There is something magical about adding beer to chocolate cake. It deepens the cocoa flavor, creates an incredibly tender crumb, and makes the cake unbelievably moist. This Chocolate Beer Cake is rich, soft, and slightly bold in flavor. It’s perfect for gatherings, game days, or anytime you want a chocolate cake that feels just a little different from the classic version.
If you love chocolate cake with depth and complexity, this one is for you.
Important Note: This cake has a noticeable beer flavor, especially with the glaze. It is best suited for adults.
Why Beer Works in Chocolate Cake
Beer enhances chocolate the same way coffee does… it intensifies and deepens the cocoa without making the cake taste “sweet.” The carbonation also helps create a tender crumb.
The result?
A cake that is:
- Not overly sweet
- Deeply chocolatey
- Extra moist
- Slightly malty and complex
FAQ
What kind of beer should I use?
Use a beer you enjoy drinking. A darker beer (like a stout or porter) will give a deeper, richer flavor. Lighter beers will result in a milder taste.
Does the cake taste like alcohol?
Yes, the beer flavor is noticeable, especially in the glaze. Baking reduces the alcohol content, but this cake is best suited for adults.
Can I replace the glaze with buttercream?
Absolutely. A classic chocolate or vanilla buttercream will make this cake more universally appealing and reduce the bold beer flavor.
Can I make this in a 9×13-inch pan?
Yes. Bake at 350°F for 35-40 minutes, checking for doneness with a toothpick.
Can I make cupcakes?
Yes. Fill liners ⅔ full and bake for 18-22 minutes.
Storage Instructions
Because this cake contains dairy and glaze, store it covered in the refrigerator for up to 3 days.
For best flavor and texture, allow slices to come to room temperature before serving.
You can also freeze unfrosted cake layers (wrapped tightly in plastic wrap and stored in an airtight container) for up to 2 months.
Chocolate Beer Cake
Ingredients
- 1 ¾ cup all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup sour cream
- ½ cup vegetable oil
- 3 large eggs, at room temperature
- 1 cup your favorite beer
Beer Glaze
- 3 cups confectioners sugar
- 2 tablespoons beer (your favorite)
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.
Beer Glaze
- 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.
To Assemble Cake:
- Place one cool layer of cake on cake stand.
- Drizzle approximately ¼ cup of Beer Glaze over the cake, allowing it to spill over the 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.
Did you make this recipe?
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I really would like to make this cake for the whole family. What would you suggest the replacing the beer with.
Umm coffee? Where’s the coffee?
There is no coffee in this recipe.