Pouring beer cake

For the cake:

(adapted from bbcgoodfood.com)
200g butter

200g caster sugar

200g self raising flour

5 medium sized eggs/4 large eggs

2tsp baking powder

1tbsp hot water

2tbsp instant coffee (can add more or less, to taste)

1) Preheat oven to 160C/325F/gas mark 3. Grease and line your tins. *There are 3 layers to the cake. It is easiest if you have 3 equally sized cake tins. I had two, so I baked two cakes first, then baked the third afterwards which worked out fine. I used standard 9 inch tins as I didn’t have smaller, and trimmed the cakes after.

2) Beat the butter with the sugar.

3) Whisk eggs in a bowl. Add to butter and sugar mixture.

4) Fold in flour and baking powder.

5) Dissolve coffee in boiling water and fold into mix.

6) Divide equally amongst the tins and bake for 30 mins.

(let cool before removing from tins and frosting)



For the frosting:

500g icing sugar

200g butter

1 tbsp hot water

1 – 3 tbsp of coffee

yellow and red food dye

1) Whisk butter (slightly softened/left out of fridge for a bit) with icing sugar. Might be easier to do by hand initially otherwise icing sugar will go everywhere…

2) Take half of this frosting and gradually add coffee and food dye (tiny drop of red and lots of yellow) until you have a colour that looks as close to beer as you can get.

3) Now you should have a bowl of white frosting (for the bubbles/between the cake layers) and a bowl of darker frosting (to frost the outside of the cake and the pouring beer)


Assembling the cake:

1) Once the cakes are cool and out of their tins, use a round template (you could make one from paper/card) to guide you in cutting the cakes to a smaller circle (6 to 7 inches in diameter).
2) Frost inbetween the layers (pale frosting) and stack the tiers.

3) Frost around the outside of the cake (dark frosting). It’s neater if you do one layer, refrigerate the cake til firm, then apply the next layer. Mark down the edges with a spoon to create a beer glass look.

4) Whilst it’s refrigerating you can make the pouring beer can: Use a long skewer and put one end in the empty beer can opening. Secure with tape. You might have to fiddle around a bit here to get the right angle so it stays secure. Measure the height of the cake so you know how far down to apply frosting on the skewer. You will need to set this aside so that the frosting will firm up.

5) Take the cake out of the fridge. Pipe white frosting (using a round nozzle) onto the top of the cake to create the bubbles. Lots of dots works well. Let some drip down the sides.

6) Make a handle for the beer mug using white regal icing. Might be best to let it dry out for a bit so that it is firmer.

7) Stick the skewer through the centre of the cake – TA DA!

7) You can the add what you want around the cake! I made mini pretzels, and the cat and mice are made from regal icing.


Beer cake






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