Awesome Beer Cakes | The Daily Dish

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Awesome Beer Cakes

6 Comments | Written on February 1, 2012 at 5:00 am , by

With the Super Bowl this weekend, beer is certain to be on many shopping lists.  Sure, it’s great for drinking during the big game, but I wanted to get a little creative and find other ways to use this brilliant brewed beverage.

Cooking with beer is always fun, whether it is on the grill or in a fun appetizer.  But what about dessert?  As it turns out, beer is also an awesome asset to cakes!  The results are full of flavor and super moist.

From bundt cakes to sheet cakes, a cake you make in the microwave and a beer cake you enjoy for breakfast, we have you covered.

Check out these Five Awesome Beer Cakes!

Chocolate-Cherry Beer Cake with Cocoa Beer Frosting  (click here to view and print recipe)


3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter

2 cups sugar

2 eggs, lightly beaten

2 ounces chocolate, melted

1/2 teaspoon vanilla

1 cup cold beer

3/4 cup buttermilk

1 (10-ounce) jar maraschino cherries, drained and chopped, reserve juice (should be about 2/3 cup)

3/4 cup chopped walnuts


2 tablespoons cocoa

2 tablespoons butter

2 tablespoons Karo syrup

3 tablespoons beer

1 teaspoon vanilla

dash salt

2 cups powdered sugar

For cake:

Sift flour, soda, and salt together; set aside.  In large mixing bowl, cream butter and sugar until fluffy; add eggs, melted chocolate and vanilla.  Add sifted dry ingredients alternately with beer, buttermilk, and reserved cherry juice.  Add cherries and nuts.  Bake at 350 degrees in a greased and floured 9 x 13 inch cake pan for 35-40 minutes or until cake tester comes out clean.  Cool cake completely.

For frosting:

Mix all ingredients together except powdered sugar, then add powdered sugar.  Beat with electric mixer until smooth.  Spread evenly over cake.

Streusel-Topped Breakfast Beer Coffeecake  (click here to view and print recipe)


2 cups all-purpose biscuit mix

1/2 cup sugar

1/2 teaspoon ginger

2/3 cup beer

1 egg, slightly beaten

Streusel Topping:

1/2 cup flour

1/3  cup sugar

1 teaspoon cinnamon

1/3 cup butter

1/4 cup chopped pecans

1.  For coffeecake, combine biscuit mix, sugar, and ginger.  In a separate bowl, mix beer and egg.

2.  Add beer mixture to dry mixture.  Stir lightly, just until moistened.  Turn into a greased 9-inch round cake pan.

3.  For streusel topping, combine flour, sugar, cinnamon, and pecans.   Cut in butter until crumbly.  Sprinkle over coffeecake batter.

4.  Bake at 400 degrees for 20-25 minutes.   Serve warm or cooled.

Spicy Beer Bundt Cake  (click here to view and print recipe) 

1 (18.25 ounce) box spice cake mix

1 (3.4 ounce) package instant vanilla pudding mix

2 teaspoons ground cinnamon

1/4 cup packed brown sugar

4 eggs, slightly beaten

1/4 cup oil

1 cup beer

1/2 cup chopped pecans

Vanilla ice cream, if desired

1.  Preheat oven to 350 degrees.

2.  Combine cake mix, pudding mix and cinnamon in large bowl.  Cream brown sugar, eggs, oil and beer in separate bowl.

3.  Pour beer mixture into dry cake mixture a little at a time and beat after each addition.   Batter should be smooth and creamy.

4.  Sprinkle pecans on the bottom of a greased and floured bundt pan.  Pour batter over pecans in bundt pan.  Bake for about 45- 50 minutes or until toothpick inserted in center comes out clean.  Cool before serving.  Serve with a scoop of vanilla ice cream, if desired.

Beer and Chocolate Microwave Mug Cake  (click here to view and print recipe)

1/2 cup flour

1/2 cup sugar

1/4 cup cocoa

2 eggs

1/4 cup milk

2 tablespoons beer

1/2 cup canola oil

1/2 cup chocolate chips

1 teaspoon vanilla or coffee extract

Garnish:  Whipped cream and chocolate chips, if desired

Mix all ingredients in a bowl and pour into 3 coffee mugs (1 cup size mugs).  Put on microwave turntable and microwave for 2:30 to 2:45.  (If there is no turntable, turn buy hand every minute or so.)

Top with a dollop of whipped cream and extra chocolate chips, if desired.

Pear and Beer Gingerbread Upside-Down Cake  (click here to view and print recipe) 

2 tablespoons butter

1/3 cup packed brown sugar

2 medium pears, pared and sliced

1 package (14 ounces) gingerbread mix

1 to 1 1/4 cups beer

1 egg

1.  Melt butter in an 8-inch square pan.  Stir in brown sugar; spread evenly over bottom of pan.  Arrange pear slices in rows over sugar.

2.  Prepare gingerbread according to package directions, substituting an equal amount of beer for the amount of water specified, and adding egg as called for in the directions.

3.  Pour batter over pears.

4.  Bake at 350 for 30-35 minutes, or until cake tests done.  Immediately loosen cake from sides of pan and invert on a serving platter.  Serve warm.

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