• Start by browning the butter for the frosting. Add 1 cup of salted butter to a skillet (reserve remaining ½ cup of butter, do not brown - it stays at room temperature to make the frosting extra fluffy). Once melted, cook until the butter becomes foamy and develops browned bits on the bottom of the pan, about 7-10 minutes. It’s done with the foam on top and also has speckled bits that float to the top and smells caramel/nutty. Pour into a heat safe container and let it cool to room temperature for 2 hours, until fully solid but not hard. (it should be at the ideal temperature by the time that the cakes are finished baking) If making ahead of time, cover with plastic wrap. 1 ½ cups Salted Butter
• Preheat the oven to 350 degrees F. Prep 8 inch cake pans - grease and flour all along the bottom and sides of the pan, tapping off any excess flour. Set aside.
• In a large bowl, whisk together vegetable oil, brown sugar, and sugar for about 1 minute until the sugar begins to dissolve. Add egg, vanilla extract, buttermilk, sour cream, applesauce, and molasses. Whisk together until smooth, about 1-2 minutes, then add cinnamon, ginger, nutmeg, ground cloves, baking powder, and kosher salt. Continue to mix until the spices are fully incorporated into the batter, about 30 seconds. 1 cup Vegetable Oil 1 cup Brown Sugar 1 cup Sugar 4 large Eggs 1 tbsp Vanilla Extract 1/3 cup Buttermilk 2/3 cup Sour Cream 2/3 cup Applesauce 2 tbsp Molasses 1 tbsp Cinnamon 1 1/2 tsp Ground Ginger 1/2 tsp Nutmeg 1/4 tsp Ground Cloves 2 1/2 tsp Baking Powder 1 tsp Kosher Salt
• Then add all purpose flour and baking soda and mix until combined, about 30 seconds. Divide batter evenly among the 3 cake pans. Bake for 24-27 minutes, until a wooden skewer inserted into the middle of each cake comes out with just a few moist crumbs. Allow the cakes to cool in the pan for 20 minutes, then turn over onto a wire rack and cover with plastic wrap to cool completely. 3 cups All Purpose Flour 1/2 tsp Baking Soda

Make The Buttermilk Syrup

• While the cakes are baking, make the buttermilk syrup. In a large saucepan or dutch oven over medium-high heat, melt butter, then add brown sugar, baking soda, corn syrup, and buttermilk. Stirring frequently, bring to a boil (it’ll become very bubbly, just keep stirring) and boil for about 5-6 minutes, until the color turns deeply golden. Remove from heat and allow any bubbles to settle, then add vanilla extract and a pinch of kosher salt. Set aside to cool. 1/4 cup Salted Butter 1/2 cup Brown Sugar 1/2 tsp Baking Soda 1 tbsp Corn Syrup 1/4 cup Buttermilk 2 tsp Vanilla Extract Pinch Kosher Salt
• Add gingersnaps to a food processor and blend until smooth. Add to a small bowl and set aside. 10 Gingersnaps

Make the Cream Cheese Frosting

• Now make the frosting - add the room temperature browned butter and remaining ½ cup of room temperature salted butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, scraping down the sides of the bowl halfway through.
• Add 2 cups of powdered sugar, 2 tbsp whole milk, and 2 tbsp of the cooled buttermilk syrup. Mix on low for about 30 seconds, until combined, then increase mixer speed to medium and mix for another 2 minutes. 4 cups Powdered Sugar 2 tbsp Whole Milk 2 tbsp Buttermilk Syrup
• With the mixer going, add chunks of cream cheese and mix until smooth, about 1-2 minutes. 8 oz Cream Cheese

Assemble the cakes

• Once the cakes have cooled completely, place one cake layer onto a cake stand. Add a generous amount of frosting on top and spread into an even layer. Drizzle some of the buttermilk syrup and sprinkle crushed gingersnaps on top. Place the second layer on top and repeat. Then add the third layer and coat the entire cake with a thin layer of frosting (crumb coat). Place into the refrigerator for 30 minutes, then add the remaining frosting to the cake. Decorate however you’d like!