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.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 64.1 g, Cholesterol 58.3 mg, Fat 15.9 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 9.7 g, Sodium 328.2 mg, Sugar 35.2 g
BEER CAKE I
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
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
OLD FASHIONED ROOT BEER FLOAT CAKE
Notes about the recipe: This was one of the cakes entered in the Whirlpool Unique Cake Contest I judged last year, kind of like the Pillsbury Bake Off. It was made by Jacquelyn Smola from Piedmont, OK and it was so fun and festive looking I really wanted to share it with you for a birthday party idea and make it for Gio this year. My absolute favorite drink is a root beer float so it was hard to not give this the first place prize. But there were other judges who kept me from tipping the scale right to root beer. A chocolate cake with toffee topping won first instead and the $10,000 prize, which she donated to Heifer International. And I got a new Whirlpool kitchen out of the deal! I've also had root beer cookies, brought to me by a baking fan in Rochester, New York.
Provided by Food Network
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
- Meanwhile, sift together the cake flour, baking powder, and salt.
- With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
- Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
- Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
- To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
- Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.
CHOCOLATE BEER CAKE
Stout's malty and roasted cocoa notes are enhanced in this cake with the addition of malted milk powder and Dutch-process cocoa -- plus a syrup made with more stout. This sheet cake makes an ideal birthday cake for a grown-up (served with a few pints, of course!).
Provided by Food Network Kitchen
Categories dessert
Time 4h25m
Yield 16 to 20 servings
Number Of Ingredients 19
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.
CAN O' BEER CAKE
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
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.
ROOT BEER FLOAT CAKE
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
BEER CAKE II
A wonderfully delicious chocolate cake with subtle beer overtone.
Provided by Chris & Carole Koceja
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 24
Number Of Ingredients 17
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.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 55 g, Cholesterol 50.8 mg, Fat 18.1 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 295 mg, Sugar 39.6 g
TEXAS-STYLE BEER CAKE
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
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
BEER CAKE WITH STREUSEL TOPPING
This is an old recipe from my Mum. The beer doesn't make it bitter, it gives it a nice yeasty taste and the streusel finishes it off nicely. There's always a little beer left over for the cook too!
Provided by dreamerPrue
Categories Dessert
Time 1h5m
Yield 1 large cake, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Combine sifted flour, sugar and dried fruit.
- Add beaten eggs and melted butter and mix it all together.
- Gradually add the beer mixing it in as you go.
- Pour cake batter into lined or greased cake tin 9"x13".
- To make the streusel combine the three ingredients and mix well.
- Using your fingers, crumble the streusel topping evenly over the cake batter. Gently press it in a little.
- Cook in moderate oven (180c) for 45 minutes or until skewer comes out clean.
Nutrition Facts : Calories 659.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 103.7, Sodium 686.1, Carbohydrate 108.2, Fiber 2.4, Sugar 58.3, Protein 8.7
ROOT BEER CAKE
Make and share this Root Beer Cake recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
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.
ROOT BEER CAKE II
Root beer soda gives this cake its distinctive flavor.
Provided by Rhonda
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 25.3 g, Cholesterol 19.1 mg, Fat 8.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 163.8 mg, Sugar 17.2 g
ROOT BEER FLOAT MUG CAKES
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
Provided by Carla Hall
Categories dessert
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
- Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
- Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
- For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
- For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
- Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
- To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.
EASY ROOT BEER FLOAT CAKE
When I came across this fun and festive recipe, I know I had to give it a try. I hope you try it, too!-Gail Toepfer, Iron Ridge, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first four ingredients. Beat on low speed for 30 seconds; beat on high for 2 minutes. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat frosting ingredients until stiff peaks form. Frost cake. Chill.
Nutrition Facts : Calories 217 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
SPICED BEER CAKE W BUTTERED BEER SAUCE
From one of my BH&G cookbooks. This works well with either a light or dark beer. Make sauce while cake bakes.
Provided by Julie Bs Hive
Categories Dessert
Time 42m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- SPICED BEER CAKE:.
- In a mixing bowl combine molasses and oil. Beat in eggs. Stir together flour, soda, ginger, cinnamon, cloves, and nutmeg. Add beer (mixture Will foam) making sure ingredients are well incorporated. Stir in raisins and nuts.
- Pour into a greased and floured 13x9x2 baking pan. Bake at 350° for 25 min-30 minutes. Remove from oven; cool slightly and cut in squares to serve. Top with following sauce.
- BUTTERED BEER SAUCE:.
- In a saucepan combine the brown sugar and flour. Gradually stir in the beer and water. Cook , stirring, until thickened and bubbly. Stir in butter and vanilla; heat through. Makes just about 1 1/4 cups.
Nutrition Facts : Calories 356.8, Fat 12.4, SaturatedFat 2.6, Cholesterol 40.3, Sodium 197.9, Carbohydrate 57.1, Fiber 1.6, Sugar 27.4, Protein 5.1
SPICED BEER CAKE
Make and share this Spiced Beer Cake recipe from Food.com.
Provided by Mutende
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve sugar in beer.
- Sift flour, spices and baking soda into beer and mix until smooth.
- Pour into greased baking tin and bake at 1900C (3740F) for 45-60 minutes.
- Slice thinly and serve with cold butter on top.
- Also great for cake-mix: Mix everything except beer and put into a plastic bag labeled "Beer Cake: add 1 beer, bake".
- :-) //Klaus
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