Prepare to embark on a culinary journey with the Gramercy Tavern Gingerbread, a dessert that truly embodies the essence of old-world charm. This isn’t just any gingerbread; it’s a magnificent creation that is gloriously sticky, wonderfully chewy, remarkably dense, and absolutely brimming with an intense, deep flavor profile. For those who appreciate gingerbread that delivers a profound taste experience rather than just a hint, this recipe is a dream come true.

This iconic recipe, a testament to timeless baking, promises to transport your taste buds straight to gingerbread heaven. Its robust flavors and luxurious texture make it a standout dessert, especially during the colder months or holiday season. The depth of spice and rich molasses notes create an unforgettable treat that has captivated gingerbread enthusiasts for years.

For a long time, the renown of this particular Gramercy Tavern Gingerbread recipe made it seem rather intimidating. I encountered it countless times, always admiring its reputation but hesitating to dive in. However, after extensive research and building up my confidence, I decided it was time to take the leap, hoping for the best – and the results were nothing short of spectacular!

The original mastermind behind this culinary gem was Claudia Fleming, the celebrated pastry chef at the renowned Gramercy Tavern in New York City. This specific recipe comes directly from her esteemed collection. While staying true to the spirit of her creation, I’ve made a few subtle adjustments to perfectly tailor the flavor to my personal preferences, enhancing its spiciness and depth.

Gramercy Tavern Gingerbread: A Timeless Classic Reimagined

The Gramercy Tavern Gingerbread is more than just a cake; it’s an experience. Its deep, complex flavors and perfectly moist, dense texture set it apart from typical gingerbreads. The combination of dark molasses and robust stout creates a rich, almost malty base that beautifully complements the warm, pungent spices. This is the kind of gingerbread that leaves a lasting impression, making it a beloved holiday staple and a treasured recipe for any season.

Baking Success: Essential Tips for Your Stout Gingerbread Cake

Achieving gingerbread perfection is easier than you think, especially with a few key insights. This stout gingerbread cake, while deeply flavorful, benefits immensely from careful preparation. Here are some essential tips to ensure your baking journey is successful and your Gramercy Tavern Gingerbread comes out flawlessly:

• Perfect Pan Preparation is Key: Many bakers report issues with the cake sticking to the pan. While the original recipe suggests buttering and flouring, I highly recommend using a high-quality baking spray that contains flour. For an extra layer of non-stick security, dust the sprayed pan with additional flour, making sure to tap out any excess. Then, place the prepared pan in the refrigerator while you mix your batter. This chilling step helps the coating adhere better and creates a superior non-stick surface, especially crucial for intricately designed bundt pans. Once baked, allow the cake to cool in the pan on a wire rack for at least 30 minutes before attempting to remove it. Patience here is a virtue that prevents crumbled cake disasters!

• Room Temperature Ingredients for a Flawless Rise: Another common challenge some bakers face is the cake sinking in the middle. This often happens when ingredients are at different temperatures, preventing them from emulsifying properly. To avoid this, ensure both your eggs and the cooled, boiled stout mixture are at room temperature. Room temperature eggs blend more smoothly into the batter, creating a lighter and more uniform texture, while the tempered stout ensures an even bake and a cake that rises beautifully without collapsing.

As mentioned earlier, I’ve tailored this recipe slightly to enhance its inherent warmth and spice. The original Gramercy Tavern Gingerbread recipe does not traditionally call for ground black pepper or freshly grated ginger. However, I’ve found that adding both of these ingredients significantly elevates the gingerbread’s character, imparting a delightful, spicier kick that truly makes it sing. If you prefer a more classic, less piquant flavor, you can certainly omit these two additions and follow the recipe as originally conceived by Claudia Fleming.

