Indulge in the tantalizing flavors of "Texas Style Beer Cake," where the spirit of the Lone Star State shines through in every bite. This unique and delectable treat combines the refreshing essence of beer with moist, fluffy cake batter, resulting in a symphony of textures and flavors. Whether you're a beer enthusiast, a cake lover, or simply seeking a culinary adventure, this article will guide you through the journey of creating the perfect Texas Style Beer Cake.
Check out the recipes below so you can choose the best recipe for yourself!
TEXAS-STYLE BEER CAKE
Ingredients for our made-from-scratch Bundt cake include a pecan-cinnamon filling and your favorite beer for a rich, nutty flavor.
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
- Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
- In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
- In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
- Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
- Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : ServingSize 1 Serving
TEXAS-STYLE BEER CAKE
Ingredients for our made-from-scratch Bundt cake include a pecan-cinnamon filling and your favorite beer for a rich, nutty flavor.
Provided by BETTYCROCKER.COM
Time 2h50m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
- Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
- In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
- In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
- Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
- Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts :
BEER CAKE I
You won't believe this cake made with just cake mix, pudding mix, eggs, oil, and, of course, beer. Try it and see if your friends can guess what's in it.
Provided by VALLY
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
- Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 42.1 g, Cholesterol 62.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 424.9 mg, Sugar 24.9 g
TEXAS BRAG CAKE
Make and share this Texas Brag Cake recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 5
Steps:
- In a greased 9 x 13-inch pan spread pineapple and spoon cherry pie filling over it.
- Sprinkle cake mix evenly over top.
- Cut butter into small pieces and distribute over the cake mix.
- Top with pecans and bake for 40 minutes at 350.
Nutrition Facts : Calories 4829, Fat 230.6, SaturatedFat 74, Cholesterol 254.2, Sodium 4124.4, Carbohydrate 677.4, Fiber 24.4, Sugar 307.4, Protein 38.1
BEER CAKE II
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
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
SLOW-COOKED TEXAS BEER BRISKET
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas in the Hill Country outside of Austin, I discovered barbecue heaven where smoke meets beef. This slow-cooked brisket is crunchy and almost burnt on the outside, tender and juicy on the inside. After tasting a delicate 2-pound portion, I got some tips from the pit master himself and promptly went home and created my own version. The simple salt-and-pepper Lockhart Dry Rub is favored by the old guard and the Tricked-Up Brisket Rub is akin to what some of the younger up-starts in the barbecue world are doing to add a little more dimension to their burnt ends. Both rubs are great for slow-cooking and smoking brisket. You only need to make one rub to make this brisket so just pick whichever is more appealing to you. Be sure to purchase an untrimmed brisket. The meat needs all of the fat cap to keep it moist during the long cooking time.
Provided by Elizabeth Karmel
Categories Beer Backyard BBQ Dinner Brisket Summer Tailgating Grill Grill/Barbecue
Yield Makes 8 to 10 servings
Number Of Ingredients 4
Steps:
- Grilling Method: Indirect/Medium-Low Heat
- Sprinkle brisket liberally with the rub of your choice.
- Set-up grill for indirect cooking and place smoker box in gas grill if using. If using a charcoal grill, pour beer into a drip pan and place the drip pan on the charcoal grate between the two piles of charcoal. If using a gas grill, pour the beer into a small drip pan and put on the far-left corner of the cooking grates. (The beer is in the pan to add moisture to the cooking environment while the meat smokes. This is a good idea anytime you smoke-cook foods for a long period of time because smoke reduces the moisture in the air.)
- Place wood chips that have been soaked in water for 30 minutes directly on the gray-ashed charcoal, if using a charcoal grill, or in the smoker box if using a gas grill.
- Place brisket (fat side up) in center of the cooking grate over the drip pan. You will not turn the brisket during the cooking time at all. Grill 5 to 7 hours or until meat thermometer registers 180°F. When done, remove brisket from grill and let rest 20 minutes. Slice thin and serve immediately with pickled okra and sliced white bread.
TEXAS-STYLE BARBECUED BEANS
Add something spicy to your family's Mexican cuisine night! These saucy beans slow cooked with bacon slices make a great side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h15m
Yield 24
Number Of Ingredients 12
Steps:
- Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels.
- In 4 to 5-quart slow cooker, combine all remaining ingredients; mix gently. Crumble bacon; sprinkle over bean mixture.
- Cover; cook on low setting for 4 to 6 hours.
Nutrition Facts : Fat 1/2, ServingSize 1/2 Cup
Tips:
- Use the freshest ingredients possible, especially the beer.
- Make sure the beer is at room temperature before using it.
- Don't overmix the batter.
- Bake the cake in a preheated oven.
- Let the cake cool completely before frosting it.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Texas-style beer cake is a moist, flavorful cake that is perfect for any occasion. It is easy to make and can be customized to your own taste. Whether you like it plain or frosted, this cake is sure to be a hit. So next time you're looking for a delicious and unique dessert, give Texas-style beer cake a try.
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