1. Can I make this cake without Guinness Stout?

Yes, you can substitute the Guinness Stout with a non-alcoholic stout or even a dark beer like porter. For those who prefer not to use beer, try using a strong brewed coffee or water with added molasses for a similar flavor profile.

2. How can I store leftovers of the Guinness Stout Gingerbread Cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices in an airtight container or freezer bag for up to 3 months. Just thaw before serving.

3. Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend you use contains xanthan gum or add it separately to maintain the cake’s structure and texture.

Guinness Stout Gingerbread Cake – A Deliciously Rich Dessert

Description

Guinness Stout Gingerbread Cake is a rich and flavorful dessert that combines the comforting spices of traditional gingerbread with the bold depth of Guinness Stout. This moist, spiced cake is perfect for holiday gatherings or as a unique twist on a classic favorite.

Ingredients

Scale

1 cup Guinness Stout
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup molasses
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or 9×13-inch baking dish.
In a saucepan, melt the butter over medium heat. Once melted, pour in the Guinness Stout and bring the mixture to a simmer. Cook for about 5 minutes and set aside to cool slightly.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, beat the eggs with the brown sugar and molasses until smooth and well combined.
Gradually add the melted butter and stout mixture to the egg mixture, stirring until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, drizzle with a simple glaze or dust with powdered sugar.

Notes

For a richer cake, add a chocolate ganache or cream cheese frosting.
If you don’t want to use Guinness, you can substitute it with a non-alcoholic stout, dark beer, or strong brewed coffee.
Ensure the stout mixture cools before mixing with eggs to prevent cooking the eggs.
The cake can be made ahead of time and stored in an airtight container for up to 3 days.
This recipe works best when stored for a day, as the flavors will deepen and improve.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 280
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg