Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Can o' Beer Cake
Getting reviews...
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 16 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 209
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 34 mg
- Sodium
- 186 mg
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.
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 20 min
- Yield: 16 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 209
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 2 g
- Cholesterol
- 34 mg
- Sodium
- 186 mg
Ingredients
Directions
Try this cooking class now
36m
Easy
CLASS
Special equipment:
a 10-cup plain Bundt pan- 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.
