Beer Cake With Topping Recipes

BEER CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
• In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
• To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

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.

BEER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square cake pan with parchment paper.
• Combine superfine sugar and butter for cake in a large bowl; beat with an electric mixer until pale and creamy. Add egg and beat until well combined. Sift in self-rising flour; stir to combine. Add vanilla extract and nutmeg. Add beer and stir until well combined. Pour batter into the prepared pan.
• Mix together flour, sugar, and melted butter for topping until just combined. Crumble over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumble topping is golden brown, about 40 minutes.

CHRISTMAS BEER CAKE

Steps:

• Preheat oven to 350°.
• Grease 10-inch tube pan.
• Sift flour, baking powder, baking soda and salt into large mixing bowl.
• Cream together in separate bowl butter and sugar. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes.
• Add to dry ingredients and mix until all ingredients are well blended.
• In a separate bowl, mix sugar, cinnamon and walnut chips.
• Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top.
• Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.

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.

BEER CAKE WITH TOPPING

Steps:

• Mix cake using beer instead of water and bake as usual. Bake in 9 x 13 pan, or in 8 inch rounds. Cool. Boil the eggs, sour cream and sugar together until thick. Stir constantly as can burn. Add in raisins and stir. Cool and add nuts. Spread on cooled cake. Melt chocolate and add one teaspoon butter. Stir. Spread over filling. Delicious at room temp but better if refrigerated.