Ginger cake is layered with brown butter cream cheese frosting and covered in a toasted vanilla meringue.

AP flour baking powder cinnamon ginger kosher salt unsalted butter C&H dark brown cane sugar vegetable oil eggs sour cream milk



unsalted butter cream cheese powdered sugar vanilla extract salt

egg whites granulated sugar vanilla salt




STEP 1: Make the Brown Butter for the cream cheese frosting. Set Aside to cool to room temperature.

STEP 2: For the gingerbread cake, Combine the flour, baking powder, cinnamon, ginger and salt in a bowl and set aside.

STEP 3: Whisk butter and brown sugar for a minute. Add oil and beat. Then add eggs one at a time, beating for a minute after each.

STEP 4: Add sour cream and mix. Then, alternate adding milk and the dry ingredients. Begin and end with the dry ingredients.

STEP 5: Distribute the batter evenly among five 6 inch prepared cake pans. Bake for 35 min at 350F. Flip them onto a tea towel and allow to cool.

STEP 6: For the brown butter cream cheese frosting, beat the browned butter and cream cheese until pale. Add powdered sugar and beat for 5 min.

STEP 7: Mix in vanilla extract and salt and beat. Frost the layers with buttercream and refrigerate the cake for 30 min before frosting the outside.

STEP 8: For the vanilla meringue, place the egg whites and sugar in the aluminum bowl of a stand mixer. Boil ½ cup water and reduce to low heat.

STEP 9: Allow the water to simmer. Place the bowl with the egg whites over the sauce pan, creating a double boiler. Stir until sugar is dissolved.

STEP 10: Remove from heat and beat on high until soft peaks form. Add vanilla and salt and continue to beat until stiff peaks form.

STEP 11: Cover the cake with meringue. Use a spoon to make swirls and  a kitchen blow torch to toast the meringue. Decorate with gingerbread cookies.

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