Enjoy this gorgeous gingerbread traybake cake this Christmas. It's topped with ginger frosting/ ginger buttercream frosting and is packed full of Christmas flavour. As extra decorations on top of the frosting I have added the cutest gingerbread pieces and of course sprinkles! This is a great traybake recipe to make with the family and will be enjoyed by all ages. An easy gingerbread sheet cake which will go into your Christmas favourites too.
5 from 12 votes
Prep Time 25mins
Cook Time 35mins
Decorating Time 20mins
Total Time 1hr20mins
Course Bakes, Cakes, Party Food, Sweet Treats
Cuisine American, English, International
Servings 12Large Slices
9 inch x 12 inch cake tin
Mixing bowl x 2
380gunsalted butter(or baking block like Stork)
100gdark brown soft sugar
375gplain flour / all purpose flour
150mlsemi skimmed milk
Ginger Cream Cheese Buttercream Frosting
150gicing sugar / confectioners sugar
Preheat the oven to 180ºC.
Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper.
In a large mixing bowl cream together the butter and sugars until light and fluffy.
Add the eggs and mix in.
Sieve the flour, baking powder and the salt in to the mixing bowl.
Mix in the ground ginger. Mix them in until well incorporated.
Gently add in the milk. If it starts to curdle add 1 tablespoon of plain flour.
Pour the mix into the prepared tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
Bake fro 35-40 minutes until the centre of the cake is cooked - use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on leave the cake to cook for a few minutes more and test again.
Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.
Cream Cheese Buttercream
Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
Using a hand mixer, mix the butter and icing sugar.
Add the cream cheese and create a smooth mix. It should be more thick than runny and will hold its shape. If it's too runny add a tablespoon of icing sugar at a time and whisk until it thickens up.
Smear the gingerbread cream cheese buttercream thickly over the cold cake.
Decorate with gingerbread men and your favourite Christmas sprinkes.
•The cake will last for up to 5 days in an air tight container.•Store somewhere cool but not the fridge.•For the best results use the eggs and butter from room temperature.