Stout Gingerbread Cake Recipe

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Stout Gingerbread Cake

Annie K Hughes-Zammit


Makes (1) ten inch cake
from Boson Uncommon Cooking

★★★★★ 1 vote
20 Min
40 Min


baking spray or butter for pan
2 1/2 c
all-purpose flour, plus extra for pan
1 Tbsp
baking powder
3/4 tsp
baking soda
3 Tbsp
ground ginger
1 tsp
ground cinnamon
1/4 tsp
ground cloves
3/4 tsp
1/2 tsp
3 large
1 1/3 c
light brown sugar, packed
1 1/2 Tbsp
grated fresh ginger
1 c
1/2 c
vegetable oil
1 1/4 cups c
plus 2 1/2 teaspoons stout
2/3 c
confectioners' sugar
1/8 tsp
vanilla extract


1Set the oven rack in the middle position and heat the oven to 350 degrees.
2Coat a 10 inch bundt pan with baking spray (or butter and flour it).
3In medium bowl, whisk flour, baking powder, baking soda, spices, salt, and pepper.
4In a large bowl, whisk the eggs, brown sugar, fresh ginger, molasses, and oil until uniform, then blend in 1 1/4 cups stout.
5Whisk in flour mixture, half at a time, until uniform.
6Pour the batter into the pan and bake until a toothpick inserted into the cake comes out clean, about 40 minutes.
7Cook cake in the pan on a wire rack for 15 minutes, then turn out and cool completely.
8Sift the confectioners' sugar into a bowl. Whisk in the 2 teaspoons stout, vanilla, and pinch of salt. Glaze the cake, let set, slice and serve.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy