Delicious Gramercy Tavern Gingerbread Cake Recipe

Welcome to my recipe for Gramercy Tavern Gingerbread Cake! As a chef, I’ve always been drawn to the complex flavors and rich textures of gingerbread. This recipe, inspired by the famous Gramercy Tavern in New York City, produces an incredibly moist, dark, and sticky cake that is sure to satisfy your cravings.

This recipe is perfect for any occasion, whether you’re looking to impress your guests at a holiday party or simply want to indulge in a delicious treat at home. The combination of spices, dark molasses, and stout beer creates a depth of flavor that is truly unique and irresistible.

I first discovered this recipe from pastry chef Claudia Fleming, who originally created it for the Gramercy Tavern dessert menu. Since then, it has become a fan favorite and has been adapted by many food bloggers and chefs, including David Lebovitz and Smitten Kitchen.

So, if you’re ready to experience a truly unforgettable gingerbread cake, let’s get started!

Why You’ll Love This Recipe

Gramercy Tavern Gingerbread Cake
Gramercy Tavern Gingerbread Cake

If you are looking for a dessert that is perfect for the holiday season or any other occasion, look no further than the Gramercy Tavern Gingerbread Cake recipe. This recipe produces an incredibly moist, dark, rich, sticky, dense gingerbread cake that is complex in flavor, and it is guaranteed to please your taste buds.

One of the reasons why you’ll love this recipe is that it uses a unique combination of ingredients that you might not typically find in other gingerbread cake recipes. For instance, it calls for a cup of Guinness stout or oatmeal stout, which adds a deep, malty flavor to the cake. Additionally, it uses a mixture of ground cardamom, nutmeg, ground cloves, ground cinnamon, and ground ginger, along with dark molasses and dark brown sugar, to create a deliciously complex flavor profile.

Another reason why you’ll love this recipe is that it is perfect for serving at any time of day. You can enjoy it as a breakfast treat with a cup of coffee or tea, as a dessert after dinner, or as a snack anytime during the day. You can also pair it with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of confectioners’ sugar for added sweetness.

Moreover, this recipe is incredibly versatile and can be adapted to suit your taste preferences. For instance, you can substitute the stout beer with apple cider or apple juice for a non-alcoholic version. You can also add a tablespoon of baking powder to the recipe to make it fluffier or reduce the amount of sugar if you prefer a less sweet cake.

In conclusion, the Gramercy Tavern Gingerbread Cake recipe is an excellent choice for anyone who loves gingerbread and wants to try a unique, flavorful twist on the classic recipe. It is easy to make, incredibly delicious, and perfect for any occasion. So, why not give it a try and experience the magic of this delightful cake for yourself?

Ingredient List

 A slice of heaven: Gramercy Tavern Gingerbread Cake
A slice of heaven: Gramercy Tavern Gingerbread Cake

Here are the ingredients you will need to make the Gramercy Tavern Gingerbread Cake Recipe:

  • Flour Mixture:

    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 2 teaspoons ground ginger
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
  • Wet Mixture:

    • 1 cup stout beer (such as Guinness)
    • 1 cup dark molasses (not blackstrap)
    • 1/2 cup granulated sugar
    • 1/2 cup dark brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1/2 cup unsweetened applesauce
  • For Serving:

    • Confectioners’ sugar, for dusting

Note: You can find all these ingredients at your local grocery store. Make sure to read the labels carefully and select the right type of molasses (not blackstrap) for this recipe.

The Recipe How-To

Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) bundt pan with butter and dust with flour. Tap out the excess flour and set aside.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cardamom, nutmeg, cinnamon, and ground cloves. Set aside.

In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until well combined. Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the dark molasses and whisk until smooth.

In a small saucepan, heat the Guinness stout over medium heat until it comes to a simmer. Remove from the heat and whisk in the baking soda. (The mixture will foam up, so make sure your saucepan is large enough.) Add the Guinness mixture to the large bowl with the butter mixture and whisk until smooth.

