Texas Style Beer Cake Recipes

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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

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

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

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

BEER CAKE



Beer Cake image

Make and share this Beer Cake recipe from Food.com.

Provided by Mary Butterfield

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 5

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup beer
1/4 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 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 3486.7, Fat 135, SaturatedFat 22.7, Cholesterol 856.4, Sodium 5116.8, Carbohydrate 506.1, Fiber 5.7, Sugar 317.8, Protein 49

BEER CAKE



Beer Cake image

One of the only cakes my mum can cook but always turns out perfect. Beautiful soft cake with a slight beer flavor and yummy crumble topping. Always a favorite with the guys.

Provided by nayzal

Categories     Desserts     Cakes

Time 50m

Yield 10

Number Of Ingredients 10

1 cup caster (superfine) sugar
6 ½ tablespoons unsalted butter, softened
1 large egg
2 cups self-rising flour
1 teaspoon vanilla extract
1 pinch ground nutmeg
1 cup flat beer
1 cup all-purpose flour
¾ cup caster (superfine) sugar
6 ½ tablespoons unsalted butter, melted

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

CHOCOLATE BEER CAKE



Chocolate Beer Cake image

A friend made this recently and again, I had to beg for the recipe. It was the best chocolate cake I've tasted in a long time! I had to wonder if it was the beer in the recipe??? It was just wonderful.

Provided by Vseward Chef-V

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 ounces cocoa powder
7 fluid ounces stout beer
4 ounces very soft butter
10 ounces dark brown sugar
2 large eggs, beaten
6 ounces plain flour
1/4 teaspoon baking powder
1 teaspoon bicarbonate of soda
4 ounces icing sugar, sifted
2 ounces very soft butter
2 tablespoons stout beer
4 ounces dark chocolate (50-55% cocoa solids)
1 ounce walnut pieces, finely chopped
8 walnut halves
cocoa powder, for dusting

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!

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