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Ingredients
- Tecate Syrup
- 3 cups Tecate Beer
- 3/4 cup sugar
- Beer cake
- 2 1/2 cups (10.6 oz) flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 stks butter
- 1 3/4 cups (12 oz) sugar
- 3/4 cup milk
- 1/2 cup Tecate
- 1 1/2 tsp vanilla
- 1/2 cup plus 3 tbs Tecate syrup
- Tecate Buttercream Frosting
- 2 sticks (1 C) butter, room temp
- 4 cups powdered sugar, sifted
- 3 tbs Tecate syrup
- 1-2 tbs milk, or as needed
Details
Adapted from latimes.com
Preparation
Step 1
Tecate syrup:
1. In a large, heavy bottom saucepan, combine beer and sugar. Bring mixture to a boil while whisking. Continue to boil until it is reduced to 3/4 cup, about 15 min.
2. Remove from heat and cool to room temp. Mixture will thicken as it cools
Tecate Beer cake:
1. Heat oven to 350 and in a large bowl sift together flour, baking powder and salt
2. In bowl of stand mixer, beat butter until soft (~2min). Then while mixing, slowly add sugar, and continue to mix until light and fluffy (~2min). Then add the eggs one at a time.
3. In another mixing bowl, combine milk, Tecate and vanilla. Milk will start to curdle
4. with mixer running, add 1/3 dry ingredients to butter mixture. Scrape the bowl then add half of the combined liquids. Add half the remaining dry ingredients, then the remaining liquid. Add the remaining dry ingredients and continue to mix until fully incorporated.
5. Add 5 tbs of tecate syrup to batter and stir to combine. Pour into 10-cup bundt pan filling about 3/4 full
6. Bake the cake until toothpick comes out clean, about 50 min. Rotate halfway through baking for evenness
7. While cake is warm, drizzle remaining 6 tbs of Tecate syrup over the cake. Frost if desired
Tecate Buttercream frosting:
1. In bowl of a stand mixer, cream the butter. While mixer is running, slowly add powdered sugar. Blend in Tecate syrup, then add milk to thin to desired consistency. This makes 3-4 cups of frosting
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