Gingerbread Sheet Cake

Step 1

Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang on the sides.

Step 2

Make the cake: In a medium bowl, whisk the flour, ginger, cinnamon, nutmeg, cloves, allspice, baking soda, baking powder, and salt. In a separate heatproof bowl or measuring glass, stir the molasses and hot water until smooth. Set both aside.

Step 3

In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and blend in the eggs and vanilla.

Step 4

Alternate adding the dry ingredients and hot molasses, starting and ending with the flour. Mix gently by hand until just combined.

Step 5

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Leave to cool completely in the pan.

Step 6

Make the frosting: Beat the cream cheese and butter until smooth. Scrape the bottom and sides of the bowl, then gradually mix in 2 cups of powdered sugar, vanilla, and salt until smooth. Add more powdered sugar, as needed, to reach the desired consistency.

Step 7

Using the parchment paper, lift the cake out of the pan. Spread the frosting evenly over the cooled cake, and refrigerate for 15-20 minutes to set.

Step 8

Cut into squares, serve, and enjoy.