Description
A warm spice cake featuring soft layers and smooth cream cheese and mascarpone frosting, perfect for holiday gatherings.
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
Instructions
- 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 aside.
- Make the cake batter: In a large bowl, cream 1 cup butter with a hand mixer. Add both sugars and beat for 2 minutes. Add eggs two at a time and beat until mixed. Add molasses and vanilla, then mix. Alternate adding dry mix and buttermilk, mixing on low for both, until fully combined.
- Bake: Evenly divide the batter among the pans and bake for 20-24 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before flipping onto racks to cool completely.
- Make the sugared rosemary and cranberries: In a small pot, mix water and 1/2 cup sugar. Boil, lower to simmer, and stir until sugar melts. Cool slightly. Dip rosemary and lay on parchment to dry. Soak cranberries in syrup, then lay on parchment to dry and roll in granulated sugar.
- Make the frosting: Beat 1.25 cups butter until creamy, then add 2 cups powdered sugar, milk, vanilla, and salt. Gradually add remaining powdered sugar, then mix in mascarpone and cream cheese.
- Assemble: Place one cake layer on a stand, spread frosting, add cranberry jam, and layer another cake on top. Chill for 10-15 minutes, repeat for second layer, and place the top layer upside down. Finish with remaining frosting.
- Decorate with sugared rosemary and cranberries, and chill before serving.
Notes
Use room temp eggs and buttermilk for a smooth batter. Prepare sugared herbs and fruit a day ahead for ease.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American