Spent Grain Pumpkin Bundt Cake: Moist, Spiced, and Baked With Beer Grain Depth

Spent Grain Pumpkin Bundt Cake is fall comfort in sliceable form — rich with pumpkin, warming spices, and the nutty texture of spent grain from your last homebrew.

It bakes up tender and golden with a sturdy crumb, perfect for glazing, frosting, or leaving simple with just a dusting of powdered sugar. It’s a bundt that belongs on every autumn table, beer board, or post-brew snack lineup.

Ingredients (Makes one standard 10–12 cup bundt cake)

Dry Mix

• 2 cups all-purpose flour
• 1 cup spent grain (wet, well-drained, finely chopped)
• 1½ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• ½ tsp each nutmeg, ginger, and cloves (or pumpkin pie spice)

Wet Mix

• 1 cup pumpkin purée (not pumpkin pie filling)
• ¾ cup brown sugar
• ½ cup granulated sugar
• ¾ cup neutral oil or melted butter
• 3 eggs
• 1 tsp vanilla extract
• Optional: 2 tbsp beer (brown ale, amber, or pumpkin ale for malt and spice)

Optional Add-ins

• ½ cup chopped pecans or walnuts
• ½ cup chocolate chips or dried cranberries

Instructions

Step 1: Preheat & Prep

• Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
• In a large bowl, whisk together flour, spent grain, baking soda, baking powder, salt, and spices.

Step 2: Mix Wet Ingredients

• In another bowl, whisk pumpkin, sugars, oil, eggs, vanilla, and optional beer until smooth.

Step 3: Combine

• Add dry ingredients to wet and mix until just combined. Fold in any mix-ins.
• Batter will be thick and slightly textured from the grain.

Step 4: Bake

• Pour into prepared pan and smooth the top.
• Bake 45–55 minutes, or until a skewer comes out clean.
• Cool in pan 10–15 minutes before inverting onto a rack to cool completely.

Serving Suggestions

• Dust with powdered sugar or drizzle with maple glaze
• Serve with whipped cream, vanilla ice cream, or cinnamon cream cheese frosting
• Pair with spiced nuts, dark chocolate, or apple slices on a dessert board
• Toast slices and spread with butter or beer caramel sauce

Storage

• Keeps 3–4 days airtight at room temp
• Freezes well in slices or whole (wrap tightly)

Beer Pairing

In the Batter

• Add a splash of brown ale, amber, cream ale, or pumpkin ale
• Avoid IPAs or sours — bitterness clashes with spice

In Your Glass

• Brown ale or spiced amber with nutty or chocolate add-ins
• Pumpkin ale for classic seasonal pairing
• Milk stout or oatmeal porter with cream cheese frosting
• Märzen or Vienna lager for smooth malt support

Final Thoughts

Spent Grain Pumpkin Bundt Cake is cozy, spiced, and beer-smart — everything fall baking should be, with the bonus of grain that would’ve gone to waste now living on as dessert.

Whether glazed or plain, it’s a bundt with backbone — rustic, real, and full of flavor. Cheers to rich crumb, roasty grain, and beer in every slice! 🎃🍺🔥

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