A moist ginger molasses cake with fresh apples and a creamy mascarpone frosting. Talk about fall cake goals!!
Let’s just take a second to appreciate this beauty. Ginger Molasses Apple Cake.
I feel like around the holidays, cakes get forgotten. In lieu, people make pies, bars, and cookies.
My question is: why? Cakes are, like, the most festive. Showstoppers packed with flavor and pizazz. So this Thanksgiving, I’m making a cake. This cake.
I couldn’t be more excited to say that I made this cake using Vermont Creamery’s mascarpone cheese. We’re partnering together this holiday season and I am truly honored to work with such an awesome company.
As a native New Englander, I’ve been in love with Vermont Creamery, well, forever. They totally embody New England culture: this no-frills mom-and-pop feel with an exceptional celebration for timeless, high-quality products.
Their goat cheese has been my favorite for years. But it wasn’t until this fall that I tasted their mascarpone. It was the creamiest mascarpone I’ve ever had. There was no granulation in the mascarpone; just rich, velvety goodness.
The mascarpone made for a unique and delicious alternative to a buttercream frosting. It imparted a super light yet notable flavor difference from using pure butter. The result was a fluffy, slightly tangy frosting that paired perfectly with a ginger molasses apple cake 🙂
And the cake. Wowza. Ginger and molasses are just made for each other. The addition of apples helps to pull in the mascarpone, and also gives the cake a great pop of texture.
Finished with candied ginger, this cake is just perfect for the holiday table.