Molasses Gingerbread Cake with Mascarpone Cream
Indulge in the warm, spiced flavors of the holiday season with this Molasses Gingerbread Cake with Mascarpone Cream, a delightful dessert that’s as comforting as it is elegant. This moist, tender cake is infused with the deep, rich notes of molasses and a medley of aromatic spices like ginger, cinnamon, and cloves, offering the perfect balance of sweetness and spice. Topped with a luscious mascarpone cream—whipped to pillowy perfection with heavy cream, powdered sugar, and a hint of vanilla—this cake is a showstopper for gatherings or a cozy night in. With simple ingredients, easy-to-follow steps, and a bake time of just 45 minutes, this crowd-pleasing dessert promises to be the highlight of your table. Perfect for Christmas, Thanksgiving, or any time you crave a taste of old-fashioned nostalgia, this is gingerbread reimagined with a twist of sophistication.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon kosher salt
- 0.75 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 2 eggs
- 1 cup molasses
- 1 cup hot water
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the molasses until fully incorporated, then slowly add the hot water while mixing on low speed. The batter will appear thin; this is normal.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the mascarpone cream, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Beat with a hand mixer or stand mixer on medium speed until soft peaks form.
Spread the mascarpone cream evenly over the completely cooled cake. For a decorative touch, use the back of a spoon or an offset spatula to create swirls in the cream.
Slice and serve the cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
6048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.3 g | 429% | |
| Saturated Fat | 207.6 g | 1038% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 689.6 g | 251% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 444.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1304 mg | 100% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5569 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
