As a pastry chef, cake is my thing. For years I have collected, written, and fine-tuned cake recipes. My notes are always messy, but they all make sense to me. While I don’t typically eat cake, this particular recipe is one I enjoy very much. It uses an acid to neutralize the leavening and with the bitter DIPA and mild buttermilk, the flavors are just perfect. Not too sweet, layers of flavors unfold with each bite.
For my birthday month, I wanted to celebrate with a beer that is special to me. I chose Lizards Mouth from Figueroa Mountain Brewing. It was the first DIPA I can remember tasting. I have very fond memories of visiting their main brewery in Buellton for their 5th Anniversary party, and several other locations around California. It truly is the type of brewery where you feel like family. Lizards Mouth is my favorite beer they make, so it was an easy choice.
On the eve of my 39th birthday, it is a pleasure to share with you one of my favorite recipes!
Prep time: 30 Minutes
Yield: 8″ cake or 24 cupcakes
Preheat oven to 350
Prepare 2 – 8″ pans by spraying them with nonstick spray and dust with flour
OR put 24 cupcake liners into the cupcake pan
2 each Eggs
1 cups Buttermilk
1/2 cup Vegetable Oil
1 tsp Vanilla Extract
2 1/4 cup All purpose flour
2 cups Sugar
3/4 cup Cocoa powder
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
1 cup Double IPA beer
- Measure each ingredient and place it into a large mixing bowl.
- Using a metal whisk or hand-held blender, blend until smooth.
- Scrape the bowl with a rubber spatula, making sure there are no lumps.
- Continue to whisk until smooth.
- Pour into 2 prepared 8″ pans or scoop evenly into 24 cupcake liners.
*Batter will be really runny
Bake at 350 F until fully baked. About 16 minutes for the cupcakes, and about 34 minutes for the 8″ cakes. You can tell the “doneness” by sticking a toothpick in the center of each cake. When you pull it out, if the pick is clean, the cake is done. If it is smudged with batter, leave it in the oven and check every few minutes.
Allow to cool to room temperature and ice with your favorite icing. I use Swiss meringue buttercream, but really this cake would go great with anything!
Written by Julia San Bartolome
Chef Julia San Bartolome has been a professional pastry chef for 20 years, and has a passion for cooking with beer. Owner and pastry chef of Sweet Arleen’s in Westlake Village (known for winning Cupcake Wars on Food Network 3 times) she spends her mornings baking fresh cakes and cupcakes, and her evenings sampling all the craft beer she can get her hands on.
@mommybeerest on Instagram
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