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This moist and flavorful Guinness Gingerbread Bundt Cake is topped with a not-too-sweet Guinness glaze for the perfect indulgent dessert. Ginger, cloves, and molasses add rich, warming background flavors to this delicious holiday treat.

Dark brown bundt cake with decorative design on a white cake plate.

I prepare the same meal every year (Beef Wellington and Crispy Roast Potatoes) but the dessert usually changes. That is the one tradition that in a way is its own tradition. Cassi’s favorite is homemade vanilla pudding over pound cake, and Alex doesn’t seem to have a favorite so I get to play with different desserts.

This year I will be serving this moist and tender Guinness Gingerbread that is topped with a Guinness glaze. This is a fun twist on an old holiday tradition that is guaranteed to become a family favorite!!

This delicious Guinness Gingerbread can be made ahead of time to make the holiday meal even easier. Who doesn’t love that?

Looking for a non-boozy gingerbread? Check out this classic Old Fashioned Gingerbread recipe from Dishes and Dust Bunnies!

How to make Guinness Gingerbread:

Preheat oven to 350 degrees. Spray a 10 cup Bundt pan liberally with baking spray, set aside.

A decorative bundt pan sprayed with baking spray.

This is extra important if you have a detailed bundt pan like this Bavaria design that I used. Any 10 cup bundt or 9 by 13-inch pan will work.

Pour the Guinness into a measuring cup and set aside so the bubbles have time to go down.

In a large mixing bowl, beat together the butter and brown sugar until fluffy.

Brown sugar and butter beaten together in a large glass bowl.

Add the eggs, one at a time, and beat until well incorporated.

Fluffy brown sugar, butter and eggs beaten in a large glass bowl.

Stir in the molasses, scraping down the sides to combine the ingredients. Set aside.

Dark cake batter stirred with a white silicone spatula.

In a smaller bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. Stir one-third of the flour mixture into the the large bowl. Now add one-half of the Guinness to the bowl.

Dark beer poured on top of the cake batter.

Continue alternating between the flour and Guinness. Mix just until smooth. You will notice that the butter and Guinness are fighting each other and it kind of looks like they are separating.

Mixing the cake batter and beer together with a white silicone spatula.

Don’t worry, it will all be okay once baked. Pour batter into the prepared bundt pan. Tap on the counter {or floor} to remove any air bubbles.

Cake batter poured into the prepared bundt pan.

Place in the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out clean. {If you are using a 9 by 13 pan bake for 45 to 50 minutes}.

Remove from oven and allow cake to cool for 10 minutes in the pan.

While the Gingerbread is cooling, mix the glaze ingredients together until the sugar dissolves.

Flip Gingerbread out onto a wire cooling rack and place over a large plate. Drizzle the glaze over the warm cake. Move cooling rack to a second large plate and use the glaze to drizzle over the cake once more.

Baked bundt cake on a round, wire cooling rack with glaze poured over the top.

I swear, I was not drinking the beer while taking these photos! 😉

Serve Gingerbread warm or cold with a dollop of fresh whipped cream.

A slice of Guinness gingerbread with a dollop of whipped cream on a small white plate.

Recipe Notes:

The Guinness adds a deep, rich flavor to the cake, but it does not taste like “beer”!
If you do not want to use alcohol, you can substitute water for the Guinness, but I do not recommend it, lol.
Baking times are approximate, all oven cook differently.

My favorite Guinness recipes:

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Enjoy!!