This eggless cake is rich from butter and buttermilk, with a thin, crisp crust and tender interior. The dark beer and unsweetened cocoa combine for a deep chocolate flavor that isn't too sweet.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
35 mins
total:
1 hr 35 mins
Servings:
10
Yield:
1 fluted tube cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.

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  • Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.

  • Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.

  • Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.

  • While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.

  • Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.

Nutrition Facts

403 calories; protein 4.7g; carbohydrates 54.5g; fat 19g; cholesterol 57.7mg; sodium 328.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2020
I loved this cake. Very rich in flavor and not to sweet! Next time I am going to make very large muffins with this recipe. Read More
(1)

Most helpful critical review

Rating: 1 stars
03/19/2020
Dry and tasteless. No one liked it. Sorry! Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/29/2020
I loved this cake. Very rich in flavor and not to sweet! Next time I am going to make very large muffins with this recipe. Read More
(1)
Rating: 1 stars
03/18/2020
Dry and tasteless. No one liked it. Sorry! Read More
Rating: 5 stars
03/15/2020
I am adding it to my March deserts...great flavor and a winner eith guests Read More
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Rating: 5 stars
01/06/2021
EDITED: My family loved this cake the first time, but I found it a bit too dry. The second time I made it I added 1/4 cup of vegetable oil. It was perfect and moist! Read More
Rating: 4 stars
04/03/2020
The cake is amazing. Note, be sure the beer is room temperature or it will make the butter hard. The whipped cream did not have much taste. I think next time we will add a little flavor. Also, we did not add walnuts, we decided next time, we will add walnuts. Read More
Rating: 5 stars
03/18/2020
I decreased the sugar by 1/4 cup and the butter by 1/2 stick. It still came out beautifully intact and delicious. I didn't have the flat bundt cake mold but improvised with the regular mold only sprayed it well before adding the batter. It didn't stick at all!! Read More
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