Guinness Gingerbread Bundt Cake Recipe

Name: Guinness Gingerbread Bundt Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Guinness stout; 1 cup molasses (not blackstrap); 3/4 cup firmly packed dark brown sugar; 3/4 cup canola oil; 3 large eggs, beaten; 2 tablespoons peeled and grated fresh ginger; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground white pepper; 1/2 teaspoon kosher salt; 1/4 cup (about 2 ounces) chopped crystallized ginger; 4 tablespoons (1/2 stick) unsalted butter; 3/4 cup firmly packed dark brown sugar; 3/4 cup heavy cream; 2 teaspoons pure vanilla extract; 1/2 teaspoon kosher salt; Whipped cream

Servings: persons

1 cup Guinness stout
1 cup molasses (not blackstrap)
3/4 cup firmly packed dark brown sugar
3/4 cup canola oil
3 large eggs, beaten
2 tablespoons peeled and grated fresh ginger
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1/4 cup (about 2 ounces) chopped crystallized ginger
4 tablespoons (1/2 stick) unsalted butter
3/4 cup firmly packed dark brown sugar
3/4 cup heavy cream
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Whipped cream

1
Preheat the oven to 350 degrees F (180 degrees C).
2
Generously grease a 9-inch Bundt pan or butter the bottom and sides of a 9-inch springform pan, then line the bottom with parchment paper and butter the parchment.
3
Place the pan on a rimmed baking sheet.
4
In a bowl, whisk together the Guinness, molasses, brown sugar, oil, eggs, and fresh ginger.
5
In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper, and salt.
6
Add the wet ingredients along with the crystallized ginger to the dry ingredients and stir just until combined.
7
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes.
8
Let cool for about 10 minutes, then invert the cake onto a serving plate or remove the pan sides and slide the gingerbread onto a serving plate.
9
Meanwhile, to make the drizzle, in a saucepan, melt the butter over medium heat.
10
Add the brown sugar and cream.
11
Stir with a whisk until the sauce bubbles and gets sticky, about 5 minutes.
12
Stir in the vanilla and salt.
13
Drizzle the cake generously with the caramel sauce, and serve wedges with more sauce and a dollop of whipped cream.

1328

kcal

Calories

Fat

137

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 cup Guinness stout, 1 cup molasses (not blackstrap), 3/4 cup firmly packed dark brown sugar, 3/4 cup canola oil, and more.

Yes, Guinness Gingerbread Bundt Cake Recipe 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!