Recipes

Beer Velvet Cake

Red food coloring in traditional red velvet cakes does not add anything to the taste or texture of the cake and could potentially distract from it. But what will add to the flavor and texture of your cake? Beer. Beer is a natural leavening agent that adds a fantastic, slightly lighter texture all while gifting your cake with the beautiful flavors of roasted grains.

Beer Velvet Cake

Highlights of Beer Velvet Cake

  • Adding beer instead of red food dye give this cake marvelous flavor and texture
  • Using a chocolate stout adds a chocolatey richness and makes the cake moist

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Ingredients
Cake
    • 1/4 cup chocolate stout
    • 2 tbs unsweetened cocoa powder
    • 2 tsp vanilla extract
    • 1/2 cup vegetable shortening
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 1 tsp salt
    • 2 1/2 cups sifted cake flour
    • 1 cup buttermilk
    • 1 tsp distilled white vinegar
    • 1 tsp baking soda
White Roux Frosting
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
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Image by: The Beeroness
Directions
  1. Preheat oven to 350.
  2. In a small bowl whisk together the beer, cocoa powder and vanilla until well combined.
  3. In the bowl of a stand mixer add the shortening and sugar, beat until well combined.
  4. Add the eggs one at a time, beating well between additions.
  5. Add the beer mixture and the salt, beating until well combined.
  6. Alternating between flour and buttermilk, add both a bit at a time while the mixer is at low speed. Don’t over beat.
  7. In a small bowl stir together the baking soda and vinegar. Gently fold into the batter.
  8. Grease and flour two 9 inch cake pans.
  9. Divide the batter evenly between the two pans.
  10. Bake until a toothpick inserted in the center comes out clean, between 25 and 30 minutes.
  11. Allow to cool completely.
  12. In a pot over medium high heat, warm the milk.
  13. Gradually whisk in the flour, stirring until very thick, about 5 minutes.
  14. Transfer to a bowl, cover and allow to rest until cooled, about 1 hour.
  15. Add the softened butter to a stand mixer, beat on high until light and fluffy. Add the sugar and vanilla beating until well combined. Add in the white roux, beat until fluffy and resembles whipped cream, about 15 minutes.
  16. Frost the cake adding generous amounts of frosting between layers.

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