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Ginger Stout Cake

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About the bake

This beautiful rich cake is topped with a caramel icing that finishes the cake off perfectly. The golden colour of the icing makes the cake look like a glass of stout!

110Total Time
25Prep Time
45Bake Time


  1. Step 1:

    Pre-heat the oven to 170°C (fan 160°C, gas mark 3). Grease and base line a 20cm round cake tin, dust with flour.

  2. Step 2:

    Place the stout, butter, sugars and syrup together in a large pan. Heat gently until the butter and sugar are melted.

  3. Step 3:

    Add the flour, ground ginger and stem ginger. Blend the bicarbonate and a little milk together in a small dish then add this mixture to the pan and beat well.

  4. Step 4:

    Pour the mixture into the prepared cake tin and bake for around 45 minutes. Check by inserting a skewer...if it comes out clean it is baked.

  5. Step 5:

    Remove from the oven and leave the cake to stand on a wire rack in the tin for 5 minutes before removing from the tin to cool completely.

  6. Step 6:

    Beat the butter until soft and gradually add the icing sugar. Beat until smooth. Spoon over the cooled cake keeping a little rough texture. Decorate with the chopped stem ginger. Serve in slices.


  • For the Cake

    • 350ml Stout
    • 200g Unsalted butter (softened)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 75g Billington's Unrefined Dark Muscovado Sugar
    • 2 tbsp Glucose syrup
    • 450g Self-raising white flour
    • 3 tsp Ground ginger
    • 2 Stem ginger
    • 2 tsp Bicarbonate of soda
    • A splash Whole milk
  • For the Icing

    • 200g Unsalted butter (softened)
    • 300g Silver Spoon Icing Sugar
    • A handful Stem ginger (chopped)


  • 20cm round cake tin
  • Saucepan
  • Small dish
  • Wire cooling rack

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