Gingerbread Layer Cake With Mascarpone Cream

Gingerbread Layer Cake With Mascarpone Cream

from cooking.nytimes.com
205 min
12 servings

This moist gently spiced cake would be delicious on its own but slathered with an extra-creamy mascarpone frosting it becomes divine, each cutting the richness of the other in just the right way. A classic cream cheese frosting would also be good, adding a slight tang to the overall cake. Be sure to use regular, unsulphured molasses. Blackstrap molasses is too strong for most baking and its use will result in a dense, unpleasant cake. For easy cleanup, measure the vegetable oil before the molasses and honey — the residual oil should help the sticky ingredients slide out with ease.

Ingredients

  • 3/4 cup/180 milliliters vegetable oil, plus more for the pan
  • 2 1/4 cups/288 grams all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 packed cup/220 grams dark brown sugar
  • 1/2 cup/120 milliliters molasses
  • 1/2 cup/120 milliliters honey
  • 2 large eggs
  • 3/4 cup/180 milliliters plain whole milk yogurt (not Greek)
  • 2 cups/475 milliliters heavy cream
  • 1 cup/8 ounces mascarpone cheese
  • 1/2 cup/105 grams powdered sugar
  • 1 tablespoon vanilla bean paste or pure vanilla extract

Directions

  1. 1

    Heat the oven to 350 degrees. Prepare the cake: Oil three 8-inch round cake pans and line the bottoms with parchment. Lightly oil the parchment.

  2. 2

    In a medium bowl, whisk together the flour, ginger, cinnamon, salt, baking powder, baking soda, cardamom and cloves.

  3. 3

    In a large bowl, whisk together the oil, brown sugar, molasses, honey, eggs and yogurt. Add the dry ingredients and, using a large whisk, mix them into the wet ingredients until just combined.

  4. 4

    Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Transfer to a rack to cool for about 20 minutes. Run a knife around the edges of each cake layer and flip them out onto a rack to cool completely.

  5. 5

    Prepare the frosting: In a large bowl, using an electric mixer, beat together the heavy cream, mascarpone, powdered sugar and vanilla bean paste until stiff peaks form.

  6. 6

    Transfer one cake layer to a serving plate. Top with about 1 1/2 cups frosting, spreading it in an even layer but leaving a 1-inch border. Top with another cake layer and another 1 1/2 cups frosting. Top with remaining cake layer and frosting. (Store leftovers in an airtight container in the fridge for up to three days but allow to come to room temperature to serve.)