This is a show stopper! This cake is magnificent! In flavor, texture and presentation. Three glorious layers of German gingerbread spiced cake with a creamy yet not overly sweet mascarpone cream cheese frosting.
Preparation
Butter and flour three 9-inch cake pans and set aside. Make the sugared cranberries and rosemary trees.
Making the Gingerbread Cake
In a medium bowl, whisk together the flour, baking powder, salt and German Gingerbread Spice Mix. Set aside. In a stand mixer with a paddle attachment, cream the butter. Add the brown sugar and granulated sugar and beat together until creamy – scrape down the sides and beat until well combined. Add the eggs, one at a time, until combined. Add molasses and vanilla paste/extract until well combined – again, scrape down the sides and beat to ensure all ingredients are well incorporated.
Alternate adding the dry ingredients with the buttermilk to the creamed mixture. Start with 1/3 of the dry ingredients followed by 1/2 the buttermilk and so on, until all the ingredients have been well combined. Remember to scrape down the sides of the bowl to incorporate all the ingredients and don’t over mix the batter.
Note: Sometimes the stand alone mixer doesn’t pick up some ingredients at the very bottom. I always like to use a spatula to scrape the bottom and fold it over the batter to ensure it’s all well combined before pouring batter into baking pans.
Evenly distribute the cake batter between the three prepared cake pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs on it. If it comes out wet, the cake is undone and will require additional baking. Once baked, allow the cake layers to cool in the pans for 10 minutes before transferring to a baking/cooling rack. The cakes must be cooled completely prior to assembly. Remember each oven is different and may have hot spots so baking times may vary.
Note: If you’re not frosting the cake immediately after it has cooled, wrap the layers individually in plastic wrap. You can keep them at room temperature if frosting the next day or freeze up to three months for future use. If freezing, further protect the cake layers by storing them in a freezer safe container. Thaw them in the refrigerator the day before you plan to assemble the cake.
Making the Mascarpone Cream Cheese Frosting
In a stand mixer with a paddle attachment, cream the butter. Add the mascarpone cheese and beat until creamy. The cream cheese does not need to be at room temperature. Add the sifted confectioner’s (powdered) sugar a few cups at a time until well blended, scraping down the sides as you go. Midway, add milk, vanilla paste/extract and salt. Once all the sugar has been added, beat on high until creamy and well blended. Cover with plastic wrap and refrigerate until ready to use.
Note: Adjust frosting as needed for your desired consistency. If the frosting is too thick, add 1/2 teaspoon of milk. If too soft, add 1/2 cup of confectioner’s sugar.
Assembling the Cake
Unwrap the gingerbread cake layers. Select your cake plate/stand and lay four 3-inch strips of parchment paper on the cake plate/stand to make the shape of a square. The edges of the parchment paper should hang over the cake plate/stand and there should be an opening in the center. Place a cake layer on your cake plate/stand and dollop about a third of the frosting on top. Using an offset spatula, evenly spread the frosting slightly over the edge of the cake. Continue the same process with the second cake layer. Place a cake layer on your cake plate/stand and dollop about a third of the frosting on top. Using an offset spatula, evenly spread the frosting on top and slightly over the edge of the cake. Continue the same process with the second cake layer. Frost the top and randomly dot a few bare sides of the cake with the remaining frosting. Using an icing smoother, dough scraper or anything with a ridged flat edge to spread and smooth the frosting around the cake in one direction as you rotate the cake plate/stand in the opposite direction.
Slowly pull back one parchment strip at a time to reveal a clean edge on the cake plate/stand. This is a very rustic look and parts of the cake are slightly exposed and unfrosted.
Note: Don’t garnish or decorate until you’re ready to eat the cake. Store in the refrigerator to prevent the mascarpone cream cheese frosting from getting too warm and sliding off the cake. When you remove it from the refrigerator, the frosting may be hard to spread. Use a hand-held mixer to beat the frosting a bit and make it more pliable to spread.
Garnish
Dust with powdered sugar and decorate with sugared cranberries and rosemary sprigs.
Gingerbread Cake with Mascarpone Cream Cheese Frosting
An incredible show stopping Christmas dessert! Your guests will be amazed by the wonderful German gingerbread spice flavors combined with mascarpone cream cheese frosting. Garnish with sugared cranberries and rosemary springs, this dessert will wow your guests!
