When you think of classic chocolate cake, you probably imagine something rich, moist, and decadent. But what if we added a twist — a subtle spice, a gentle zing, and a layer of tangy creaminess to balance the sweetness? That’s exactly what you get with this Chocolate Ginger Beer Cake with Cream Cheese Frosting.
This dessert is not only indulgent but also refreshingly unique. The ginger beer infuses the cake with moisture and a hint of spice, while the cocoa delivers that deep, satisfying chocolate flavor. To finish, cream cheese frosting adds just the right amount of tangy sweetness, turning this cake into a showstopper for holidays, birthdays, or simply a cozy night in.
In this post, we’ll walk through everything you need to know to make this cake: the story behind its flavor, the ingredients you’ll need, detailed step-by-step instructions, tips for success, possible variations, serving suggestions, and storage advice. By the end, you’ll feel ready to bake and serve a dessert that will surprise and delight anyone who tries it.
Why Try Chocolate Ginger Beer Cake with Cream Cheese Frosting?
There are thousands of chocolate cake recipes out there, so what makes this one worth trying?
- Moist and Flavorful Texture – The carbonation in ginger beer helps the cake rise beautifully, giving it a tender crumb and moist interior.
- A Unique Flavor Profile – Unlike regular chocolate cake, this one has warm undertones of ginger, cinnamon, and nutmeg that pair perfectly with cocoa.
- Balanced Sweetness – The cream cheese frosting keeps the sweetness in check, offering a slight tang that contrasts the richness of the cake.
- Festive Appeal – Its spiced notes make it especially perfect for fall and winter gatherings, but it’s equally enjoyable year-round.
- Crowd-Pleaser – Chocolate lovers get their fix, while those who enjoy spiced desserts are pleasantly surprised.
Ingredients You’ll Need
The beauty of this recipe is that it uses mostly pantry staples with the addition of ginger beer for a unique touch.
For the Cake
- All-purpose flour (2 cups, sifted): Provides the structure for the cake.
- Unsweetened cocoa powder (1 cup, sifted): Deep chocolate flavor is the foundation.
- Baking soda & baking powder (2 tsp & 1 tsp): Ensures proper rise.
- Ground spices (ginger, cinnamon, nutmeg): Build warmth and complexity.
- Salt (½ tsp): Enhances all the flavors.
- Unsalted butter (1 cup, softened): Adds richness and tender texture.
- Granulated sugar (1 ½ cups) + Brown sugar (½ cup): White sugar sweetens, while brown sugar adds moisture and caramel notes.
- Eggs (3 large, room temp): Bind the ingredients and provide structure.
- Vanilla extract (1 tsp): Deepens flavor.
- Ginger beer (1 ¼ cups, non-alcoholic): Adds moisture and a subtle kick.
- Sour cream (½ cup, room temp): Keeps the cake extra moist and soft.
For the Cream Cheese Frosting
- Cream cheese (225 g, softened): The tangy star of the frosting.
- Unsalted butter (½ cup, softened): Creates a smooth, creamy base.
- Powdered sugar (3 ½ cups, sifted): Sweetens and provides structure.
- Vanilla extract (1 tsp): Enhances flavor.
- Heavy cream (2 tbsp, or as needed): Helps achieve a smooth, spreadable consistency.
Optional Garnishes
- Candied ginger pieces for texture and visual appeal.
- Dark chocolate shavings for extra decadence.
- A light dusting of cocoa powder for elegance.
Step-by-Step Instructions
Step 1: Prep Your Workspace
- Preheat oven to 175°C (350°F).
- Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, spices, and salt. Whisk until evenly combined.
Step 3: Cream Butter and Sugars
- In a stand mixer or large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
Step 4: Add Eggs and Vanilla
- Mix in eggs, one at a time, scraping down the bowl. Add vanilla.
Step 5: Alternate Wet and Dry Mixtures
- Add dry ingredients in thirds, alternating with ginger beer, beginning and ending with the dry mix. Keep mixer speed low to avoid overmixing.
Step 6: Fold in Sour Cream
- Gently stir in sour cream until batter is smooth. Expect a slightly bubbly, thick texture from the ginger beer.
Step 7: Bake the Cakes
- Divide batter between the prepared pans.
- Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Step 8: Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar until fluffy.
- Mix in vanilla and cream until desired consistency is reached.
Step 9: Assemble the Cake
- Place one cake layer on a serving plate. Spread frosting generously.
- Stack the second layer and frost the entire cake, smoothing with an offset spatula.
Step 10: Garnish and Serve
- Sprinkle candied ginger and chocolate shavings on top.
- Chill briefly for neater slices, then serve at room temperature.
Tips for Success
- Room temperature ingredients are crucial for smooth mixing.
- Don’t overmix the batter once the dry ingredients are added — it can toughen the cake.
- Cool cakes completely before frosting to avoid melting the cream cheese frosting.
- Refrigerate frosting for 20 minutes if it feels too soft before spreading.
- Double the frosting if you love thick layers between cake slices.
Variations
- Spiced Chocolate Ginger Cake: Add cloves or cardamom for deeper spice notes.
- Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
- Cupcakes: Bake batter in lined muffin tins for 18–20 minutes.
- Sheet Cake: Bake in a 9×13-inch pan for about 50 minutes.
- Frosting Alternatives: Swap cream cheese frosting for chocolate ganache if you prefer richer sweetness.
Serving Suggestions
- Holiday Dessert Table: The spiced undertones make it perfect for Christmas or Thanksgiving.
- Birthday Celebration: A unique twist on the classic chocolate birthday cake.
- Casual Tea Time Treat: Serve with coffee, chai, or ginger tea.
- Paired with Fruit: Fresh berries balance the richness beautifully.
Storage & Make-Ahead
- Storage: Keep frosted cake in the fridge for up to 5 days, covered in an airtight container.
- Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before frosting.
- Make-Ahead: Bake cake layers one day before serving, then frost on the day for the freshest taste.
Final Thoughts
The Chocolate Ginger Beer Cake with Cream Cheese Frosting is not just a dessert — it’s an experience. It combines the richness of chocolate, the warmth of spices, and the tangy creaminess of frosting in one unforgettable slice. Whether you’re serving it for a holiday gathering, a birthday, or simply a special weekend treat, this cake is sure to be remembered long after the last bite.
So, if you’ve been looking for a cake recipe that steps outside the ordinary but doesn’t overwhelm you with complicated steps, this is it. Bake it, serve it, and watch your guests’ eyes light up with delight.
Chocolate Ginger Beer Cake with Cream Cheese Frosting Recipe
Description
This Chocolate Ginger Beer Cake with Cream Cheese Frosting is a rich, moist, and decadent dessert that combines the warmth of ginger spice with the bold flavor of cocoa. The non-alcoholic ginger beer enhances the cake’s moist texture and adds a gentle zing that balances beautifully with the smooth, tangy cream cheese frosting. Perfect for holidays, birthdays, or anytime you want to impress, this cake is a crowd-pleasing treat with a delightful twist.
Ingredients
For the Chocolate Ginger Beer Cake
For the Cream Cheese Frosting
Optional Garnishes
Instructions
Prepare the Oven and Pans
- Preheat your oven to 175°C. Grease and line two 8-inch round cake pans with parchment paper. Set aside.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt until evenly combined.
Cream the Butter and Sugars
- In another large bowl (or stand mixer), cream the butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
Add Eggs and Flavoring
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Alternate adding the dry ingredients and ginger beer to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed to avoid overmixing.
Fold in Sour Cream
- Gently fold in the sour cream until smooth and fully incorporated. The batter will be slightly thick and bubbly due to the ginger beer.
Bake the Cake
- Divide the batter evenly between the prepared pans. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting
- In a bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract and heavy cream to reach a smooth, spreadable consistency.
Assemble the Cake
- Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer and frost the entire cake, smoothing the sides and top.
Garnish and Serve
- Decorate with chopped candied ginger, chocolate shavings, or a light cocoa dusting. Slice and serve at room temperature.
Note
- Storage: Keep frosted cake refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
- Make Ahead: Bake cake layers a day before and wrap them tightly in plastic wrap. Frost before serving.
- Variation: Add 1/4 cup mini chocolate chips to the batter for extra richness.
- Frosting Tip: If frosting is too soft, refrigerate for 20 minutes before using.
