Guinness Gingerbread Cake topped with a Brown Butter Frosting is the perfect cake for Christmas time. Warm me up with a cuppa tea and a slice of this dreamy cake.
I love cooking with booze. It’s just fun. You feel me?
I tend to cook with Guinness often like here or here.
I’ve actually made this cake for the last few years but haven’t shared it here yet. It’s delicious. It’s not overly sweet. This ginger cake is perfect for Christmas time. It’s so warm. It really doesn’t need the frosting but brown butter buttercream, come on?! The best.
This cake is also one of those cakes that goes perfect with a cuppa tea or a cup of coffee. It’s like it warms your soul this cake.
While most people want to get through Thanksgiving before they think about Christmas, I was on to Christmas come October 1st. It really is the best time of the year. Now if only Southern California would get rid of these 95F temperatures. ..
In a heavy bottom saucepan brown the butter. Mix constantly, over low-medium heat, do not walk away. You will start to see it foam up then brown flecks will appear. When the brown flecks appear and you smell a nutty aroma the butter is done. Pour into a container to set up, place in fridge.
Preheat oven to 350F and grease a 10 cup bundt pan.
In a saucepan over medium heat cook guinness for 10 minutes, the liquid will reduce. Add in butter until mostly melted. Take off heat then mix in sugars and molasses, let cool for 5-10 minutes.
In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves.
Pour wet mixture into the dry ingredients, mixing until just combined then fold in sour cream.
In the cooled Guinness mixture whisk in eggs then vanilla.
Bake for 35-40 minutes, until cake bounces back when you touch or a toothpick inserted comes out with only moist crumbs.
Set browned butter on counter to come to room temperature.
In the bowl of an electric mixer beat the browned butter for 1 minute. Add in vanilla bean paste, salt and powdered sugar, mixing on low, once fully combined. Once combined add in heavy cream and beat for another 2-3 minutes. Frost cake to your liking, I used a round open tip. Store in an air tight container on counter or fridge for 4-5 days.