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Gingerbread Spice Cake with Mascarpone Frosting

Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: gluten free recipes
Servings: 12
Author: Anna


  • 2 cake pans
  • cooling racks
  • parchment paper


  • 1 cup milk
  • 1 cup molasses
  • 3/4 cup pastured butter, unsalted
  • 1/2 cup Florida Crystals granulated sugar
  • 3 eggs
  • 1.5 tsp baking soda
  • 1 Tbsp ground ginger
  • 1/2 tsp cloves
  • 3 cups gluten free 1-1 flour (or 2 3/4 cups regular wheat flour)

For the Mascarpone Frosting

  • 8 ounces mascarpone cream
  • 16 ounces heavy whipping cream
  • 2/3 cup Florida Crystals powdered sugar


  • Line bottoms of cake pans with parchment paper, and grease the side. Preheat oven to 375 degrees.
  • In a large saucepan, warm the butter, molasses, and milk together, just until the butter is melted, and ingredients well mixed.
  • Beat in sugar and eggs.
  • Add dry ingredients, and beat until well mixed.
  • Divide cake batter evenly between the two cake pans, and bake just until cakes are well set - about 22-25 minutes.
  • While cake is cooling, make the frosting:
  • In a stand mixer, whip mascarpone and powdered sugar until well mixed.
  • With mixer on slow, gradually add in the heavy cream, until all cream is incorporated into the mascarpone and sugar mixture.
  • Increase mixer speed to medium high, and beat until frosting is light and fluffy. This happens quickly, about 3 minutes in my mixer.

To assemble the cake

  • Horizontally slice each cake in half. Place the bottom half on cake pan or plate. Top with 1/5 of the mascarpone frosting. Continue, adding a layer of cake, then a layer of frosting, until all cake layers are in place. Frost the top, and then very lightly frost the sides of the cake so layers just peek through.
  • Garnish as desired. For an edible holiday look, try sugared cranberries with fresh mint or lavender leaves.