Apricot Wheat Beer Cake with White Chocolate Buttercream

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Apricot Wheat Beer Cake with White Chocolate Buttercream
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Servings Prep Time
12Servings 30minutes
Cook Time
30minutes
Servings Prep Time
12Servings 30minutes
Cook Time
30minutes
Apricot Wheat Beer Cake with White Chocolate Buttercream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12Servings 30minutes
Cook Time
30minutes
Servings Prep Time
12Servings 30minutes
Cook Time
30minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 350°F.
  2. Grease two 8-inch cake pans with butter.
  3. Cut two pieces of parchment paper the same size as the pan. Press into the bottom of each pan and grease with butter.
  4. In a large bowl, whisk together the flour, baking powder, salt and sugar until well combined.
  5. In another bowl, whisk together the eggs, sour cream, beer, oil and zest.
  6. Make a well into the centre of the dry ingredients.
  7. Pour in the wet ingredients. Mix until just combined.
  8. Pour into prepared pans. Bake until a toothpick inserted into the centre comes out clean — about 25 minutes.
  9. Allow the cake to cool in the pans a few minutes. Run a spatula around the edges of the pans.
  10. Invert cakes onto a cooling rack. The cakes should easily release from the pan. Remove parchment.
  11. Cool completely. When the cakes are cooling, make the buttercream.
  12. In a stand mixer with the paddle attachment or using hand beaters, beat the butter until soft and light in colour.
  13. Add in the melted chocolate and beat to combine.
  14. Add in the icing sugar and crème de cacao. Beat until light and fluffy.
  15. Spread the buttercream icing and decorate with edible flowers (optional).
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