Go Back
4.34 from 3 votes
Print Recipe
Skillet Gingerbread Cake with Brown Butter Frosting
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 

Perfect your Christmas with our scrumptious Gingerbread Cake with Brown Butter Frosting, a cozy holiday treat of pure comfort and indulgence.

Servings: 8 servings
Author: Bake From Scratch
Ingredients
For the Gingerbread
  • 1½ cups (7 ½ oz/213 g) self-raising flour
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup (4 fl oz/120 ml) whole milk, at room temperature
  • ½ cup (5 oz/142 g) molasses
  • ½ cup (4 oz/115 g) butter, softened
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
For the Brown Butter Frosting
Instructions
Make the Cake

  1. Preheat the oven to 350°F (180°C) and butter a 10-inch cast iron skillet. Set aside.

  2. Combine the flour, ginger, cinnamon and cloves in a small bowl and set aside.
  3. In a jug with a pour spout, mix together the milk and molasses and set aside.
  4. Beat the butter and sugar in a stand mixer fitted with a paddle attachment (or by hand with a whisk) at medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl a few times.

  5. Add the egg and vanilla and beat until combined, then alternate adding the flour mixture and milk mixture, a little at a time, until just smooth and combined.

  6. Spread evenly into the skillet and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the skillet.

Make the Brown Butter Frosting

  1. Melt the butter medium saucepan over medium-low heat and let cook for 5-10 minutes, until the butter turns a toasty brown color and has a nutty aroma. (It will foam a lot so you can stir it a bit to check the color.)

  2. Immediately transfer the brown butter to a heatproof bowl to stop the cooking and let cool in the refrigerator for about an hour.
  3. Once the butter is cool and solidified, beat the butter in a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer) on medium-high speed until creamy.
  4. Turn the mixer to low and add the powdered sugar. Beat until combined.
  5. Add 2 tablespoons of milk, the lemon zest, vanilla extract and salt (if using). Beat until combined. If the frosting is too thick for your liking, add in the extra tablespoon of milk.
  6. Once the cake is completely cool, spread on the frosting. Serve slices directly from the skillet.
  7. Store in an airtight container at room temperature for up to 2 days.