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Gingerbread Layer Cake With Mascarpone Cream Cheese Frosting

Gingerbread layer cake has tender, warmly spiced layers baked at 350°F and topped with smooth mascarpone cream cheese frosting. A brief refrigeration sets the frosting before serving.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling, chilling, and standing 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Prepare the cake
  • nonstick cooking spray for the pans
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 0.75 cup unsulfured molasses not blackstrap
  • 1 cup buttermilk at room temperature
Make the frosting
  • 1 block (8 oz) cream cheese softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 container (8 oz) mascarpone cool but not refrigerator-cold

Equipment

  • 2 9-inch round cake pans
  • 1 electric mixer

Method
 

Prepare the cake
  1. Heat the oven to 350°F.
  2. Grease two 9-inch round cake pans with nonstick cooking spray.
  3. Line the bottoms of the pans with parchment paper.
  4. Whisk the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves together in a medium bowl.
  5. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  6. Beat in the eggs one at a time.
  7. Mix in the molasses.
  8. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture; mix on low just until combined.
  9. Divide the batter evenly between the pans.
  10. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool the cakes in their pans on wire racks for 10 minutes.
  12. Run a knife around the edges.
  13. Turn the cakes out.
  14. Peel off the parchment.
  15. Cool completely.
Make the frosting
  1. Beat the cream cheese in a large bowl on medium speed until smooth.
  2. Gradually beat in the powdered sugar on low speed.
  3. Mix in the vanilla.
  4. Add the mascarpone and beat on low just until smooth and combined; do not continue beating once the frosting is smooth.
Assemble the cake
  1. Set one cake layer on a serving plate.
  2. Spread about 1 1/2 cups frosting over it.
  3. Place the second layer on top.
  4. Spread the remaining frosting over the top and sides.
  5. Refrigerate the cake for at least 30 minutes to set the frosting.
  6. Store it covered in the refrigerator.
  7. Let it stand at room temperature for about 20 minutes before serving.

Notes

Make sure the cake layers are completely cool before frosting, and stop beating the mascarpone as soon as the frosting is smooth. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the mascarpone frosting may change texture. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.