Christmas Beer Cake
Infuse your holiday celebrations with the warm, spiced charm of this Christmas Beer Cake—a festive dessert that’s equal parts indulgent and unique. Featuring a rich blend of dark beer, molasses, and classic holiday spices like cinnamon, nutmeg, ginger, and cloves, this moist bundt cake is brimming with seasonal flavor. The addition of stout or porter beer brings a subtle malty depth that perfectly complements the buttery sweetness of brown sugar and a hint of vanilla. Ready in just over an hour, this show-stopping treat is ideal for entertaining, whether as a centerpiece on your dessert table or paired with a cozy cup of coffee. For an extra touch of holiday magic, dust the cake with powdered sugar before serving—perfect for evoking snowy winter days. Whether you're baking for family or friends, this cake is sure to bring holiday cheer and unforgettable flavor to your festivities!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams brown sugar
- 100 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 200 milliliters dark beer (such as stout or porter)
- 80 milliliters molasses
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) bundt pan and lightly dust it with flour to prevent sticking.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, using a hand mixer or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the beer and molasses in a small bowl or measuring cup. Stir gently and set aside.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the beer-molasses mixture. Begin and end with the flour mixture. Mix until just combined, ensuring no streaks of flour remain. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar for a festive touch, if desired. Slice and serve to delight your holiday guests!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 33.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
