Gingerbread Cake with Brown Butter Frosting
Directions
- 1Preheat your oven to 325 degrees. Grease the bottoms and sides of three 6 inch pans and place fitted parchment paper at the bottom.
- 2In a medium bowl, mix dry ingredients (flour, baking soda, spices, and salt). Set to the side.
- 3In a large bowl, using a whisk, mix extra virgin olive oil and brown sugar, then add the egg and egg yolk, mix again.
- 4Add the molasses and gently mix.
- 5Gradually add dry ingredients, alternating with the buttermilk.
- 6Gently mix everything until all dry ingredients are fully incorporated. Evenly divide cake batter into the three pans.
- 7Bake for 35–40 minutes or until an inserted toothpick comes out clean. Let cakes cool for at least 1-2 hours.
- 8For the frosting, to brown the butter, add 1 stick of butter to a saucepan and cook over low/medium heat.
- 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.
- 10Add one more tbsp of softened butter. Mix well and let that cool.
- 11After brown butter is completely cool, add softened cream cheese to the bowl and mix with a hand mixer.
- 12The mixture will be runny and chunky at first, but keep beating the cream cheese and butter until smooth.
- 13Add in all other ingredients. Mix until you reach desired consistency.
- 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.
- 15Place one layer of cake on a plate or cake stand, top with frosting.
- 16Repeat with the next two layers.
- 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
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