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 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 light 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® Powdered 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.
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Store refrigerated but best served at room temperature.
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Cover sliced parts with plastic wrap to prevent drying out.
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This recipe is best made in 6″ cake pans.
