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Chocolate Beer Cake

I set off to make the perfect Superbowl Sunday Cake. While I have no intention of even watching the Super Bowl, you know I will embrace any excuse to make a cake.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Beer Cake
Servings: 10 servings
Author: Amanda Rettke

Ingredients

  • 1 3/4 c all-purpose flour
  • 2 c granulated sugar
  • 3/4 c unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3/4 c sour cream
  • 1/2 c vegetable oil
  • 3 large eggs at room temperature
  • 1 c your favorite beer

Beer Glaze

  • 3 c confectioners sugar
  • 2 tablespoons beer

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 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.