GINGERBREAD LAYER CAKE WITH CREAMY MASCARPONE FROSTING
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops with a long serrated knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
- Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
- Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
- Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
- Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.
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Abby Merriam
abby_m27@hotmail.comThis cake was delicious! The gingerbread flavor was perfect and the mascarpone frosting was light and fluffy. I will definitely be making this again for Christmas.
Weston Bunda
bunda.w28@yahoo.comThis cake was easy to make and turned out great! The frosting was a bit too sweet for my taste, but overall it was a good recipe.
birjesh Yadav
yadav_birjesh18@yahoo.comI loved this cake! It was so moist and flavorful. The frosting was also delicious. I would definitely recommend this recipe.
Boniface Nyang'uye
nb@gmail.comThis cake was amazing! The gingerbread flavor was perfect and the mascarpone frosting was light and fluffy. I will definitely be making this again.
Musa Tanoli
tanoli31@yahoo.comThis cake was a bit dry for my taste, but the frosting was delicious. I would try it again with a different cake recipe.
KaLynn Rogers
rogers-kalynn69@yahoo.comI've made this cake several times now and it's always a hit. It's the perfect holiday dessert.
Wendell Tweh
w-t@hotmail.comThis cake was easy to make and turned out beautifully. The frosting was a bit too sweet for my taste, but overall it was a great recipe.
1232riko Ali
1@aol.comI made this cake for my family Christmas party and it was a huge success! Everyone loved it, even my picky niece.
Bijay Kushwaha
b_kushwaha@yahoo.comThis cake was delicious! I loved the combination of gingerbread and mascarpone frosting. It was the perfect holiday dessert.
Babu babu Kc
b.kc@hotmail.comI'm not usually a fan of gingerbread, but this cake changed my mind. It was moist and flavorful, and the frosting was the perfect complement. I'll definitely be making this again.
Timothy Singh
t.singh99@gmail.comThis gingerbread cake was a hit at my holiday party! The flavors were perfectly balanced and the mascarpone frosting was light and fluffy. I'll definitely be making this again next year.