Add the flour mixture to the butter mixture in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Stir until just combined after each addition.

Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Dust the gingerbread cake with confectioners’ sugar before serving. Enjoy the delicious and moist Gramercy Tavern Gingerbread Cake!

Substitutions and Variations

While the Gramercy Tavern Gingerbread Cake recipe is a classic, there are some substitutions and variations that you can make to customize the recipe to your liking. Here are some ideas to try:

– Applesauce: Instead of using all oil, you can substitute some of it with unsweetened applesauce to make the cake slightly healthier and add a subtle sweetness.

– Stout: The recipe calls for Guinness Stout, but you can experiment with other kinds of stout or even other types of beer. Oatmeal stout or chocolate stout can add a unique flavor to the cake.

– Spices: The recipe uses a blend of ground spices to create the perfect balance of flavors, but you can adjust the amounts or add other spices to suit your taste. For example, add a pinch of ground cardamom or nutmeg for a warm, spicy note.

– Flour: Use whole wheat flour instead of all-purpose flour to add a nutty flavor and increase the fiber content of the cake.

– Sugar: The recipe calls for a combination of granulated sugar and dark brown sugar, but you can use all dark brown sugar for a deeper, richer flavor or all granulated sugar for a lighter taste.

– Molasses: If you can’t find blackstrap molasses, you can use regular molasses or even honey or maple syrup for a slightly different flavor.

– Bundt Cake: Instead of making a traditional rectangular cake, try baking the batter in a bundt pan for a stunning presentation.

– Gingerbread House: Use the same recipe to make a gingerbread house by cutting the cake into shapes and decorating with icing and candy.

Remember, experimentation is key when it comes to cooking, so feel free to get creative with your substitutions and variations. You never know what delicious twists you might discover!

Serving and Pairing

Once you have baked and cooled the Gramercy Tavern Gingerbread Cake, it’s time to serve it up and enjoy! This cake is a perfect dessert to serve during the colder months, as it is warm, spicy, and comforting. The cake is dense and moist with a sticky and rich texture, making it a perfect indulgence for the holidays.

To serve the cake, cut it into thick slices and dust generously with confectioners’ sugar. The sweetness of the sugar brings out the warm spices in the cake and adds an extra layer of decadence to each bite. You can also add a dollop of whipped cream or a scoop of vanilla ice cream to cool down the spiciness of the cake.

When it comes to pairing, this gingerbread cake pairs perfectly with a cup of coffee or tea. The robust flavors of the cake complement the boldness of coffee and the earthiness of tea. If you want to take it to the next level, you can pair it with a glass of stout beer. The dark and malty notes of the beer match the richness of the cake, and the carbonation helps to cut through the density of the dessert.

Overall, this Gramercy Tavern Gingerbread Cake is a perfect dessert for any occasion. Whether you’re looking for a cozy night in or entertaining guests, this cake is sure to impress with its complex flavors and rich texture.

Make-Ahead, Storing and Reheating

The Gramercy Tavern Gingerbread Cake is an ideal dessert that can be made ahead of time and stored for a few days. In fact, the flavors and texture of the cake improve with time, making it an even more delicious treat after a day or two.

To make the cake ahead of time, bake it as directed and let it cool completely. Once it is cooled, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. The cake will stay fresh for up to three days.

If you want to store the cake for a longer period, it can be frozen for up to three months. To freeze the cake, wrap it tightly in plastic wrap and then wrap it again in aluminum foil. When you are ready to serve the cake, let it thaw at room temperature for a few hours.

Reheating the cake is also an option. To reheat the cake, preheat your oven to 350°F. Remove the plastic wrap or aluminum foil from the cake and place it in the oven for 10-15 minutes or until it is warm. You can also reheat individual slices of cake in the microwave for 10-15 seconds.

For a more festive presentation, dust the cake with confectioners’ sugar before serving. The sweetness of the sugar complements the rich, spicy flavors of the gingerbread cake.

