7 Sleeps ’til Christmas Eve! Yay! And since I come from a world where you can’t say Christmas without thinking about gingerbread, here’s my little pre-Christmas gift to you guys. A lovely Gingerbread Sheet Cake recipe! Check it out.
I always loved the gingerbread flavour, but the texture and the icing made it a no-no for me. If you can relate, you’re gonna love this sheet cake for several reasons. First of all, it combines the perfectly spiced gingerbread taste with the moist, fluffy texture of a cake. Secondly, it brings it a huge bonus by adding the creamy and fluffy cinnamon spiced buttercream. What a treat!
Tips and Tricks for the Gingerbread Sheet Cake:
-The cake can be stored at room temperature or in the fridge up to 2 days, and up to 3 days after frosting.
-Use freshly ground ginger instead of store-bought, it adds extra flavour.
-Once again, it’s extremely important that all your ingredients are room temp.
-This recipe is enough for 3x15cm pans, 2x20cm pans or a rectangular 25×35 cm pan.
-If you find the ingredient list too long, you can skip buying all the spices and get a gingerbread spice mix instead.
-Make sure you don’t replace molasses with sugar. It plays an essential role in the texture and taste of your cake. I used this one and the result was great.
Gingerbread Sheet Cake
Gingerbread Sheet Cake
- 200 g butter room temperature
- 3 eggs room temperature
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch tof salt
- 1 tsp ground ginger (freshly ground works better)
- 1 tbsp cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ cup molasses or maple syrup
- 1 cup brown sugar
- ½ cup buttermilk
- 250 g butter room temperature
- 2 cups powdered sugar (250g)
- 1½ tsp cinnamon
- 2 tsp vanilla extract
- 50 ml whipping cream
Gingerbread sheet cake
- Beat the butter until fluffy, then add the sugar and mix until incorporated, then add the mollasses. Add the eggs,one by one and the buttermilk and mix for 2-3 minutes on medium speed.
- In a separate bowl, combine the dry ingredients. Add them on top of the wet mixture and mix until combined.
- Pour the batter in a 25×35 rectangular pan, or divide it in 2x20cm round pans or 3x15cm round pans, previously coated with baking paper. Bake the cake for about 30 minutes in the pre-heated oven at 180°C (or until it passes the toothpick test). Allow to cool completely before removing from the pan.
- While the cake is baking, you can start making the buttercream.
- Beat the butter on high speed until light and fluffy, then add the sugar, vanilla and cinnamon and beat for an aditional 3-4 minutes until combined and creamy. Keep at room temperature until frosting the cake, then keep refrigerated.
- After frosting the cake with buttercream, you can dust some additional cinnamon for a cozy, Christmassy look. Cut into squares and serve.