My Grandma’s Gingerbread Sheet Cake

This cake is the sole reason I go home for Christmas.

Kidding, but if for some reason I never wanted to go home for Christmas, this cake would somehow still lure me there. Every Christmas growing up, there would be a buffet table set up in my grandparents’ home decorated with pound cakes, cookies, pies, various cakes, and most importantly, this gingerbread cake. And every Christmas, I would visit that buffet table several times a day to sneak a sliver of the gingerbread cake, hoping that I could get away with eating majority of it myself over the course of the week.

It’s truly something special. Fluffy, soft, probably one of the most moist cakes I’ve ever had, full of all the gingery and warm flavors of the holiday season and topped with a sweet vanilla frosting. It’s made in one bowl and in less than 45 minutes. The frosting is also the best frosting for sugar and Christmas cookies, in my opinion. Forget the cookies, though, and the rest of holiday baking for that matter — this gingerbread sheetcake is all I need when December rolls around.

Mae Mae’s Gingerbread Sheet Cake

Makes 1 18x13 sheet tray | Prep Time: 10 minutes | Bake Time: 25-35 minutes

Gingerbread Cake

• 2 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 2 tsp. baking soda

• 2 tsp. ground ginger

• 1/2 tsp. ground cloves

• 1/2 tsp. ground cinnamon

• 1/2 tsp. salt

• 1 tsp. vanilla extract

• 1 cup boiling water

• 1 cup molasses

• 1 cup canola oil

• 3 eggs, beaten

Preheat the oven to 325ºF. Lightly grease an 18x13 sheet tray and set aside.

Sift together all dry ingredients and whisk in a large mixing bowl. Add the oil, molasses, and boiling water in. Mix until just combined (I like to add them separately using the same measuring cup, the oil first, then molasses so it slips right out of the measuring cup and little is wasted, and then the water to bring the leftover molasses with it). Once combined, add in the beaten eggs and vanilla. Fold in the eggs fully combined without over-mixing. Spread evenly onto the prepared sheet tray. Tap the tray on the counter to get the air bubbles out. Bake for 30-35 minutes depending on your oven (mine the last time I made it was done at 28 minutes). The center of the cake should be springy when touched lightly and a toothpick shoul come out clean. While the cake is baking, make the frosting:

Vanilla Frosting

• 2 cups powdered sugar

• 1/4 cup unsalted butter, melted

• 2 tbs. milk

• 1 1/2. vanilla extract

• Pinch of salt

Melt the butter, mix in all other ingredients and whisk until smooth and creamy, adding more milk 1 tbs. at a time if needed. It should be spreadable but thick. Set aside.

Let the cake cool for 10-15 minutes. It should be warm when frosted but not hot. Dollop the frosting all over the cake and gently spread to cover the entire surface. It might not look like enough frosting, but it will melt and spread much more than you think it will. Allow the frosting to set and firm up before eating.