Gingerbread CAKE

Gingerbread cake with brown butter cream cheese frosting and toasted vanilla meringue.

AP flour baking powder cinnamon ginger salt unsalted butter 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: Combine flour, baking powder, cinnamon, ginger & salt & set aside. Beat butter & brown sugar, add oil & beat.

STEP 3: Add eggs, one at time, beating between each egg. Add sour cream & mix until combined. Alternate adding milk & dry ingredients into batter.

STEP 4: Distribute the batter in 5 6” pans, bake at 350F for 35 min & flip the cakes over onto a tea towel & allow them to cool completely.

STEP 5: For frosting, beat the browned butter & cream cheese until pale & fluffy. Add powdered sugar & beat. Mix in vanilla extract & salt & beat.

STEP 6: Frost the layers with buttercream & refrigerate for 30 min before frosting the outside.

STEP 7: For the meringue, place egg whites & sugar in the aluminum bowl of a stand mixer, & over a double boiler, stir them until sugar is dissolved.

STEP 8: Remove from heat & beat until soft peaks form. Add vanilla & salt & continue to beat until stiff peaks form.

STEP 9: Cover the cake with meringue & use a spoon to make swirls. Use a kitchen blow torch to toast the meringue & decorate with gingerbread cookies.

Click the link below for the full recipe!