Beer Cake I Recipes

BEER CAKE I

Beer Cake I image

You won't believe this cake made with just cake mix, pudding mix, eggs, oil, and, of course, beer. Try it and see if your friends can guess what's in it.

Provided by VALLY

Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake

Yield 12

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup beer
¼ cup vegetable oil
4 eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 42.1 g, Cholesterol 62.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 424.9 mg, Sugar 24.9 g

CAN O' BEER CAKE

Can o' Beer Cake image

Believe it or not, the light bitterness of an American-style lager, like Budweiser, Coors or Miller High Life, transforms boxed cake mix into a sophisticated, yeasty dessert. For more flavor, it's topped with a beer syrup and glaze, and also cherries, cooked in even more beer. For a stronger beer flavor, use a dark ale, lager or IPA.

Provided by Food Network Kitchen

Categories dessert

Time 2h15m

Yield 16 to 20 servings

Number Of Ingredients 9

Ingredients

Nonstick baking spray, for preparing the pan
One 15-ounce box yellow cake mix
1/3 cup vegetable oil
3 large eggs
One 12-ounce can lager, such as Budweiser or Sam Adams
1/4 cup granulated sugar
1 1/2 cups confectioners' sugar, sifted
One 12-ounce bag frozen cherries, thawed
Whipped cream for serving, optional

Steps:

Preheat the oven to 350 degrees F and spray a 10-cup plain Bundt pan with nonstick baking spray.
Whisk the cake mix, oil, eggs and 1 cup beer in a large bowl until smooth and well-combined, at least 30 seconds. Pour the batter into the prepared pan, smoothing the top with a rubber spatula, then bake until a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes.
Meanwhile, pour 2 tablespoons beer in a heatproof glass bowl and microwave until hot, about 30 seconds. Stir in 2 tablespoons granulated sugar until dissolved.
Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Using a toothpick, poke several holes over the cake, then drizzle the beer syrup evenly over the cake until it soaks in. Let the cake cool completely.
Stir the confectioners' sugar and 2 tablespoons beer together in a bowl until smooth. Add more beer, 1 teaspoon at a time, as needed to form a thick glaze. Drizzle the glaze evenly over the cake and let stand until set, about 10 minutes.
Meanwhile, combine the remaining beer and 2 tablespoons granulated sugar with the cherries in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the cherries are warmed through and the liquid is reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let cool completely.
Serve cake slices with the cherries on the side and a dollop of whipped cream, if using.

TEXAS-STYLE BEER CAKE

Texas-Style Beer Cake image

Ingredients for our made-from-scratch Bundt cake include a pecan-cinnamon filling and your favorite beer for a rich, nutty flavor.

Categories Dessert

Time 2h50m

Yield 12

Number Of Ingredients 16

Ingredients

3/4 cups pecans
1/3 cup granulated sugar
1 3/4 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
3/4 cup unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla
3 eggs
1 1/2 cups sour cream
1/2 cup beer (any variety)
Powdered sugar, if desired

Steps:

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : ServingSize 1 Serving

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