Gingerbread Cake

This sweet and spicy gingerbread cake is sure to have everyone feeling very merry. Topped with a brown butter cream cheese frosting and toasted vanilla meringue, this jaw-droppingly gorgeous dessert is a feast for every sense.

Prep Time
1 hour 30 minutes
Cook Time
25 minutes

Meet the Chef: Baran Bakery

Bernice Baran is the founder and creator behind Baran Bakery. Growing up with a mom as a baker she has always loved to bake, so you can say sugar and butter run through her veins. She started the blog in 2017 as a creative outlet after college and has since grown to learn and appreciate the art of entertaining and food photography. She focuses mainly on sweets and baked goods with a little dash of life and something savory. On the blog, you'll find both different and decadent desserts and common comfort foods.

Servings

Gingerbread Cake

  • 1/2 cup Unsalted butter, softened 1/2 cup Unsalted butter, softened
  • 1/2 cup Oil 1/2 cup Oil
  • C&H® Dark Brown Sugar 1 cup 1 cup C&H® Dark Brown Sugar
  • 1/4 cup Molasses 1/4 cup Molasses
  • 2 Large eggs 2 Large eggs
  • 2 cups All-purpose flour 2 cups All-purpose flour
  • 2 tsp. Baking powder 2 tsp. Baking powder
  • 1 tbsp. Cinnamon 1 tbsp. Cinnamon
  • 1 1/2 tbsp. Ginger 1 1/2 tbsp. Ginger
  • 1/2 tsp. Salt 1/2 tsp. Salt
  • 1 cup Milk 1 cup Milk
  • 1/2 cup Sour cream 1/2 cup Sour cream

Brown Butter Cream Cheese Frosting

  • 1/2 cup Unsalted butter 1/2 cup Unsalted butter
  • 8 oz. Cream cheese 8 oz. Cream cheese
  • C&H® Confectioners Sugar 4 cups 4 cups C&H® Confectioners Sugar
  • 1 tsp. Vanilla 1 tsp. Vanilla
  • 1/4 tsp. Salt 1/4 tsp. Salt

Vanilla Meringue

  • 3 Egg whites 3 Egg whites
  • C&H® Granulated Sugar 3/4 cup 3/4 cup C&H® Granulated Sugar
  • 1 tsp. Vanilla 1 tsp. Vanilla
  • 1/4 tsp. Salt 1/4 tsp. Salt

Instructions

Gingerbread Cake

Step 1

Preheat oven to 350° F and grease and flour three 6" pans.

Step 2

Combine flour, salt, baking powder and spices in a bowl and set aside.

Step 3

In a stand mixer with the whisk attachment, combine butter, and C&H® Dark Brown Sugar on medium speed.

Step 4

Add in molasses and oil & beat for 1-2 minutes.

Step 5

Add eggs, one at a time, beating for a minute after each (make sure to scrape the bottom of the bowl between each).

Step 6

Mix together milk & sour cream.

Step 7

Alternate adding wet and dry ingredients into batter, beginning and ending with dry ingredients, beating just until flour is fully incorporated.

Step 8

Distribute evenly between cake pans and bake for 25 minutes, until golden brown or a toothpick inserted in the center comes out clean. *

Step 9

Remove from pan and allow to cool completely before frosting.

*This batter can make 5 small layers or 2 1/2 thicker layers that can be sliced in half, totaling to 5 layers.

Brown Butter Cream Cheese Frosting

Step 1

Place butter in a medium saucepan over medium heat.

Step 2

Whisk continuously until butter begins to brown, there will be dark speckles throughout & the butter will begin to smell nutty.

Step 3

Remove from heat and pour into a heat resistant bowl. Allow to cool to room temperature, until consistency is 'soft' not 'melted'.

Step 4

Beat butter and cream cheese until pale and fluffy.

Step 5

Add in C&H® Confectioners Sugar and beat for 5-10 minutes until fully dissolved and fluffy.

Step 6

Mix in vanilla extract and salt; beat for another few minutes.

Step 7

Distribute evenly between each cake layer; there should be enough for a naked/semi-naked cake.

Vanilla Meringue

Step 1

Place egg whites and C&H® Granulated Sugar in the bowl of stand mixer.

Step 2

Bring 1/2 cup water to a boil in a small saucepan.

Step 3

Lower to simmer & and place stand mixer bowl over the saucepan, creating a double boiler.

Step 4

Stir occasionally for 5-7 minutes, until sugar is fully dissolved, you don't want to feel any grains of sugar when you touch the egg whites.

Step 5

Remove bowl from heat.

Step 6

Using the whisk attachment, on medium-high speed, beat until soft peaks form.

Step 7

Add in vanilla and salt and continue to beat until stiff peaks form.

Step 8

Cover cake with meringue and use a spoon or small spatula to make swirls.

Step 9

Use a kitchen blow torch to toast meringue.

Step 10

Decorate with gingerbread cookies.

Chef's Tip

  • Double amount of frosting if you want to frost and decorate the whole cake with the brown butter icing.

  • Store refrigerated but best served at room temperature.

  • Cover sliced parts with plastic wrap to prevent drying out.

  • This recipe is best made in 6″ cake pans.