Gingerbread layer cake with brown-butter icing

Prep 45 min
Total 1 hour 15 min
Plus 1 hour chilling and cooling time
Serves 12



1 cup
fancy molasses
1 cup
hot water
1 1/2 tsp
2 cups
all-purpose flour
2 tbsp
ground ginger
1 1/2 tsp
1 tsp
1/2 tsp
1/4 tsp
1/4 tsp
2/3 cup
canola oil
1/2 cup
1 tsp

Brown butter icing

2/3 cup
125 g
2 1/2 cups
1/3 cup
chopped crystallized ginger


  • MELT butter in a medium saucepan over medium, stirring until nutty brown, 4 to 5 min. Pour into a medium bowl, leaving brown bits in pan. Let cool 10 min. Refrigerate until butter is cold and firm, about 1 hour.
  • PREHEAT oven to 350 F. Spray 2 9-in. round cake pans with oil and line bottoms with parchment.
  • WHISK molasses with hot water in a medium bowl until smooth. Whisk in baking soda. Let stand for 10 min.
  • WHISK flour, ground ginger, baking powder, cinnamon, salt, cloves and nutmeg in a medium bowl.
  • WHISK eggs, oil, both sugars and vanilla in a large bowl. Whisk in molasses mixture. Gradually whisk in flour mixture just until smooth. Pour batter into prepared pans, smoothing tops. Bake until a toothpick inserted in centre comes out clean, about 35 min. Cool in pans on wire rack for 10 min. Run a knife around edge of pans and turn out onto rack. Remove parchment and cool completely, about 1 hour.
  • BEAT cold brown butter with an electric mixer on medium-high, until light and creamy, about 3 min. Beat in cream cheese until smooth, about
    4 min. Reduce speed to medium-low. Gradually add icing sugar, ¼ cup at a time, until combined, 5 more min.
  • PLACE 1 cake layer on serving plate. Spread half of the icing overtop. Add second cake layer. Spread remaining icing overtop. Sprinkle with crystallized ginger. Tip: Cake can be made 2 days ahead. Wrap in plastic wrap. Make brown butter icing up to 3 days ahead and refrigerate in an airtight container.


Calories 605, Protein 5 g, Carbohydrates 85 g, Fat 28 g, Fibre 1 g, Sodium 437 mg. Excellent source of iron

Chatelaine Cookies: Gingerbread cookies


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