GINGERBREAD LAYER CAKE WITH CREAMY MASCARPONE FROSTING
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops with a long serrated knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
- Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
- Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
- Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
- Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.
GINGERBREAD CAKE WITH CREAM CHEESE FROSTING
As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
- Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
- Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
- Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
- For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
- For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
- Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
GINGERBREAD WAFFLE CAKE WITH PEPPERMINT FROSTING
This easy, festive cake is perfect for any winter celebration. Go nuts with the decorations, if you like. You can use candy canes, gumdrops or pretty much any holiday-centric candy that helps conjure up that gingerbread-house mood.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat a round waffle iron to medium.
- Whisk together the flour, cocoa, ginger, baking powder, cinnamon, salt, nutmeg and cloves in a large bowl. Whisk together the molasses, baking soda and 1 cup water in a separate large bowl. Add the sugar, oil and eggs to the molasses mixture and whisk until mostly smooth.
- Add the molasses mixture to the flour mixture and whisk until combined. Spray the waffle iron with nonstick cooking spray. Pour 1/2 cup of the batter into the center of the waffle iron, close the lid and cook until the waffle is lightly browned and springs back when you touch it, 2 to 3 minutes. Remove the cake layer from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have about 10 waffled cake layers total. Let cool completely then trim any scraggly edges with a knife.
- For the peppermint frosting: Whisk together the mascarpone, confectioners' sugar and peppermint extract in a large bowl. Crush the 4 peppermint candies with a heavy pan and combine with the frosting.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture. Don't worry if the whipped cream doesn't fully incorporate.
- Put a small amount of frosting in the center of a large plate or cake stand. Place a waffle layer over the frosting on the plate, pressing down slightly to anchor it. Use an offset spatula or butter knife to spread about 2 tablespoons frosting over the first cake layer. Place a waffle on top. Repeat the frosting and layering process, using the remaining frosting on the final layer. Sprinkle the 6 crushed peppermint candies around the edge of the top layer.
GINGERBREAD CAKE WITH MASCARPONE FROSTING
Gingerbread Cake is a Christmas cake recipe topped with a homemade mascarpone whipped frosting and decorated with a snowy scene.
Provided by Emily
Categories Desserts
Time 13h
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F.
- Melt the butter in a small saucepan over medium heat.
- Pour in the maple syrup and whisk to combine.
- Add the light brown sugar, mix well and set aside for about 15 minutes.
- In a bowl, mix the egg and the milk. Add this mixture to the melted butter. Whisk.
- In a large mixing bowl, combine the flour, spices, baking soda and baking powder. Mix.
- Add the butter mixture to the dry ingredients, then mix until everything is well incorporated.
- Add the lemon juice and gently stir.
- Line an 8 inch round cake pan. Pour the cake batter into the pan. Bake for about 30-35 minutes. The cake is ready when a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Then gently remove the cake onto cooling racks.
- Let cool completely before storing.
- Wrap the cake in plastic wrap and place in the fridge overnight.
- Place a large mixing bowl, whisk attachment, mascarpone and the heavy whipping cream in the freezer for 10 to 15 minutes to chill.
- Add the cold mascarpone, cold heavy cream and powdered sugar in your cold large mixing bowl. Whip on high speed until stiff peaks form. It takes 2-3 minutes.
- Cut the cake layer in half.
- Add half of the frosting in the center. With a spatula, spread the frosting out and a bit over the edges of the cake.
- Replace the 2nd layer and use remaining frosting to spread all over the top of the cake.
- Dot the bare sides of the cake in random places.
- Add a little bit of powdered sugar to create snow.
- Sugared decorations: I use sugared rose hips and sugared fresh rosemary. (No rose hips? Use cranberries.) Make a simple syrup by add 1 cup of sugar and 1 cup of water to a saucepan over medium heat. Whisk until the sugar dissolves and bring to a boil. Let it cool. Dip the rose hips and rosemary into the syrup. Then, roll them in the sugar. Gently shake off excess sugar.
Nutrition Facts : Calories 831 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 205 milligrams cholesterol, Fat 60 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 36 grams saturated fat, ServingSize 1, Sodium 647 grams sodium, Sugar 45 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CARROT CAKE WITH GINGER MASCARPONE FROSTING
Steps:
- Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
- In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
- Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
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GINGERBREAD SPICE CAKE WITH MASCARPONE FROSTING
From saltinmycoffee.com
Cuisine AmericanCategory DessertServings 12Total Time 42 mins
- 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.
GINGERBREAD CAKE WITH MASCARPONE CREAM CHEESE FROSTING …
From bluebowlrecipes.com
5/5 (36)Calories 750 per servingCategory Dessert
- Make the Sugared Cranberries + Sugared Rosemary Trees: Mix water and sugar in a medium pot on the stove. Bring to a boil, then reduce heat to a simmer, whisking until sugar is dissolved. Remove from heat and let cool for a bit before dipping the rosemary in the mixture (this helps keep the rosemary from browning). Set aside on a plate or small pan lined with parchment paper to dry for 15 minutes. Next, add the cranberries into the mixture in the pot. Cover with a dish towel and let sit 10 minutes. Remove cranberries (save the syrup!) and set on a piece of parchment paper to dry for at least 15 minutes or up to 1 hour before sugaring. (I've made these in a rush before and only waited 15 minutes and they turned out just fine.)After the dry time is up for each element, roll in a bowl of granulated sugar and set on a new, dry piece of parchment paper and let set 10 minutes before using or storing (see make ahead tips below).
- Make the Cake Layers: Whisk together the dry ingredients in a medium bowl (flour through nutmeg, as listed above). Set aside. In a large mixing bowl, cream softened butter. Add brown + white sugar and mix until well combined and creamy. Add the eggs, 2 at a time, and mix until just combined. Add molasses + vanilla and mix until combined, scraping the sides of the bowl to make sure everything is well incorporated. Add 1/3 of the flour mixture, then mix. Add 1/3 of the buttermilk, then mix. Repeat until everything is well incorporated. Evenly distribute the batter between the three pans (use a kitchen scale or eyeball it). Bake for 14-16 minutes (see note below), or until cake layers look just done and a toothpick comes out with cake crumbs on it, not wet batter. NOTE: I've had a few people comment that their cakes took an extra 5-7 minutes to bake. I realized that when I made and tested this cake last winter our oven had been running hot and I haven't made this cake again since our oven
- Make the Frosting: In a large mixing bowl, cream softened butter. Add cream cheese and mix until well combined. Add the mascarpone cheese and mix until well combined and creamy. Sift in the powdered sugar, 2 cups at a time, and mix until well combined. Add milk, vanilla, and salt and mix until well combined. Add up to 1/2 cup additional powdered sugar if the frosting is too thin or could use a little extra sweetness. Divide frosting into 3 equal parts using a food scale, if desired, to ensure even layers. This is totally optional - I usually eyeball it!
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