

To make the syrup:

Pour beer into saucepan and simmer on low heat until reduced by two thirds. Add sugar and stir until dissolved completely. Let cool to room temperature. Drizzle over decorated cake.

This syrup is also delicious on pancakes!


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