Gingerbread Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">100g dark brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">175ml molasses (or black treacle)</li><li class="ingredients-single-item">240ml hot water</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 33cm (9 x 13 inch) baking tin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Fine grater (for fresh ginger)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Line your 23cm x 33cm baking tin with parchment paper, leaving a slight overhang on the sides to make removing the cake easier later. Lightly grease any exposed edges of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. The combination of these spices creates the characteristic warming flavor of gingerbread - feel free to adjust slightly to your taste preference, but be careful not to overdo the cloves as they can easily dominate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. This extended creaming incorporates air into the batter, helping create a tender crumb in the finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing. The mixture should look smooth and slightly increased in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the molasses and mix until combined. The batter will darken significantly and may look slightly curdled - don't worry, this is normal! If using fresh grated ginger, add it now for an extra punch of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Starting and ending with the flour mixture, alternately add the dry ingredients and hot water to the batter in three additions (flour-water-flour-water-flour). Mix on low speed just until combined after each addition. The hot water activates the baking soda, creating a chemical reaction that helps the cake rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>The final batter will be quite thin - this is exactly what you want for a moist gingerbread. Pour it into the prepared baking tin, gently tapping the tin on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The cake should spring back when lightly touched in the center. Be careful not to overbake, as this can dry out your gingerbread.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool completely in the tin on a wire rack. The cake will continue baking slightly from residual heat as it cools. For the best flavor development, consider making this cake a day ahead - gingerbread actually improves after it sits overnight as the spices meld and intensify.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cream cheese frosting, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the sifted icing sugar, vanilla, and pinch of salt, beating until light and fluffy. Be careful not to overbeat as this can make the frosting too loose.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, use the parchment paper overhang to lift it from the tin. Spread the frosting evenly over the top of the cake with an offset spatula. If using, sprinkle the chopped crystallized ginger over the frosting for a beautiful finish and extra ginger bite.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For clean slices, refrigerate the frosted cake for 20-30 minutes before cutting. Store leftover cake covered in the refrigerator for up to 5 days, bringing to room temperature before serving for the best texture and flavor.</li></ol>