From C&H SUGAR

Recipe made in partnership with @baranbakery

Makes 12 servings

This showstopper holiday gingerbread cake will be the centerpiece at Christmas dinner…dressed up with brown butter cream cheese frosting and toasted vanilla meringue.

INGREDIENTS

GINGERBREAD CAKE

1/2 cup unsalted butter, softened

1/2 cup oil

1 cup C&H Dark Brown Sugar

1/4 cup molasses

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 tablespoon cinnamon

1 1/2 tablespoon ginger

1/2 teaspoon salt

1 cup milk

1/2 cup sour cream

BROWN BUTTER CREAM CHEESE FROSTING

1/2 cup unsalted butter

8 oz. cream cheese

4 cups C&H Confectioners Sugar

1 teaspoon vanilla

1/4 teaspoon salt

VANILLA MERINGUE

3 egg whites

3/4 cup C&H Granulated Sugar

1 teaspoon vanilla

1/4 teaspoon salt

DIRECTIONS

FOR THE GINGERBREAD CAKE

NOTE: This batter can make 5 small layers or 2 1/2 thicker layers that can be sliced in half, totaling to 5 layers.

1. Preheat oven to 350 degrees and grease and flour three 6-inch pans.

2.Combine flour, salt, baking powder, and spices in a bowl; set aside.

3.In a stand mixer with the whisk attachment, combine butter, and C&H Dark Brown Sugar on medium speed.

4.Add in molasses and oil and beat for 1 to 2 minutes.

5.Add eggs, one at a time, beating for a minute after each (make sure to scrape the bottom of the bowl between each).

6.Mix together milk and sour cream.

7.Alternate adding wet and dry ingredients into batter, beginning and ending with dry ingredients, beating just until flour is fully incorporated.

8.Distribute evenly between cake pans and bake for 25 minutes, until golden brown or a toothpick inserted in the center comes out clean.

9.Remove from pan and allow to cool completely before frosting.

FOR THE BROWN BUTTER CREAM CHEESE FROSTING

1.Place butter in a medium saucepan over medium heat.

2.Whisk continuously until butter begins to brown – there will be dark speckles throughout and the butter will begin to smell nutty.

3.Remove from heat and pour into a heat resistant bowl. Allow to cool to room temperature, until consistency is ‘soft’ not ‘melted’.

4.Beat butter and cream cheese until pale and fluffy.

5.Add in C&H Confectioners Sugar and beat for 5 to 10 minutes, until fully dissolved and fluffy.

6.Mix in vanilla extract and salt; beat for another few minutes.

7.Distribute evenly between each cake layer; there should be enough for a naked/semi-naked cake.

FOR THE VANILLA MERINGUE

1.Place egg whites and C&H Granulated Sugar in the bowl of stand mixer.

2.Bring 1/2 cup water to a boil in a small saucepan.

3.Lower to simmer and place stand mixer bowl over the saucepan, creating a double boiler.

4.Stir occasionally for 5 to 7 minutes, until sugar is fully dissolved – you don’t want to feel any grains of sugar when you touch the egg whites.

5.Remove bowl from heat.

6.Using the whisk attachment, on medium-high speed, beat until soft peaks form.

7.Add in vanilla and salt and continue to beat until stiff peaks form.

8.Cover cake with meringue and use a spoon or small spatula to make swirls.

9.Use a kitchen blow torch to toast meringue.

10.Decorate with gingerbread cookies.

TIPS

Double amount of frosting if you want to frost and decorate the whole cake with the brown butter icing.

Store refrigerated, but best served at room temperature.

Cover sliced parts with plastic wrap to prevent drying out.

Find this recipe and more holiday treats at chsugar.com