Ingredients
Directions
- For the Molasses Gingerbread Cake
- Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with parchment paper or lightly coat it with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined. Set aside.
- In a separate large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg and molasses to the creamed butter mixture. Mix until combined, scraping down the sides and bottom of the bowl to incorporate everything evenly.
- With the mixer on low speed, gradually add the dry ingredients, alternating with the boiling water. Mix just until all the ingredients are incorporated and the batter is smooth. Avoid overmixing.
- Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and allow the cake to cool completely before frosting.
- For the Brown Butter Frosting
- While the cake cools, add the butter to a large, light-colored skillet over medium heat. Allow it to melt, stirring frequently as it begins to bubble and foam. Continue cooking for approximately 5–8 minutes, stirring constantly as the milk solids begin to turn golden brown. The butter is ready when it develops an amber color and a rich, nutty aroma.
- Immediately remove the skillet from the heat and carefully pour the browned butter, including the browned bits, into a heatproof bowl to prevent further cooking. Cover and refrigerate for approximately 1 hour, or until cooled and beginning to solidify. The butter should be soft enough to whip but no longer liquid.
- Using an electric mixer, beat the cooled brown butter on medium speed until light and fluffy.
- Gradually add the powdered sugar, alternating with the heavy whipping cream, mixing on low speed until incorporated. Add the vanilla extract and sea salt, then beat for another 2–3 minutes until the frosting is smooth and creamy. Avoid overmixing.
- Spoon the brown butter frosting onto the completely cooled gingerbread cake. Using an offset spatula, spread it evenly over the top.
- Slice into 12 squares and serve. If desired, garnish each slice with sugared cranberries and a small sprig of fresh rosemary for a festive finishing touch.
Nutrition
Notes
Use the right molasses. Regular unsulphured molasses works best for this gingerbread cake. Avoid blackstrap molasses, which has a much stronger, bitter flavor.
Don't skip the boiling water. The hot water helps thin the thick molasses batter so the ingredients combine more easily and contributes to the cake's soft, moist texture.
Measure your flour carefully. For the most accurate results, use a kitchen scale. Too much flour can make the cake dense.
Watch the brown butter closely. Butter can go from perfectly browned to burnt quickly. Stir constantly and remove it from the heat as soon as the milk solids turn golden brown and smell nutty.
Cool the browned butter before whipping. The butter should be thickened and soft, similar to room-temperature butter. If it's still liquid, the frosting won't whip properly.
Don't overmix the frosting. Beat just until light and creamy. Excessive mixing after adding the heavy cream can cause the frosting to separate.
Let the cake cool completely. Spreading frosting over a warm cake can cause it to melt and lose its fluffy texture.
Make it festive. Top individual slices with homemade sugared cranberries and rosemary just before serving.