Ingredients
Gingerbread Cake Batter
- 3 cups All-Purpose flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 teaspoons German Gingerbread Spice Mix (recipe in notes)
- 2 sticks butter, unsalted and room temperature
- ¾ cup brown sugar, packed
- ⅔ cup granulated sugar
- 4 large eggs, room temperature
- 1 cup molasses
- 2 teaspoons pure vanilla paste or extract
- 1 cup buttermilk
Mascarpone Cream Cheese Frosting
- 2 sticks butter, unsalted and room temperature
- 2 8-ounce containers of Mascarpone cream cheese
- 1 32-ounce bag of confectioner's (powdered) sugar, sifted
- 2 tablespoons milk
- 2 teaspoons pure vanilla paste/extract
- 1/8 teaspoon kosher salt
Instructions
Making the Gingerbread Cake Batter
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Preheat oven to 350°F. Butter and flour coat three 9-inch cake pans. Set aside.
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In a medium bowl, whisk together the flour, salt, baking powder and German Gingerbread Spice Mix. Set aside.
-
In a stand mixer with a paddle attachment, cream the butter. Add the brown sugar and granulated sugar and beat together until creamy. Scrape down the sides and beat until well combined. Add the eggs, one at a time, until combined. Add molasses and vanilla paste/extract until well combined. Again, scrape down the sides and beat to ensure all ingredients are well incorporated.
-
Alternate adding the dry ingredients with the buttermilk to the creamed mixture. Start with 1/3 of the dry followed by 1/2 the buttermilk until all the ingredients have been well combined. Remember to scrape down the sides of the bowl to incorporate all the ingredients. Don't over mix.
-
Evenly distribute the cake batter between the three prepared cake pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs on it. If it comes out wet, the cake is undone and will require additional baking. Once baked, allow the cake to cool in the pans for 10 minutes before transferring to a baking/cooling rack. The cakes must be cooled completely prior to assembly. Remember each oven is different and baking times may vary.
-
Note: If not frosting immediately after cooling, wrap the layers individually in plastic wrap. Keep at room temperature if frosting the next day or freeze up to three months for future use. If freezing, further protect the cake layers by storing them in a freezer safe container. Thaw them in the refrigerator the day before you plan to assemble the cake.
Mascarpone Cream Cheese Frosting
-
In a stand mixer with a paddle attachment, cream the butter. Add the mascarpone cheese and beat until creamy.
Note: the mascarpone cheese doesn't need to be at room temperature.
-
Add the sifted confectioner's (powdered) sugar a few cups at a time until well blended, scraping down the sides as you go.
-
Half way add the milk, vanilla paste/extract and salt. Once all the sugar has been added, beat on high until creamy and well blended and smooth. Cover with plastic wrap and refrigerate until ready to use.
Assembling the Cake
-
Unwrap the gingerbread cake layers. Select your cake plate/stand and lay four 3-inch strips of parchment paper on the cake plate/stand on each side of the cake plate/stand to make a square. The edges of the parchment paper should hand over a bit and there should be a square opening in the center.
-
Place a cake layer on your cake plate/stand and dollop about a third of the frosting on top. Using an offset spatula, evenly spread the frosting on top and slightly over the edge of the cake. Continue the same process with the second cake layer. Frost the top and randomly dot a few bare sides of the cake with the remaining frosting. Using an icing smoother or dough scraper, spread and smooth the frosting around the cake in one direction as you rotate the cake plate/stand in the the opposite direction.
-
Slowly pull back one parchment strip at a time to reveal a clean edge on the cake plate/stand. This is a rustic look so parts of the cake will be exposed and unfrosted.
Garnish/Decorate
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Dust with confectioner's (powdered) sugar
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Decorate with sugared cranberries and rosemary sprigs for a festive look.
Recipe Notes
German Gingerbread Spice Mix
- 2 1/2 Tbsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp ground all spice
- 1/2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1/2 tsp ground star anise seeds
- 1/4 tsp ground mace
- 1/4 tsp ground nutmeg
Whisk all the ingredients together until well blended and store in an air tight container. Spice mix will keep up to one year. I make this mix early fall so it’s ready for the holiday baking season.
