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gingerbread on black and silver platter
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5 from 1 vote

Gramercy Tavern Gingerbread Recipe

Old-world Gingerbread that is sticky, chewy, dense, and brimming with intense deep flavor.
Prep Time25 mins
Cook Time50 mins
Course: Dessert
Cuisine: American, European
Keyword: bundt, cake, gingerbread, gramercy, tavern
Servings: 10
Calories: 448kcal
Author: DSTR


  • 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


  • 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.
  • Preheat the oven to 350 degrees F.
  • Generously spray a bundt pan (10-inch) 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.
  • In a medium-size bowl whisk together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, cardamom, black pepper, and salt.
  • In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar. Whisk in oil, and the freshly grated ginger until smooth.
  • Add a small amount of the stout-molasses mixture and whisk. Repeat a few more times (to tempers the eggs). Add the remaining stout and whisk.
  • Add half the dry ingredients to the wet ingredients and whisk until smooth. Add the remaining dry ingredients and whisk again until smooth.
  • Pour into the prepared bundt pan. Tap a few times on the counter to remove excess air bubbles.
  • 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.
  • Transfer to a wire rack to cool the cake in the pan. This will depend on your bundt pan. Let it cool long enough that you can handle the bundt cake pan without oven mitts.
  • Once completely cool dust with powder sugar and serve. Also, you can dollop some unsweetened whipped cream on if you desire.


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.


Calories: 448kcal | 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