This Gingerbread Traybake Cake is easy to make and perfect for the holidays! A beautifully soft and fragrant gingerbread sheet cake topped with a luscious Mascarpone frosting and gingerbread cookies.
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The minute December comes along I go into a total gingerbread baking frenzy! I adore baking batches of my easy gingerbread cookies, gingerbread house, gingerbread loaf cake and now this amazing Gingerbread Traybake!
Tray bakes (or sheet cakes as they are known in North America) are such easygoing cakes. Simple to make, a doodle to decorate and large enough to feed a crowd. You gotta love that!
Gingerbread Cake Traybake!
How is it possible it has taken me this long to post a gingerbread traybake? I truly cannot fathom why I haven’t shared this recipe sooner, especially since my Gingerbread Layer Cake is such a hit every festive season.
This is basically the sheet cake version of my layer cake but made even simpler and easier. A soft and fluffy gingerbread sponge cake that is chock full of delicious warming spices.
Here’s What You Will Need
I use a 9×13 inch cake tin for all my traybakes (this Wilton Rectangular Cake Tin is my go to). The cake can be made using an electric hand mixer or a stand mixer and uses the all in one method so it couldn’t be easier!
You will need flour, brown sugar, softened butter or Stork, eggs, milk, orange juice and zest, treacle and festive spices such as ground cinnamon, ginger and cloves.
This gingerbread traybake is so delicious you can serve it plain or simply dusted with icing sugar or ground cinnamon…
But you can also make it more special by topping with mascarpone frosting or gingerbread buttercream. I prefer the creamy mascarpone frosting but will give you both options in the recipe card at the end of the post.
How to make Gingerbread Cake Traybake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Measure the flour, sugar, baking powder, bicarbonate of soda, salt and spices into a large mixing bowl. Stir together to combine and break up any lumps of brown sugar. Add the softened butter, eggs, milk, orange juice and zest.
Start beating on low speed using a hand or stand mixer and increase the speed once the ingredients have combined. Scrape the bottom and sides of the bowl as needed.
Pour the batter into a lined 9×13 inch rectangular cake tin and level. Bake for 30-35 minutes or until the cake is springy to the touch and just coming away from the edges of the tin. A skewer inserted in the centre should come out clean. Lift the cake out of the tin onto a wire rack to cool.
Put the mascarpone, icing sugar, vanilla extract and golden syrup into a bowl and beat until the frosting holds peaks.
Spread the frosting over the cake (make sure it has cooled down completely first!). Swirl the frosting using an offset spatula.
How to Decorate Your Gingerbread Tray Bake
Gingerbread cookies are the obvious way to decorate this cake but you can also use sprinkles, meringue cookies or crystallised ginger.
If you are using cookies or meringue kisses, make sure you add them just before serving as the moisture from the frosting will soften them.
Storing and freezing
The gingerbread cake keeps beautifully for several days in a cake container at room temperature. You can also freeze it, in slices, without the frosting, for up to three months. Thaw overnight in the fridge before serving.
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Gingerbread Traybake Cake
Ingredients
For the gingerbread cake
Dry ingredients
- 350 g (2 ¾) cups plain flour (all purpose flour)
- 330 g (1 ⅔) cups light brown sugar (muscovado sugar)
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 200 g (¾ cup + 1 heaped tbsp) softened butter or Stork
- 3 large eggs
- 2 tbsp treacle (molasses)
- 1 orange zest only
- 180 ml (¾ cup) whole milk
- 1 ½ tbsp fresh orange juice
- 1 tsp vanilla extract
For the frosting
- 500 g (2 cups) mascarpone
- 240 g (2 cups) icing sugar (powdered sugar)
- 2 tbsp golden syrup or honey
- ½ tbsp ground cinnamon or vanilla paste
To decorate
- gingerbread cookies
- festive sprinkles
- 1 tsp ground cinnamon to dust
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9×13 rectangular cake tin.
- Measure the flour, sugar, baking powder, bicarbonate of soda, salt and spices into a large mixing bowl. Stir together to combine and break up any lumps of brown sugar.
- Add the softened butter, eggs, milk, orange juice and zest. Start beating on low speed using a hand or stand mixer and increase the speed once the ingredients have combined. Scrape the bottom and sides of the bowl as needed.
- Pour the batter into a lined 9×13 inch rectangular cake tin and level. Bake for 30-35 minutes or until the cake is springy to the touch and just coming away from the edges of the tin. A skewer inserted in the centre should come out clean. Lift the cake out of the tin onto a wire rack to cool.
Make the frosting
- Put the mascarpone, icing sugar, vanilla extract, golden syrup and cinnamon into a bowl and beat until the frosting holds peaks.
- Spread the frosting over the cake (make sure it has cooled down completely first!). Swirl the frosting using an offset spatula.
- Decorate Your Gingerbread Tray Bake with gingerbread cookies, prinkles, meringue cookies or crystallised ginger. If you are using cookies or meringue kisses, make sure you add them just before serving as the moisture from the frosting will soften them.
- Dust with icing sugar, slice and enjoy!
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