Gramercy Tavern Gingerbread: A Decadent Stout Cake Recipe for the Holidays

Prepare to experience a truly exceptional gingerbread that is sticky, wonderfully chewy, incredibly dense, and brimming with an intense, deep flavor. This isn’t just any gingerbread; it’s the kind that fulfills every single gingerbread craving with its rich, complex profile and irresistible texture.

This recipe, famously originating from the esteemed Gramercy Tavern, promises an old-world, vintage gingerbread experience that will transport your tastebuds straight to ginger heaven. It’s a sophisticated take on a classic holiday treat, perfect for those who appreciate deep, nuanced flavors and a satisfyingly moist crumb.

For a long time, the renown surrounding this particular Gramercy Tavern Gingerbread recipe made me feel quite intimidated. I had seen it pop up in various culinary circles and heard whispers of its complexity. However, after extensive research and building up my courage, I finally decided it was time to dive in and tackle this baking challenge head-on. The results, as you’ll soon discover, were absolutely worth every moment of anticipation!

The original recipe was crafted by Claudia Fleming, the legendary pastry chef at Gramercy Tavern. Her culinary genius is well-documented, and this gingerbread is a testament to her skill. While her original recipe is flawless, I’ve introduced a few subtle modifications to further enhance the flavor profile to my personal preference, aiming for an even spicier and more aromatic gingerbread cake.

Crafting the Perfect Gramercy Tavern Gingerbread

Making a show-stopping gingerbread cake, especially one as revered as the Gramercy Tavern version, is a rewarding experience. To ensure your success and achieve that signature moist, dense, and deeply flavorful result, here are a few essential tips for preparing this stout gingerbread bundt cake.

Key Tips for Gingerbread Baking Success

• Pan Preparation is Crucial: Many bakers report issues with the gingerbread sticking to the pan. While the original recipe suggests buttering and flouring, I highly recommend using a baking spray that contains flour for maximum non-stick power. After spraying generously, dust with an additional layer of flour, ensuring it gets into all the nooks and crannies of your bundt pan. Then, place the prepared pan in the refrigerator while you mix the batter. This chilling step helps the coating adhere and create a more effective barrier. Once baked, allow the cake to cool in the pan on a wire rack for at least 30 minutes before attempting to remove it. This cooling time is vital for the cake to set properly and release cleanly.
• Preventing a Sinking Center: Another common challenge for bakers is the cake sinking in the middle. This often happens when ingredients are at different temperatures, preventing them from emulsifying properly. The key here is to ensure both your eggs and the boiled stout-molasses mixture are at room temperature. Cold ingredients can cause the batter to seize or not rise correctly, leading to a sunken cake. Taking this extra step will ensure a beautifully risen, even gingerbread.

As I mentioned earlier, I made a couple of deliberate changes to Claudia Fleming’s exquisite recipe to tailor it to my taste. The original doesn’t call for ground black pepper or freshly grated ginger. I incorporated both of these to create a noticeably spicier, more vibrant gingerbread flavor. The black pepper adds a subtle, warm heat that enhances the ginger, while fresh ginger boosts the overall aromatic intensity. If you prefer a milder gingerbread, you can certainly omit these two ingredients and stick to the classic formulation, which is equally delicious.

Essential Ingredients for this Stout Gingerbread Bundt Cake

Each ingredient in this Gramercy Tavern gingerbread recipe plays a crucial role in creating its signature flavor and texture. Here’s a closer look at what you’ll need and why:

• Guinness Stout or Oatmeal Stout: I highly recommend using Guinness for its distinctive dark, malty, and slightly bitter notes, which add incredible depth and richness to the gingerbread. It’s a secret ingredient that contributes to the “old-world” character of this cake.
• Dark Molasses: The original recipe specifically advises against using blackstrap molasses. Dark molasses provides a rich, sweet, and slightly smoky flavor without the intense bitterness of blackstrap. However, having used blackstrap in our Spicy Gingerbread Loaf with fantastic results, I’m eager to experiment with it in this recipe next time for an even bolder molasses kick.
• Baking Soda: This leavening agent reacts with the acidic molasses and stout, creating bubbles that give the gingerbread its light yet dense texture.
• All-Purpose Flour: The structural foundation of our cake.
• Baking Powder: Another leavening agent that works alongside baking soda to ensure a good rise.
• Ground Ginger: The star spice, providing that warm, pungent, and distinctly gingerbread flavor.
• Ground Cinnamon: A warm, sweet spice that complements ginger beautifully, adding complexity.
• Ground Cloves: Offers a strong, sweet, and aromatic note, characteristic of classic gingerbread.
• Grated Nutmeg: As always, freshly grated nutmeg offers a far superior aroma and flavor compared to pre-ground varieties. It adds a woody, slightly peppery warmth.
• Ground Cardamom: A pinch of cardamom introduces a unique, slightly floral, and citrusy note, elevating the spice blend.
• Fresh Ground Black Pepper: This is my secret ingredient for an extra spicy gingerbread! It doesn’t make the cake taste peppery, but rather amplifies the heat and complexity of the other spices.
• Kosher Salt: Balances the sweetness and enhances all the other flavors.
• Eggs: Crucial for structure, moisture, and binding the ingredients. Remember, room temperature eggs always incorporate more smoothly and create a better emulsion with the other wet ingredients.
• Dark Brown Sugar: Contributes a deep, caramel-like sweetness and an extra layer of molasses flavor, thanks to its higher molasses content.
• Granulated Sugar: Provides sweetness and helps with the cake’s tender crumb.
• Vegetable Oil: Unlike butter, oil contributes to an incredibly moist gingerbread that stays fresh for longer, ensuring that sticky, chewy texture we love.
• Freshly Grated Ginger: To truly bump up the authentic ginger flavor and aroma, fresh ginger is indispensable. It adds a bright, zesty zing that powdered ginger alone cannot achieve.
• Powdered Sugar (Confectioners’ Sugar): For an elegant dusting, perfect for serving.
• Unsweetened Whipped Cream: An optional but highly recommended accompaniment for a delightful contrast.

