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Beer Butter Cake

If there’s anything that a lifetime of being behind schedule has taught me, it’s that sometimes you should just take the shortcut. Enter the humble cake mx. This time-saving product has been making things easier for home cooks since the end of World War II.

They’re cheap and easy, but the only down side is that every box cake tastes alike- making them recognizable at first bite. One really nifty solution for this is to jazz up your cake mix and while I’ve come across everything from cream to canned filling to candy bars to livening the mix, when I saw a recipe for beer mix cake I knew this was going to be a fun recipe.

To make this cake you replace the milk or water from the package directions on your cake mix with beer. The other magic ingredient is pudding mix for a creamy and rich flavor. For a lighter taste use a Pilsner coupled with vanilla pudding. But, I could see mixing things up even more by using lemon pudding with a citrus ale. Or you could use Guinness and chocolate pudding (and cake mix) for a really rich combo.

It’s nice when you can make some small changes, but end up with a very different result.

Beer Butter Cake

Once you’ve got your cake baked, the flavor inside will have a subtle beer flavor. But, the glaze on top is made from only powdered sugar and beer, so you get more of that taste in each bite. If you’ve got kids that will be enjoying this cake then use milk or water instead of beer for the glaze.

Beer Butter Cake

Allow the glaze to set before serving and slicing. And then- just enjoy the unique flavor that just 2 extra ingredients can bring to a standard box cake mix.

Beer Butter Cake

Makes 12 slices

4h 20m prep time

55m cook time

408 calories

5
Rated 5 out of 5
Rated by 3 reviewers

Allergens: Gluten, Milk, Eggs

Ingredients
  • 1 (18.25 oz) package butter cake mix
  • 1 (3.5 oz) package instant vanilla pudding mix
  • 1 1/2 cups cup beer, divided
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 1/2 cups powdered sugar
Preparation
  1. Preheat oven to 350˚F. Grease and line a 10-inch bundt pan.
  2. In a large bowl combine cake and pudding mixes, followed by 1 cup of beer, vegetable oil, and eggs. Mix until uniform in color. Allow batter to rest for 2 minutes.
  3. Pour batter into pan and bake for 55 minutes or until knife inserted in center comes out clean. Set aside to cool for 20 minutes, then tip out onto cooling rack. Allow to finish cooling for another 2-3 hours.
  4. When ready to glaze combine remaining beer with powdered sugar. Add more sugar if too runny, and more beer if too dry. Drizzle over cake and allow to set for 30 minutes to 1 hour before cutting into slices.

Recipe adapted from All Recipes.

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