Beer Mug Cake
Originally I wanted to share a beer mug 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!
Adding Beer to This Cake Recipe
I couldn’t resist using some beer in the actual cake recipe. It felt wrong making the cake layers without it. Plus, now it’s truly a beer cake recipe!!
I swapped out some of the buttermilk for beer in my go-to vanilla layer cake recipe and frosted the cake with a vanilla buttercream. It’s almost like a cream ale, right?!
The fun part is that you can use your favorite beer. I used a Founders All-Day IPA, but the options are really limitless.
I’d love to hear what your favorite beer is, and what types you’ve used in this recipe!
Beer Frosting??
When I began to think about adding beer to the cake layers, my brain naturally progressed to daydreaming about a beer buttercream.
Originally, I did plan to use a beer-flavored frosting on this cake. I figured if I could cook down the beer a bit, I could incorporate it into my buttercream recipe.
But that idea quickly faded when I tried to make an IPA reduction. While the concept seemed great in my mind, the smell of the reduction told me otherwise!!
Instead, I chose to color the frosting into what I decided was a “beer-colored” frosting.
I used a combination of warm brown and yellow gel food coloring to create this tan shade.
Making the Beer Mug Handle
While I don’t work with fondant and gum paste very often, it’s hard to avoid them with this beer mug cake design.
Without a handle, it’s really a beer glass cake. And that just doesn’t have the same ring to it!!
This handle can be made with white fondant or gum paste. Gum paste is similar to fondant but dries more quickly.
I used fondant, and it took quite a while for my handle to dry. I’d recommend using gum paste if possible!
Be sure you make the handle for this cake at least a few hours in advance, if not the day before.
This will give it time to dry and make it easier to insert onto the side of your cake. If it’s still soft, it can crack or break.
The Finishing Touch on This Beer Mug Cake: The Buttercream Foam
The finishing touch on this cake is the buttercream foam! It’s ironic because in real life, you don’t want a ton of foam on top of your beer.
However, I love the cartoonish look that the piped frosting foam gives this cake. It makes it feel like it’s right out of an episode of The Simpsons!!
I’d be lying if I said I didn’t enjoy the rest of the IPA while decorating this beer mug cake! I had way too much fun decorating it, and I hope you do too.
Beer Mug Cake Substitutions and Swaps
Below are some swaps and substitutions that can be made in this recipe.
- All-Purpose Flour – This recipe works best with all-purpose flour, but you can use cake flour or a gluten-free flour blend if needed.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the salted butter and omit the salt in this recipe. You can also use vegan butter in its place!
- Egg Whites – You can also use 5 large, whole eggs, or if you have an egg allergy, you can use an egg replacer like this. However, it will slightly change the color and texture of these cake layers.
- Buttermilk – You can also use whole milk, full-fat yogurt, sour cream, or alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
Tips for Making the Best Beer Mug Cake
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure the dry ingredients.
- Bang your cake pans on the counter before putting them in the oven. This brings any air bubbles that are trapped in the batter to the surface.
- Level the room temperature or thawed cake layers with a serrated knife to make them easier to stack (but leave one unleveled!).
- Make this beer mug cake vegan or dairy-free if needed! Use your favorite type of dairy-free milk to replace the buttermilk and heavy cream, and use vegan butter sticks in place of the butter. For the eggs, I recommend using an egg replacer like this.
Making This Beer Mug Cake in Advance & Storage Tips
I recommend making the cake layers in advance and freezing them. It breaks the process up and makes it more approachable.
You can also make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think!
If you try this beer mug cake recipe, I’d love to hear what you think! Please leave a rating and comment below.
And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your delicious creations!
