Preheat the oven to 350 degrees F. Grease a 10-inch bundt pan. Set aside.
Combine all of the dry ingredients in a large bowl, mixing until combined.
In the bowl of a standing mixer, add the milk, oil, vanilla, eggs and greek yogurt and stir until combined and frothy, about 2 minutes. Add the dry ingredients to the wet mixture cup by cup, mixing until incorporated. Add the beer at the end and mix for one for minute until the mixture is smooth. It will be thin.
Pour the mixture into the bundt pan and bake for 35-40 minutes. The cake should spring back when it is finished.
When the cake is finished, place on the counter and allow to cool in the bundt pan for 10-15 minutes. Then remove until a plate, or a wire rack covered in parchment paper/saran wrap to cool. This is because the cake is very soft but heavy, and you don't want it to sink through the wire rack.
Allow to cool, and then sift powdered sugar on top.