Baked goods using beer fermented with yeast have a more moist texture and a longer shelf life so that’s another plus of using beer in your cakes and breads. The tricky part is finding one with the most flavor so that you can use enough beer in your batter to influence flavor without making it a runny mess. Tasting the beer will give you an idea of the flavor profile and what you’d want to pair it with.
Another way you can use your favorite beer without compromising texture is to make a reduction but remember that cooking it down will also cook down some of the alcohol content.
Some alcohol may remain in the finished product but the amount is most likely not worth worrying about. You’d want to add the reduction in equal amounts of the liquid you’ll be replacing.
Sticking to what you know works best together is great but the fun of baking is making unusual yet interesting combinations. Beer can replace any liquid in almost any recipe so don’t be afraid to experiment. Making your own caramel with a stout beer added and then drizzling it over beer apple/pear spice cake is a great way to incorporate beer in all assets of the product while coming up with something new and interesting. Unfortunately, I don't have a recipe for that. That one just came off the top of my brain but as soon as I work it out I'll share it with you!
For now I have a recipe for a simple beer cake found on *******.com. Enjoy!
Beer Cake Ingredients
¾ cup (1 ½ sticks) butter, softened
¾ cup superfine sugar
1 teaspoon vanilla extract
1 tablespoon milk
7 ounces (¾ cup plus 2 tablespoons) dark beer, such as stout
1 teaspoon finely grated lemon zest
½ cup honey
2 2/3 cups cake flour
1 heaping teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch grated nutmeg
½ cup chopped walnuts
Beer Cake Directions:
1. Heat the oven to 350 degrees. Butter and flour a 9½-inch springform, cake or loaf pan.
2. Beat the butter, sugar and vanilla until creamy. Add the eggs one at a time, beating well after each, until fully incorporated. Beat in the milk, beer and lemon zest, then whisk in the honey. The batter will look separated at this point, but will come together when the dry ingredients are added.
3. Sift together the flour, baking powder, soda, cinnamon and nutmeg, then whisk into the wet ingredients.
4. Gently fold in the nuts and lightly spoon the batter into the pan. Bake 35 to 40 minutes if using a regular cake pan, or 45 to 50 minutes if using a springform or loaf pan, until dark golden and a skewer poked into the middle comes out clean. Cool in pan for 10 minutes before turning out onto a wire rack to cool completely.