Beer Mug Cake
Ingredients
Beer Cake Recipe
- 3 cups all-purpose flour 375g
- 3 cups granulated sugar 600g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 1 cup unsalted butter, room temperature 226g
- 1 cup carton egg whites or 7 large egg whites, room temperature 235g
- 1 cup buttermilk, room temperature 240g
- 1/2 cup your favorite beer, room temperature 120g
- 2 Tbsp vegetable or canola oil 30g
- 2 tsp vanilla extract or vanilla bean paste 8g
- Yellow and brown gel food coloring if desired
Vanilla Buttercream Frosting
- 2 cups unsalted butter, room temperature 452g
- 1 Tbsp vanilla extract or vanilla bean paste 12g
- 1/2 tsp fine salt 3g
- 7 cups powdered sugar 875g
- 1/4 cup heavy whipping cream, room temperature 60g
- Yellow and brown gel food coloring
Additional Decorations
- 1 cup white gum paste
- 2 toothpicks
Instructions
Beer Handle Decoration:
- Make the beer handle first so that it has time to dry! It needs at least a few hours to dry, and I like to make it the night before just to be safe. To accelerate the drying process, use either white gum paste or fondant with tylose powder.
- Shape the handle to be about 5 inches tall and insert toothpicks into the tips of the handle. Set aside to fully firm up overnight.
Beer Cake Layers:
- Preheat the oven to 350°F / 175°C. Line six, 6" cake pans with parchment rounds and grease with non-stick baking spray or homemade cake pan release. If you don't have 6 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.
- Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
- Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
- Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 cup of buttermilk and 1/2 cup of beer on a low speed.
- Add in 2 Tbsp of vegetable oil and 2 tsp of vanilla extract and mix at a low speed until fully incorporated. If you plan to color your cake layers, add in the brown and yellow gel food coloring with the oil and vanilla.
- Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together. This also helps lighten the texture of the cake layers a bit.
- Divide the batter evenly between your prepared pans. I like to use a scale to make sure each pan has the same amount of batter and will bake up to be the same height.
- Bake for 30-32 minutes or until a toothpick comes out with a few moist crumbs. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
- Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
- Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.
- If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
Vanilla Buttercream Frosting:
- While the cake layers bake and cool, make the vanilla buttercream frosting.
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Mix in 1 Tbsp of vanilla extract and 1/2 tsp salt on a low speed.
- Slowly mix in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.
- Continue to mix on a low speed for a few minutes until the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
- Place two cups of white buttercream into a large piping bag and cut a small opening (about 1 cm wide). Set aside.
- Color the remaining buttercream a tan color using a couple drops of yellow gel food coloring and a tiny drop of brown gel food coloring. Start off with a tiny bit of food coloring, then add more as needed until the color looks right.
Assembling This Beer Mug Cake:
- Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
- Add a thick, even layer of tan buttercream between each cake layer. Once the layers are stacked, add a thin coat of frosting around the cake that fully covers the cake layers. This will trap those pesky crumbs so that our final coat of buttercream looks amazing!
- If the layers seem to be sliding around a bit while you cover the cake with frosting, insert a wooden dowel through the center of the cake for stability.
- Smooth the crumb coat using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Then it's time for our second, thicker layer of frosting. Pipe a line of white buttercream around the base of the cake, then cover the rest of the cake with the tan buttercream. Smooth using a bench scraper. I also like to use the bench scraper to make vertical lines up the cake to look like the indentations on a beer mug.
- Pipe some foam on top of the cake with the remaining white buttercream. Add a bit of buttercream foam down the side of the cake too to look like it's overflowing.
- The last step is to press the beer mug handle into the side of the cake. Then enjoy!
Video
Notes
Tips for Making the Best Beer Mug Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making This Beer Mug Layer Cake in Advance & Storage Tips
Make the cake layers in advance and freeze them. It breaks the process up and makes it more approachable. Make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.Nutrition
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Hello, which colour did you use for the beer frosting? Thank you
i used mostly yellow plus a touch of brown!
that makes paint pens you can use on white BEER MUG CAKE ,mugs be sure to seal the mugs with a sealer that will make them dishwasher safe.
Please tell me how to make vanilla layer cake recipe?
The full recipe can be found here: https://chelsweets.com/2016/09/05/best-vanilla-layer-cake-recipe/
Can you use any type of beer for this beer cake?
Yup! I haven’t tested it with a lot of different kinds of beer, but I think they should still work!!
Can i use amber color liquid gel for frosting….??
I would think so! I used a mixture of yellow and warm brown, but i think that should work too! just start by adding a little bit, so that you can adjust with other colors if needed 🙂
Can you tell me how to make the fondant handle? I’ve never made anything with fondant or gum past before.
I just purchase a small tub of fondant on amazon when I need it! It comes in small 2 lb buckets, and I get the Satin Ice brand!
which size is the cake pans in cm?
