Texas-Style Beer Cake

Ingredients for our made-from-scratch Bundt cake include a pecan-cinnamon filling and your favorite beer for a rich, nutty flavor.

  • Prep Time 25 min
  • Total Time 2 hr 50 min
  • Servings 12



cups pecans
cup granulated sugar
1 3/4
teaspoons ground cinnamon


cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
1 1/2
teaspoon baking soda
teaspoon salt
teaspoon freshly ground nutmeg
cup unsalted butter
cup granulated sugar
cup packed light brown sugar
teaspoon vanilla
1 1/2
cups sour cream
cup beer (any variety)
Powdered sugar, if desired

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
  • 2 Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
  • 3 In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
  • 4 In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
  • 5 Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
  • 6 Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

Expert Tips

Use any type of beer for this recipe, and feel free to change the nuts from pecans to walnuts.

Serve dusted with powdered sugar, or top with whipped cream and fresh berries.

I like to use Shiner® Bock beer in this cake.