Beer Cake With Caramel Frosting Recipes

BEER CAKE WITH CARAMEL FROSTING

Steps:

• Cream sugar and shortening, add eggs. In another bowl, sift flour, spices, soda and salt together. Add flour and beer alternately to sugar mixture, starting and ending with flour mixture. Beat well. Pour into prepared Bundt pan and bake about an hour or until cake tester comes out clean. Frost with Caramel Frosting, if desired but is also very good left plain. Nuts and dates may be added to cake, if desired. For frosting, combine butter and brown sugar, cook over low heat, stirring constantly until sugar dissolves. Add milk and bring to boil. Remove from heat and cool slightly. Add powdered sugar, salt and vanilla, and beat to smooth, spreading consistency.

BUTTERMILK CAKE WITH CARAMEL ICING

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

BEER CAKE I

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.

CAN O' BEER CAKE

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.

GINGER BEER CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake, substituting beer for the water. Cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in sugar, then COOL WHIP. Spread over cake.