Prep 15 mins
Cook 35 mins
The original version if this cake comes from Southern Living magazine. It all sounds a bit strange, but it's really good if you like that snappy, spicy gingerbread taste. It certainly has disappeared quickly when I've taken it to pot lucks. The beer I use is Sam Adams Cream Stout which can be purchased one bottle at a time at World Market. If you can't find gingerbread cake mix 1 box of yellow and one box of spice cake is also fine. Note-you're going to need a really big mixing bowl for this cake! Optional garnishes: toasted pecans, rosemary sprigs. Cooling time not included in prep or cook times. This cake does NOT travel well in warm weather!
- 2 (14 1/2 ounce) packages gingerbread cake mix
- 3 large eggs
- 2 3⁄4 cups stout beer, at room temperature, divided
- 1⁄2 cup butter, softened
- 1 (16 ounce) package powdered sugar
- Preheat oven to 350. Grease and flour 2 8-inch cake pans.
- Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into pans.
- Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool on wire rack 1 hour or until completely cool.
- Beat softened butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition. Beat 1 minute or until light and fluffy.
- Spread stout buttercream between layers and on top of cake only, not the sides.
- Garnish with rosemary sprigs and toasted pecans , if desired.
Very good cake, just a bit heavy and rich. But worth all the calories.