Christmas Recipes
Christmas Beer Cake Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1 3/4 cup all purpose flour
- 2 cup granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp Salt
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup Beer of your choice
- 3 cup confectioners' sugar
- 2 tbsp Beer
Ingredients
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Instructions
- Preheat the oven to 350°F. Prepare (butter & flour or spray with non-stick spray) two 8-inch round cake pans.
- Sift together the flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl. Set aside.
- In a stand mixer add in the sour cream, vegetable oil and eggs. On low speed mix the ingredients together.
- Gradually add the dry ingredients into the wet ingredients.
- Beat on low until just combined, scraping down the edges as necessary. Be careful not to overmix.
- Remove bowl from mixer and fold in the beer.
- Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.
- Cool the cakes in their pans for 10 minutes before carefully turning them out onto a cooling rack.
- In a medium bowl add all the confectioners sugar and whisk to remove all lumps. One tablespoon at a time, add in the beer. (A fuller bodied beer will typically add more flavor and color.)
- Stir until you reach desired consistency, one that is similar to pancake batter.
- Place one cool layer of cake on cake stand.
- Drizzle approximately 1/4 cup of Beer Glaze over cake, allowing it to spill over sides.
- Place other layer of cooled cake on top and drizzle with remaining glaze.
- Cake can be served immediately or refrigerated for 24 hours. Glaze will harden but cake will remain quite moist.