She Strengthens

Elevate Your Holiday Dessert Game with This Rich and Moist Gingerbread Cake

When it comes to holiday desserts, you want something that’s sure to impress. That’s where this Guinness-infused gingerbread Bundt cake comes in. The addition of Guinness stout adds a depth of flavor and moisture that will leave your guests wanting more. Plus, using canola oil makes the batter a breeze to mix.

A Sweet and Salty Twist

Take your cake to the next level with a drizzle of salted caramel sauce. This sweet and salty combination is the perfect way to balance out the spices in the gingerbread. And the best part? You can make the sauce up to three days in advance, making it a stress-free addition to your holiday spread.

Beer-Free Option

If you’d rather not use beer in your recipe, don’t worry! You can substitute the Guinness with an equal amount of brewed espresso or strong coffee. This will give your cake a similar depth of flavor without the beer.

Game Plan

To ensure a smooth and stress-free baking experience, make the caramel sauce ahead of time. Simply cool it to room temperature, refrigerate it in a covered container, and reheat it over low heat until smooth and pourable.

Recipe Details

Yield: 10-12 servings
Difficulty: Medium
Total Time: 1 hour 30 minutes
Active Time: 45 minutes

Ingredients

For the Gingerbread:

• 1 cup Guinness stout
• 1 cup molasses
• 3/4 cup dark brown sugar
• 3/4 cup canola oil
• 3 large eggs
• 2 tablespoons fresh ginger
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon white pepper
• 1/2 teaspoon kosher salt
• 1/4 cup chopped crystallized ginger

For the Drizzle:

• 4 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 3/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9-inch Bundt pan or line a 9-inch springform pan with parchment paper.
2. In a bowl, whisk together the Guinness, molasses, brown sugar, oil, eggs, and fresh ginger.
3. In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper, and salt.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool for 10 minutes before inverting it onto a serving plate.
7. To make the drizzle, melt the butter over medium heat. Add the brown sugar and cream, and stir until the sauce bubbles and gets sticky.
8. Stir in the vanilla and salt, then drizzle the sauce over the cake.
9. Serve wedges with additional sauce and a dollop of whipped cream.