Name: Gingerbread Cake with Mascarpone Cream Cheese Frosting
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (390 grams); 3/4 tsp salt; 3 tsp baking powder; 2 tsp cinnamon; 1/2 tsp ground cloves; 1.5 tsp ground ginger; 1/4 tsp nutmeg; 1 cup salted butter, softened (226 grams); 2/3 cup brown sugar, packed (160 grams); 1 cup granulated sugar (210 grams); 4 large eggs, at room temperature; 2 tsp vanilla; 1 cup molasses (340 mL); 1 cup buttermilk, at room temperature (240 mL); 1.25 cups salted butter, softened (283 grams); 6 cups powdered sugar (690 grams); 2-3 tbsp milk (30-45 grams); 1 tbsp vanilla extract; 1/8 tsp salt; 8 ounces cream cheese, cold (226 grams); 8 ounces mascarpone cheese, cold (226 grams); 1/2 cup water (120 grams); 1/2 cup granulated sugar (105 grams); 1 cup granulated sugar, for rolling (210 grams); 7 sprigs fresh rosemary; 1/2 cup fresh or frozen cranberries; 1 cup cranberry jam

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A warm spice cake that feels like home. It has soft cake layers and a light cream cheese and mascarpone frost.

introduction

This cake mixes warm spice and sweet cream. It fits a holiday or a small party. If you love cake with rich frost, you may also like these fluffy red velvet cupcakes for another treat.

why make this recipe

You should make this cake for its warm taste and soft feel. The cake uses molasses and spice for a deep taste. The frost is smooth and not too sweet. You can make the sugared rosemary and cranberries to give the cake a fresh look. Try a lemon or olive oil cake later for a fresh twist, like this citrus olive oil cake.

how to make Gingerbread Cake with Mascarpone Cream Cheese Frosting

Work in small steps. Make the cake first, then the sugared fruit and herbs, then the frosting. Chill the layers before final work so the cake stays neat. If you want a cookie side treat, the ginger bread cookie idea below helps keep the theme, see gingerbread cheesecake cookies.

Ingredients :

3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
3/4 tsp salt
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
1 and 1/2 tsp ground ginger
1/4 tsp nutmeg
1 cup salted butter, softened at room temperature (226 grams)
2/3 cup brown sugar, packed (160 grams)
1 cup granulated sugar (210 grams)
4 large eggs, at room temperature
2 tsp vanilla
1 cup molasses (do not use blackstrap! 340 mL)
1 cup buttermilk, at room temperature (240 mL)
1 and 1/4 cups salted butter, softened at room temperature ((2 sticks + 4 tbsp, or 283 grams))
6 cups powdered sugar (690 grams)
2-3 tbsp milk (30 to 45 grams)
1 tbsp vanilla extract
1/8 tsp salt
8 ounces cream cheese, cold (226 grams)
8 ounces mascarpone cheese, cold (226 grams)
1/2 cup water (120 grams)
1/2 cup granulated sugar (105 grams)
1 cup granulated sugar, for rolling (210 grams)
7 sprigs fresh rosemary
1/2 cup fresh or frozen cranberries
1 cup cranberry jam

You can also use a small simple cookie to serve on the side like soft sour cream sugar cookies for kids.

Directions :

Prep pans and heat oven to 350° F. Grease and flour three 9-inch pans with shortening.

Make the dry mix: Whisk flour, salt, baking powder, cinnamon, cloves, ginger, and nutmeg in a bowl. Set it aside.

Make the cake batter: In a large bowl, cream one cup butter with a hand mixer. Add both sugars and beat on high for about 2 minutes. Add eggs two at a time and beat on medium until mixed. Add molasses and vanilla and mix. Add one third of the dry mix and mix on low. Add one third of the buttermilk and mix on low. Repeat until all is mixed and just set.

Bake: Put the batter in the pans in even amounts. Bake 20 to 24 minutes. A toothpick should come out clean or with moist crumbs. Let cakes cool in pans for 10 minutes. Run a knife around the edges and flip cakes onto racks. Let them cool fully.

Make the sugared rosemary and cranberries: In a small pot, mix water and 1/2 cup sugar. Bring to a boil then lower to a simmer and stir until sugar melts. Let the mix cool a little. Dip rosemary into the syrup and lay on parchment to dry 15 minutes. Put cranberries into the syrup, cover with a towel and let sit 10 minutes. Take the cranberries out and lay on parchment to dry 15 to 60 minutes. After dry time, roll each item in the cup of granulated sugar and let set 10 minutes.

Make the frosting: In a large bowl, cream 1 and 1/4 cups butter for about 1 minute. Beat in 2 cups powdered sugar with milk, vanilla, and salt. Add the rest of the powdered sugar in two parts. Beat in mascarpone and cream cheese last. If the frosting seems too thin, add up to 1/2 cup more powdered sugar.

Assemble: Put one cake layer on a stand. Spread 1 and 1/4 cups frosting and push a little over the edge. Pipe a small border of frosting. Add 1/2 cup cranberry jam inside the border and spread. Add the second layer and smooth edges. Chill 10–15 minutes. Do the same for the second layer. Put the top layer upside down for a flat top. Use the rest of the frosting to cover top and dot the sides. Use a cake scraper to smooth the dots to a light naked cake look. Make swirls on top with a spoon. Add the sugared rosemary sprigs as trees and place sugared cranberries. Sprinkle with white sanding sugar.

Serve right after a short chill, or chill 30 minutes first. For a small fruit idea, you can serve mini apple crisp cheesecakes too: apple crisp mini cheesecakes.

how to serve Gingerbread Cake with Mascarpone Cream Cheese Frosting

Cut the cake with a sharp knife. Serve on small plates. Add a sprig of sugared rosemary on each slice for a nice look. Offer extra jam or a spoon of cream on the side.

how to store Gingerbread Cake with Mascarpone Cream Cheese Frosting

Cover the cake tight and keep it in the fridge. It will stay good for 4 to 6 days. You can chill the frosting and make it a day ahead. Let the frosting sit at room temp 10 to 20 minutes before use so it softens.

tips to make Gingerbread Cake with Mascarpone Cream Cheese Frosting

Use room temp eggs and buttermilk for a smooth batter.
Add the cream cheeses last to avoid a runny frosting.
Chill the layers between steps to keep the cake steady.
Make the sugared herbs and fruit a day ahead for ease.
Use a kitchen scale to split batter evenly for neat layers.

variation (if any)

You can add chopped nuts in the batter for a crunchy touch. Swap the cranberry jam for orange marmalade for a citrus lift. Use only cream cheese if you don’t have mascarpone.

FAQs

Q: Can I use a different pan size?
A: Yes. If you use two pans, bake longer and watch the toothpick. Cut the layers to make three if you want.

Q: Can I use light molasses?
A: Use regular molasses for best taste. Blackstrap is too strong.

Q: Can I freeze the cake?
A: Yes. Freeze slices in foil for up to two months. Thaw in the fridge.

Q: How do I stop the frosting from weeping?
A: Add the cold cheese at the end and beat just until smooth. Chill the frosting if it feels soft before use.

Conclusion

For a full photo guide and extra tips on how to frost a naked cake like this one, see the full Gingerbread Cake with Mascarpone Cream Cheese Frosting recipe.

Gingerbread Cake with Mascarpone Cream Cheese Frosting