Gingerbread Stout Cake Recipe

Name: Gingerbread Stout Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Guinness Stout; 1/2 teaspoons Baking Soda; 2/3 cups Mild Molasses; 3/4 cups Packed Light Brown Sugar; 1/4 cups Granulated Sugar; 1-1/2 cup Unbleached All-purpose Flour, Plus Extra For Dusting; 2 Tablespoons Ground Ginger; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/4 teaspoons Cinnamon; 1/4 teaspoons Finely Ground Black Pepper (optional); 2 whole Eggs; 1/3 cups Vegetable Oil; 1 Tablespoon Finely Grated Fresh Ginger

Servings: persons

3/4 cups Guinness Stout
1/2 teaspoons Baking Soda
2/3 cups Mild Molasses
3/4 cups Packed Light Brown Sugar
1/4 cups Granulated Sugar
1-1/2 cup Unbleached All-purpose Flour, Plus Extra For Dusting
2 Tablespoons Ground Ginger
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1/4 teaspoons Cinnamon
1/4 teaspoons Finely Ground Black Pepper (optional)
2 whole Eggs
1/3 cups Vegetable Oil
1 Tablespoon Finely Grated Fresh Ginger

1
Adjust oven rack to the middle position and preheat oven to 350 degrees F. Grease and flour an 8-inch square baking pan.
2
Bring stout to a boil in a medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside.
3
Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper (optional) together in a large bowl; set aside.
4
Transfer stout mixture to a large bowl. Whisk in eggs, oil, and granulated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.
5
Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles. Bake until the top of the cake is just firm to touch and a toothpick comes out clean, 35 to 45 minutes. Cool cake in the pan on a wire rack, about 1 1/2 hours. Cut into squares and serve warm or at room temperature.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cups Guinness Stout, 1/2 teaspoons Baking Soda, 2/3 cups Mild Molasses, 3/4 cups Packed Light Brown Sugar, and more.

Yes, Gingerbread Stout Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Stout Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions