Looking for a new way to triumph in the gingerbread house building competition this year? Focus more on the flavor than on the foundation and you’re sure to get all the votes! How can you do that? With Gingerbread House Sheet Cake! Lay down a nice, fluffy cake that’s stacked with all the warm, sweet, and spicy tastes you adore from the cookie version. Then, coat it in a sugary, creamy glaze that’s accented with some toasted pecans for the perfect crunch. See?! Gingerbread House Sheet Cake brings fantastically festive flavors that you actually get to eat (unlike the decorative competition counterpart), so there’s no way you won’t be the winner!
Ingredients
For the cake:
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup butter
- 1/4 cup unsweetened cocoa
- 1/3 cup molasses
- 1/2 cup water, divided
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 eggs
For the glaze:
- 1/2 cup butter
- 1/4 cup milk
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1/2 cup toasted pecans, chopped, for topping
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat an 11×17-inch jelly roll pan with nonstick spray.
Step 3 –In the bowl of a stand mixer, add the flour, the sugar, the baking soda, the salt, the cinnamon, the ginger, the nutmeg, and the cloves and beat to combine.
Step 4 –In a medium saucepan over medium heat, add 1/2 cup of the butter, the cocoa, the molasses, and 1/4 cup of the water and bring to a boil. Transfer from the heat.
Step 5 –Add the butter mixture, the remaining water, the buttermilk, 1 teaspoon of the vanilla, and the eggs to the flour mixture and beat until the batter is combined and smooth.
Step 6 –Pour the batter into the prepared pan.
Step 7 –Bake the cake until it springs back when touched, about 17-19 minutes.
Step 8 –Transfer the pan to a wire rack.
Step 9 –In a medium saucepan, add the remaining butter and the milk and bring to a boil.
Step 10 –Whisk the powdered sugar into the milk mixture.
Step 11 –Transfer the saucepan from the heat and stir the remaining vanilla into the glaze mixture.
Step 12 –Immediately pour the glaze over the warm cake and sprinkle with the pecans.
Step 13 –Slice and serve.
