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Recipes » Desserts » Cakes » Gingerbread Stout Bundt Cake Recipe

Gingerbread Stout Bundt Cake Recipe

The malty tang of stout mingles with robust molasses in this unmistakably bold and scaled-up holiday dessert, a gingerbread Bundt cake.

With the holiday season in mind as inspiration, this spectacular gingerbread Bundt cake is certain to steal the show when made the centerpiece on your table. Choose from a sweet stout glaze, an orange and beer caramel glaze, or a simple dusting of powdered sugar and sugared cranberries.

a holiday gingerbread cake, with sugar icing
All images and text ©Jenny DeRemer for Not Entirely Average, LLC

Given stout is the primary flavor profile in this cake, pair it with a complimentary flavored glaze. Pop this gorgeous gingerbread Bundt cake out onto a cake plate and drizzle with homemade chocolate stout sauce, a basic vanilla glaze, a seasonally appropriate maple glaze, or other simple glaze of your choice.

Additionally, bake this cake in whatever shape 12-cup Bundt cake pan you choose. The prepared Bundt pan I am using today is from Nordic Ware and is able to be purchased here. I also love this one and this one.

I STRONGLY recommend using a pastry brush and softened butter or melted butter for a very well-greased prepared pan. Baking or cooking spray can and will damage non-stick surfaces and others by leaving a film that adheres to the pans surface and is next to impossible to remove with soap and water.

Additionally, the residue becomes tacky enough to where the cake will actually stick. Go unsalted butter or go bust…


I have other Bundt cake recipes to consider. See my recipe for a delicious cinnamon Bundt studded with pecans, a fabulous fall pumpkin Bundt, this rum coconut pecan Bundt, or a more traditional cranberry orange Bundt.

Gingerbread intensifies over time. Fresh out of the oven and cooled slightly, its attributes are primarily light and cakey.

I recommend doing things differently. Bake this delicious cake one full day ahead of serving, cool it completely, then wrap it close with plastic wrap.

The warm gingerbread spices are entirely aromatic, and the crumb becomes delightfully moist. It’s homey and delicious and flavorfully impressive.

cake, with a serving plate

Ingredients for This Gingerbread Bundt Cake Recipe

for the gingerbread stout cake

  • unsalted butter
  • stout beer such as Guinness
  • all-purpose flour
  • cocoa powder
  • baking soda
  • ground ginger
  • ground cinnamon
  • nutmeg
  • ground cloves
  • fine sea salt
  • brown sugar, light or dark
  • vegetable oil
  • room temperature large eggs
  • molasses

optional stout glaze

  • Confectioners’ sugar
  • ground cinnamon
  • ground cloves
  • stout beer such as Guinness

optional beer caramel glaze

  • bottle of regular beer, not stout
  • cardamom pods
  • orange zest pared into long and wide strips
  • unsalted butter
  • brown sugar, light or dark
  • heavy cream
  • vanilla extract
  • fine sea salt

simple sugared cranberries

  • Confectioners’ sugar
  • whole fresh cranberries
nutmeg pods in a wooden bowl, with other warm spices

What Kitchen Equipment Is Needed for Gingerbread Bundt Cake?

I will always recommend using a stand mixer with the paddle attachment for recipes made from scratch such as this one. You will also definitely need a wire rack.

Should the cake cool too slowly on a flat surface versus having air be able to circulate beneath it on a proper cooling rack, it will most certainly sweat once wrapped in plastic wrap.

Additional kitchen tools include a large bowl for assembling your dry ingredients, a medium bowl for whisking together wet ingredients, and a 12-cup Bundt pan. Yes, you need a big guy.

NOTE: if you only have a 10-cup Bundt pan, consider baking a single small mini loaf of this cake in addition to the cake itself. Remove enough batter (3 cups) to a 6 1/4″ x 2 1/8″ x 2″ disposable paper loaf pan and bake it alongside the cake. Begin testing for doneness after 20 minutes by inserting a cake tester or wooden pick into the center of the cake loaf. The tester should pull clean or with minimal moist crumbs. Continue to bake the Bundt cake until it tests done, about another 20 to 30 minutes. The mini loaf will be just as full of gingerbread flavor and makes a nice gift for a friend or neighbor to hasten that holiday spirit.

cake batter, with a stand mixer

What to Serve Alongside a Gingerbread Bundt Cake?

