Gingerbread Cake with Mascarpone Cream Cheese Frosting

Name: Gingerbread Cake with Mascarpone Cream Cheese Frosting
Prep time: 30 min
Cook time: 24 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3/4 tsp salt; 3 tsp baking powder; 2 tsp cinnamon; 1/2 tsp ground cloves; 1 and 1/2 tsp ground ginger; 1/4 tsp nutmeg; 1 cup salted butter, softened; 2/3 cup brown sugar, packed; 1 cup granulated sugar; 4 large eggs; 2 tsp vanilla; 1 cup molasses; 1 cup buttermilk, at room temperature; 1 and 1/4 cups salted butter, softened (for frosting); 6 cups powdered sugar; 2-3 tbsp milk; 1 tbsp vanilla extract; 1/8 tsp salt; 8 ounces cream cheese, cold; 8 ounces mascarpone cheese, cold; 1/2 cup water; 1/2 cup granulated sugar (for sugaring); 1 cup granulated sugar, for rolling; 7 sprigs fresh rosemary; 1/2 cup fresh or frozen cranberries; 1 cup cranberry jam

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Published:

December 31, 2025

Gingerbread cake topped with mascarpone cream cheese frosting on a festive plate

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introduction

This cake is warm and soft. It has spice and a rich cream cheese and mascarpone icing. You can make it for a party or a quiet night. If you like sweet spice cakes, you will love this one. For other sweet frostings ideas, see fluffy red velvet cupcakes with cream cheese frosting.

why make this recipe

You make this cake for its warm spice and soft crumb. You make the sugared rosemary and cranberries to give the cake a fresh look and a little crunch. The frosting stays thick and fresh with the cold cheeses. If you want a similar gingerbread idea, try this caramelised white chocolate buttercream gingerbread cake for a different finish.

how to make Gingerbread Cake with Mascarpone Cream Cheese Frosting

Follow the steps below. Work in order and keep things at the right temp. Use room temp eggs and butter where asked.

Ingredients :

3 cups all-purpose flour, spooned & leveled or weighed out (390 grams)
3/4 tsp salt
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cloves
1 and 1/2 tsp ground ginger
1/4 tsp nutmeg
1 cup salted butter, softened at room temperature (226 grams)
2/3 cup brown sugar, packed (160 grams)
1 cup granulated sugar (210 grams)
4 large eggs, at room temperature
2 tsp vanilla
1 cup molasses (do not use blackstrap! 340 mL)
1 cup buttermilk, at room temperature (240 mL)
1 and 1/4 cups salted butter, softened at room temperature ((2 sticks + 4 tbsp, or 283 grams)) — for frosting
6 cups powdered sugar (690 grams)
2-3 tbsp milk (30 to 45 grams)
1 tbsp vanilla extract
1/8 tsp salt
8 ounces cream cheese, cold (226 grams)
8 ounces mascarpone cheese, cold (226 grams)
1/2 cup water (120 grams)
1/2 cup granulated sugar (105 grams) — for sugaring
1 cup granulated sugar, for rolling (210 grams)
7 sprigs fresh rosemary
1/2 cup fresh or frozen cranberries
1 cup cranberry jam

Directions :

Prep: Grease and flour three 9-inch cake pans with shortening, and set aside. Preheat oven to 350° F.

Make the Cake Layers: Whisk together the dry ingredients in a medium bowl (flour through nutmeg). Set aside. In a large mixing bowl, cream softened butter with a hand mixer. Add both sugars and mix on high for about 2 minutes, until well creamed. Add the eggs, two at a time, and mix on medium until just combined. Add molasses and vanilla and mix until combined, scraping the sides of the bowl with a spatula. Mix in one third of the flour mix on low speed. Add one third of the buttermilk, then mix on low speed. Repeat until all is mixed and just combined.

Bake: Evenly pour the batter into your prepared pans. Bake for 20–24 minutes, or until the layers look done and a toothpick comes out clean or with moist crumbs. Let cakes cool in the pans for 10 minutes, then run a knife around the edges and invert the layers onto cooling racks. Let them cool fully before frosting or storing. Make the cranberries, rosemary and frosting while the cake cools.

