William Dickey
Prep Time
15 Mins
Bake Time
35 Mins
Cool Time
1 Hour 10 Mins
Yield
Makes 12 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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.

Ratings & Reviews

harpstrings12's Review

harpstrings12
January 02, 2015
I made this for guests and unfortunately nobody really finished their piece of cake. It was a very "different" cake and the Guinness Extra Stout flavor came on a little bit too strong I think. Maybe the other suggestion, Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout, would be a better one.

skspillman's Review

skspillman
October 09, 2009
N/A