Are you cake pans 6in by 2in or 1in? I’m trying to find a set on amazon that will work. Thanks!
Your* & also I love all of your videos and cakes! 🙂
Mine are 2 inches! I use the fat daddio brand!
Thank you!! I hope it turns out like yours! 🙂
Hi Chelsweets – I tried a test run of the cake this weekend and had it sit overnight but the frosting kind of bulged out of the sides and started leaning a little. Any ideas on how to stop that from happening? Should I have put the bubble straws in to give the cake more stability?
Thanks for your help!
How many whole eggs? Thanks ?
Hi Chelsea I made this and used fondant for the mug handle and toothpicks but it didn’t stay firm it fell Luckily it was a cake I made for a cousin What can I use so it will stay firm and in place I have to make another one
You can try using thicker wooden skewers, or try making the handle thinner/ lighter!
I added Hershey’s coco powder to yellow food dye til I got the desired color It worked great !!!
that’s awesome!! Thanks for sharing Kim 🙂
Hi Chelsea! Any idea how many people this would serve?
It varies based on the size of slices you cut, but I’d say it would feed about 20 people!
Hi chelsweet…. Love ur recipes and cake decorations, u are my inspiration for me to do more baking.
I have a question, can I use liquor instead of beer??
aw you are too sweet Kaamini!! I’m not sure the quantities of beer used in this recipe would work out well if you swap out the beer for liqour! However, I’ve made a tequila lime cake that you could easily use any liquor for! Here’s the link: https://chelsweets.com/2018/04/30/lime-tequila-cake/
Hope that helps, happy baking!!
Hi, was wanting to know how’s big did you make the handle , I am going to attempt to make this for my son since he turns 21 this week but have never used fondant and don’t know how big to make it .
I think my handle was about 6 inches tall, but it can really vary based on how tall you make your cake / how much frosting to put between the layers! I’d say somewhere around 6 inches should be a safe bet! 🙂
Hi Chelsweets
I have to make a 3D beer Mug cake for 50 people can you tell me what size pans and how many layers i would have to do or is that to large to make
I really would appreciate your thoughts on this
Thank you
Hi CHELSEA I was wondering if you are receiving my question about the 3d beer mug cake for 50 people.
I was wondering what size pans I would need to make it or would it be to big
Thank You
RoseMarie
Hi can you do this recipe with a 8 inch pan?
Definitely! but it only makes 3, 8-inch cake layers, or 4, thinner 8-inch cake layers. Hope that helps Nastasha <3
Hi chelsweets! Wonderful recipe I am so glad I found this for my husbands 30th! I was able to make the layers ahead of them and freeze them according to your instructions but I was wondering I could make the frosting ahead of time as well. Thank you!
I am so happy to hear that Taryn!! You’ll have to tell him happy belated for me 🙂
You can definitely make the frosting ahead of time too! I walk through the details about that in this post:
https://chelsweets.com/2019/04/06/how-long-does-buttercream-last/
Hope that helps, happy baking!!
What size tip did you use for the foam?
Hi Kim! I actually just cut an opening in my piping bag that was about 1 1/2 cm wide! I also used a piping bag with a tiny opening to pipe little filler bubbles. Hope that helps, happy baking!
Hi there!
I plan on making this tomorrow (using Blue Moon for the beer). The only size pan I have multiples of is 8 inches. Do you think a 3 layer 8 inch beer mug would look silly? Like, too short and stout?
Thanks so much!
Ps. I love that you used one of Founder’s beers! I’m from Michigan and love your recipes so it was neat to see that 🙂
Hi Jordan,
Sorry for the delayed response on this! I think that it would look pretty short with only 3, 8-inch cake layers :/ haha maybe it’ll resemble a whiskey glass though?!?! Or maybe with the handle and some thick layers of frosting it will have a bit of height?
haha I love Founders, but I bet blue moon will work great in this too! Happy baking!!
I absolutely love your recipes….this one was a big hit! I used blue moon and since blue moon is typically served with an orange slice I added a touch of orange extract and orange juice to the vanilla buttercream….so good!! Thank you!
Omg I love that Shannon!! That sounds absolutely delicious 🙂 Thank you for sharing!!
