1. Make the

   Brown Butter for the cream cheese frosting. Set Aside to cool to room temperature.

Gingerbread Cake

1. Preheat the oven to 350F/177C convection (or 325F/162C conventional) and grease and line five 6" pans with baking spray and parchment paper.*
2. Combine the flour, baking powder, cinnamon, ginger and salt in a bowl and set aside.
   2 1/4 cups (270g) all-purpose flour spooned and leveled, 2 tsp baking powder, 1 Tbsp cinnamon, 1 Tbsp ginger, 1/2 teaspoon kosher salt
3. In a stand mixer with the whisk attachment at full speed, beat the butter and brown sugar for 1-2 minutes.
   1/4 cup (56g) unsalted butter room temperature, 1 1/2 cups (300g) C&H dark brown cane sugar lightly packed
4. Add in the oil and beat for 1-2 minutes, at medium-high speed.
   1/2 cup (118mL) vegetable oil
5. Add the eggs, one at time, beating for a minute after each (make sure to scrape the bottom of the bowl between each).
   3 large eggs room temperature
6. Add the sour cream and mix until combined.
   3/4 cup (170g) sour cream
7. Alternate adding the milk and the dry ingredients into the batter, beginning and ending with the dry ingredients, beating just until the flour is fully incorporated.
   3/4 cup (177mL) milk
8. Distribute the batter evenly between the cake pan (about 9 oz per pan) and bake for about 35 minutes, until it releases itself from the edge of the pan or springs back when you press on it.
9. Flip the cakes over onto a tea towel and allow them to cool completely.

Brown Butter Cream Cheese Frosting

1. Beat the browned butter and cream cheese until pale and fluffy.
   1 cup (227g) unsalted butter browned and cooled, 8 oz cream cheese
2. Add in the powdered sugar and beat for 5-10 minutes until fully dissolved and fluffy (start slow and increase speed once the sugar is mixed it).
   6 cups (720g) powdered sugar spooned and leveled
3. Mix in the vanilla extract and salt and beat for another few minutes.
   2 tsp vanilla extract, 1/8 tsp salt
4. Frost the layers with buttercream and refrigerate the cake for 30 minutes, or until it's not wobbly, before frosting the outside.

Vanilla Meringue

1. Place the egg whites and sugar in the aluminum bowl of a stand mixer.
   3 large egg whites room temperature
2. In a small saucepan, bring 1/2 cup water to a boil. Reduce the heat to low and allow the watter to simmer. Place the bowl with the egg whites over the sauce pan, creating a double boiler.
   3/4 cup (150g) granulated sugar
3. Stir occasionally for 5-7 minutes, until the sugar is fully dissolved in the eggs, about 120F (49C).
4. Remove the bowl from the heat and use the whisk attachment, on high speed, to beat the mixture until soft peaks form.
5. Add in the vanilla and salt and continue to beat until stiff peaks form.
   1 tsp vanilla, 1/4 tsp salt
6. Cover the cake with meringue and use a spoon or small spatula to make swirls. Use a kitchen blow torch to toast the meringue to desired amount.
7. Decorate the cake with gingerbread cookies.