Rating: 3 stars
2 Ratings
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  • 4 star values: 1
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  • 1 star values: 0

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

Recipe by Southern Living October 2007

Gallery

Credit: William Dickey

Recipe Summary test

prep:
15 mins
bake:
35 mins
cool:
1 hr 10 mins
total:
1 hr 60 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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