Gramercy Tavern Gingerbread Cake
Indulge in the warm, spiced allure of the Gramercy Tavern Gingerbread Cake, a timeless dessert that combines rich flavors with a perfectly tender crumb. Infused with the deep molasses sweetness and aromatic spices of cinnamon, cloves, and ginger, this cake is elevated by the addition of grated fresh ginger for a burst of vibrant heat. Brewed coffee adds an unexpected depth, enhancing the warmth of the spices, while the mix of brown and granulated sugar ensures a balanced sweetness. Perfect for the holiday season or any cozy gathering, this gingerbread cake bakes to moist perfection in just 45 minutes and pairs beautifully with whipped cream, vanilla ice cream, or a simple dusting of powdered sugar. Easy to prepare and irresistibly flavorful, this crowd-pleasing dessert will quickly become a family favorite.
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Recipe Information
Ingredients
- 8 tbsp Unsalted butter
- 1 cup Dark brown sugar
- 1 cup Granulated sugar
- 1 cup Molasses
- 2 tbsp Fresh ginger, grated
- 2.5 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Ground cloves
- 1 tsp Ground ginger
- 2 tsp Baking soda
- 0.5 tsp Salt
- 3 large Eggs
- 1 cup Whole milk
- 0.5 cup Room temperature brewed coffee
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line the bottom with parchment paper for easy removal.
In a medium saucepan, melt the butter over medium heat. Once melted, add the dark brown sugar, granulated sugar, and molasses, stirring until the mixture is smooth and combined. Remove from heat and stir in the grated fresh ginger. Allow to cool slightly.
In a large mixing bowl, sift together the all-purpose flour, ground cinnamon, ground cloves, ground ginger, baking soda, and salt. Set aside.
In a separate bowl, whisk the eggs until frothy. Slowly add the milk and coffee, stirring to combine.
Gradually stir the wet ingredients (egg mixture) into the saucepan with the cooled molasses mixture, ensuring that it is well combined.
Slowly add the wet mixture into the dry ingredients, stirring gently just until no lumps remain. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or alongside a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
4901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 922.1 g | 335% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 682.5 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1374 mg | 106% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 6038 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
