Gingerbread Sheet Cake
Servings: 20 slices
Ingredients
For the cake
- 2 c flour
- 1 ½ t ginger
- 1 t cinnamon
- ½ t baking soda
- ¼ t cloves
- ¼ t nutmeg
- ½ t salt
- 1 ¾ c brown sugar
- 1 c unsalted butter
- 1 c water
- ½ c molasses
- ½ c milk
- 2 eggs
- 1 t vanilla
For the frosting
- 12 oz cream cheese softened
- ¾ c unsalted butter softened
- 2 t vanilla
- 2 ½ c powdered sugar
Instructions
For the Cake
- Preheat the oven to 400 degrees. Spray or line a 13x9 baking dish, set aside.
- In a small sauce pan, combine the butter, water and molasses. Heat over medium and bring to a boil. Stir occasionally and boil for 3-5 minutes.
- Meanwhile, in the bowl of a stand mixer, combine the flour, ginger, cinnamon, soda, cloves, nutmeg, salt and brown sugar. Mix to combine.
- Pour the molasses mixture into the bowl with the dry ingredients. Mix on low to combine, scraping the sides often.
- Allow to cool for about 10 minutes.
- Add in the eggs, milk and vanilla. Mix well, scraping the sides and mixing again.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for about 20 minutes or until the center is set and a toothpick comes out clean.
- Allow to cool before decorating.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla. Mix well until smooth and creamy.
- Add in the powdered sugar and mix on low until combined. Bump up the speed and mix on medium until smooth and fluffy - scraping the sides often.
- Once cool, spread the frosting over the cake in an even layer.
Notes
Storage: Cake should be stored covered or in an airtight container in the fridge for up to 3 days.