Step-by-Step: How to Make Gramercy Tavern Gingerbread Cake

Making this sophisticated gingerbread cake is surprisingly straightforward, yielding incredibly satisfying results. Follow these steps for a perfect bake:

1. Prepare the Stout-Molasses Mixture: In a large pot (this is important, as it will foam up!), combine the Guinness 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. Watch as it dramatically foams and rises—this is exactly what you want! Set it aside to cool completely to room temperature while you prepare the rest of your batter. To speed up the cooling process, you can pour it into a separate measuring cup or bowl and give it a few stirs. Ensuring it cools completely is crucial before combining it with the egg mixture.
2. Preheat Oven & Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Now, retrieve your 10-inch bundt pan. Generously spray it with a high-quality baking spray that contains flour. For extra security, dust with additional all-purpose flour, ensuring it coats every crevice, then tap out any excess. Place the prepared pan in the refrigerator to chill while you proceed with the batter. This helps prevent sticking.

3. 

   Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, ground cloves, freshly grated nutmeg, ground cardamom, freshly ground black pepper, and kosher salt. Whisk thoroughly to ensure all the spices are evenly distributed throughout the flour mixture.

4. Combine Wet Ingredients: In a separate, large mixing bowl, whisk together the room temperature eggs, dark brown sugar (packed), and granulated sugar until well combined and slightly lightened. Then, whisk in the vegetable oil and the freshly grated ginger until the mixture is smooth and homogenous.
5. Temper the Eggs with Stout-Molasses: This is a key step to prevent scrambling the eggs. Add a small amount (about 1/4 cup) of the cooled stout-molasses mixture to the egg mixture and whisk vigorously until fully incorporated. Repeat this process two or three more times. This gradually brings the temperature of the eggs up. Once tempered, add the remaining stout-molasses mixture and whisk until everything is smoothly combined.
6. Combine Wet and Dry Mixtures: Add half of the dry ingredients into the wet ingredients and whisk until just smooth, being careful not to overmix. Overmixing can lead to a tough cake. Then, add the remaining dry ingredients and whisk once more until the batter is smooth and no streaks of flour remain.

7. 

   Fill the Bundt Pan and Bake: Pour the prepared gingerbread batter into your chilled bundt pan. Gently tap the pan a few times on your counter to release any trapped air bubbles, ensuring a smooth, even texture in the finished cake.

8. Baking Time: Bake in the middle rack of your preheated oven for 50 to 60 minutes. The cake is done when a wooden skewer or cake tester inserted into the center comes out with just a few moist crumbs clinging to it. Avoid overbaking, as this can dry out the gingerbread.
9. Cooling and Unmolding: Once baked, transfer the bundt pan to a wire rack to cool the cake *in the pan*. The cooling time in the pan is essential and can vary depending on your bundt pan’s material. My Nordic Ware bundt pan, made of cast aluminum, retains heat for a considerable amount of time. I typically let mine cool for about 30 minutes, or until the pan is cool enough to handle comfortably without oven mitts. At this point, carefully invert the pan onto a serving plate or another wire rack to release the cake. That satisfying “thud” as it flips out cleanly is always a huge relief, isn’t it?
10. Serve and Enjoy: That’s it! This decadently rich gingerbread recipe is surprisingly easy to make, and I confess, I’m a little upset with myself for waiting so long to try it. For serving, a simple dusting of powdered sugar is elegant and classic. Alternatively, you can serve it with a generous dollop of unsweetened whipped cream for a delightful contrast in texture and temperature. Christmas, or any holiday season, simply isn’t complete without at least one slice of this phenomenal gingerbread!

This Gramercy Tavern Gingerbread is more than just a dessert; it’s a culinary journey back to comforting, traditional flavors, elevated by the robust notes of stout and a perfectly balanced spice blend. Whether you’re making it for a holiday gathering or simply to enjoy with a cup of tea on a cozy evening, this cake is guaranteed to become a cherished recipe in your baking repertoire. Its deep, complex taste and moist, tender crumb truly set it apart.

More Holiday Gingerbread Recipes to Explore

If you’ve fallen in love with the warm, comforting spices of gingerbread, there’s a whole world of ginger-infused treats to discover beyond this magnificent Gramercy Tavern cake. Here are some of my other favorite holiday gingerbread recipes that are perfect for baking throughout the festive season:

• Classic Gingerbread Cookies: Perfect for decorating and sharing!
• Fluffy Gingerbread Muffins: A delicious way to start your holiday mornings.
• Spicy Gingerbread Loaf: A simpler, yet equally flavorful, loaf cake.
• Simple Gingerbread Biscotti: Ideal for dunking in coffee or hot cocoa.

Each of these recipes offers a unique take on gingerbread, ensuring that your holiday baking is filled with delightful aromas and unforgettable tastes. Happy baking!