Beer Cake

Name: Beer Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 16 servings
Cuisine: American
Ingredients: 6 ounces (3/4 cup) unsalted butter, room temperature, more for the pan; 2 1/2 cups (320 grams) all-purpose flour, divided, more for the pan; 3/4 cup coarsely chopped pitted dates; 3/4 cup coarsely chopped toasted pecans, or walnuts; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking soda; 1 teaspoon ground allspice; 1/2 teaspoon fine salt; 1/4 teaspoon ground cloves; 1 1/2 cups (320 grams) packed brown sugar, light or dark; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 1/4 cups beer of choice, room temperature; 1/2 cup (105 grams) packed brown sugar, light or dark; 1/3 cup heavy cream or whipping cream, more as needed; 1/4 cup (4 tablespoons) unsalted butter; 1 pinch fine salt; 1 cup (115 grams) confectioners' sugar, sifted, more as needed; 1/2 teaspoon vanilla extract

A unique beer cake features a rich flavor profile complemented by a luxurious caramel icing.

⭐ 3.9 (8 reviews) Prep: 20 minCook: 50 minTotal: 70 minYields: 16 servings

Category Tags:

Dessert Cake

Cuisine Tags:

American

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Ingredients

For the Cake

6 ounces (3/4 cup) unsalted butter, room temperature, more for the pan
2 1/2 cups (320 grams) all-purpose flour, divided, more for the pan
3/4 cup coarsely chopped pitted dates
3/4 cup coarsely chopped toasted pecans, or walnuts
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground allspice
1/2 teaspoon fine salt
1/4 teaspoon ground cloves
1 1/2 cups (320 grams) packed brown sugar, light or dark
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups beer of choice, room temperature

For the Caramel Icing

1/2 cup (105 grams) packed brown sugar, light or dark
1/3 cup heavy cream or whipping cream, more as needed
1/4 cup (4 tablespoons) unsalted butter
1 pinch fine salt
1 cup (115 grams) confectioners' sugar, sifted, more as needed
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350 F and grease/flour a 10-12 cup Bundt pan.
Toss dates and pecans with 1 tablespoon flour; set aside.
Whisk remaining flour, cinnamon, baking soda, allspice, salt, and cloves in a separate bowl.
In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy, then add eggs one at a time, followed by vanilla.
Gradually beat in the flour-spice mixture and beer alternately until just combined, starting and ending with the flour mixture.
Fold in the floured dates and nuts.
Pour batter into the prepared Bundt pan and bake for 45-55 minutes, or until a skewer comes out clean.
Cool cake in the pan for 15 minutes, then invert onto a rack to cool completely.
For the icing, combine brown sugar, heavy cream, butter, and salt in a saucepan over medium heat, bring to a boil for 1 minute, then remove and let stand for 5 minutes.
Whisk in confectioners' sugar and vanilla until smooth; adjust consistency with more sugar or cream if needed.
Place the cooled cake on a parchment-lined rack and spoon the caramel icing over it, letting it drip down the sides.
Allow icing to set for 10 minutes before serving.

Nutritional Info (per serving)

Calories: 378 kcal

Carbohydrate: 51 g

Cholesterol: 59 mg

Fiber: 2 g

Protein: 4 g

Saturated Fat: 9 g

Sodium: 212 mg

Sugar: 34 g

Fat: 18 g

Unsaturated Fat: 0 g