Ginger Bells Cake

Ginger Bells Cake

By: Linda Bonwill - World Class Cooking

Saved By The Bell

Celebrate this Winter season with Ginger Bells, a festive cake infused with the cozy notes of Jingle Bell Java coffee. This delightful creation combines the warmth of cinnamon, nutmeg, and cloves with the rich depth of molasses and the subtle zing of ginger. With a base of gluten-free yellow cake mix, it’s easy to make and perfect for sharing.
Each bite offers a harmonious blend of toasted pecans, caramel, vanilla, and cinnamon from the coffee, complemented by a tender crumb and subtle spiced undertones. Choose your favorite topping—powdered sugar, a swirl of frosting, a sprinkle of cinnamon sugar, or toasted pecans—to make it uniquely yours.
Perfect for your gatherings, Ginger Bells will be the star of your dessert table, bringing warmth and cheer with every bite.

This is a Door County Coffee. It was made in the kitchens of the Door County Coffee Cafe.

Ingredients

Featured ingredient: Jingle Bell Java Coffee

  • 1 Yellow box cake mix (18 ozs) I use gluten-free
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp baking sods
  • 4 eggs, beaten
  • 6 TBSP unsalted butter, room temperature
  • 1/3 cup molasses
  • 1 TBSP ginger paste (sold in the produce section)
  • 1/3 cup Jingle Bell Java coffee, brewed, cool
  • 1/3 cup buttermilk
  • Topping Ideas: Powdered sugar, frosting, sugar/cinnamon, pecans

Instructions

1. Mix the cake mix, cloves, nutmeg, and baking soda in a bowl. In a separate bowl, beat the eggs. Add the butter molasses, ginger paste, cooled coffee and buttermilk. Beat together until combined. Slowly beat in the cake mixture until thoroughly blended.
2.Preheat the oven to 350 degrees. Grease the inside wells or cavities of two large cupcake pans. (you can also insert cupcake papers into the cavities). Fill the cavities with the cake batter. Bake for approx. 20-22 mins depending on the size of the cakes.