Spiced Gingerbread Cake

Prep Time:
15 min
Cook Time:
55 min
Total Time:
70 min
10 servings

This stunning Bundt® is everything you could want in a classic holiday gingerbread cake: dark, sticky, and perfectly balanced between spicy and sweet. The key ingredients are a cupful of dark coffee and a spoonful of freshly ground black pepper. The combo might sound unconventional-but together they lend the cake tremendous depth of flavor and an unexpected, subtle kick.


  • Nonstick baking spray
  • 1 cup strong coffee, cooled
  • 1 cup robust molasses
  • ½ teaspoon baking soda
  • 2 cups White Lily All-Purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon kosher salt
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • ¾ cup vegetable oil
  • Confectioners' sugar, for dusting


  1. Heat oven to 350°F. Grease a large Bundt® pan generously with baking spray, making sure to get in all the crevices. Set aside.
  2. Combine a small saucepan, coffee and molasses. Bring to a simmer, stirring until the molasses dissolves. Remove the pan from the heat and stir in the baking soda. (Take care, it will bubble up a bit.) Let cool to room temperature.
  3. Meanwhile, in a large bowl, whisk together the White Lily All-Purpose flour, baking powder, ginger, cinnamon, pepper, cloves, nutmeg, allspice, and salt.
  4. Whisk, in a medium bowl, eggs, vanilla, brown sugar, and granulated sugar until smooth. Then whisk in the oil and reserved coffee mixture.
  5. Pour the egg mixture into the flour mixture and stir until just combined. (Do not over mix.)
  6. Scrape batter into the prepared pan and smooth into an even layer. Bake until a skewer or toothpick inserted into the center comes out clean, about 50 to 55 minutes.
  7. Let the cake cool inside the pan for 10 minutes, then carefully invert it onto a baking rack, release the pan, and let the cake cool completely. Before serving, dust with confectioners' sugar.


Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron %.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Do not beat cornbread batter until smooth. Over-mixing will result in cornbread that is peaked on top with a tough, heavy texture.

Baking Tip

To prevent cookies from browning too quickly on the bottom, place an empty baking sheet in the oven under the sheet with cookies.