Get ready to transform your kitchen into a warm, aromatic haven with this irresistible Gingerbread Cake with Brown Butter Frosting! Imagine a dessert that captures the essence of holiday cheer and comfort in every single bite - a cake so rich with spices and so decadently moist that it'll transport you to a world of pure culinary bliss. Whether you're looking to impress your guests or treat yourself to a moment of pure indulgence, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup molasses
- 1/2 cup unsalted butter
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, ginger, cinnamon, nutmeg, baking soda, and salt. Whisk to combine and ensure even distribution of spices.
- In a separate medium saucepan, melt the unsalted butter over medium heat. Add molasses and brown sugar, stirring continuously until the mixture is smooth and well combined.
- Remove the butter-molasses mixture from heat and let it cool slightly for 2-3 minutes. Gradually add the milk and whisk to incorporate.
- Pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- For the brown butter frosting, melt butter in a saucepan over medium heat, cooking until it turns a golden brown color and develops a nutty aroma. Let it cool before spreading over the completely cooled cake.
- Once frosted, slice and serve the gingerbread cake at room temperature. Optional: garnish with a light dusting of cinnamon or chopped nuts.
Tips
- Spice is the secret! Use fresh, high-quality ground spices for the most vibrant flavor profile.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For the brown butter frosting, watch the butter carefully while browning to prevent burning.
- Allow the cake to cool completely before frosting to ensure the best texture and presentation.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
- For an extra festive touch, consider garnishing with candied ginger or a sprinkle of powdered sugar.
- This cake pairs wonderfully with a hot cup of coffee or a glass of cold milk.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
