Gingerbread Sheet Cake With Hard Sauce Buttercream
Friday, October 6, 2017 at 7:58AM
Mark Scarbrough in Desserts, autumn dessert, dessert, gingerbread, sheet cake, spice bread

We're getting close to the publication date for our brand-new book ALL-TIME FAVORITE SHEET CAKES AND SLAB PIES. We had a great appearance on QVC with the book and are ready for it to land on store shelves--and your bookcase! Click that title if you want to check the book out on amazon.

In the meantime, here's an EXCLUSIVE recipe for our podcast and site. Not in the book. Nope. But just for here.

If you want to listen to the--um--slightly insane podcast about this sheet cake, check out the media player at the top of the main recipe page of this site. Or click here.


Makes, oh, shoot, a zillion servings, something like that

For the Gingerbread Sheet Cake

For the Hard Sauce Buttercream

1. Position the rack in the center of the oven. Heat the oven to 325°F. Generously oil the inside of a 13 x 18-inch lipped sheet pan. Whisk both flours, the ground ginger, baking soda, cinnamon, salt, allspice, and nutmeg until uniform.

2. Using a hand-held electric mixer or a stand mixer with the paddle attachment, beat the molasses and sugar in a large bowl at medium speed until smooth and creamy, about 2 minutes. Beat in the eggs one at a time, then beat in the oil and vanilla until smooth.

3. Turn off the beaters; pour the flour mixture evenly over the batter. Beating at medium speed, pour in the milk in a steady stream. Continue beating just until there are no dry specks of flour. Using an offset spatula, scrape and spread this batter into the prepared pan.

4. Bake until puffed and set, until a toothpick or cake tester inserted into the center of the cake comes out clean, 20 to 23 minutes. Cool in the pan on a wire rack until room temperature, about 2 hours.

5. To make the hard sauce buttercream, beat the butter and 2 cups confectioners’ sugar in a large, clean, dried bowl with a hand-held electric mixer or a stand mixer with the whisk attachment at medium speed until smooth and creamy, about 4 minutes.

6. Beat in the whisky, milk, and vanilla until smooth. Continue beating in more confectioners’ sugar in 1/4-cup increments until the frosting is spreadable and can hold its shape on the side of a spatula. Using an offset spatula, spread and smooth on top of the cake.

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