Gingerbread Cake Recipe

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I’ve tried countless gingerbread cake recipes over the years; it’s almost a December ritual at this point. But no matter how many I bake, I keep coming back to this one.

I honestly don’t remember where I first found it (credit to whoever created it, kudos!), but it never fails me. It’s moist, rich, and carries that deep warmth that feels like a hug from the oven.

After it has cooled down completely inside the oven...

The addition of Guinness stout gives it an earthy depth, balancing the sharp sweetness of molasses and the kick from fresh ginger. It’s not overly sweet, which makes it perfect even on its own, though a scoop of vanilla ice cream never hurts.

Every bite tastes like nostalgia, the kind that reminds you of cozy nights, dim lights, and the smell of spices floating in the air.

Historically, gingerbread has roots that stretch all the way back to medieval Europe, made with honey, spices, and breadcrumbs before flour and molasses became common. It found its way to America and the Caribbean through trade, where molasses replaced honey, and each region developed its own take.

This Guinness version is more modern, inspired by British stout cakes but spiced like the old European ones, a true bridge between tradition and comfort.

If you’ve been looking for that one gingerbread recipe to keep forever, this might be it. Every year, I try new ones… and somehow, this one always wins.

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Ingredients:

(Make one 8 inch cake)

• Guinness Stout, 120g

• Molasses, 190g

• Baking Soda, 3/4 TSP

• Rapeseed / Sunflower / Canola / Peanut Oil, 90g + More For Greasing

• Eggs, 2

• Granulated Sugar, 55g

• Light Mucovado Sugar, 55g

• Ginger Grated, 2" Adjust To Preference

• Unbleached All Purpose Flour, 140g

• Baking Powder, 1 TSP

• Ground Ginger, 1 TBSP

• Ground Cinnamon, 1/2 TSP

• Ground Cloves, 1/8 TSP

• Ground Cardamon, 1/4 TSP

• Nutmeg Freshly Grated, Pinch

• Sea Salt, Pinch

• Icing Sugar, For Dusting

• Vanilla Ice Cream, For Serving (Optional)

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Equipment:

• Oven

• Springform 8" Round Cake Pan

• Stand / Hand Mixer

• Heavy Sauce Pot

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Directions:

1. Preheat and Prepare the Pan

2. Preheat your oven to 175°C (350°F).

3. Grease and line an 8-inch round springform pan with parchment paper on the bottom and sides.

4. Heat the Stout and Molasses

5. In a large saucepan, combine Guinness stout, molasses, and baking soda.

6. Heat gently until it begins to bubble — the mixture will foam up, so use a large pot.

7. Once it starts to rise, remove from heat and let it cool slightly.

8. Mix the Wet Ingredients

9. In a large bowl, whisk the oil and eggs until smooth and pale, using either a hand mixer or a stand mixer.

10. Add both sugars and grated ginger. Whisk until everything is well incorporated.

11. Combine the Dry Ingredients

12. In a separate bowl, mix flour, baking powder, and all the ground spices.

13. Gently whisk to ensure everything is evenly distributed.

14. Bring the Batter Together

15. Gradually add the dry mixture into the egg mixture in three parts, whisking each time gently.

16. Season with a small pinch of salt.

17. Pour in the cooled stout mixture and mix until smooth and glossy.

18. Bake the Cake

19. Pour the batter into the prepared pan.

20. Bake for 35–45 minutes, or until a skewer comes out clean.

21. Once baked, turn off the oven and let the cake cool inside with the door closed; this prevents cracks and collapse.

22. Finish and Serve

23. Once completely cool, dust the top with icing sugar.

24. Slice and serve as is, or with a scoop of vanilla ice cream if you’re feeling indulgent.

The perfect slice...

Indulgence at the finest...

Cheers!

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Recipe Video: