Advertisement

Gingerbread Layer Cake With Brown-Butter Icing

173

  • Prep Time45 mins
  • Total Time1 hr 15 mins
  • Makes12 servings
*PLUS 1 hour chilling and cooling time
Gingerbread Layer Cake With Brown-Butter Icing

Photo, Erik Putz.

Chatelaine Triple Tested

Molasses and ginger (as well as nutmeg, cinnamon and cloves) impart this gingerbread layer cake with loads of comforting holiday flavours.

Ingredients

  • 1 cup fancy molasses

  • 1 cup hot water

  • 1 1/2 tsp baking soda

  • 2 cups all-purpose flour

  • 2 tbsp ground ginger

  • 1 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • 1/4 tsp cloves

  • 1/4 tsp nutmeg

  • 4 eggs

  • 2/3 cup canola oil

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 tsp vanilla

Brown butter icing

  • 2/3 cup butter

  • 125 g cream cheese

  • 2 1/2 cups icing sugar

  • 1/3 cup chopped crystallized ginger

Instructions

  • MELT butter in a medium saucepan over medium, stirring until nutty brown, 4 to 5 min. Pour into a medium bowl, leaving brown bits in pan. Let cool 10 min. Refrigerate until butter is cold and firm, about 1 hour.

  • PREHEAT oven to 350 F. Spray 2 9-in. round cake pans with oil and line bottoms with parchment.

  • WHISK molasses with hot water in a medium bowl until smooth. Whisk in baking soda. Let stand for 10 min.

  • WHISK flour, ground ginger, baking powder, cinnamon, salt, cloves and nutmeg in a medium bowl.

  • WHISK eggs, oil, both sugars and vanilla in a large bowl. Whisk in molasses mixture. Gradually whisk in flour mixture just until smooth. Pour batter into prepared pans, smoothing tops. Bake until a toothpick inserted in centre comes out clean, about 35 min. Cool in pans on wire rack for 10 min. Run a knife around edge of pans and turn out onto rack. Remove parchment and cool completely, about 1 hour.

  • BEAT cold brown butter with an electric mixer on medium-high, until light and creamy, about 3 min. Beat in cream cheese until smooth, about 4 min. Reduce speed to medium-low. Gradually add icing sugar, ¼ cup at a time, until combined, 5 more min.

  • PLACE 1 cake layer on serving plate. Spread half of the icing overtop. Add second cake layer. Spread remaining icing overtop. Sprinkle with crystallized ginger. Tip: Cake can be made 2 days ahead. Wrap in plastic wrap. Make brown butter icing up to 3 days ahead and refrigerate in an airtight container.


Nutrition (per serving)

Calories 605, Protein 5g, Carbohydrates 85g, Fat 28g, Fibre 1g, Sodium 437mg.
Excellent source of iron.

Want more cake? Here are more of our most-requested recipes, including Strawberry-Chocolate Sheet Cake and Double-Chocolate Espresso Cake.

Advertisement
Advertisement
Advertisement
Advertisement