Brown Butter Gingerbread Cake
with Cinnamon Frosting
It’s really as good as it sounds. Nutty browned butter with cinnamon, cloves and ginger along with rich molasses and moist cake. AND all topped with a simple cinnamon frosting. It’s a good one.
Finish it off with some crystalized ginger pieces and a dusting of powdered sugar – because WHY NOT!
Have for your mid morning snack, afternoon pick me up or your evening sweet. This Brown Butter Gingerbread Cake with Cinnamon Frosting is the perfect treat, this holiday season.
Some great products I used in this recipe.
More Holiday dessert favorites!
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Brown Butter Gingerbread Cake with Cinnamon Frosting
- Total Time: 45 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
Scale
- 1/2 cup salted butter
- 1/2 cup molasses
- 3/4 cup boiling water
- 2 cups gluten free flour blend
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon, plus more for garnish
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1 large egg, room temperature + whisked in small bowl
- 1 teaspoon vanilla extract
- crystalized ginger pieces for garnish
Cinnamon Frosting
- 1 cup powdered sugar
- 4 tablespoons butter, room temperature
- 2 tablespoons milk, plus more if needed
- 1/4 teaspoon cinnamon
Combine the sugar, butter, milk and cinnamon in a stand mixer until it resembles frosting.
Instructions
- Preheat your oven to 350F. Line a 8×8 baking pan with greased parchment paper and set aside.
- Brown the butter in a small skillet over low heat. Heat until the butter starts to brown and turn the heat off immediately. Set aside, until needed.
- In a small bowl, combine the molasses and boiling water. Mix with a whisk or fork and set aside.
- In a mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, ground ginger, ground cinnamon, cloves, salt and brown sugar. Make a well in the center of the ingredients. Pour in the egg, vanilla extract, brown butter and molasses water mixture. Mix using a wooden spoon or spatula until just combine and all the dry ingredients are incorporated with the wet.
- Pour into the prepared pan. Bake for 30-35 minutes or until the center is set. Remove from the oven and let cool completely.
- Frost the top of the gingerbread when it is cooled. Dust with a pinch or two of powdered sugar and cinnamon. Garnish with crystalized ginger.
- Prep Time: 10
- Cook Time: 35
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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