Best Cherry Beer Cake Recipes

BEER CAKE II

Beer Cake II image

A wonderfully delicious chocolate cake with subtle beer overtone.

Provided by Chris & Carole Koceja

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Yield 24

Number Of Ingredients 17

Ingredients

⅔ cup butter
2 eggs
3 cups all-purpose flour
1 teaspoon salt
¾ cup buttermilk
8 ounces cherries, pitted and halved
2 cups white sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons baking soda
1 cup beer
¼ cup cherry juice
1 cup chopped walnuts
⅔ cup butter
1 egg
4 (1 ounce) squares unsweetened chocolate, melted
4 cups sifted confectioners' sugar
3 tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 55 g, Cholesterol 50.8 mg, Fat 18.1 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 295 mg, Sugar 39.6 g

CHERRY BEER CAKE

Cherry Beer Cake image

Beer gives a richness to this surprisingly light cake, cherries lined the bottom to create an upside-down cake.

Provided by Jen Smallwood @usmcmom1

Categories Cakes

Number Of Ingredients 10

Ingredients

3/4 cup(s) maraschino cherries, divided
2 cup(s) all purpose flour, sifted
2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
4 - eggs, at room temperature
2 cup(s) sugar
2 teaspoon(s) pure vanilla extract
2 tablespoon(s) butter, melted
1 cup(s) cherry wheat beer, plus 2 tablespoons divided
1 cup(s) confectioners' sugar

Steps:

Preheat oven to 375 degrees F. Grease and flour a Bundt cake pan. Cut about 16 of the cherries in half lengthwise and arrange them in the bottom and up the sides of each of the small channels in the bundt pan. You should have 8 evenly-spaced rows in spokes going outward from the center tube. Chop enough of the remaining cherries to make 1/4 cup, squeeze dry in paper towels, and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract. Using a large spatula, fold flour mixture into egg and sugar mixture.
Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).
Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.
Whisk together confectioners' sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries. **Note** You may substitute cherry lambic or a light, sweet porter beer.