Ginger Molasses Apple Cake with Mascarpone Frosting

5 from 1 review


for the cake

  • 1 1/4 cups sugar
  • 1/4 cup dark molasses
  • 3/4 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!