Food and Recipes Recipes Gingerbread Cake With Stout Buttercream Be the first to rate & review! You'll need about 2 (12-oz.) bottles stout beer for this recipe. By Southern Living Editors Published on December 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: William Dickey Prep Time: 15 mins Bake Time: 35 mins Cool Time: 1 hrs 10 mins Total Time: 2 hrs Yield: 12 servings Ingredients 2 (14.5-oz.) packages gingerbread cake mix 2 large eggs 2 3/4 cups stout beer, at room temperature, divided 1/2 cup butter, softened 1 (16-oz.) package powdered sugar Garnishes: toasted pecans, rosemary sprigs Directions Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into 2 lightly greased 8-inch square pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool on wire rack 1 hour or until completely cool. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition. Beat 1 minute or until light and fluffy. Spread stout buttercream between layers and on top of cake. Garnish, if desired. Note: For testing purposes only, we used Betty Crocker Gingerbread Cake & Cookie Mix. We used Terrapin Wake-n-Bake Coffee Oatmeal Imperial Stout at one testing and Guinness Extra Stout beer at another. Rate it Print