Overall, the Gramercy Tavern Gingerbread Cake is a versatile dessert that can be made ahead of time, stored, and reheated easily. Its complex flavors and moist texture will make it a hit at any gathering or celebration.

Tips for Perfect Results

If you want to achieve the perfect Gramercy Tavern Gingerbread Cake recipe, there are a few tips and tricks that you can follow. As a pastry chef, I have had my fair share of trial and error, and I am excited to share my tips with you.

Firstly, it is important to use dark molasses blackstrap for this recipe. This type of molasses has a bittersweet flavor and a thick consistency. It adds a depth of flavor and richness to the cake that other types of molasses cannot achieve.

Secondly, it is essential to use fresh spices. Ground cardamom, nutmeg, ground cloves, ground cinnamon, and ground ginger can lose their potency over time. So, it is best to use fresh spices to ensure that the cake is flavorful.

Thirdly, make sure to use a bundt pan that is greased and floured properly. This will prevent the cake from sticking to the pan and help it to come out easily once it is baked.

Fourthly, do not overmix the batter. Overmixing can cause the cake to be tough and dry. Mix the ingredients until they are just combined.

Fifthly, allow the cake to cool in the pan for at least 20 minutes before transferring it to a wire rack to cool completely. This will help the cake to hold its shape and prevent it from falling apart.

Lastly, dusting the cake with confectioners’ sugar before serving adds a beautiful finishing touch. It also helps to balance out the richness of the cake.

By following these tips, you can achieve a moist, dark, rich, sticky, and dense gingerbread cake that is complex in flavor and delicious to eat.

Bottom Line

In conclusion, the Gramercy Tavern Gingerbread Cake recipe is a must-try for all gingerbread lovers. With its complex and rich blend of spices, dark molasses, and stout beer, this cake produces an incredibly moist, dense, and sticky texture that will leave you wanting more. The recipe has been perfected by the renowned pastry chef, Claudia Fleming, and it is sure to impress your guests and family.

Not only is this cake delicious, but it is also versatile, as it can be served on its own or paired with whipped cream, caramel sauce, or fresh fruit. Plus, it can be stored and reheated easily, making it a perfect make-ahead dessert for any occasion.

So, whether you are a fan of gingerbread or looking for a new dessert recipe to try, the Gramercy Tavern Gingerbread Cake is a sure winner. Give it a try and let us know what you think!

Gramercy Tavern Gingerbread Cake Recipe

This recipe produces an incredibly moist, dark, rich, sticky, dense gingerbread cake with a complex and spicy flavour . I’ve slightly modified the recipe based on the one Claudia Fleming, pastry chef, prepares at New York City’s famed Gramercy Tavern. The original version is in brackets. Recipe was printed in "Gourmet Magazine" (Feb. 2000). Cake develops a lovely caramelized crust that can stick to the pan. Spray generously with cooking spray with flour or line pan with parchment paper (greasing both well) and allow cake to cool for 5 minutes before removing from pan. You can use part whole-wheat flour and, if you want to avoid alcohol, you can replace the stout with strong coffee. Recipe makes a 10" bundt cake (or springform); if you want, you can halve the recipe for an 8×8 square pan. Cake is even better the next day (so it is a good make-ahead dessert). Serve cake plain, dusted with confectioners sugar, with whipped cream, or with vanilla ice cream.

  • 1 cup oatmeal stout beer or 1 cup Guinness stout
  • 1 cup dark molasses (not blackstrap)
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch ground cardamom
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar (originally 1 cup)
  • 1/2 cup vegetable oil (originally 3/4 cup)
  • 1/4 cup applesauce (not in original recipe)
  • confectioners’ sugar, for dusting (optional)
  1. Preheat oven to 350°F Generously butter bundt pan and dust with flour, knocking out excess.
  2. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. (Be patient, it’s important to allow this to cool before continuing.).
  3. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
  4. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50-60 minutes. (Be careful, as cake may burn easily.) Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
< 4 Hours, Breads, Dessert, Healthy, Kid-Friendly, Kosher, Oven, Winter

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