Guinness Gingerbread

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This moist and flavorful Guinness Gingerbread Bundt Cake is topped with a not-too-sweet Guinness glaze for the perfect indulgent dessert.

Ginger, cloves, and molasses add rich, warming background flavors to this delicious holiday treat.

I prepare the same meal every year {Beef Wellington and Crispy Roast Potatoes} but the dessert usually changes. That is the one tradition that in a way is it's own tradition. Cassi's favorite is homemade vanilla pudding over pound cake, and Alex doesn't seem to have a favorite so I get to play with different desserts.

This year I will be serving this moist and tender Guinness Gingerbread that is topped with a Guinness glaze. This is a fun twist on an old holiday tradition that is guaranteed to become a family favorite!!

This delicious Guinness Gingerbread can be made ahead of time to make the holiday meal even easier. Who doesn't love that?

How to make Guinness Gingerbread:

Preheat oven to 350 degrees. Spray a 10 cup Bundt pan liberally with baking spray, set aside.

This is extra important if you have a detailed bundt pan like this Bavaria design that I used. Any 10 cup bundt or 9 by 13-inch pan will work.

Pour the Guinness into a measuring cup and set aside so the bubbles/fizz have time to go down.

In a large mixing bowl, beat together the butter and brown sugar until fluffy.

Add the eggs, one at a time, and beat until well incorporated.

Stir in the molasses, scraping down the sides to combine the ingredients. Set aside.

In a smaller bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. Stir one-third of the flour mixture into the the large bowl. Now add one-half of the Guinness to the bowl.

Continue alternating between the flour and Guinness. Mix just until smooth. You will notice that the butter and Guinness are fighting each other and it kind of looks like they are separating.

Don't worry, it will all be okay once baked. Pour batter into the prepared bundt pan. Tap on the counter {or floor} to remove any air bubbles.

Place in the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out clean. {If you are using a 9 by 13 pan bake for 45 to 50 minutes}.

Remove from oven and allow cake to cool for 10 minutes in the pan.

While the Gingerbread is cooling, mix the glaze ingredients together until the sugar dissolves.

Flip Gingerbread out onto a wire cooling rack and place over a large plate. Drizzle the glaze over the warm cake. Move cooling rack to a second large plate and use the glaze to drizzle over the cake once more.

I swear, I was not drinking the beer while taking these photos! 😉

Serve Gingerbread warm or cold with a dollop of fresh whipped cream.

Recipe Notes:

• The Guinness adds a deep, rich flavor to the cake, but it does not taste like "beer"!
• If you do not want to use alcohol, you can substitute water for the Guinness, but I do not recommend it, lol.
• Baking times are approximate, all oven cook differently.

My favorite Guinness recipes:

• Guinness Beef Chili
• Guinness Steak Pie
• Instant Pot Irish Beef Stew
• Guinness Barbecue Sauce
• Guinness Beef with Herb Dumplings
• Guinness Beer-Braised Chicken Thighs

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Enjoy!!