You’ll go crazy for this easy Guinness Gingerbread! This fool-proof dessert is great for the holidays or just because you want to treat yourself!
If you’re like me, when you hear “gingerbread” you probably think of a gingerbread house or gingerbread cookies. Well, not today my friends! Today we’re making Guinness Gingerbread with is basically gingerbread cake. Your mouth is watering already, I know it. This easy cake is full of your favorite baking spices and a generous pour of Guinness for the best St. Patrick’s Day dessert around! It also tastes pretty amazing alongside a grasshopper drink if you’re feeling extra festive.
LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest
I love Guinness. It’s deliciously wonderful and is my must-have pint when we go to the bar. Heck Mike and I even have a picture from our engagement photos with Guinness.
For those of you thinking, “Ewww!” right now, I think we need to have a little talk. Did you know Guinness has fewer calories and lower ABV than regular beers? Yep. Pretty cool huh? I wasn’t always a hardcore Guinness lover. The first time I really had a pint of Guinness I had three pints of Harp along with it to balance the taste out. These days it’s my preferred beer and oh my gosh is it great in recipes!!
But back to the matter at hand, this gingerbread! I said this Guinness gingerbread recipe was easy and it seriously is. First off, we’re making the batter on the stove top. No stand mixers or hand held mixers, just a whisk. To cut down on dishes, I even use the same bowl I mix the flour and baking soda in to mix the sour cream and eggs. I’m the queen of sink Jenga, but the dishes I can make the better. Then you just bake it and voila! Comforting dessert happiness!!
How to Make Gingerbread
- In a large pot, mix together butter, corn syrup, honey, brown sugar, Guinness, and spices. Cook until sugar and butter melts.
- Whisk in flour and baking powder. Then whisk in sour cream and eggs.
- Pour into a baking dish and bake at 325F until a toothpick inserted in the center comes out clean.
- Allow to cool before dusting generously with powdered sugar.
I usually make this Guinness gingerbread around St. Patrick’s Day, but it is just was delicious around Christmas time! You can even put snowflake cutouts on top of the cake before topping with powdered sugar. Then you take the cutouts off and you have a super cute winter pattern on top. Presentation points friends. I hope you’ll try this gingerbread recipe soon. I know you’ll fall in love with it just like we have!
Planning your St. Patrick’s Day menu? We totally have you covered! From sweet to savory, below you’ll find some amazing holiday recipes to inspire your meal and leave everyone at your table feeling a little more Irish!
- Irish Potato Soup
- Guinness Gingerbread
- Irish Soda Bread
- Mint Chocolate Chip Brownies
- Chicken Pot Pie
- Irish Cream & Mint Iced Mocha
- Irish Nachos
- Dark Chocolate Guinness Fudge
- Shepherd’s Pie Recipe
- Irish Apple Cake with Custard Sauce
- Slow Cooker Guinness Beer Cheese Dip
Hungry for more?
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 10 tablespoons unsalted butter
- 1/2 cup light corn syrup
- 1/2 cup honey
- 1 1/8 cup brown sugar lightly packed
- 1 cup Guinness stout
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/4 cups sour cream
- 2 eggs
- Powdered sugar for dusting (optional)
- Preheat oven to 325 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- In a medium bowl, combine flour and baking soda. Set aside.
- In a large pot over medium-low heat, whisk together butter, corn syrup, honey, sugar, Guinness, ginger, cinnamon, and cloves. Cook until sugar has dissolved and butter is melted, stirring occasionally.
- Remove pot from heat, and whisk in flour mixture. Keep whisking until everything is combined and smooth.
- In a medium bowl (I used the same one the flour was in), mix together sour cream and eggs. Whisk sour cream mixture into the batter until smooth and incorporated.
- Pour batter in prepared pan. Bake for 45 minutes. When the gingerbread is ready the top will be shiny and rise up and the sides will be pulling away from the pan.
- Carefully remove from the oven and place on a wire rack to cool completely. Generously dust the gingerbread with powdered sugar and then cut into 12 squares. Serve immediately or store in an air-tight container.