Seasonal brews, meet seasonal bakes! This is your sign to bake with GLBC beer. Our Boozy Bundt series features four cake recipes that blend bakery classics with craft beer flavor. Explore these desserts that are bold and perfect for hosting, birthdays, or treating yourself (because you deserve it).

Christmas Ale Chocolate Bundt Cake

This Christmas Ale Chocolate Bundt Cake is an easy treat that celebrates the flavors of the season, featuring everyone’s favorite festive brew: Christmas Ale. Bring this heartwarming dessert to your next gathering, and it’s guaranteed to make spirits bright.

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 12 oz. coconut milk
• 1 teaspoon vanilla extract
• 1 cup room temp Christmas Ale

METHOD

1. Preheat oven to 350°F.
2. Grease and flour a bundt pan.
3. Mix Dry Ingredients: In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg until well combined.
4. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, coconut milk, and vanilla extract until smooth. Hold onto the Christmas Ale for later
5. Slowly add the wet ingredients to the dry ingredients, mixing just until combined.
6. Stir in the Christmas Ale until the batter is smooth and slightly runny.
7. Bake: Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for approximately 15 minutes before transferring it to a wire rack to cool completely.
9. Once your cake is fully cooled, drizzle with melted chocolate or dust with powdered sugar for a festive touch.

Cookie Exchange Chocolate Peanut Butter Bundt Cake

INGREDIENTS

Cake:

• 1 c Cookie Exchange Milk Stout
• 1 c Butter
• ¾ c Unsweetened cocoa powder
• 2 c Sugar
• 2 c All purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoon vanilla extract
• 2 Eggs
• ½ c Sour cream, room temperature

Ganache:

• 1/2 c Chocolate Chips
• 1/2 c Peanut Butter Chips
• ½ cup milk or canned coconut milk
• 1 small chocolate bar

CAKE METHOD:

1. Preheat oven to 350°F.
2. Grease a bundt cake pan with nonstick spray; set aside.
3. In a small saucepan, place Cookie Exchange Peanut Butter Milk Stout, butter, and cocoa. Over low heat stir occasionally until butter melts. Remove from heat, and whisk until smooth. Allow the mixture to cool for 10 minutes.
4. Put flour, sugar, baking powder, baking soda, and salt into a large bowl, whisk to combine.
5. In a small bowl combine vanilla extract, eggs, sour cream and set aside.
6. Pour the cooled chocolate mixture over the dry ingredients. Mix until thoroughly combined. Add the sour cream and egg mixture to the bundt cake batter. Mix well.
7. Pour the cake batter into the bundt pan and bake for 40-50 minutes depending on the size of your pan. Bake until a long toothpick comes out clean. If your pan has a dark interior the baking time will be even less.
8. Remove the cake from the oven and allow to cool on a cooling rack for 5 minutes. Then turn the cake over and on the cooling rack and remove from the bundt cake pan.
9. Completely cool cake before icing. Finish by topping with chocolate bar shavings.
10. Store cake at room temperature in an airtight container or well-wrapped for 2-3 days.

GANACHE METHOD:

Microwave: add chocolate and peanut butter chips and milk to a microwave-safe bowl and heat in 20 second intervals, stirring in between, for a total of 60 seconds.

Pour over bundt cake and allow to cool. Sprinkle with more chips or powered sugar for fun decor.

Cran Orange Wheat Bundt Cake

INGREDIENTS:

• 2 and 3/4 C all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 C unsalted butter, softened
• 2 C granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/3 C Great Lakes Brewing Co. Cran Orange Wheat
• 1-2 tbsp orange zest
• 1/4 C vegetable oil
• 1 C sour cream
• 2 C fresh cranberries
• Powdered sugar and orange zest for topping (optional)

METHOD:

1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, utilizing a mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one at a time, then mix in vanilla extract until well combined.
4. Slowly mix in the Cran Orange Wheat beer, orange zest, and vegetable oil until well combined.
5. With the mixer on low speed, slowly add the sour cream and then mix in the dry ingredients. Mix everything until just combined, making sure not to overmix the batter.
6. Add the cranberries and gently fold them into the batter.
7. Grease a 10-inch Bundt pan with butter, then dust with flour.
8. Pour the batter into the prepared Bundt pan and evenly spread it around.
9. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning. Do not pull the bundt cake out while still baking to avoid deflation of the cake.
10. Remove from the oven and cool in the pan on a wire rack for 30 minutes. Flip the cake onto a serving dish to finish cooling. Once cool, add desired topping and serve alongside a Cran Orange Wheat.

Strawberry Pineapple Wheat Bundt Cake

INGREDIENTS:

Cake:

• 15 1/4 oz. box yellow cake mix
• 3 eggs
• 1/4 C vegetable oil
• 1/4 C crushed pineapples canned or fresh
• 1/4 C water
• 8 oz. Strawberry Pineapple Wheat
• 1/4 C pineapple chunks, drained well
• 1 strawberry gelatin dessert packet
• Fresh strawberries, to garnish

Glaze:

• 2 Tbsp Strawberry Pineapple Wheat
• Powdered sugar

METHOD:

1. Set oven to 350 degrees. With mixer, combine on medium for 2 minutes: cake mix, eggs, oil, crushed pineapples with juice, water and beer. Divide the batter into two even bowls. In one bowl, add strawberry gelatin dessert mix slowly until achieving desired pink/red color (the more you add, the more the flavor of the cake can be impacted). In the second bowl, add in the pineapple chunks and mix slowly.
2. Coat bundt pan with nonstick spray. Pour half the yellow batter into the pan, then half the pink batter. Swirl with a spatula. Add in the remaining yellow batter and then the remaining pink. Slightly swirl. Place in oven and bake 35-45 minutes. Toothpick should come out clean. Let cool in pan for 15 minutes, then place onto drying rack or plate.
3. If desired, add powdered sugar or create and drizzle a light glaze. To create glaze, add powered sugar to beer, stirring constantly until desired thickness is achieved. If a thick glaze is desired, use more powered sugar. Let cake cool before adding any frosting or glaze.
4. Serve with fresh or canned pineapple and slices of strawberries. Enjoy!