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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.

Source: Martha Stewart Living, December 2011
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Cake layers can be refrigerated, wrapped in plastic wrap, for up to 2 days. Frosted cake can be refrigerated for up to 2 days. Bring to room temperature for 1 hour before serving.

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  • debtay
    27 DEC, 2011
    I made this for a Christmas birthday & it was VERY popular. The creamy mascarpone frosting compliments the spicy cake perfectly and it's not too sweet. The cake is dense and has a bit of a bite due to the 1 tbsp ground ginger & 1.5 tbsp fresh ginger root (but we loved it). Thanks for the great recipe!
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