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  • Writer's pictureHead Baker

Phase Three Brewing Orange Chantilly Cake

Hi everyone! Welcome to the first of many blog posts from me, the head baker behind this concept. I'm so excited to share my love of baking (and "occasional drink") with you all. This post is not only special because it's the first - I also got my hands on a rare local treasure that fit with this orange pound cake recipe like a glove.

Phase Three Brewing hit the Chicago craft beer scene with guns blazing - dropping small batches of their newest beers throughout local bottle shops around town. I missed out on the first two - so you better believe I ditched work early to get my hands on some of this release.

Orange Chantilly is a Vanilla/Orange Milkshake IPA that reminds you of childhood dreamsicles in the summer. Once I had a sip, I knew this would pair perfectly with all the oranges in my fridge turned into cake.

Check out the recipe below and leave any questions/comments ! Also - you can keep up with me on social media across all platforms at beerandthebaker. Happy baking!


This makes either two loaves or one bundt pan worth of cake.


  • 2 Large Eggs

  • 1/2 cup Unsalted Butter (1 stick)

  • 3/4 cup Buttermilk

  • 1/3 cup Fresh Orange Juice

  • 3 cups All-Purpose Flour

  • 1 1/2 tsp. Salt

  • 1/2 tsp. Baking Soda

  • 1/2 tsp. Baking Powder

  • Zest of 5 Oranges (Trust me - you'll want to use all 5)


  • 2 tbsp. Orange Zest

  • 2 cups Powdered Sugar

  • 6 tbsp. Phase Three Brewing Orange Chantilly*


  • Preheat oven to 350° and grease pans.

  • Combine buttermilk, orange zest, an juice together in a small bowl.

  • In a separate bowl, whisk together your dry ingredients and set aside.(Flour/Salt/Baking Soda/Baking Powder)

  • Using a stand mixer (hand mixer would work fine too, might be a bit more challenging in next steps), cream the butter and sugar together until fully combined. Add the eggs one at a time, waiting for each to mix in fully before adding the other.

  • While still beating on low speed, alternate adding the wet/dry ingredients to the butter/sugar/egg mixture in small batches, starting and ending with dry. This helps to make sure your batter isn't over-mixed!

  • Once batter is thick and mixed through , pour into your greased pans. These should bake for an hour. Be sure to use the fail-proof toothpick method before pulling the cake out of the oven.

  • Let cool for 30 minutes before glazing.

  • For the glaze: Combine all ingredients and whisk together. I liked my glaze to be easily pour-able and 6 tbsp. seemed to do the trick. Add one tbsp. at a time to play with the consistency that works for you!

*If you don't happen to have the phase three brew, Blue Moon would work just fine. Taste along the way of making the glaze and adjust the zest/beer ratio to play with the flavor.

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