Preheat and prepare the pans

• Preheat the oven to 325 °F (165 °C).
• Grease the bottoms and sides of three 6-inch pans and line the bottoms with parchment paper.

Mix the dry ingredients

• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice and salt.
• Set aside.

Mix the wet ingredients

• In a large bowl, whisk the olive oil and brown sugar.
• Add the egg and egg yolk and mix again.
• Add the molasses and mix gently.

Combine and divide the batter

• Gradually add the dry ingredients, alternating with the buttermilk.
• Mix gently until all the dry ingredients are fully incorporated.
• Divide the batter evenly between the three pans.

Bake the cakes

• Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
• Let the cakes cool for at least 1–2 hours.

Brown the butter

• Add the stick of butter to a saucepan and cook over low/medium heat.
• Cook until the butter foams and smells warm and nutty.
• Immediately remove from the heat and pour into a heatproof bowl.
• Add the extra tablespoon of softened butter, mix well and let cool completely.

Make the frosting

• Add the softened cream cheese to the cooled brown butter and beat with a hand mixer until smooth.
• Add the powdered sugar, vanilla and milk.
• Mix until you reach the desired consistency.

Frost and decorate the cake

• Run a sharp knife along the sides of the pans and turn the cakes out onto a flat surface.
• Place one layer on a plate or cake stand and top with frosting; repeat with the remaining layers.
• Top with cranberries and sprigs of rosemary.