Gingerbread Layer Cake, Cream Cheese Frosting, Pistachios Recipe

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Servings: 10


Cost per serving $0.68 view details
  • 1 c. Guinness extra stout or possibly dark beer
  • 1 c. mild-flavored (light) molasses
  • 1 1/2 tsp baking soda
  • 2 c. all-purpose flour
  • 2 Tbsp. grnd ginger
  • 1 1/2 tsp baking pwdr
  • 3/4 tsp grnd cinnamon
  • 1/4 tsp grnd cloves
  • 1/4 tsp grnd nutmeg
  • 1/8 tsp grnd cardamom
  • 3 lrg Large eggs
  • 1/2 c. sugar
  • 1/2 c. dark brown sugar - (packed)
  • 3/4 c. vegetable oil
  • 1 Tbsp. chopped peeled fresh ginger
  • 1 c. finely-minced pistachios
  • 1 Tbsp. light corn syrup
  • 2 Tbsp. sugar
  • 2 pkt cream cheese - (8 ounce ea) room temperature
  • 1/2 c. unsalted butter - (1 stick) room temperature
  • 3/4 tsp finely-grated orange peel
  • 2 c. powdered sugar


  1. For Cake: Preheat oven to 350 degrees. Butter and flour three 8-inch-diameter cake pans. Bring stout and molasses to boil in heavy medium saucepan over high heat. Remove from heat; stir in baking soda. Let stand 1 hour to cold completely.
  2. Whisk flour and next 6 ingredients in large bowl to blend. Whisk Large eggs and both sugars in medium bowl to blend. Whisk in oil, then stout mix. Gradually whisk stout-egg mix into flour mix. Stir in fresh ginger.
  3. Divide batter among prepared pans. Bake till tester inserted into centers of cakes comes out clean, about 25 min. Cold cakes in pans 15 min. Invert cakes onto racks; cold. (Can be made 1 day ahead. Wrap each cake separately in plastic and keep at room temperature.)
  4. For Candied Pistachios: Preheat oven to 325 degrees. Line large baking sheet with foil. Mix pistachios and corn syrup in medium bowl. Add in sugar and toss to coat. Working quickly so sugar doesn't heat, spread pistachios on prepared baking sheet. Bake till pistachios are pale golden brown, about 8 min. Cold completely. (Can be made 1 day ahead. Store airtight at room temperature.)
  5. For Cream Cheese Frosting: Using electric mixer, beat cream cheese, butter, and orange peel in large bowl till fluffy. Gradually beat in powdered sugar. Refrigeratefrosting 30 min.
  6. Place 1 cake layer, rounded-side up, on platter. Spread 3/4 c. frosting over. Top with second cake layer, rounded-side up, then spread 3/4 c. frosting over. Top with third cake layer, flat-side up. Spread top and sides of cake with remaining frosting. Sprinkle top of cake with candied pistachios. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Cut cake into wedges and serve.
  7. This recipe yields 10 servings.
  8. Comments: Dark beer and molasses add in rich depth of flavor to this moist and delicious cake.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 10 servings
Calories 569  
Calories from Fat 266 47%
Total Fat 30.3g 38%
Saturated Fat 7.94g 32%
Trans Fat 0.42g  
Cholesterol 87mg 29%
Sodium 405mg 17%
Potassium 150mg 4%
Total Carbs 71.04g 19%
Dietary Fiber 1.6g 5%
Sugars 48.03g 32%
Protein 6.02g 10%
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