gingerbread sheet cake

This simple gingerbread sheet cake is topped with a delicious cinnamon frosting – a match made in heaven. The perfect Christmas dessert that couldn’t be easier to make.

Gingerbread Sheet Cake with Cinnamon Frosting (Gluten Free)

(188 g) unsalted butter, softened

(200 g) light muscovado sugar

eggs, room temperature

(75 g) molasses

(180 g) plain gluten free flour blend

tsp xanthan gum

tsp baking powder

tsp baking soda

salt

cinnamon

ginger

allspice

cloves

(120 mL) milk, room temperature

(285 g) unsalted butter, softened

(185 g) powdered/icing sugar, sifted

(120 mL) heavy/double cream

sprinkles (for decoration)

Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.If you want to make a thinner and larger sheet cake, you can use a larger baking tin – but you might have to adjust the baking time slightly.

In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter and sugar together until pale and fluffy.

Add the eggs, one at a time, and beat well after each addition.

Add the molasses and mix well until fully incorporated.

Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt and spices. Add them to the mixer and beat well until you get a smooth batter.

Add the milk and mix until you get a smooth cake batter with no clumps.

Transfer the cake batter into the lined baking tin and smooth out the top. Bake in the pre-heated oven at 355 ºF (180 ºC) for 36 - 38 minutes, or until an inserted toothpick comes out clean.

Allow to cool.

For gingerbread sheet cake:

In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter until pale – about 2 minutes.&nbsp;

Add the powdered sugar to the butter and beat for about 5 minutes, until pale and fluffy. Add the cinnamon and mix until it's evenly distributed.

While the mixer is running on slow speed, slowly drizzle in the heavy cream. Once completely incorporated, increase the mixing speed to high for about 1 minute.

For cinnamon frosting:

Once the cake is cool, frost it with the cinnamon buttercream frosting. Create swirls in the frosting using the back of the spoon or an offset spatula.

Decorate with sprinkles of choice.

Enjoy!

Assembling the sheet cake:

The gingerbread sheet cake keeps well in a closed container in a cool dry place for 2 - 3 days.

Storage:

This gingerbread sheet cake has the perfect balance of spices and a tender, moist crumb. Add a yummy cream cheese frosting, and it's guaranteed to please.

Gingerbread Sheet Cake

(300 grams) cups all-purpose flour

nutmeg

baking soda

baking powder

molasses

water

unsalted butter

dark brown sugar, packed

eggs

vanilla extract

full fat cream cheese, softened

unsalted butter, softened

sugar

Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on the sides.

Make the cake: In a medium bowl, whisk the flour, ginger, cinnamon, nutmeg, cloves, allspice, baking soda, baking powder, and salt. In a separate heatproof bowl or measuring glass, stir the molasses and hot water until smooth. Set both aside.

In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and blend in the eggs and vanilla.

Alternate adding the dry ingredients and hot molasses, starting and ending with the flour. Mix gently by hand until just combined.

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Leave to cool completely in the pan.

Make the frosting: Beat the cream cheese and butter until smooth. Scrape the bottom and sides of the bowl, then gradually mix in 2 cups of powdered sugar, vanilla, and salt until smooth. Add more powdered sugar, as needed, to reach the desired consistency.

Using the parchment paper, lift the cake out of the pan. Spread the frosting evenly over the cooled cake, and refrigerate for 15-20 minutes to set.

Cut into squares, serve, and enjoy.

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