You can't say no to this luscious, moist Cherry Beer Cake!

Cherry Beer Cake Recipe – A Craft Beer Favorite

 

Cherry Beer Cake is surprisingly light in texture and makes a beautiful presentation on the table. The beer gives a richness to the cake without lending any beer flavor. Maraschino cherries line the bottom of the Bundt pan with the batter poured on top, creating a cherry upside-down cake in essence. The icing is also made with beer, but you’d never know it by taste.

Cherry Beer Cake Recipe


3/4 cup (about) maraschino cherries, divided use
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon table salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 Tablespoons butter, melted
1 cup cherry wheat beer (see Note), plus 2 Tablespoons (divided use)
1 cup confectioners’ sugar (powdered sugar)

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.

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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.

Yield: 10 servings

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Note: You may substitute cherry lambic or a light, sweet porter beer.

Reader Review: 5 Stars
“Loved it!

This cake was as delicious as it was pretty. Someone else noted a strong underlying beer flavor, but my version had none at all. Everyone loved it. It is in my keeper file to make often. –cg”

Cherry Beer Cake Recipe Photo ©2019 Peggy Filippone

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