Make the Sugared Cranberries & Sugared Rosemary Trees: Mix water and sugar in a medium pot. Bring to a boil, then lower heat to a simmer. Whisk until sugar dissolves. Remove from heat and let cool a bit before dipping rosemary sprigs (this helps stop browning). Set rosemary on parchment to dry 15 minutes. Add cranberries to the pot, cover with a dish towel and let sit 10 minutes. Remove cranberries (save the syrup) and set on parchment to dry 15 minutes to 1 hour. After dry time, roll each item in a bowl of granulated sugar and set on clean parchment to set 10 minutes.

Make the Frosting: In a large bowl, cream the 1 and 1/4 cups butter for about 1 minute. Beat in 2 cups of powdered sugar with the milk, vanilla and salt. Add the rest of the powdered sugar in two more additions. Beat in the mascarpone and cream cheese last. Add up to 1/2 cup extra powdered sugar if the frosting is too thin or if you want more sweetness.

Assemble + Frost Cake: Place one cake layer on your stand and spread with about 1 and 1/4 cups frosting. Push the frosting slightly over the edges. Pipe a small border, then add 1/2 cup cranberry jam inside the border and spread. Add the second layer and smooth the frosting over the sides to seal. Chill 10–15 minutes to stop sliding. Repeat with the next layer. Add the top layer upside down to make a level top. Use the rest of the frosting to cover the top and dot the sides in places. Use a cake scraper to smooth the dots into a light "naked" look. Make swirls on top with a spoon. Add the sugared rosemary trees (place sprigs upside down) and sugared cranberries. Sprinkle white sanding sugar for a snow look.

Serve + Store: Chill the cake 30 minutes before you slice and serve. Store leftovers in the fridge, covered, for 4–6 days.

Make Ahead Tips: You can make the frosting 1–2 days ahead and keep it covered in the fridge. Let it sit at room temp 10–20 minutes before use and beat it again if needed. Make the cake layers the same day you will build the cake. Sugared cranberries and rosemary can be made a day ahead and kept in an airtight container in the fridge.

how to serve Gingerbread Cake with Mascarpone Cream Cheese Frosting

Slice the cake after chilling. Serve small slices with coffee or tea. Add extra sugared cranberries on the plate for color. For a simple plate look, serve with a spoon of warm cranberry jam. You can also pair it with cookies like these soft sour cream sugar cookies with cream cheese frosting for a mix of treats.

how to store Gingerbread Cake with Mascarpone Cream Cheese Frosting

Cover the cake with a cake dome or wrap the plate with plastic wrap. Keep it in the fridge for up to 4–6 days. If you want to freeze slices, wrap each slice in plastic and then foil. Thaw in the fridge before you eat.

tips to make Gingerbread Cake with Mascarpone Cream Cheese Frosting

Use room temp butter and eggs for even mix.
Do not use blackstrap molasses. Use mild molasses for a sweet, rich taste.
Beat the cream cheese and mascarpone last and keep them cold to stop the frosting from weeping.
Chill the layers for 10 minutes between frosting steps to keep them from sliding.
For more cake ideas and tips, see this carrot spice loaf with cream cheese frosting.

variation (if any)

Make a full cream cheese frosting only by leaving out mascarpone.
Add chopped nuts between the layers for crunch.
Use orange zest in the jam layer for a bright note.
For a no-bake twist, try the dessert in cups like no-bake gingerbread cheesecake cups.

FAQs

Q: Can I make the cake in two pans instead of three?
A: Yes. Use two pans and bake longer. Watch the toothpick and bake until a toothpick comes out clean.

Q: Can I use low-fat cream cheese or mascarpone?
A: Low-fat dairy can change texture and taste. Full-fat gives the best, rich frosting.

Q: How long do the sugared cranberries last?
A: They keep one day at room temp or up to a day in the fridge. Make them a day ahead for best look.

Q: Can I skip the rosemary trees?
A: Yes. You can use mint sprigs or leave the top plain and add more cranberries.

Q: Can I make the cake ahead and freeze it?
A: You can freeze layers wrapped well for up to 2 months. Thaw in the fridge before frosting.

Conclusion

This gingerbread cake brings warm spice and a smooth, rich frosting to your table. For step-by-step photos and a full guide on how to frost a naked cake, see the detailed post Gingerbread Cake with Mascarpone Cream Cheese Frosting.