Depending on the options above in terms of glazes, maybe you want to keep things simple. I prefer to skip the glaze and serve with sugared cranberries and a basic French vanilla ice cream.

I also recently served this cake as a trifle with rum raisin ice cream being among the layers. If I am honest, It’s DOWNRIGHT INCREDIBLE if you like rum raisin.

Simply cut and cube the cake and layer one third into the bottom of a trifle bowl. Just before serving, scoop and layer rum raisin ice cream atop the cake, then cover with another one third layer of the cake.

Repeat this again once more, ending finally with a top layer of rum raisin ice cream. Garnish with sugared cranberries and chocolate curls.

a gingerbread cake, with Christmas ornaments

What Drinks to Serve with Gingerbread Bundt Cake

When talking wine, you will need to choose a wine that matches a multiplicity of flavors because as we know, gingerbread is wide-ranging in terms of flavor profiles. A solid wine must only carry the gingerbread, not embellish it.

Think ‘sweet or syrupy’ and consider an Alsatian wine such as Gewurztraminer or a late harvest Riesling. Christmas is also the time for mulled wine and pairing a powerful red wine (a Marsannay or a Canon-Fronsac) with imposing notes of red fruits and warm spices is a ‘win-win’ for certain.

Lastly, and perhaps my favorite, an Americano coffee with a pony of Grand Marnier or Courvoisier Cognac. Simple. To the point. Elevating.

a gingerbread cake, with Christmas ornaments

How to Make This Gingerbread Bundt Cake?

Before beginning, I recommend pouring out and measuring the stout. You will need the foam to subside before you are able to incorporate into the batter. You will need 1 cup for the batter and if making the optional stout glaze, an additional 3 tablespoons.

Prepare a Bundt Pan

Melt 1/4 cup of unsalted butter in a small saucepan. Allow the butter to first foam, then the solids to begin to brown slightly, about 4 to 6 minutes.

Cool the butter slightly before using a pastry brush to carefully “paint” the butter into every nook and cranny of a 12-cup Bundt pan. Set the Bundt into the refrigerator while you make the cake batter, as the temperature will solidify the butter keeping it exactly where you brushed it.

stout beer in a glass, with foam

Make the Cake Batter

In a large bowl combine the flour, cocoa powder, baking soda, ginger, cinnamon, nutmeg, cloves, and sea salt. Whisk together until combined. Set aside.

In a small bowl, combine the brown sugar, vegetable oil, and eggs whisking until just incorporated.  Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment.

Add in the molasses and mix on medium-low speed for 1 minute. Add the stout and mix on low for 2 minutes. Mixing at a higher speed will cause the stout to foam.

Add the previously mixed flour mixture to the molasses mixture and mix until just combined paying special attention not to over mix.

molasses in a bowl, with a spoon covered in molasses

Bake the Bundt Cake

Remove the prepared Bundt pan from refrigeration and set it on the counter to come back to room temperature. Preheat your oven to 350°F.

Pour batter into the pan. Give it a shimmy and a shake to ensure the batter settles into all of the crevices, especially if you are using a particularly festive cake form that has lots of detailed ridges.

Bake for 50 minutes or until a cake tester or wooden pick inserted into the center of the cake pulls clean or with only minimal moist crumbs clinging to it. Remove the cake from the oven and place on a wire rack for 10 minutes before performing a cake release atop the cooling rack by inverting the rack and the pan.

ground ginger spilling onto a surface, with a spoon

Allow the cake to cool completely, at least 3 hours. If making ahead, place the cooled cake on a cake platter and wrap the cake closely with plastic film.

When ready to glaze, select from the above glazes or choose one of your own. If you prefer to omit glaze and garnish instead with sugared cranberries, simply dust the cake with powdered sugar right before serving. The methods for each glaze as well as the sugared cranberries are in the notes.

NOTE: alternatively, bake this cake and layer it along with rum raisin ice cream and sugared cranberries in a trifle bowl for a festive holiday dessert. Garnish with additional sugared cranberries and chocolate shavings.

a christmas cake, with powdered sugar and cranberries

FAQs & Tips

Can This Be Baked in Something Other Than a Bundt?

