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.

Overhead view of gingebread sheet cake with three squares cut

How to Make My Gingerbread Traybake Cake (Sheet Cake)

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.

Eggs, butter, sugar, flour and orange zest in a mixing bowl

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.

beating gingerbread cake batter with a hand mixer

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.

Frost the Cake and Decorate

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.
Gingerbread cookies are the obvious way to decorate this cake but you can also use sprinkles, meringue cookies or crystallized 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.