From @eatatmaudes


Ingredients

Gingerbread Cake
2 cups all-purpose flour (240 gr)
1 tsp baking soda (5 gr)
3/4 tsp ground ginger (1.5 gr)
1 tsp ground cinnamon (2.5 gr)
1/4 tsp ground cloves (.5 gr)
1/4 tsp ground allspice (.5 gr)
1/4 tsp salt (1.5 gr)
1/2 cup Extra Virgin Olive Oil (120 gr)
1/2 cup light brown sugar (100 gr)
1 large egg (50 gr)
1 egg yolk (18 gr)
1 cup molasses (340 gr)
1 cup buttermilk (240 gr)

Brown Butter Cream Cheese Frosting
1 stick unsalted butter, + 1 tbsp, softened & divided (120 gr)
8 oz cream cheese, very soft (225 gr)
2 1/4 cups powdered sugar (280 gr)
1 tsp vanilla paste or extract (5 gr)
1 tbsp milk (15 gr)

Instructions:
1. Preheat your oven to 325 degrees. Grease the bottoms and sides of three 6 inch pans and place fitted parchment paper at the bottom.
2. Mix dry ingredients (flour, baking soda, spices, and salt) in a medium bowl. Set to the side.
3. In a large bowl, using a whisk, mix extra virgin olive oil and brown sugar, then add the egg and egg yolk, mix again. Add the molasses and gently mix.
4. Gradually add dry ingredients, alternating with the buttermilk. Gently mix everything until all dry ingredients are fully incorporated. Evenly divide cake batter into the three pans.
5. Bake for 35–40 minutes or until an inserted toothpick comes out clean. Let cakes cool for at least 1-2 hours.
6. For the frosting, to brown the butter, add 1 stick of butter to a saucepan and cook over low/medium heat. Cook until butter foams and emits a warm, nutty fragrance (which could take several minutes). Once butter is browned, immediately remove from the heat and pour into a heatproof bowl. Add one more tbsp of softened butter. Mix well and let that cool.
7. After brown butter is completely cool, add softened cream cheese to the bowl and mix with a hand mixer. The mixture will be runny and chunky at first, but keep beating the cream cheese and butter until smooth. Add in all other ingredients. Mix until you reach the desired consistency.
8.To frost cake, using a sharp knife, run along the sides of the cake pan and gently turn the cakes out onto a flat surface. Place one layer of cake on a plate or cake stand, top with frosting. Repeat with the next two layers. Top with cranberries and sprigs of rosemary! Enjoy!