Hi,
I love this cake and am so glad I found your recipe! I need to make it for my nephew’s upcoming 30th birthday. However, he likes red velvet and Oreo cookie and I need to feed 50 people so would you be able to tell me what I can use/do to accommodate this? I greatly appreciate it!
I’ve been following you on Instagram and your website and must say you’re awesome and inspiring! You make it all look so easy! I’m a novice baker and am learning from you!
Thanks!
Randi
Hi Randi,
Thank you 🙂 You’re going to need to make a big cake to feed that many people! I’d recommend doubling my red velvet oreo cake (recipe here: https://chelsweets.com/2017/05/14/oreo-red-velvet-cake/) and then decorating it however you want 🙂
I hope that helps, happy baking!!
Thanks Chelsea! I’m going with your recipe as is instead. I’ll be making this cake for a party on 3/13. I have only three 6” pans. Can I bake the cake in batches three at a time? Can I use just white fondant to make the handle? Not sure where to find gum paste. Also, I need to transport the cake about 2 miles. How do you suggest I do this? Do I box the cake? If so, what kind of box? Will using a dowel in the center keep the cake stable? Do I leave it in? If so, do I cut around it when slicing the cake when ready to eat? Sorry for all the questions. Never made such a tall cake and then had to transport it to a destination. Thank you for your help!
Hi Randi,
I’m so sorry for the delayed response! You can use white fondant, just be sure to make it far enough in advance to give it time to fully dry. Transporting cakes can be hard! Definitely place the cake in a box, and have someone hold it if possible, or place it on a non slip mat securely in the back of your car. A dowel can be a good idea with taller cakes like this. I cut around it and leave it in! Hope that helps for next time, happy baking!!
what size were the cakes you used in this recipe?
Hi Guillermo,
I used 6 inch cake layers to make this cake, just like the recipe card calls for 🙂 Hope that helps, happy baking!
Hey. Did you use white buttercream for the layers to stack them? Or the yellow one?
I’m quite new to baking but want to make this for my husbands birthday.
Thanks a lot
Hi Julia,
I used white buttercream, to help the yellowish/tan cake layers pop! Then colored the frosting after I stacked and crumb coated the cake, but that’s just my preference! Hope that helps, happy baking!
Hi, going to make this cake very soon. I only have 3 six inch cake pans, can you tell me approximately how much batter to put in each pan, as I will need to cook it in two batches?
Hi Lisa,
One batch of batter is about 1900 grams, so each pan should have about 300 grams in it. Hope that helps, and that your cake turns out great!
Chelsweets Thanks soooo much for your recipe ? I made this for my husband’s 40th and I made it with Modelo beer. He loved it!! Thanks again!
I am so happy to hear that Kathy! That’s so awesome to hear 🙂
thanks!
Thanks for your inspiring cake art! I made your mug shape cake using a Butterbeer cake recipe and it was a hit! My husband loved the beer mug and it was kid-friendly so we could share his birthday with a child who was visiting and had a recent birthday. I made gluten free butterscotch cake, whipped butterscotch filling, cream soda frosting (white) and butterscotch frosting (beer color) with the fondant handle. Thanks for sharing your skills with us!
Just wondering what number of tip did you use to make the foam on top of the cake? I too am self taught and any advice is appreciated. Thanks
Hi thank you for this idea
I am thinking of making this cake in couple of weeks. For the foam what are your thoughts on using just whipped Cream?
My sister and I made this cake!! It turned out amazingly well!! This was the very first themed cake I’ve ever made. The recipes were easy to follow and were delicious! I can’t wait to make more delicious cakes with your recipes!!!
What sort of nozzle did you use for the foam
What did you use to make the beer foam?
Hello! I’m hoping to use this recipe to make Oktoberfest cupcakes with a german stout and caramel pretzel buttercream. Do you think this recipe would hold up okay for cupcakes? Thank you!!
How many servings can you get from this cake? I’m duplicating your design and recipe and just want to make sure it can feed 20 people 🙂
Hello, Chelsea : )
What a beautiful and cool cake.
May I ask in what way the outcome of your cake will differ from a regular sponge cake?
I’m kind of new to baking and appreciate your input very much.
Thank you again : )