I’m a huge fan of ridiculous cakes.
My Epic Chocolate Stout Cake has three layers of cake and three layers of chocolate fudge. My Lemon Dream Cake is similar. I even spent years making obnoxiously large cakes shaped like hamburgers and sharks, and by the way, who cares if a cake is shaped like a burrito? Now, I just care if it tastes good.
I’m overly concerned with the presentations of my food, which I completely blame on instagram and my current career path which has resulted in an obsession with presenting the world (or maybe just my neighbors) with an impressive plateful of edible art. I’m an asshole, we established this earlier this week with the polenta discussion. Sometimes I want a break from all this self-inflicted baking demand and I just want to make something that’s casual and easy to take to a party. I want the cake equivalent of the perfect pair of jeans, it looks great in a laid back sort of way.
Sheet cakes remind me of childhood, but with three homemade layers it’s fancy enough for something that you probably shouldn’t wear jeans to. Although if this fancy soiree thinks it’s too good for a bottle of beer, then you should just take your casual-yet-elegant cake and move on. Jeans are case by case, but beer should always be invited.
Cherry Vanilla Pale Ale Party Cake
- Preheat oven to 350.
- In the bowl of a stand mixer, beat the butter and both sugars until well combined, light and fluffy, about 5 minutes.
- One at a time add in the vanilla and eggs, scraping the bottom of the bowl to insure all ingredients are well combined.
- Add in the 1 cup beer and vegetable oil, mix until combined (batter will be lumpy).
- Stop mixer, sprinkle with flour, baking soda, baking powder and salt, stir until just combined.
- Pour into an 9x13 baking pan that has been greased and floured.
- Bake at 350 until light golden brown, 18-22 minutes. Remove from oven, allow to cool completely.
- Stir together the cornstarch and sugar in a saucepan. Stir in ½ cup pale ale until dissolved, stir in the cherries. Simmer over medium high heat until cherries have started to break down and sauce has thickened, about 15 minutes.
- Pour the cherries over the cake in an even layer. Chill until set, about 1 hour.
- In the bowl of a stand mixer add the heavy cream, powdered sugar and 2 teaspoons vanilla extract, beat until medium peaks form, about 5 minutes. Spread the whipped cream in an even layer over the cake. Chill until ready to serve.
Copyright Ã�Â© TheBeeroness.com