Gingerbread Layer Cake With Mascarpone Cream
Published Nov. 13, 2024

- Total Time
- 3 hours 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 10 minutes, plus about 2 hours’ cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/180 milliliters vegetable oil, plus more for the pan
- 2¼cups/288 grams all-purpose flour
- 2teaspoons ground ginger
- 1½teaspoons ground cinnamon
- 1½teaspoons kosher salt (such as Diamond Crystal)
- ¾teaspoon baking powder
- ¾teaspoon baking soda
- ½teaspoon ground cardamom
- ¼teaspoon ground cloves
- 1packed cup/220 grams dark brown sugar
- ½cup/120 milliliters molasses
- ½cup/120 milliliters honey
- 2large eggs
- ¾cup/180 milliliters plain whole milk yogurt (not Greek)
- 2cups/475 milliliters heavy cream
- 1cup/8 ounces mascarpone cheese
- ½cup/105 grams powdered sugar
- 1tablespoon vanilla bean paste or pure vanilla extract
For the Cake
For the Frosting
Preparation
- Step 1
Heat the oven to 350 degrees. Prepare the cake: Oil three 8-inch round cake pans and line the bottoms with parchment. Lightly oil the parchment.
- Step 2
In a medium bowl, whisk together the flour, ginger, cinnamon, salt, baking powder, baking soda, cardamom and cloves.
- Step 3
In a large bowl, whisk together the oil, brown sugar, molasses, honey, eggs and yogurt. Add the dry ingredients and, using a large whisk, mix them into the wet ingredients until just combined.
- Step 4
Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Transfer to a rack to cool for about 20 minutes. Run a knife around the edges of each cake layer and flip them out onto a rack to cool completely.
- Step 5
Prepare the frosting: In a large bowl, using an electric mixer, beat together the heavy cream, mascarpone, powdered sugar and vanilla bean paste until stiff peaks form.
- Step 6
Transfer one cake layer to a serving plate. Top with about 1½ cups frosting, spreading it in an even layer but leaving a 1-inch border. Top with another cake layer and another 1½ cups frosting. Top with remaining cake layer and frosting. (Store leftovers in an airtight container in the fridge for up to three days but allow to come to room temperature to serve.)
Private Notes
Comments
Love ginger cakes, this is a good one to rotate in because it’s lighter (for a more intense ginger cake The Marrow’s one by Melissa Clark is great). I baked this cake in three 6” rounds and each layer had a lot of height. Stacked the layers with the frosting right before hosting a dinner party and about 3/4 through the party the cream warmed up and the top two layers slid off, took out a wine glass and splatted on the floor. We checked for glass shards and ate it anyway — delicious
Every ginger cake is enhanced by 1-2 tsp ground white pepper.
I can’t wait to make this with lemon cream cheese frosting. It will be perfect as my Thanksgiving Day birthday cake!
I didn’t have the time or energy to make a layer cake, so I prepared this recipe (nearly) as is and made a sheet cake. So good, and all the ease I was looking for! I used more honey than molasses because of what I had on hand, and that’s the only change I made to ingredients or technique. And I used really nice fresh spices from diaspora. It’s intoxicating. It will also be more forgiving to the frosting since it doesn’t have to stack. Keeper!
I added an extra half teaspoon or so of ginger. Extraordinary cake—delicious and beautiful.
I loved this cake! But I think when I make it next year, I’m going to add orange zest to the cake batter. And I’d like to use a little more mascarpone in the frosting. The frosting was a tad runny, and more of a mascarpone flavor would be nice. So good overall though!
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