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Molasses-Gingerbread Cake with Mascarpone Cream Recipe

Molasses-Gingerbread Cake with Mascarpone Cream Recipe

Photos of Molasses-Gingerbread Cake with Mascarpone Cream Recipe

How To Make Molasses-Gingerbread Cake with Mascarpone Cream

This gingerbread cake is great all year round. Molasses gives it a delicate sweetness that is balanced out by the mascarpone frosting.

Preparation: 55 minutes
Cooking: 35 minutes
Total: 1 hour 30 minutes



  • cupsall-purpose flour
  • tspground ginger
  • 1tspcinnamon
  • tspbaking soda
  • ½tspsalt
  • ¾cupcanola oil,(plus 2 tbsp)
  • ¾cupdark brown sugar,(plus 2 tbsp)
  • ½cupmolasses,(plus 2 tbsp)
  • ¼cuphoney,(plus 2 tbsp)
  • 2eggs
  • 1tsplemon zest,finely grated
  • ¾cupboiling water
  • 1orange
  • 4cupwater
  • ½cupsugar
  • 1cupmascarpone
  • ¾cupheavy cream
  • ¾tsporange zest,finely grated
  • 2tbspconfectioners’ sugar
  • pinch of salt


  1. Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda, and salt.

  2. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs, and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water.

  3. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely for about 2 hours.

  4. In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat for about 30 minutes, until syrupy and the orange zest is soft.

  5. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.

  6. In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners’ sugar, and salt until soft peaks form.

  7. Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit, and serve.


  • Calories: 630.82kcal
  • Fat: 35.45g
  • Saturated Fat: 11.16g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 16.19g
  • Polyunsaturated Fat: 6.08g
  • Carbohydrates: 74.26g
  • Fiber: 1.46g
  • Sugar: 49.15g
  • Protein: 6.57g
  • Cholesterol: 90.59mg
  • Sodium: 651.45mg
  • Calcium: 110.47mg
  • Potassium: 424.75mg
  • Iron: 2.85mg
  • Vitamin A: 191.22µg
  • Vitamin C: 8.44mg
Want to share your experience baking this Molasses-Gingerbread Cake with Mascarpone Cream? Join the discussion in the Baking and Desserts forum and let us know how it turned out!

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