Ginger Molasses Apple Cake with Mascarpone Frosting 16 servings 45 min prep time 2 hrs total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* A rich ginger molasses cake with fresh apples and a creamy mascarpone frosting. Talk about fall cake goals! IngredientsCake1 1/4 cups sugar 1/4 cup dark molasses 3/4 cup Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat 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 ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt 2 cups apples, peeled and finely diced Frosting8 ounces Vermont Creamery Mascarpone 3 cups powdered sugar 1 teaspoon vanilla extract 2 teaspoons ground ginger 1/4 teaspoon salt candied ginger pieces, for topping cake (optional) Directions STEP 1 Heat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper. Set aside. STEP 2 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. STEP 3 Distribute batter evenly into prepared pans (1½ 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. STEP 4 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. STEP 5 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! Broma Bakery Broma Bakery Sarah Fennel is a professional photographer, food writer and baker. Her love of food is showcased on her blog, Broma Bakery, and has lead to opportunities to work with people and businesses who share her passion for eating and living well. She has been profiled by Yahoo and Boston.com, and her photography has been featured in magazines, restaurants, and cookbooks. When she's not dreaming up recipes, she enjoyes practicing yoga and going out to eat with her boyfriend, Alex. She lives in Detroit. To learn more about Sarah, visit her blog, Broma Bakery. Related Recipes Vanilla-Almond Snack Cake with Rhubarb-Mascarpone Frosting Butter Pecan Icebox Cookies Pecan Tart Individual Limoncello Tiramisu Crème Fraîche Root Vegetable + Sage Pot Pies Salty Honey Seed Pie