Absolutely. Because cake pans vary however, you will need to pay close attention to testing for doneness as bake times will vary also. For example, baking in a sheet pan versus a tube pan. Regardless of what type of pan you use, begin testing for doneness between 20 and 30 minutes and gauge from there. If you are NOT a seasoned baker, I do recommend sticking with a 12-cup Bundt pan.

Does This Cake Taste More Like Gingerbread or More Like Stout?

Definitely gingerbread with stout as a finishing flavor. The stout is discernable because it tends to carry a bitter note. Glazing with something sweet which also pairs with gingerbread will force the stout to merely a background flavor.

featured image for Gingerbread Stout Bundt Cake

Gingerbread Stout Bundt Cake

Jenny from Not Entirely Average
The malty tang of stout mingles with robust molasses in this unmistakably bold and scaled-up holiday dessert, a gingerbread Bundt cake.
No ratings yet
Servings: 12 servings
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American, Southern
Servings 12 servings
Calories 569 kcal

Equipment

  • 12-cup capacity Bundt cake pan
  • stand mixer or electric handheld mixer
  • large mixing bowl
  • small mixing bowl

Ingredients
 

for the gingerbread stout Bundt cake

  • 1/4 cup unsalted butter
  • 1 cup stout poured, measured, and allowed to stand at room temperature for 20 to 30 minutes
  • 3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups brown sugar light or dark
  • 1 cup vegetable oil
  • 3 large eggs room temperature
  • 1 cup molasses

optional stout glaze

  • 2 cups Confectioners' sugar sifted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 – 3 tablespoons stout poured, measured, and allowed to stand at room temperature for 20 to 30 minutes

optional beer caramel glaze

  • 1 12-ounce bottle beer in this instance, not stout
  • 6 whole pods cardamom
  • long, wide zested strips of 1 small fresh orange
  • 2 tablespoons unsalted butter
  • 1 1/2 cups brown sugar dark or light
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • fine sea salt

sugared cranberries – also optional; a nice accompaniment to either glaze or as stand-alone garnish

  • 1 bag cranberries fresh, whole
  • 1/2 cup + more to adequately coat as needed Confectioners' sugar

Instructions
 

for the gingerbread stout Bundt cake

  • Pour and measure stout and allow to stand 30 minutes for the foam to subside before incorporating into the batter.
  • Melt 1/4 cup of unsalted butter in a small saucepan. Allow the butter to first foam, then the solids to begin to brown slightly, about 4 to 6 minutes. Cool the butter slightly. Use a pastry brush to paint butter into every nook and cranny of a 12-cup Bundt pan. Place Bundt into refrigerator, as temperature will solidify the butter exactly where you brushed it. NOTE: if you only have a 10-cup Bundt pan, consider baking a single small mini loaf of this cake in addition to the cake itself. Remove enough batter (3 cups) to a 6 1/4" x 2 1/8" x 2" disposable paper loaf pan and bake it alongside the cake. Begin testing for doneness after 20 minutes by inserting a cake tester or wooden pick into the center of the cake loaf. The tester should pull clean or with minimal moist crumbs. Continue to bake the Bundt cake until it tests done, about another 20 to 30 minutes. The mini loaf will be just as full of gingerbread flavor and makes a nice gift for a friend or neighbor to hasten that holiday spirit.
  • In a large bowl combine flour, cocoa, baking soda, ginger, cinnamon, nutmeg, cloves, and sea salt. Whisk together until combined. Set aside. In a small bowl, combine brown sugar, vegetable oil, and eggs whisking until just incorporated.  Scrape the wet ingredients into the bowl of a stand mixer fitted with the paddle attachment. Add in the molasses and mix on medium-low speed for 1 minute. Add the stout and mix on low for 2 minutes. NOTE: keep the speed on low as mixing higher will cause the stout to foam.
  • Add the previously mixed flour mixture to the molasses mixture and mix until just combined paying special attention not to over mix.
  • Remove prepared Bundt pan from refrigeration and set it on the counter to come back to room temperature slightly. Preheat your oven to 350°F. Pour batter into the pan. Give it a shimmy and a shake to ensure the batter settles into all of the crevices, especially if you are using a cake form that has lots of detailed ridges.
  • Bake for 50 minutes or until a cake tester or wooden pick inserted into the center of the cake pulls clean or with only minimal moist crumbs clinging to it. Remove the cake from the oven and place on a wire rack for 10 minutes before performing a cake release atop the cooling rack by inverting the rack and the pan. Allow the cake to cool completely, at least 3 hours. If making ahead, place the cooled cake on a cake platter and wrap the cake closely with plastic film. The longer the cake sits wrapped, the more the flavors intensify.
  • When ready to glaze, select from the glazes below or choose one of your own. If you prefer to omit glaze and garnish instead with sugared cranberries, simply dust the cake with powdered sugar right before serving.

