Gingerbread Cake with Brown Butter Frosting

30 mins
Serves 6
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Directions

  1. 1Preheat your oven to 325 degrees. Grease the bottoms and sides of three 6 inch pans and place fitted parchment paper at the bottom.
  2. 2In a medium bowl, mix dry ingredients (flour, baking soda, spices, and salt). Set to the side.
  3. 3In a large bowl, using a whisk, mix extra virgin olive oil and brown sugar, then add the egg and egg yolk, mix again.
  4. 4Add the molasses and gently mix.
  5. 5Gradually add dry ingredients, alternating with the buttermilk.
  6. 6Gently mix everything until all dry ingredients are fully incorporated. Evenly divide cake batter into the three pans.
  7. 7Bake for 35–40 minutes or until an inserted toothpick comes out clean. Let cakes cool for at least 1-2 hours.
  8. 8For the frosting, to brown the butter, add 1 stick of butter to a saucepan and cook over low/medium heat.
  9. 9Cook until butter foams and starts to emit a warm, nutty fragrance (this could take several minutes). Once butter is browned, immediately remove from the heat and pour into a heatproof bowl.
  10. 10Add one more tbsp of softened butter. Mix well and let that cool.
  11. 11After brown butter is completely cool, add softened cream cheese to the bowl and mix with a hand mixer.
  12. 12The mixture will be runny and chunky at first, but keep beating the cream cheese and butter until smooth.
  13. 13Add in all other ingredients. Mix until you reach desired consistency.
  14. 14To frost cake, using a sharp knife, run along the sides of the cake pan and gently turn the cakes out onto a flat surface.
  15. 15Place one layer of cake on a plate or cake stand, top with frosting.
  16. 16Repeat with the next two layers.
  17. 17Top with cranberries and sprigs of rosemary!

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground allspice
  • 0.25 tsp salt
  • 0.5 cup Extra Virgin Olive Oil
  • 0.5 cup light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 cup molasses
  • 1 cup buttermilk
  • 1 stick unsalted butter
  • 1 tbsp softened butter
  • 8 oz cream cheese
  • 2.25 cups powdered sugar
  • 1 tsp vanilla paste or extract
  • 1 tbsp milk
  • 1 handful cranberries
  • 1 handful sprigs of rosemary

Equipment

oven6 inch cake panswhiskmeasuring cupsmeasuring spoonsspatulasaucepanhand mixer