Ingredients for Gingerbread Cake With Stout Buttercream
- 1 (15.25 ounce) box gingerbread cake mix (or 1 (15.25 ounce) box yellow cake mix and 1 (15.25 ounce) box spice cake mix)
- 3 large eggs
- 1/4 cup (2 ounces) Sam Adams Cream Stout
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gingerbread Cake With Stout Buttercream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gingerbread Cake With Stout Buttercream
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine one 15.25-ounce box of gingerbread cake mix (or one 15.25-ounce box of yellow cake mix and one 15.25-ounce box of spice cake mix), 3 large eggs, and 2 1/2 cups (12 ounces) of Sam Adams Cream Stout. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely (approximately 1 hour).
- While cakes are cooling, prepare the buttercream frosting:
- In a mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter with an electric mixer until light and fluffy.
- Gradually add 4 cups of powdered sugar, alternating with 1/4 cup (2 ounces) of Sam Adams Cream Stout, beating well after each addition.
- Beat for 1 minute, or until light and fluffy.
- Once cakes are completely cool, frost the top of one layer with a generous amount of stout buttercream. Carefully place the second cake layer on top and frost the entire top of the cake (sides optional).
- Garnish with toasted pecans and fresh rosemary sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
148g
Fat
26g
Carbs
13g
