Prepare to embark on a culinary adventure that transforms the humble parsnip into a decadent dessert masterpiece! This Parsnip Ginger Layer Cake isn't just another ordinary cake - it's a symphony of flavors that will tantalize your taste buds and challenge everything you thought you knew about vegetable-based desserts. With the warm, spicy notes of ginger and the rich, nutty essence of browned butter, this cake promises to be a showstopper that will have your guests begging for the recipe.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup grated parsnips
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium saucepan, brown the butter over medium heat, stirring constantly until it turns a golden amber color and develops a nutty aroma. Remove from heat and let cool to room temperature.
- In a large mixing bowl, sift together flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt. Set aside.
- In a separate large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until well combined and slightly fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation.
- Fold in the grated parsnips, milk, and vanilla extract until evenly distributed.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese or browned butter frosting and serve.
Tips
- Brown the butter carefully: Watch the butter closely when browning to achieve a golden amber color without burning. The nutty aroma is key to developing deep flavor.
- Grate parsnips finely: Use the smallest holes on your grater to ensure the parsnips blend seamlessly into the cake batter.
- Room temperature ingredients: Make sure eggs and milk are at room temperature for better incorporation and a smoother batter.
- Don't overmix: Fold the dry ingredients into wet ingredients just until combined to keep the cake tender and light.
- Check for doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cool completely before frosting: Ensure the cake layers are totally cool to prevent frosting from melting.
- Optional enhancement: Consider adding a cream cheese or browned butter frosting to complement the cake's complex flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 7g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 145mg
