Merry belated Christmas! I hope you all celebrated (if you do), with those you love, surrounded by loads of food. We had a super chill Christmas with Jill and her family, which was just what we needed. I always struggle a little with homesickness, especially around the holidays, so it’s always so nice to have people who are like family to spend it with.
I had planned to take between Christmas and New Year off, kicking off again once we are in 2019, but I remembered this morning that I was meant to share this recipe for Gingerbread Sheet Cake with Maple Cream Cheese Frosting before Christmas, and life got in the way, so here we are now!
I know people think of Gingerbread as a holiday recipe, but as far as I am concerned, it should be a year round flavour. The recipe for the Gingerbread sheet cake comes from my good friend Brooke Bell’s book, “Cake: Layered, Frosted, Sliced and Shared”. The book is filled with cakes for every occasion, from a jazzed up box mix to more complex layer cakes. The recipe for this Gingerbread sheet cake jumped out at me - it is super simple to make, but still incredibly delicious, filled with warming spices, keeps well, and perfect for feeding a crowd. It would be perfect just with a little dust of powdered sugar, but I had some cream cheese that needed using up, so made a quick maple cream cheese frosting, which fancied it up just a tiny bit - definitely not totally necessary, but very, very delicious. This cake is perfect to help us bridge the weird gap between Christmas and New Years.
A few wee tips:
This cake is amazing just with a quick dusting of powdered sugar, so if you aren’t in the mood for frosting, feel free to skip it.
This cake keeps beautifully in an airtight container - perfect for if you have people drop by.
I love sheet cakes because they transport super well - provided you have a parchment paper sling in the baking pan, you can frost it right in the pan and serve from there.
You can either make this in a bowl with a whisk or electric hand mixer, or your stand mixer - I did it in my stand mixer because I am lazy, and it worked just as well!
Gingerbread Sheet Cake with Maple Cream Cheese Frosting
- Makes one 9” x 13” cake - serves 12-16 -
Cake recipe reprinted with permission from “Cake: Layered, Frosted, Sliced and Shared”.
Gingerbread Sheet Cake
320g (2 ¼ cups) All-Purpose Flour
200g (1 cup) Granulated Sugar
1 Tbsp ground ginger
1 ½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp kosher salt
½ tsp ground nutmeg
¼ tsp ground allspice
300g (1 ¼ cups) whole milk
170g (½ cup) unsulphured molasses
90g (6 Tbsp) Canola oil
2 large eggs
Maple Cream Cheese Frosting
170g unsalted butter, at room temperature
335g cream cheese, cold from the fridge
670g icing sugar, sifted
½ tsp vanilla bean paste
¼ tsp salt
80g maple syrup
- PROCESS -
GINGERBREAD SHEET CAKE
Preheat the oven to 350°f / 180°c. Spray a 9” x 13” baking dish with baking spray, or grease with butter. Line with a parchment paper sling.
In the bowl of a stand mixer fitted with a whisk attachment, or a large bowl, whisk together flour, granulated sugar, ginger, baking soda, cinnamon, salt, nutmeg, and allspice. Make a well in the center of the flour mixture; add milk, molasses, oil, and eggs. Beat with a mixer at low speed until combined, about 1 minutes. Pour batter into prepared pan. Tap pan on counter twice to release air bubbles.
Bake until a wooden pick inserted in the center comes out clean, about 28 minutes. Let cool completely in pan. Dust with icing sugar, or frost with maple cream cheese frosting (recipe follows)
MAPLE CREAM CHEESE FROSTING
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes. Add icing sugar, vanilla bean paste and salt, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy. Add maple syrup, and beat until well combined.
Scrape the frosting onto the cake, and spread with an offset spatula. Sprinkle with cinnamon if desired.
Store leftovers in an airtight container in the fridge.
“Cake: Layered, Frosted, Sliced and Shared” was written by Brooke Bell, and is Copyright 2018 83 Press.