Guinness Gingerbread Cakes
Cook time
Total time
  • ⅔ cup Guinness stout
  • 2 cups all-purpose flour
  • 2 tablespoons Dutch-process cocoa powder
  • 1¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • ¼ teaspoon ground white pepper
  • 1½ teaspoons ground cinnamon
  • 2 eggs, room temperature
  • ½ cup granulated sugar
  • ⅓ cup brown sugar, firmly packed (dark or light, I used half of each)
  • ⅔ cup molasses
  • ¾ cup vegetable or canola oil
  • powdered sugar (for dusting)
  1. Preheat the oven to 350 degrees F. Grease and/or line a 9x9 pan.
  2. In a medium sized pot, bring the Guinness to a light simmer and remove from heat. Set aside until ready to use.
  3. Combine the flour, cocoa powder, baking soda, ground ginger, ground white pepper, and ground cinnamon in a medium sized bowl. Set aside.
  4. In a big bowl, beat together the eggs, sugars, molasses, and oil, scraping down the bowl to be sure it's all mixed well. Add a third of the flour, then half of the beer, then a third of the flour, half of the beer, and finally, the last of the flour (you want to add these ingredients alternatively so the batter doesn't get exhausted and dry/overbeaten).
  5. Pour the batter into your pan and bake for 45-55 minutes, until set and the cake doesn't jiggle when picked up. Allow to cool completely before slicing, then frost with your frosting of choice or dust with powdered sugar.
Recipe by The Crepes of Wrath at