Orange Drizzle Cake Infused with Orange Vanilla Caramel Macchiato Stout Syrup and Orange Icing

By Kaitlin Hill 

My classic orange bundt cake gets an adult upgrade with the addition of Orange Vanilla Caramel Macchiato Stout in the batter and in the glaze. The cake is moist, tender, and bursting with orange and vanilla flavor. And the glaze is sticky and sweet with a hint of toffee supplied by the beer. Top the whole thing off with an easy, two-ingredient icing for a showstopping dessert that promises to please. 

Ingredients: 

1 ½ cups of all-purpose flour 

1 ½ cups of cake flour 

1 teaspoon of salt 

½ teaspoon of baking soda

1 teaspoon of baking powder

2 sticks of unsalted butter, at room temperature 

1 ⅔ cups of granulated sugar
Zest from 2 oranges 

4 eggs, at room temperature 

1 teaspoon of vanilla extract 

¼ cup of fresh orange juice 

¼ cup of Orange Vanilla Caramel Macchiato Stout 

¾ cup of buttermilk, at room temperature 

For the Orange Vanilla Caramel Macchiato Stout Syrup: 

½ cup of granulated sugar 

2 tablespoons of Orange Vanilla Caramel Macchiato Stout 

2 tablespoons of fresh orange juice 

For the icing: 

1 cup of confectioners’ sugar
2 – 3 tablespoons of fresh orange juice 

Directions: 

Preheat the oven to 350°F. Thoroughly butter a 10-inch bundt pan and dust with flour. Set aside. 

In a small bowl, whisk together the all-purpose flour, cake flour, salt, baking soda, and baking powder. Set aside. 

Using a hand or stand mixer, beat the butter, granulated sugar and orange zest until creamy, about 2 minutes. 

Next, add in the eggs and vanilla. Beat until combined. 

Add the orange juice and Orange Vanilla Caramel Macchiato Stout and mix until just combined. 

Finally, mix in the dry ingredients in three additions, alternating with the buttermilk added in two additions. Scrape down the sides of the bowl between each addition of dry ingredients and mix until just combined. 

Pour the cake batter into the prepared bundt pan and transfer to the preheated oven. 

Bake for 45 – 55 minutes until the cake is golden brown and an inserted toothpick comes out clean. 

Let the cake cool for 10 minutes in the pan.

While the cake is baking, make the drizzle syrup. Combine the sugar, Orange Vanilla Caramel Macchiato Stout and orange juice in a small saucepan set over medium heat. Cook, stirring occasionally, until the sugar dissolves and the syrup thickens. About 6 – 8 minutes. Set aside to cool slightly. 

After 10 minutes, carefully invert the cake onto a wire rack. 

While the cake is still warm, poke it all over with a toothpick and brush on the Orange Vanilla Caramel Macchiato Stout Syrup. You won’t use all the syrup, just enough to glaze the cake all over. Set the cake aside to cool completely. 

While the cake is cooling, make the icing by whisking together the confectioners’ sugar and 2 tablespoons of orange juice. The icing should be thick but pourable. If it seems too stiff, add the remaining tablespoon of orange juice until it reaches the correct consistency. 

Once the cake has cooled, drizzle the icing over the top and down the sides. Let the icing set for 10 minutes before transferring the cake to a serving platter and digging in.