Guinness stout adds depth and richness to a classic gingerbread Bundt cake, and helps it stay moist. And since this recipe calls for canola oil, mixing the batter is ridiculously quick and easy. A final drizzle of salted caramel sauce gives the cake an extra hit of sweetness, and gives you a dessert you can bring to the table looking great, that you didn’t have to spend time frosting. If you’d prefer to bake without beer, substitute the same amount of brewed espresso or very strong coffee for the Guinness. (And check out all the other things to do with a Bundt pan besides making cake.)

Game plan: The sauce for drizzling can be made up to 3 days ahead. Cool it to room temperature and refrigerate it in a covered container. Reheat in a saucepan over low heat until smooth and pourable.

  • Yield: 10 to 12 servings
  • Difficulty: Medium
  • Total: 1 hr 30 mins
  • Active: 45 mins

Ingredients (24)

For the gingerbread

  • 1 cup Guinness stout
  • 1 cup molasses (not blackstrap)
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup canola oil
  • 3 large eggs, beaten
  • 2 tablespoons peeled and grated 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 freshly grated nutmeg
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon kosher salt
  • 1/4 cup (about 2 ounces) chopped crystallized ginger

For the drizzle

  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt

For serving

  • Whipped cream


  1. Preheat the oven to 350°F (180°C). Generously grease a 9-inch Bundt pan or butter the bottom and sides of a 9-inch springform pan, then line the bottom with parchment paper and butter the parchment. Place the pan on a rimmed baking sheet.
  2. In a bowl, whisk together the Guinness, molasses, brown sugar, oil, eggs, and fresh ginger. In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper, and salt. Add the wet ingredients along with the crystallized ginger to the dry ingredients and stir just until combined.
  3. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for about 10 minutes, then invert the cake onto a serving plate or remove the pan sides and slide the gingerbread onto a serving plate.
  4. Meanwhile, to make the drizzle, in a saucepan, melt the butter over medium heat. Add the brown sugar and cream. Stir with a whisk until the sauce bubbles and gets sticky, about 5 minutes. Stir in the vanilla and salt.
  5. Drizzle the cake generously with the caramel sauce, and serve wedges with more sauce and a dollop of whipped cream.