Beer Spice Cake

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Most Helpful Positive Review

Feb 07, 2011

I admit I pretty much chose this recipe in the fun and spirit of The Super Bowl but man-oh-man, was I in for a surprise. I baked this as cupcakes - they're not just ok, they're excellent, and NOT "considering they have beer in them," but maybe BECAUSE they have beer in them! Maybe the beer is the reason they're so light, fluffy, moist and deliciously spicy. I used Guiness Draught, and even using a heavy, robust beer such as that, it was not apparent or overkill at all. I baked them about 20 minutes, and topped them with Allspice Cream Cheese Frosting, also from this site. It was the perfect combination.

—naples34102

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Most Helpful Critical Review

Oct 09, 2008

This was just ok. was quite dry. Novelty cake for fathers day maybe?

—Blackbird

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57 Ratings

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Jan 18, 2007

This is WONDERFUL! I used pumpkin ale and baked it in a bunt pan at 325 for about 40 minutes turning it every 10 minutes. I also put a powdered suger glaze made with orange juice over it. This was a hit at work! I will keep this recipes close by.

—PAMTHEBAKER

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May 01, 2006

this recipe lived up to all its rave reviews! It was so easy to make and I couldn't believe how fluffy and moist it was. I cooked it in nine inch rounds instead of a loaf pan to make a layer cake that was iced with cinnamon butter cream frosting, toasted coconut and chopped walnuts. The brown ale I used added a great flavor as well.

—hot tamale

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Mar 28, 2011

These were nice and fluffy but without frosting, be warned that for a cake these were not sweet at all. However, paired with the "allspice cream cheese frosting" they were quite delicious. Maybe next time I'll add a little white sugar next time. I also doubled the recipe and it made 30 cupcakes baked at 18 minutes.

—MissMiriam

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Nov 01, 2003

i fixed this recipe with the "allspice cream cheese frosing" recipe also on this site and it was wonderful. watch the baking time.

—BETSIWETSI

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Aug 09, 2010

I enjoyed this cake...I put it in a bundt pan and cooked it at 325 degrees for forty minutes, as another reviewer suggested. If I were to use a bundt pan again, I would probably increase the recipe by 50% to make a fuller cake. I dusted the cake with powdered sugar and served it warm.

—Sheri S.

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Mar 07, 2008

I made these into cupcakes... found that they were very moist and tasted awesome. Even when the recipe was doubled and made in one batch Lots of complements on them. Paired it with a cream cheese icing.

—cook_kelsey

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Nutrition

Calories
276 kcal
14%

Carbohydrates
32.5 g
10%

Cholesterol
38 mg
13%

Fat
14.8 g
23%

Fiber
1.3 g
5%

Protein
3.9 g
8%

Sodium
199 mg
8%

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

Nutritional Information

Beer Spice Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 276
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 5.6g 28 %
Cholesterol 38mg 13 %
Sodium 199mg 8 %
Potassium 103mg 3 %
Total Carbohydrates 32.5g 10 %
Dietary Fiber 1.3g 5 %
Protein 3.9g 8 %
** Sugars 18.1g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 8 %
Iron 13 %
Thiamin 16 %
Niacin 12 %
Vitamin B6 5 %
Magnesium 8 %
Folate 21 %

* 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.