Guinness Gingerbread Cake

We’re officially in the final countdown before Christmas (and Hanukah), and if your to-do list is anything like ours, it’s probably looking a little ambitious. Whether you’re still hunting for those perfect gifts, pulling together the ultimate holiday menu, or gearing up for a grocery marathon, we’ve got your back—especially if you’re in the GTA.

Now, let’s talk about dessert.
This Guinness Gingerbread Cake ticks all the boxes for a great holiday dessert: deeply flavourful, perfectly spiced, and the ideal way to end a big meal—satisfying without being heavy. It’s also the kind of recipe you’ll reach for year-round. A simple stir-together cake that’s special enough for holiday celebrations but easy enough to whip up whenever you need a little pick-me-up. We've been known to keep a can of Guinness hidden in the back of the fridge just for this reason.

Guinness Gingerbread Cake
Adapted from a recipe by Claudia Fleming, this recipe can be made in a 10-cup bundt pan, or a 9 x 13 baking pan. If you are using a bundt pan make sure it's very well greased and completely coated in a layer of cocoa powder (this is a cake that wants to stick!), or just line your baking pan in greased parchment paper.

1 cup (210g) Guinness stout (Guiness Zero is also fine)
1 cup (340g) Fancy molasses
1 1/2 tsp baking soda
2 tbsp grated peeled fresh ginger
280g all-purpose flour (about 2 1/3 cups)
2 tbsp Epices de Cru ground ginger
1 1/2 tsp baking powder
1 tsp Diamond Kosher crystal salt
1/4 tsp Burlap & Barrel Royal Cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/4 tsp Burlap & Barrel Cloud Forest Cardamom
1/4 tsp ground Tellicherry black pepper
3 lg eggs
1/2 cup (100g) sugar
1/2 cup (110g) packed brown sugar
3/4 cups (160g) canola oil
cocoa powder for dusting

1. Combine Guinness and molasses in a large saucepan and bring to a boil on high heat. Whisk in baking soda (mixture will foam way up), then remove from heat. Stir in grated ginger and let cool.
2. Preheat oven to 350 F, and prepare your desired baking pan.
3. Combine four, ground ginger, baking powder, salt, cinnamon, cloves, nutmeg, cardamom and pepper in a large bowl and stir with a fork until combined.
4. Combine eggs, sugar and brown sugar in a medium bowl and whisk until uniform. Whisk in oil until emulsified. Add stout mixture and whisk until combined.
5. Starting with about a third of the wet ingredients, pour into the flour mixture and begin whisking until all the wet ingredients have been incorporated and no lumps remain. The batter will seem thin for a cake. Pour into prepared pan, taping the bottom of the pan sharply on the counter to release any trapped air bubbles, and bake for about 40 minutes for the baking pan and 60 min for the bundt.
6. Let bundt pan cool for 10 minutes, then (using oven mitts) carefully tilt the pan and tap the side sharply on the counter while rotating the cake to help it release from the sides of the pan. Place a rack over top and invert cake onto rack, giving it a few final taps to help release it fully from the pan.
7. Serve the cake dusted in powdered sugar or with a dollop of cream whipped with creme fraiche.

Makes 12 Servings