Beer Cake Recipes

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.

CHOCOLATE BEER CAKE

Steps:

• For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the milk. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the base into a shallow bowl. Press a sheet of plastic wrap directly against the surface of the frosting base and refrigerate until chilled and thick, at least 2 hours.
• For the cake: Meanwhile, preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal pan. Line the bottom and sides with parchment paper, then butter and dust the paper with cocoa powder.
• Whisk the flour, brown sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a bowl until evenly combined. In another bowl, whisk the butter, eggs, vanilla and 2 cups of the stout until smooth. Pour the wet ingredients over the dry ingredients and whisk until the batter just comes together. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 40 to 45 minutes.
• Meanwhile, pour the remaining 3/4 cup stout into a small saucepan and bring to a boil over high heat. Cook until reduced to 1/3 cup, 5 to 6 minutes. Remove the pan from the heat and stir the granulated sugar into the beer until dissolved. Let the stout syrup cool.
• Let the cake cool in the pan for 30 minutes, then invert it onto a cooling rack and remove the parchment paper. Flip the cake onto another cooling rack so that it is right-side up again. Poke several holes all over the cake with a toothpick or wooden skewer, then drizzle the stout syrup evenly over the cake. Let the cake cool completely, then slide it onto a serving platter or board.
• Remove the frosting base from the refrigerator and let stand for 20 minutes to come to room temperature. Beat the butter for the frosting with an electric mixer on medium speed until lightened and creamy, about 3 minutes. Add a third of the base and beat until evenly incorporated. Add half of the remaining base, beat until smooth, then add the remaining base and the vanilla and beat until the frosting is fluffy and light, about 3 minutes.
• Scrape the frosting onto the cake and spread it evenly over the top and sides with an offset spatula or butter knife. Sprinkle the candy bars over the top of the cake and refrigerate until the frosting has firmed, at least 30 minutes or up to overnight, before serving.

CHOCOLATE BEER CAKE

Steps:

• Pre-heat the oven 350°F (180°C).
• You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased.
• Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
• Next, sift the flour, baking powder and bicarbonate of soda on to a sheet of baking parchment.
• Measure the cocoa and put it in a separate bowl, gradually stirring the stout into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.
• Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
• To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition.
• Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water. Then, when it's melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.
• Remove a third of the icing to a separate bowl and stir in the chopped walnuts. After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing. Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife. Next, dust the walnut halves with cocoa powder and arrange on top of the cake.
• Now try to be patient and allow the icing to become firm before eating!

ROOT BEER FLOAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
• Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.

TEXAS-STYLE BEER CAKE

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.

ROOT BEER FLOAT CAKE

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

ROOT BEER CAKE

Steps:

• TO MAKE THE CAKE
• Preheat the oven to 350°F.
• Grease the bottom and sides of a 10-inch cake pan well with some of the butter.
• Cut out a piece of parchment paper so it fits closely into the bottom of the cake pan. Line the bottom of the pan with the parchment, and then grease the parchment with more butter.
• Shake 1 tablespoon of the flour into the cake pan, and shake it around so it sticks to the butter. Tap out any excess flour that doesn't stick to the parchment or to the sides of the pan.
• Pour the root beer and molasses into a deep medium-sized pot, and bring the mixture to a boil over high heat. (You need those high sides because the baking soda will froth up very high, and you don't want it to spill over! So make sure there's some meaningful space between the liquid and the top of the pot.)
• Pull the pot off the heat and whisk in all the baking soda, so it froths up. Then put the pot right in the fridge to cool down a little.
• While the root beer mix is cooling down, whisk the brown sugar, vegetable oil, granulated sugar, ginger, and vanilla extract together in a mixing bowl. The mixture will be a little chunky at this point.
• Crack the egg into the bowl and whisk well. The egg is what makes everything come together smoothly: you should have a thick paste. Set this aside.
• In another mixing bowl, combine rest of the flour with the baking powder, star anise, and cardamom. Grate in the nutmeg and lemon zest, and add the salt and pepper. Whisk everything together so it's well combined.
• Take the root beer mixture out of the fridge. Pour a third of the flour mixture into a large mixing bowl; pour in one-third of the root beer mixture, then one-third of the sugar paste. Whisk everything together slowly (so it doesn't splash everywhere), and then add another one-third of the flour, another one-third of the root beer, and so forth, until everything is combined in the bowl. (The mix doesn't need to be completely and smoothly combined until the last of the wet and dry mixtures are in the bowl.) You should have a very wet, almost liquid batter.
• Pour the batter into the cake pan, put the pan on a cookie sheet (to catch drips and splashes), and put it on the middle oven rack.
• Bake the cake for 45 minutes without opening the oven at all (this cake will sink if you shake it up while it's baking). Check it: the cake should be high and dark brown, with a little bit of spring-back when you touch it (but not too much-it's a very moist cake). If it's not quite ready, rotate the pan and put it back in the oven for another 5 minutes before checking it again. The whole baking process shouldn't take longer than 55 minutes, even in a slow oven.
• WHILE THE CAKE IS BAKING, MAKE THE GLAZE
• Whisk the cream and sassafras together in a small pot, and bring it up to a boil over medium-high heat.
• As soon as it boils, pull the mixture off the heat, pour it into a glass or ceramic container (something that won't crack from the heat), and put it in the fridge. Let the mixture cool for about 30 minutes while the sassafras steeps into the cream, so you have a nice root beer flavor.
• In a mixing bowl, combine the powdered sugar, star anise, cardamon, and salt. Grate in the nutmeg and lemon zest, and whisk everything together.
• Strain the cooled cream through a fine-mesh strainer into a small mixing bowl (so the sassafras pieces don't end up in the glaze).
• Gently whisk 1/2 cup of the cream into the powdered sugar mixture, holding back the last 2 tablespoons to see if you need it. If the mixture is dry and not coming together as a glaze, add more cream. Whisk the mixture well, until you have a shiny, thick liquid.
• TO FINISH THE CAKE
• When the cake is ready, pull it out of the oven and let it rest for about 5 minutes.
• Flip the cake out of the pan onto a serving plate.
• Spread the glaze thickly on top of the warm cake with a spoon. The glaze will melt and drip down the sides as you slather it on.
• You can serve the cake as soon as it's cooled to room temperature-but like all spice cakes, it's even better the day after you make it. Store it covered at room temperature.

ROOT BEER CAKE

Steps:

• Preheat oven to 350 F.
• Grease and flour two 9" round pans.
• Mix cake mix, 3/4 cup root beer, eggs, oil and pudding mix in a large bowl.
• Bake as directed on package.
• Chill cake for ease in splitting layers.
• Split each layer into 2 thin layers.
• Filling and Topping: Combine Dream Whip, ice cold root beer and vanilla in a chilled bowl.
• Beat as directed on package. Spread 1 cup of filling between layers of cake with remaining on top.
• Serve immediately or store in refrigerator until ready to serve.

BEET CAKE

Steps:

• In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.