Gingerbread Sheet Cake

Ingredients

• 2 cups (254 grams) all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• 1 3/4 cups (350 grams) light brown sugar
• 1/4 cup unsulphured molasses
• 2 sticks (227 grams) unsalted butter
• 1 cup water
• 1/2 cup (118 ml) buttermilk, (at room temperature)
• 2 large eggs, (at room temperature)
• 1 teaspoon vanilla
• 12 ounces (340 grams) cream cheese, (at room temperature)
• 1 1/2 sticks (170 grams) unsalted butter, (at room temperature)
• 1 1/2 teaspoons vanilla paste ( (or extract))
• 2 1/2 cups (313 grams) powdered sugar, (sifted)

Steps

1. 1

   Preheat the oven to 400°F. Line a 10-by-15-inch jellyroll pan with parchment paper and spray with nonstick cooking spray.

2. 2

   In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar. Set aside.

3. 3

   In a medium saucepan combine the butter, water, and molasses. Over medium-high heat, heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Let cool slightly. Add in the buttermilk, eggs, and vanilla.

4. 4

   Pour the batter into the prepared pan. Bake for 20 minutes or until cooked through and the cake springs back when touched. Let cool.

5. 5

   Cake can be made 2 days ahead of time. Cover and store at room temperature.

6. 6

   In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth. On low speed, gradually add in the sugar and beat until creamy.

7. 7

   Spread all over cooled cake. Cut into squares and serve.

8. 8

   Once frosted, the cake can be covered and stored at room temperature for a few hours before it needs to be refrigerated. Keep in the fridge for up to 3 days.