Black Pepper Cake

Recipe by True Texas

This is from an old PTA cookbook from my town. The man who submitted the recipe had a local restrauant for years. Don't be scared off the pepper, this cake just has a strong spice taste, something like licorice. I bake in a bundt pan, but this be made in loaf pans I guess. This cake was somewhat dry when I first made it but the flavor and the moistness improve over time.

Top Review by Chef Dudo

This is very similar to what in Sweden is called "mjuk pepparkaka". I was not so much scared by the pepper as by the ground cloves. Cloves tend to overpower the taste. After much hesitation I finally decided to substitute the cloves. Wavered between ground ginger and ground cardamon and the choice fell on the cardamon. Also decreased the salt to 1/4 teaspoon. The baking instructions made me a little confused. "Pour into greased and floured pans", pans? I thought this was for one cake. Anyway, I chose to bake the cake in a bundt pan and it baked for exactly 38 minutes. While baking is gave off a wonderful smell from all the spices. It turned out a perfect cake, nice consistency, great taste. Next time I'll try it with ground ginger. Maybe I'll even try it once with ground cloves. Thanks for posting.

Ingredients Nutrition


  1. Cream margarine until it resembles whipped cream.
  2. Add brown sugar and stir. Add white sugar and vailla. Beat well.
  3. Add eggs, one at a time, beat after each.
  4. Sift together dry ingredients. Add to mixture, alternating with buttermilk (put soda in buttermilk).
  5. Beat well and pour into greased and floured pans. Bake for 20 to 25 minutes at 350 degrees. Bundt pans take about 40 minutes.
  6. If loaf pan us used,and can be, bake for 45 to 60 minutes at 325 degrees.

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