Gingerbread Cake with Stout Buttercream
Indulge in the festive flavors of this gingerbread cake with stout buttercream, a decadent dessert that perfectly balances warm spices and rich, malty undertones. The moist gingerbread layers are infused with aromatic ginger, cinnamon, and cloves, plus a splash of stout beer for a deep, complex flavor. Topped with a velvety stout buttercream frosting, this cake offers a unique twist on classic holiday treats, blending sweet molasses with the bittersweet notes of dark beer. Perfect for cozy gatherings or holiday celebrations, this show-stopping cake is as visually stunning as it is delicious. Serve with a dusting of cinnamon or festive garnishes for a dessert that's sure to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup dark brown sugar, packed
- 0.75 cup unsulfured molasses
- 2 whole large eggs
- 1 cup buttermilk
- 0.5 cup stout beer (such as Guinness)
- 4 cups powdered sugar
- 1 cup unsalted butter, softened (for frosting)
- 2 tablespoons stout beer (for frosting)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses and mix until fully combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Reduce the mixer speed to low and alternate adding the dry ingredients with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Slowly pour in the stout beer and gently fold it into the batter with a spatula, ensuring the mixture is smooth but not overmixed.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the stout buttercream. In a large mixing bowl, beat the softened butter on high speed until fluffy, about 2 minutes.
Gradually sift in the powdered sugar, 1 cup at a time, mixing on low speed initially and then increasing to high as it incorporates.
Add the stout beer and vanilla extract to the frosting and beat until smooth and creamy.
Once the cakes are completely cool, place the first cake layer on a serving plate or cake board. Spread a generous layer of buttercream on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
Optional: Garnish the cake with a sprinkle of ground cinnamon or holiday-themed decorations like candied ginger or fresh cranberries.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
7602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.3 g | 458% | |
| Saturated Fat | 220.8 g | 1104% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 3658 mg | 159% | |
| Total Carbohydrate | 1064.9 g | 387% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 803.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1060 mg | 82% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3871 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