Key Ingredients for an Unforgettable Stout Gingerbread Bundt Cake

Every exceptional recipe relies on quality ingredients, and this Gramercy Tavern Gingerbread is no exception. Here’s a closer look at the components that contribute to its distinctive flavor and texture:

• Guinness Stout or Oatmeal Stout: The stout is the secret weapon here, lending a rich, malty depth and moisture that distinguishes this gingerbread. While any oatmeal stout will work, I highly recommend using Guinness for its unparalleled robust flavor profile, which truly enhances the overall complexity of the cake.
• Dark Molasses: This ingredient is crucial for the gingerbread’s characteristic dark color, deep flavor, and sticky texture. The original recipe advises against using blackstrap molasses, which has a more bitter, intense flavor. However, I’ve had fantastic results using blackstrap in our Spicy Gingerbread Loaf. I’m eager to experiment with blackstrap molasses in this Gramercy Tavern recipe next time, as it could add an even bolder, more pronounced flavor for those who love a strong molasses note.
• Baking Soda & Baking Powder: These leavening agents work in harmony to give the gingerbread its perfect rise and tender crumb. The baking soda reacts with the acidic molasses and stout, while baking powder provides additional lift.
• All-Purpose Flour: The foundational dry ingredient, providing structure to the cake.
• Ground Ginger: The star spice! Two tablespoons ensure a pronounced, warm ginger flavor throughout the cake.
• Ground Cinnamon: A classic warm spice that complements ginger beautifully, adding a comforting aroma and flavor.
• Ground Cloves: A potent spice that contributes to the gingerbread’s characteristic depth and warmth.
• Grated Nutmeg: As with all spices, freshly grated nutmeg offers a superior aroma and flavor compared to pre-ground varieties. It adds a subtle, sweet, and woody note.
• Ground Cardamom: Just a pinch of this aromatic spice can add a unique, slightly floral, and citrusy undertone, elevating the overall spice blend.
• Fresh Ground Black Pepper: This is my special addition for a spicier, more vibrant gingerbread. It adds a subtle heat that lingers pleasantly on the palate.
• Kosher Salt: Essential for balancing the sweetness and enhancing all the other flavors.
• Eggs: Always use room temperature eggs! They emulsify better with other ingredients, creating a smoother batter and a more uniform, tender crumb in the final cake.
• Dark Brown Sugar: This provides additional moisture and a deeper, more complex molasses flavor than granulated sugar alone.
• Granulated Sugar: For sweetness and tenderness.
• Vegetable Oil: Unlike butter, vegetable oil contributes to an incredibly moist and tender crumb that stays fresh longer, making this gingerbread exceptionally soft.
• Freshly Grated Ginger: Another secret to boosting that vibrant ginger flavor. The fresh ginger adds a zesty, pungent kick that contrasts beautifully with the warm ground spices.
• Powdered Sugar (Confectioners Sugar): For an elegant dusting, perfect for serving.

Crafting Perfection: How to Make Gramercy Tavern Gingerbread Cake

Creating this magnificent gingerbread is a rewarding process. Follow these detailed steps to ensure your cake turns out perfectly:

1. Prepare the Stout and Molasses Mixture: In a generously sized pot, combine the stout and dark molasses. Bring this mixture to a rolling boil over medium-high heat. Once boiling, remove the pot from the heat and immediately whisk in the baking soda. Be prepared for a significant foaming reaction – this is normal and precisely why a large pot is crucial. The baking soda reacts with the acids in the stout and molasses, creating carbon dioxide bubbles that contribute to the cake’s texture. Transfer the mixture out of the hot pot into a separate measuring cup or heat-proof bowl to help it cool down more quickly. Stirring it occasionally will also expedite the cooling process. It’s essential that this mixture cools to room temperature before being incorporated into the batter to prevent cooking the eggs prematurely.

2. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). For your 10-inch bundt pan, generously spray it with a baking spray that contains flour. This ensures full coverage, especially in the intricate crevices of a bundt pan. Follow up with a dusting of additional all-purpose flour, tapping out any excess. Place the prepared bundt pan in the refrigerator. Chilling the pan helps the non-stick coating adhere better and makes for easier release later. Alternatively, if you prefer the traditional method, you can brave generously buttering the pan with softened butter and then dusting it thoroughly with flour, ensuring no spot is missed. Always double-check that there isn’t too much flour accumulated in the bottom crevices, as this can create unsightly patches on your baked cake.

3. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg, ground cardamom, freshly ground black pepper, and kosher salt. Whisk thoroughly until all the dry ingredients are uniformly combined. This step ensures an even distribution of leavening agents and spices throughout the batter.

4. Combine Wet Ingredients (Eggs, Sugars, Oil, Fresh Ginger): In a large mixing bowl, whisk together the room temperature eggs, granulated sugar, and dark brown sugar until light and creamy. Next, whisk in the vegetable oil and the freshly grated ginger until the mixture is smooth and well-incorporated. The oil provides exceptional moisture, while fresh ginger amps up the zesty flavor.

5. Temper the Eggs with Stout-Molasses Mixture: This is a critical step. Add a small amount of the cooled stout-molasses mixture (which should now be at room temperature) to the egg-sugar-oil mixture and whisk vigorously. Repeat this process a few more times. This “tempering” gradually brings the eggs up to the temperature of the stout-molasses mixture, preventing them from scrambling when the rest of the liquid is added. Once tempered, add the remaining stout-molasses mixture and whisk until fully combined and smooth.

6. Combine Wet and Dry Ingredients: Add approximately half of the dry ingredient mixture to the wet ingredients. Whisk gently until just combined and smooth, taking care not to overmix. Then, add the remaining dry ingredients and continue to whisk until the batter is smooth and no streaks of flour remain. Overmixing can lead to a tough cake, so stop as soon as the ingredients are just incorporated.

7. Fill Pan and Bake: Carefully pour the gingerbread batter into your prepared, chilled bundt pan. Once filled, gently tap the bundt pan a few times on the counter. This helps to release any trapped air bubbles, ensuring a more even crumb and preventing large air pockets in the finished cake.

8. Bake to Perfection: Place the bundt pan in the middle of your preheated oven. Bake for approximately 50 to 60 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out with a few moist crumbs adhering to it. Avoid overbaking, as this gingerbread is best when it retains its signature stickiness and moist texture.

9. Cooling and Unmolding: Once baked, transfer the bundt pan to a wire rack to cool the cake while it’s still in the pan. The exact cooling time in the pan can vary depending on your specific bundt pan material. Allow it to cool sufficiently until you can comfortably handle the pan without oven mitts. My Nordic Ware bundt pan, made of cast aluminum, retains heat for a good long while. I typically let mine cool for a solid 30 minutes in the pan. After this time, place a serving plate upside down over the top of the bundt pan, then carefully invert the pan. The gingerbread should effortlessly release onto the plate. This moment is always met with a sigh of relief, isn’t it?

10. Serve and Enjoy: Once the cake has cooled completely on the wire rack (or to your desired warmth), it’s ready to be served. A simple dusting of powdered sugar adds an elegant finish. For an extra touch of indulgence, consider serving it with a generous dollop of unsweetened whipped cream, a scoop of vanilla bean ice cream, or even a spoonful of crème fraîche. The cool, creamy accompaniment beautifully contrasts with the warm, spicy cake.

And that’s it! This incredibly rich and decadent Gramercy Tavern Gingerbread recipe is surprisingly easy to make. I must admit, I’m a little disappointed in myself for waiting so long to finally try this classic. The anticipation was well worth it, and the results are truly a triumph.

For many, the holiday season simply isn’t complete without at least one glorious slice of gingerbread. This recipe ensures your celebration will be filled with warmth, spice, and pure delight.

Explore More Festive Gingerbread Recipes

If you’ve fallen in love with the comforting spices and rich flavors of gingerbread, you’ll be delighted to discover more ways to enjoy this classic holiday treat:

• Gingerbread Cookies: Perfect for decorating and sharing.
• Gingerbread Muffins: A delicious and quick breakfast or snack option.
• Spicy Gingerbread Loaf: Another wonderfully moist and flavorful gingerbread for any occasion.
• Simple Gingerbread Biscotti: A crunchy, coffee-friendly treat with all the beloved gingerbread spices.

Gramercy Tavern Gingerbread Recipe

Old-world Gingerbread that is sticky, chewy, dense, and brimming with intense deep flavor.

★★★★★

5 from 4 votes

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Course:
Dessert

Cuisine:
American, European

Prep Time:
25 minutes

Cook Time:
50 minutes

Servings:
10

Calories:
448 kcal

Author:
Leigh Harris

Ingredients

• 1 cup Guinness stout (or oatmeal stout)
• 1 cup Dark molasses (not blackstrap)
• 1/2 tsp Baking soda
• 2 cups All-purpose flour
• 1 1/2 tsp Baking powder
• 2 tbsp Ground ginger
• 1 tsp Ground cinnamon
• 1/4 tsp Ground cloves
• 1/4 tsp Ground nutmeg (freshly grated)
• 1 pinch Ground cardamom
• 1/4 tsp Black pepper (freshly ground)
• 1/2 tsp Kosher salt
• 3 large Eggs (room temperature)
• 1 cup Dark brown sugar (packed)
• 1 cup Granulated sugar
• 3/4 cup Vegetable oil
• 1 tbsp Fresh ginger (grated)
• Powdered sugar (for dusting)
• Unsweetened whipped cream (optional)

US Customary – Metric

Instructions

1. In a large pot, bring the stout and molasses to a boil. Remove from the heat and whisk in the baking soda. It will foam up, which is why you need a large pot. Let cool while you prepare the cake batter. Remove from the hot pot to a measuring cup or bowl to cool faster.
2. Preheat the oven to 350 degrees F (175 C).
3. Generously spray a 10-inch bundt pan with baking spray that contains flour. Then dust with more flour, remove excess, and place it in the refrigerator while you proceed with the recipe.
4. In a medium-size bowl, whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, cardamom, black pepper, and salt.
5. In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar. Whisk in oil, and the freshly grated ginger until smooth.
6. Add a small amount of the stout-molasses mixture and whisk. Repeat a few more times (to temper the eggs). Add the remaining stout and whisk.
7. Add half the dry ingredients to the wet ingredients and whisk until smooth. Add the remaining dry ingredients and whisk again until smooth.
8. Pour into the prepared bundt pan. Tap a few times on the counter to remove excess air bubbles.
9. Bake in the middle of the oven for 50 to 60 minutes, or until a tester inserted into the center comes out with a few moist crumbs adhering.
10. Transfer to a wire rack to cool the cake in the pan. Let it cool long enough that you can handle the bundt cake pan without oven mitts before inverting the cake to a plate to cool completely.
11. Once completely cool, dust with powdered sugar and serve. Also, you can dollop some unsweetened whipped cream on if you desire.

Notes

My bundt pan is Nordic Ware and made of cast aluminum, so it retains the heat for a good long while. I let mine cool for 30 minutes, placed a plate over the top of the pan, and then it just flips right out.

Be sure the eggs and the boiled stout are at room temperature to avoid the cake sinking in the middle.

Storing: Let the cake cool completely, place in an air-tight container or wrap it tightly with plastic wrap and store at room temperature for up to 5 days. Or refrigerate for longer storage.

Freezing: Place the completely cooled cake in a freezer-safe container, or wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months for the best quality. Longer freezing times, the cake is still good, but it does become much moister and has an almost pudding-like consistency.

Nutrition

Calories: 448 kcal | Carbohydrates: 68g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 213mg | Potassium: 649mg | Fiber: 1g | Sugar: 47g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg