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Ginger Molasses Apple Cake



prep time:

45 mins

cook time:

1 hour 15 mins

Total time:

2 hours 0 mins




  • CAKE

  • 1 ¼ cups sugar

  • ¼ cup dark molasses

  • Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

    ¾ cup room temperature

  • 3 large eggs, room temperature

  • ⅓ cup milk

  • 2 teaspoons vanilla extract

  • 2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon ginger

  • 1 teaspoon cinnamon

  • 1 teaspoon salt

  • 2 cups apples, peeled and finely diced


  • Vermont Creamery Mascarpone

    8 ounces

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 teaspoons ginger

  • ¼ teaspoon salt, candied ginger pieces, for topping cake (optional)


  1. Heat oven to 350º
  2. Grease and line three 6-inch cake pans with parchment paper. Set aside
  3. For Cake: cream together sugar, molasses, and butter in a large bowl until light and fluffy, about 2 minutes. Add in eggs, milk, and vanilla extract. In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined. Fold in apples
  4. Distribute batter evenly into prepared pans (1 1/2 cups of batter per pan). Bake for 30 minutes, or until a knife inserted in center of cakes comes out clean. Allow to cool completely before frosting
  5. 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; mix until combined
  6. Place the first layer of cake onto a cake stand, then top with a heaping 1/2 cup of frosting. Spread to edges, smoothing evenly. Repeat with second and third layer. Add remaining frosting to sides of cake, then use a cake scraper or flat cake knife to smooth frosting out around edges. Top cake with candied ginger pieces and fall-like branches. I chose purple/green branches with small buds on them!