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Beer Cake I

Read Reviews (158)

"Excellent and extremely moist." — VALLY

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Original recipe makes 1 - 10 inch Bundt pan Change Servings

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup beer

1/4 cup vegetable oil
4 eggs

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Directions

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.

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Let me tell you how I did my Beer Cake. First, I did not have a yellow cake mix but I had a Butter cake mix and I used that. I did not have vanilla pudding but I had Lemon pudding and used that. For adding the beer I used a cup like it said but used the regular directions off the cake mix box. Mixed it all up and baked it like the recipe said to. Then after it was baked I left it in the Tube pan while I made a glaze for it. What I did was use the rest of the beer about 4oz then added about 1 1/2 to 2 tablespoons of butter and a 1 1/3 cup of sugar put it all in a sauce pan and brought it to a boil to make it like a syrup. I poured some over the top of the cake let it soak in then I took cake flipped it on to a plate and drizzled more on the top. Let me tell you that was the most moist cake I had ever had. I had so many comments on it everyone thought it was AWESOME!!!!

—REGINA73

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Most Helpful Critical Review

Mar 05, 2003

Nothing other than yellow cake with a frosting on top.

—MIHAELA

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192 Ratings

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Dec 18, 2003

I made this cake as an alternative for those who do not eat ice-cream cake that I served at my daughters 8th birthday party. It was a very big hit among all the adults and several of the kids enjoyed it too. I made the cake using Pillsbury yellow cake mix and French Vanilla instant pudding mix and a bottle of Budwiser Beer. I also used exra large eggs. The batter was extremely easy and you need to beat it on high for a couple of minutes. It will become thick and smooth. The cake is very light and fluffy, probably due to the beer. I sprinkled the cake with powdered sugar and it gave it just the right amount of sweetness - is was just perfect. A great way to make a boxed cake just a notch better.

—CHRIS KURRE

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Oct 23, 2003

While I was searching for a cake recipe (on the best on-line recipe finder site), I "stumbled" across this Beer Cake and am I glad I did!! All the ingredients were even on hand!! My hubby said QUOTE "Don't lose that recipe, it's the best cake you've ever made" Kinda hurt my feelings since I bake alot and always try making cakes with all the "fancy" ingredients...We even made Strawberry Shortcake the next day and it was better than using a pound cake for that!!

—LUCKYLEE222

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Jan 10, 2007

I first tried this recipe about four years ago, and it's become a favorite request in our house. If you have issues with tasting the beer, try using diet cream soda. For a friend who doesn't approve of alcohol, I made this recipe using diet vanilla cream soda. It turned out great and prevented the usual slight banana flavor I get when using a light beer. The cream soda is especially good with white cake mix and white chocolate pudding. The best thing about this recipe is how versatile it is. Thanks for a great recipe!

—SUZIFEROSU

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Nov 02, 2003

Now now, be nice "Aragona" - this is a fantastic recipe - esspecially for people like me who are too busy to make every dessert they serve from scratch. No one could tell it wasn't entirely homemade!! This cake gets even better the next day and has become a favorite with my boyfriend (who piggishly ate half himself throughout the day!!:)) I'm keeping this great recipe!! Thanks Val for sharing it!!!

—DREGINEK

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Dec 18, 2003

This is how I like my cake!! The MOST moist cake I've ever made. I used 5% alcohol apple cider instead of beer, and it's got a hint of apple flavor to it. Wonder recipe!!!

—MLYIN

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Feb 02, 2003

wonderful cake! I made two 9" rounds and baked for 25-30 minutes at 350. I added the zest and juice of one lemon and 1 teaspoon lemon extract to make a lemon cake. Turned out very moist and delicious. Iced with Special Buttercream Frosting. Guests loved it.

—LRP77

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Nutrition

Calories
290 kcal
14%

Carbohydrates
42.1 g
14%

Cholesterol
71 mg
24%

Fat
11.3 g
17%

Fiber
0.5 g
2%

Protein
4.1 g
8%

Sodium
425 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beer Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 290
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 1.9g 9 %
Cholesterol 71mg 24 %
Sodium 425mg 17 %
Potassium 64mg 2 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 0.5g 2 %
Protein 4.1g 8 %
Sugars 24.9g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 9 %
Iron 10 %
Thiamin 10 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 3 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.