Go Back
Print

Cheese Beer Cake with Bacon Cheddar Frosting

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Author Charlie H-S

Ingredients

  • 230 ml beer
  • 110 g unsalted butter
  • 115 g grated cheddar
  • 320 g dark brown sugar
  • 165 ml sour cream
  • 2 eggs
  • 1 tb vanilla extract
  • 320 g self raising flour
  • 200 g full fat cream cheese softened
  • 60 g unsalted butter softened
  • 300 g icing sugar
  • 85 g grated cheddar
  • 250 g bacon bits dry fry streaky bacon until crisp, and finely chop or blitz in the processor

Instructions

  1. Preheat your oven to Gas Mark 4/180 degrees.
  2. Line a baking tin with greaseproof paper, I used my 20cm round tin.
  3. Warm the beer and butter in a large saucepan on medium-high heat until butter is melted. Don't worry, it tends to look a bit odd.
  4. Add the grated cheese and stir until that is combined.
  5. Remove from heat, and whisk in the sugar.
  6. In a separate bowl, whisk the sour cream with the eggs and vanilla.
  7. Combine the two wet mixtures and sift the flour into the bowl of liquid ingredients and fold in.
  8. Pour into the tin and bake for around 45 minutes, or until a skewer inserted comes out clean.
  9. Leave to cool in the tin until you can comfortably remove it and finish cooling on a rack.
  10. For the frosting,  beat the room temperature cream cheese and butter until well combined.
  11. Add grated cheese and then slowly mix in the icing sugar. I'd recommend tasting this as you go along - I had to reduce the sugar in the frosting, because the original recipe called for 560g! Far too much.
  12. Stir in bacon bits.
  13. Once completely combined, frost the cake and, if you have them, decorate with extra bacon sprinkles.