Gingerbread Cake Recipe
- Daniel
- 1 day ago
- 3 min read
Updated: 8 hours ago
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.
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)
Equipment:
Oven
Springform 8" Round Cake Pan
Stand / Hand Mixer
Heavy Sauce Pot
Directions:
Preheat and Prepare the Pan
Preheat your oven to 175°C (350°F).
Grease and line an 8-inch round springform pan with parchment paper on the bottom and sides.
Heat the Stout and Molasses
In a large saucepan, combine Guinness stout, molasses, and baking soda.
Heat gently until it begins to bubble — the mixture will foam up, so use a large pot.
Once it starts to rise, remove from heat and let it cool slightly.
Mix the Wet Ingredients
In a large bowl, whisk the oil and eggs until smooth and pale, using either a hand mixer or a stand mixer.
Add both sugars and grated ginger. Whisk until everything is well incorporated.
Combine the Dry Ingredients
In a separate bowl, mix flour, baking powder, and all the ground spices.
Gently whisk to ensure everything is evenly distributed.
Bring the Batter Together
Gradually add the dry mixture into the egg mixture in three parts, whisking each time gently.
Season with a small pinch of salt.
Pour in the cooled stout mixture and mix until smooth and glossy.
Bake the Cake
Pour the batter into the prepared pan.
Bake for 35–45 minutes, or until a skewer comes out clean.
Once baked, turn off the oven and let the cake cool inside with the door closed; this prevents cracks and collapse.
Finish and Serve
Once completely cool, dust the top with icing sugar.
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!