Gingerbread Sheet Cake
How about a moist, fluffy and perfectly spiced gingerbread Sheet Cake topped with the creamiest Cinnamon Buttercream? Need I say more?! Check out this recipe:
Yield: 20 squares
Ingredients:
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
Cinnamon Buttercream
- 250 g butter room temperature
- 2 cups powdered sugar (250g)
- 1½ tsp cinnamon
- 2 tsp vanilla extract
- 50 ml whipping cream
Instructions
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 25x35 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.
Cinnamon Buttercream(optional)
- 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.
