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Gingerbread Layer Cake with Mascarpone Cream Cheese Frosting

Gingerbread layer cake is baked in two 9-inch pans and topped with smooth mascarpone cream cheese frosting. Warm ginger and spices flavor the tender layers, while whipped cream keeps the frosting light.
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Prep Time 35 minutes
Cook Time 35 minutes
Cooling and chilling 40 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 0.5 cup butter unsalted, softened; reserve 1 tablespoon for the pans
  • 2.5 cups flour all-purpose, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.75 tsp table salt
  • 0.75 cup brown sugar dark, packed
  • 2 eggs large, at room temperature
  • 0.75 cup molasses unsulphured, not blackstrap
  • 1 cup buttermilk at room temperature
For the frosting
  • 1 cup heavy cream cold
  • 1 package (8 oz) cream cheese softened
  • 1 container (8 oz) mascarpone cheese cool room temperature
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 2 9-inch round cake pan

Method
 

Bake the cake
  1. Heat the oven to 350°F. Grease two 9-inch round cake pans with 1 tablespoon of the butter and line the bottoms with parchment rounds.
  2. Whisk the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  3. Beat the remaining butter with the brown sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the molasses.
  6. Add the flour mixture in three additions, alternating with the buttermilk in two additions and starting and ending with the flour; mix on low just until combined.
  7. Divide the batter evenly between the pans.
  8. Bake at 350°F for 30 to 35 minutes, until the tops spring back lightly and a toothpick inserted in the centers comes out with a few moist crumbs.
  9. Cool the cakes in the pans for 10 minutes.
  10. Run a knife around the edges, turn the cakes out, and remove the parchment.
  11. Cool the cakes completely.
Make the frosting and assemble
  1. Beat the cold heavy cream in a medium bowl until stiff peaks form, about 2 to 3 minutes, then set aside.
  2. Beat the cream cheese and mascarpone in a large bowl on low speed until smooth, about 1 to 2 minutes.
  3. Add the powdered sugar and vanilla and beat on low until combined.
  4. Fold the whipped cream into the cheese mixture in three additions until no streaks remain.
  5. Place one cooled cake layer on a serving plate and spread about 1 cup of frosting over it.
  6. Top with the second layer and spread the remaining frosting over the top and sides.
  7. Refrigerate the cake for at least 30 minutes before slicing.
  8. Refrigerate any leftovers.

Notes

For clean layers, cool the cakes completely before frosting. Store covered in the refrigerator for up to 4 days; freezing the frosted cake is not recommended. For a gluten-free version, use a 1:1 gluten-free baking flour blend.