Nothing quite matches the experience of seeing a crowd of perfectly frosted gingerbread men with big smiles on a plate just waiting to march into your tummy. Well, one thing might match it… Gingerbread Man Sheet Cake. Although this time, the big smile will be on you! The cake is a tender spice cake, filled with all the warming flavors you love about the classic cookie. Plus, it’s gluten free, so everyone can share in the magic! On top is a thick and creamy icing also infused with cinnamon goodness. It may not be shaped like a person, but Gingerbread Man Sheet Cake is just as much fun around the holidays!
Ingredients
For the gingerbread sheet cake:
- 1 2/3 sticks unsalted butter, softened
- 1 cup light muscovado sugar
- 3 medium eggs, room temperature
- 1/4 cup molasses
- 1 1/2 cups plain gluten-free flour blend (no added xanthan gum)
- 1/4 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- salt, to taste
- 2-3 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup milk, room temperature
For the cinnamon frosting:
- 2 1/2 sticks unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 teaspoons ground cinnamon
- 1/2 cup heavy cream
Directions
Step 1 –Preheat the oven to 355 degrees F.
Step 2 –Line an 8×8-inch square baking tin with parchment paper.
Step 3 –In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and using a hand mixer with double beater attachments, cream 1 2/3 sticks of the butter and the muscovado sugar together until pale and fluffy.
Step 4 –Add the eggs, one at a time, to the butter mixture, beating well after each addition.
Step 5 –Add the molasses to the butter mixture and mix well until fully incorporated.
Step 6 –Sift the gluten-free flour blend, the xanthan gum, the baking powder, the baking soda, the salt, 2-3 teaspoons of the cinnamon, the ginger, the allspice, and the cloves.
Step 7 –Add the flour mixture to the butter mixture and beat well until a smooth batter forms.
Step 8 –Add the milk to the batter and mix until you get a smooth cake batter with no clumps.
Step 9 –Transfer the cake to the prepared baking tin and smooth out the top.
Step 10 –Bake until a cake tester inserted into the center comes out clean, about 36-38 minutes.
Step 11 –Transfer the cake from the oven and allow it to cool.
Step 12 –In the bowl of a stand mixer or using a hand mixer with the double beater attachments, cream the remaining butter until pale, about 2 minutes.
Step 13 –Add the powdered sugar to the butter and beat until pale and fluffy, about 5 minutes.
Step 14 –Add the remaining cinnamon to the frosting mixture and mix until evenly distributed.
Step 15 –Reduce the mixing speed to low and slowly drizzle in the heavy cream.
Step 16 –Increase the mixing speed to high for 1 minute.
Step 17 –Frost the cooled cake with the cinnamon buttercream frosting. Create swirls with the frosting using the back of the spoon or with an offset spatula.
Step 18 –Serve.