Gingerbread Cake With Stout Buttercream

READY IN: 50mins
Recipe by nanpie

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!

Top Review by Happy Cat

Very good cake, just a bit heavy and rich. But worth all the calories.

Ingredients Nutrition

  • 2 (14 1/2 ounce) packages gingerbread cake mix
  • 3 large eggs
  • 2 34 cups stout beer, at room temperature, divided
  • 12 cup butter, softened
  • 1 (16 ounce) package powdered sugar


  1. Preheat oven to 350. Grease and flour 2 8-inch cake pans.
  2. Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into pans.
  3. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
  4. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool on wire rack 1 hour or until completely cool.
  5. 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.
  6. Spread stout buttercream between layers and on top of cake only, not the sides.
  7. Garnish with rosemary sprigs and toasted pecans , if desired.

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