A moist ginger molasses cake with fresh apples and a creamy mascarpone frosting. Talk about fall cake goals!!

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. 

A moist ginger molasses cake with fresh apples and a creamy mascarpone frosting. Talk about fall cake goals!!

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.

A moist ginger molasses cake with fresh apples and a creamy mascarpone frosting. Talk about fall cake goals!!

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.

A moist ginger molasses cake with fresh apples and a creamy mascarpone frosting. Talk about fall cake goals!!


Ginger Molasses Apple Cake with Mascarpone Frosting

  • Author: Sarah Fennel


for the cake

  • 1 1/4 cups sugar
  • 1/4 cup dark molasses
  • ¾ cup butter, room temperature
  • 3 large eggs, room temperature
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon powdered ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups peeled and finely diced apples

for the frosting

  • 8 ounces Vermont Creamery mascarpone cheese
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons powdered ginger
  • 1/4 teaspoon salt
  • candied ginger pieces, for topping cake (optional)
  • fall-like branches (optional)


make the cake

  1. Preheat oven to 350°F. Grease and line three 6″ cake pans with parchment paper.
  2. In a large bowl, cream together sugar, molasses, and butter until light and fluffy, about 2 minutes. Add in eggs, milk, and vanilla extract.
  3. In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.
  4. Fold in apples. Distribute batter evenly into prepared pans (1 1/2 cups of batter per pan).
  5. Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

make the frosting

  1. To make frosting, whip mascarpone in a standing mixer on high speed for 1 minute. Lower speed and add in powdered sugar, vanilla extract, ginger, and salt, mixing until combined.
  2. Place the first layer of cake onto a cake stand, then top with a heaping ½ cup of frosting. Spread to edges, smoothing evenly. Repeat with second and third layer.
  3. Add remaining frosting to sides of cake, then use a cake scraper or flat cake knife to smooth frosting out around edges.
  4. Top cake with candied ginger pieces and fall-like branches. I chose purple/green branches with small buds on them!

This post is sponsored by Vermont Creamery. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!


Vivian | stayaliveandcooking

Mmmmm, I don’t think cakes should be forgotten either! I have never made a cake with apple but it sounds like a good idea. My cake wouldn’t be half as pretty as yours, but still 😉 And I love the candied ginger addition!

Karen @ Seasonal Cravings

What a beautiful showstopper for any holiday! Love the creamy frosting.


That frosting is a game changer!! Definitely need to get on making a version of this gorgeous cake creation!

heather (delicious not gorgeous)

this is just a guess, but i feel like pies are so traditional for thanksgiving that having cake would seem crazy for some, and bars/cookies are a lot easier to give away and share without having to slice anything. that being said, as a cake > pie person, this sounds amazing and so much more interesting than just a slice of plain pumpkin pie.


How many people are these three tier 6 inch cakes supposed to serve?


This cake looks gorgeous! Love the flavors! Pinning!


This cake is a stunner! Pinning for sure, especially for that mascarpone frosting 🙂

Hannah Hossack-Lodge (Domestic Gothess)

This looks awesome, I love mascarpone frosting, it’s so much lighter than buttercream and works perfectly with spiced cakes. It’s funny but in the UK molasses is quite difficult to find and I have only ever seen it for sale for horses; we tend to use treacle instead.


I’ve been a silent reader for a bit and love your photos! I also love that you’re baking 6″ inch cakes because they’re my favorite size to bake with but hard to comeby.

Sarah | Broma Bakery
Sarah | Broma Bakery

Oh my goodness, thank you Jennifer! I so appreciate that. And yes, they are hard to come by in recipes, but I absolutely love them! Glad you do too 🙂

Joanne Bruno

Wouldn’t you know, I have THREE containers of their mascarpone in my fridge?! Two for eating with a spoon and now one for making this cake!

Marcia Evans

Would love to try this cake but do not have 6″ cake pans. What size and how many would be a substitute for this volume??

Sarah | Broma Bakery
Sarah | Broma Bakery

Hi Marcia! You can substitute two 8-inch cake pans 🙂

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