Gingerbread Cake with Mascarpone Cream Cheese Frosting

Sliced gingerbread cake on a wooden stand, with sugared cranberries and rosemary trees on top.

Gingerbread Cake with Mascarpone Cream Cheese Frosting

Gingerbread Cake has three deeply-flavored gingerbread cake layers filled with cranberry jam and a silky cream cheese and mascarpone frosting. Decorate this winter wonderland cake with sugared rosemary trees and cranberries. Prepare to wow your guests this holiday season with this show-stopping dessert!

Course Dessert

Cuisine Dessert

Keyword Holiday Desserts, How to Make a Naked Cake, How to Frost a Naked Cake, Fancy Dessert, Christmas Dessert, Christmas Cake, Gingerbread Cake

Prep Time 1 30

Cook Time 22

Servings to 16 slices

Calories 990kcal

Author Stephanie Simmons

Ingredients

For the Cake

2 cups all-purpose flour 260 grams
1 cup white whole wheat flour can sub all-purpose flour, 130 grams
3/4 tsp salt
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
1 and 1/2 tsp ground ginger
1/4 tsp nutmeg
1 cup salted butter, softened at room temperature 226 grams
2/3 cup brown sugar, packed 160 grams
1 cup granulated sugar 210 grams
4 large eggs, at room temperature room temp
2 tsp vanilla
1 cup molasses not blackstrap!
1 cup buttermilk, at room temperature see note if you want to use regular milk

For the Frosting

1 and 1/4 cups salted butter, softened at room temperature (2 sticks + 4 tbsp, or 283 grams)
8 ounces cream cheese, softened at room temperature
8 ounces mascarpone cheese no need to soften!
6 cups powdered sugar, sifted
2 and 1/2 tbsp milk
1 tbsp vanilla extract
1/8 tsp salt

For the Sugared Cranberries + Rosemary Trees

1/2 cup water
1/2 cup granulated sugar
1 cup granulated sugar, for rolling
7 sprigs fresh rosemary
1/2 cup fresh or frozen cranberries

For the Cranberry Jam filling

1 cup cranberry jam I just used store bought! Mine was technically a jam, but the canned cranberry sauce should also work.

Instructions

Make the Sugared Cranberries + Sugared Rosemary Trees: Mix water and sugar in a medium pot on the stove. Bring to a boil, then reduce heat to a simmer, whisking until sugar is dissolved. Remove from heat and let cool for a bit before dipping the rosemary in the mixture (this helps keep the rosemary from browning). Set aside on a plate or small pan lined with parchment paper to dry for 15 minutes. Next, add the cranberries into the mixture in the pot. Cover with a dish towel and let sit 10 minutes. Remove cranberries (save the syrup!) and set on a piece of parchment paper to dry for at least 15 minutes or up to 1 hour before sugaring. (I've made these in a rush before and only waited 15 minutes and they turned out just fine.)
After the dry time is up for each element, roll in a bowl of granulated sugar and set on a new, dry piece of parchment paper and let set 10 minutes before using or storing (see make ahead tips below).
Prep: Grease + flour three 9-inch cake pans and set aside. Preheat oven to 350° F.
Make the Cake Layers: Whisk together the dry ingredients in a medium bowl (flour through nutmeg, as listed above). Set aside.
In a large mixing bowl, cream softened butter with a hand mixer. Add sugars and mix on high for about 2 minutes, until well creamed together. Add the eggs, 2 at a time, and mix on medium until just combined. Add molasses + vanilla and mix until combined, scraping the sides of the bowl with a silicone spatula. Mix in 1/3 of the flour mixture on low speed. Add 1/3 of the buttermilk, then mix on low speed. Repeat until everything is mixed in and just incorporated.
Evenly distribute the batter between your prepared pan (use a kitchen scale or eyeball it). Bake for 20-24 minutes, or until cake layers look just done and a toothpick comes out clean or with moist crumbs, not thick wet batter.
Let cake cool in the pans 10 minutes, then invert onto cooling racks. Let cool completely before frosting or storing.
Make the Frosting: In a large mixing bowl, cream softened butter, cream cheese, and mascarpone together with an electric mixer for 2 minutes on high speed. Mix in the powdered sugar, 2 cups at a time, until well combined. Add milk, vanilla, and salt and mix until well combined.
Add up to 1/2 cup additional powdered sugar if the frosting is too thin or could use a little extra sweetness.
Assemble + Frost Cake: Place one cake layer on your cake stand, and spread with 1 and 1/4 cups of the frosting, spreading the frosting out and a bit over the edges of the cake. Pipe a border of frosting around the edge, and then add 1/2 cup of the cranberry jam. Spread it evenly with an offset spatula within the piped border. Add the second cake layer and smooth the frosting overhang around the sides to seal the layers together. Chill for 5-10 minutes, then repeat with second layer. Add the top cake layer upside down to create a level top to your cake.
Use remaining frosting to cover the top of the cake and dot the bare sides of the cake in random places, all the way around. Use a cake smoother/scraper to smooth the dots of frosting by holding it against the side of the cake, and slowly turning the cake and pulling the cake smoother towards you while turning the cake the opposite direction.
Continue until desired naked cake effect is reached. Create swirls on the top of the cake using a spoon, and decorate with the trees (place the sprigs upside down to make trees) and cranberries. Sprinkle with white sanding sugar for a fresh snowfall effect.
Serve + Store: Chill the assembled cake for at least 30 minutes before serving. Store leftovers tightly covered in the fridge for 4-6 days.
Make Ahead Tips: The frosting and cake layers can be made a day in advance, along with the sugared cranberries and rosemary trees. Make cake layers and let cool completely. Place each on a plate and cover tightly with plastic wrap. Store at room temp until ready to use. Cover frosting tightly and keep in fridge - take out a little bit before frosting the cake so it's not solid as a rock and un-spreadable.
Sugared cranberries + rosemary can be made a day ahead and kept in the fridge, in an airtight container with a small bowl of rice inside, to prevent sogginess.

Notes

NOTE: To sub for the buttermilk, add 1 tbsp lemon juice to a glass 1-cup measuring cup. Add milk until you have 1 cup. Stir and let sit for 5 minutes, then use as directed in place of the buttermilk.

Nutrition