BEER CAKE IDEAS RECIPES
TEXAS-STYLE BEER CAKE RECIPE - BETTYCROCKER.COM
Ingredients for our made-from-scratch Bundt cake include a pecan-cinnamon filling and your favorite beer for a rich, nutty flavor.
Provided by BETTYCROCKER.COM
Total Time 2 hours 50 minutes
Prep Time 25 minutes
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
HOW TO MAKE BUTTER BEER POKE CAKE - RECIPES, PARTY FOOD ...
Check out this *magical* recipe for Butter Beer poke cake from Delish.com.
Provided by Lauren Miyashiro
Categories dessert
Total Time 1 hours
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Butter a 9-x-13” pan and sprinkle with flour. When preparing vanilla cake mix, swap and equal amount cream soda in for the amount of water called for by the package instructions.Bake according to package instructions until toothpick inserted in the middle of the cake comes out clean. Cool the cake for at least 20 minutes in the pan. Then poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Pour butterscotch over the entire surface of the cake and spread with a spatula to make sure it pours into the holes. Cover and refrigerate for two hours. Meanwhile, make white chocolate lightning bolts. Transfer melted chocolate to a piping bag (or ziplock back). On a parchment paper-lined baking sheet, pipe small lightning bolts with the melted chocolate. Sprinkle with gold sanding sugar. Let set. Make whipped topping. In a large bowl using a handheld mixer or a stand mixer using a paddle attachment, beat heavy cream and vanilla until medium peaks form. Stir in sugar and melted butter until combined. Spread over the cake. Drizzle with butterscotch and top with toffee bits. Top with white chocolate lightning bolts.
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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.
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