Ginger Cake with Chai Spice and Stout Beer


Courtesy of Jennifer Bartos, Make It Sweet • Makes 2 cakes


Ginger Cake with Chai Spice and Stout Beer


For 1 Batch(es)


  • 1 1/2 cups stout beer
  • 3 teaspoons baking soda
  • 6 ounces fresh ginger, finely grated
  • 1 1/2 cups molasses
  • 1 1/2 cups granulated sugar
  • 1 1/4 cups vegetable oil
  • 5 1/4 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoons ground black pepper
  • 1/2 teaspoons ground cardamom
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoons ground nutmeg
  • 3 large eggs

Ginger Cake with Chai Spice and Stout Beer Directions

  1. Preheat your oven to 350°. Prepare 2 circular 9-inch cake pans with spray, or grease with butter.
  2. Bring beer to a rolling boil. Put the baking soda into a large heat resistant bowl, and slowly pour in the boiling beer. It will bubble up. Add the ginger and mix. Set aside.
  3. In a large mixing bowl, combine the molasses, sugar and vegetable oil. Add the ginger mixture, and stir until the sugar is dissolved. Set aside.
  4. Combine the flour and all of the spices. Stir half of the dry mixture into the molasses ginger mixture using a wooden spoon or whisk. Add the other half once the first is fully incorporated. Mix well.
  5. Add eggs 1 at a time after all of the flour is mixed in.
  6. Pour into prepared pans and bake for 50–60 minutes.

Recipe notes

Wrapped in plastic, the cake can be stored at room temperature for a week or in the fridge for 2 weeks.

The cake is delicious plain, but to spice it up, serve with ice cream and whipped cream, add finely chopped dried fruits or nuts or add a powdered sugar and lemon glaze. For a lower-fat version, substitute half the oil with unsweetened applesauce.

Be the first to post a review

You must be logged in to review


Recipe Search