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William Dickey Photo by: William Dickey

Gingerbread Cake With Stout Buttercream

You'll need about 2 (12-oz.) bottles stout beer for this recipe.

Southern Living OCTOBER 2007

  • Yield: Makes 12 servings
  • Prep time:15 Minutes
  • Bake:35 Minutes
  • Cool:1 Hour, 10 Minutes

Ingredients

  • 2 (14.5-oz.) packages gingerbread cake mix
  • 2 large eggs
  • 2 3/4 cups stout beer, at room temperature, divided
  • 1/2 cup butter, softened
  • 1 (16-oz.) package powdered sugar
  • Garnishes: toasted pecans, rosemary sprigs

Preparation

1. Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into 2 lightly greased 8-inch square pans.

2. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool on wire rack 1 hour or until completely cool.

3. 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.

4. Spread stout buttercream between layers and on top of cake. Garnish, if desired.

Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix. We used Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout at one testing and Guinness Extra Stout beer at another.

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Gingerbread Cake With Stout Buttercream recipe

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