optional stout glaze – can remain at room temperature once glazed

  • Pour and measure stout and allow to stand 30 minutes to allow for foam to subside.
  • Sift the Confectioners' sugar into a bowl. Add the ground cinnamon and cloves. Whisk in the stout until the mixture reaches a fine and smooth consistency. SLOWLY drizzle the glaze over the Bundt and allow a few minutes for the drizzle to 'set.'

optional beer caramel glaze – will require cake to be refrigerated once glazed

  • Pour the beer into a saucepan and allow to stand for 30 minutes before heating to allow for foam to subside.
  • Add the cardamom pods, and zested strips of orange peel to the saucepan with the beer. Bring all to a gentle boil over medium heat cooking and stirring until reduced to 1 cup, about 10 minutes. The mixture should be viscous enough to where it barely coats the back of a spoon.
  • Add the butter and brown sugar and cook, stirring ONLY if the mixture looks like it might boil over, until syrupy, 10 to 12 minutes. Stirin the cream and cook until thick, about 5 minutes.
  • Remove from the heat and whisk in vanilla and sea salt. Remove the cardamom and orange zest with a spoon. Let the caramel cool slightly before slowly drizzling over the top of the cake.

sugared cranberries

  • Preheat oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
  • Thoroughly wash cranberries under cold water removing all bruised/damaged berries. Shake excess water off and load the berries into a plastic bag. Add enough Confectioners' sugar beginning with 1/2-cup to thoroughly coat the berries when shaken. Add additional Confectioners' sugar add needed.
  • Turn the sugared cranberries out onto the prepared baking sheet and bake in the preheated oven for 3 to 5 minutes. Remove the sheet from the oven and set directly atop a wire rack. Allow cranberries to cool completely on the sheet. Garnish edges and base of Bundt cake.

Notes

Please Note that table salt and iodized salt are NOT substitutions for sea salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Store Leftover Cake loosely under plastic wrap or in an airtight container on the counter IF using the stout glaze.
Store Leftover Cake loosely under plastic wrap or in an airtight container in the refrigerator IF using the beer caramel glaze.
Store Excess Sugared Cranberries in an airtight container at room temperature up 3 days. Rather than leftovers, consider setting out in a pretty serving bowl like candy and watch them disappear 🙂
NOTE: alternatively, bake this cake and layer it along with rum raisin ice cream and sugared cranberries in a trifle bowl for a festive holiday dessert. Garnish with additional sugared cranberries and milk or white chocolate shavings.

Nutrition

Serving: 1servingCalories: 569kcalCarbohydrates: 136gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 84mgSodium: 285mgPotassium: 603mgFiber: 3gSugar: 76gVitamin A: 554IUVitamin C: 4mgCalcium: 140mgIron: 4mg
Keyword beer cake, cake, Christmas, gingerbread
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2 Comments

  1. This sounds yummy! I will try your way of buttering the pan, good idea about putting in the frig! In the past, I have used Homemade Pan Release, a combination of flour, shortening, and oil in my bundt pan and have never had an issue of not being able to clean the pan AND the cakes almost fall out! Maybe there is other stuff in the commercial kind?

    1. Barbara, lovely to get this from you about the gingerbread! Please DO try it and let me know how you enjoy it! I was unaware of the non-stick spray faux pas until it was pointed out to me that a cake I first baked for Not Entirely Average showed ‘pits’ or pitting in the final bake, a direct result of the spray. It was so evident in all of my photos! I Googled it and sure enough, it’s a thing! Again, please let me know how you enjoy, and SEND PICTURES! x – Jenny