Beer Mug Cake

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Originally I wanted to share a beer cake for Father’s Day, but I wasn’t able to edit the footage in time! Luckily, beer never goes out of style, and this cake is also perfect for summertime bbqs / cook outs! I replaced some of the buttermilk with beer in my go-to vanilla layer cake recipe, and frosted the cake with a vanilla buttercream. The full recipe and instructions can be found below:

Beer Cake Batter:

  • 2 1/8 cup flour
  • 2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (1.5 sticks), room temperature
  • 1/2 tsp vanilla extract
  • 2/3 cup egg whites, room temperature
  • 1/2 cups buttermilk, room temperature
  • 1/2 cup beer, room temperature (I used Budweiser)
  • 1 Tbsp vegetable oil

American Buttercream Ingredients:

  • 6 sticks (3 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 3/4 tsp salt
  • 3 Tbsp. heavy cream
  • 3 tsp vanilla

Additional Decorations:

  • white gum paste or fondant with tylose powder
  • toothpicks

Instructions:

Prepare the beer handle the night before using white gum paste or fondant with tylose powder. Mold handle to be roughly 6 inches tall, and insert toothpicks into the tips of the handle. Set onto parchment paper to fully firm overnight.

Preheat oven to 350°F. Grease and line six 6” round pans.

Begin by preparing the cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk on a low speed, and then the beer. Add in oil and vanilla, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 30 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cakes bake and cool, prepare the buttercream frosting (click here for tutorial). Whip the butter until it is light and creamy, then slowly add the powdered sugar. Alternate installments of powdered sugar with heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt, and vanilla extract, and continue mixing on medium-low until fully incorporated. Color 2/3 of the frosting the shade of your favorite beer, and leave the remaining 1/3 uncolored. Place the white buttercream in a piping bag.

Stack and frost the cake layers using the beer colored frosting. Once stacked, apply a thin crumb coat. Chill cake in the freezer for 5 minutes.

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Once the crumb coat is firm to the touch, apply a thick, second layer of frosting. Pipe a line of white frosting around the base of the cake, the cover the rest of the cake with the beer colored frosting. Smooth with a bench scraper. Clean the bench scraper, then make vertical lines around the sides of the cake, roughly 1 inch apart.

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Gently insert handle into the side of the cake. Use the remaining white frosting to pipe foam around the top of the cake, and a bit down the sides of the cake.

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