"A gluten free cake with subtle flavors of cinnamon and molasses making it the perfect holiday dessert!"
Brown Butter Spice Cake
5
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- Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: Three 6" cake layers (8-10 slices)
Recipe Card
ingredients
- 3/4 cups unsalted butter, room temp
- 1 1/2 cups light brown sugar
- 2 tablespoons canola oil
- 4 large eggs, room temp
- 1 teaspoon vanilla
- 2 1/2 cups gluten free flour ( GF flour recipe on www.withbutterandsalt.com)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
Method
Step 1
Pre-heat oven to 350˚F and prepare three 6” cake pans by lining with parchment and lightly greasing. Set cake pans aside. (You may use two 8” pan if you prefer)
Step 2
Sift flour, baking powder, salt and spices in a medium bowl and set aside.
Step 3
In the bowl of a stand mixer, cream butter and sugar, until light and fluffy, about 3-4 minutes.
Step 4
Scrape down side of bowl and resume mixing, adding one egg at a time, allowing each egg to fully incorporate before adding the next.
Step 5
Scrape sides of bowl and add 1/2 of the dry ingredients. Mix until just blended.
Step 6
Add milk, mix again then add final half of the flour mixture, mixing until just combined.
Step 7
Scrape down side of the bowl, making sure that all ingredients are incorporated fully.
Step 8
Pour even amounts of batter between the prepared cake pans and lightly tap/shake to release bubbles and even the top as best as possible.
Step 9
Place on center rack of the oven and bake for 35-45 minutes. Cakes are done when an inserted toothpick or butter knife comes out clean.
Step 10
Allow to rest in pans until cool enough to handle. Tip out cakes and remove parchment, allowing to cool fully on a baking rack. Once FULLY cooled, frost with 2-3 cups of cinnamon butter cream or frosting of your choice. (see withbutterandsalt.com for recipe)