Caketober: Beer Drizzle Cake

We’re edging ever closer to the end of Caketober – though there’s still time to get involved – simply register on the website and hold a bake sale to raise money for Forever Manchester.

In fact things have moved on to include a Bake Off, at Grill on New York Street, to be held on 22nd October with a host of well known Mancunians taking part, and a panel of judges including representatives from Manchester Confidential, Hey Little Cupcake, Manchester House and, yes, yours truly – firmly wearing both my WI and cake fan hats.

Added to which, there’s a rumour of a cake themed cocktail or two and maybe, just maybe an appearance from the superhero himself, Captain Manchester. Tickets are limited, but with pennies going to Forever Manchester, you can’t possibly pass up a chance to put on a posh frock and sample something cakey.

For one of my last beer cake recipes, it’s time for Beer Drizzle Cake – something lighter than the previous recipes, but easy and just as tasty.

I’d recommend using a light hoppy beer for this recipe. I used Lemon Blossom from Hornbeam, but something like First Chop’s Ava would work just as well.

Beer Drizzle Cake


For the cake:

180g caster sugar

180g unsalted butter (softened)

180g self raising flour (as ever, I can recommend Sainsbury’s Sponge flour for this)

3 free range eggs


For the drizzle:

500ml Lemon Blossom Beer

75g sugar (more or less to taste)

Zest of one orange



Pop your oven on to preheat – gas mark 4/180°C.

Grease and line your cake tin.

In a large bowl beat together your softened butter and sugar until creamy.

Mix in your eggs one at a time until combined.

Sift in your flour and mix until all your flour is absorbed into the mixture.

It should be a nice ‘dropping’ texture.

Pour into your tin, smooth over the top gently and put into the oven.

It should take approximately 25-30 minutes to bake, but every oven is different, so it’s worth checking during cooking.

The easiest way to test is to insert a skewer into the centre of your cake and pull it out gently. If completely clean, the cake is done. If not, give it a little longer.

While your cake is baking, you can move onto the drizzle.

Warm the beer in a pan along with the orange zest and add the sugar gradually to taste. You want to reduce the beer quite a way until it starts to get syrupy.

Please note, if you are using a different beer, you might find more or less sugar, or even a little of the orange juice as well will  be preferable – please adjust the flavour to suit.

Once your cake is done, take it out of the oven, and whilst still warm, use a skewer or fork to pierce holes into the top of the cake.

Pour on the drizzle, or spoon it on, giving it time to soak into the top of the cake.

Once completely cooled, remove from the tin, cut yourself a big slice and scoff.

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