Soft spiced gingerbread sheet cake with white chocolate buttercream and gingerbread buttercream decorations. This cake is all dolled up in the most darling gingerbread ways possible – all for the holidays! My Delicious gingerbread sheet cake with white chocolate buttercream is the perfect cake to feed a crowd, and is very simple to make – double win for sure! Let’s dive right in:

10 Sheet Cakes for Christmas Series

We’re back again with another fun sheet cake recipe leading up to Christmas. Welcome to cake #5 out of 10! We still have 5 more delicious cakes to share with you. So far we have my now-viral Eggnog Tres Leches Cake with Nutmeg Whipped Cream, Chocolate Peppermint Sheet Cake,  Red Velvet Hot Chocolate Sheet Cake, and ever-popular Little Debbie Christmas Tree Sheet Cake. With 5 more still on the way, you’re sure to find a sheet cake that will fit your comfort level, as well as taste absolutely mouthwatering for your guests this holiday season. There’s so much already on your plate – lets dive right into my newest creation: Delicious Gingerbread Sheet Cake with White Chocolate Buttercream.

How to make a gingerbread sheet cake:

My gingerbread sheet cake simply can’t be beat! Bakers from all around the globe use it in the bakeries and home-bakes for the perfectly tasty results this recipe gives them every time. It starts with a box mix, and then we add a bunch of ingredients to it for the best taste and texture. Doctored Cake Mixes are celebrated and used by bakers all around, and I cannot wait for you to try this gingerbread version. Let’s dive right in!

Here’s what you’ll need (the quantities are with the recipe at the bottom of this post!):

  • Buttermilk
  • Sour Cream
  • Eggs
  • Molasses
  • Vegetable Oil
  • Vanilla
  • Ginger
  • Cloves
  • Spice Cake Mix

That’s it! Whisk everything in a bowl together, sift in the cake mix, then bake! Let it cool in the pan, then we’ll add on all those festive gingerbread-themed decorations.

How to make white chocolate buttercream:

My white chocolate buttercream is very simple to make – it’s my vanilla buttercream with an extra step. In order to get that gorgeous white chocolate taste in the buttercream, we actually use white chocoalte ganache right in the buttercream. Here’s what you’ll need (the quantities for the ingredients are below with the printable recipe).

  • White Chocolate Chips
  • Heavy Cream
  • Unsalted Butter
  • Salt
  • Vanilla
  • Powdered Sugar

Make the ganache by melting the white chocolate chips and heavy cream together in the microwave and stir to cool. Whip the butter up in a stand mixer with a paddle attachment until it’s light and fluffy, then add in the white chocolate ganache, salt, vanilla, extract, and heavy cream. Slowly add in the powdered sugar, then whip up on high speed – add in a little more heavy cream if needed.

How to make the gingerbread buttercream:

The shell border and little gingerbread guys on this cake are actually gingerbread flavored! It’s easy – just reserve some of the buttercream for this recipe and add in the molasses, ginger, cloves, and it will taste like gingerbread in no time! In order to get that signature dark brown color, I used a couple drops of brown, but it’s totally up to you how dark you want it.

What piping tips do I need?

For the border, I did the large Ateco 825 tip. For the heads of the gingerbread men pipe a circle with the 2A and then piped the arms, body, and legs with the #5. I used the flat end of an offset icing spatula (heated with a little hot water) to flatten the gingerbread guys. For the white details, I used a #2 piping tip. If you don’t have any of these tips for the gingerbread men, you can always snip off the end of a piping bag and make the shaped that way.

Here’s the ones I used:

  • Ateco 825 piping tip
  • Circle piping tips – #5 and 2A
  • #2 tiny small piping tip circle

Where did you get that sprinkle mix?

It’s right here: Man Vs Cakes. They sent them to me and I think they’re so dang cute! I couldn’t wait to use them on this cake.

Here’s a video of the process:

I hope you enjoy my newest sheet cake here for my 10 SHEET CAKES FOR CHRISTMAS series! It’s been so fun so far, and there’s many more to come. If you make my cake or a creation inspired by it, I’d love to see it. Make sure to tag me @bakingwithblondie or #bakingwithblondie so I can join in on all the fun.

Happy Baking!

Get the Recipe: Delicious Gingerbread Sheet Cake with White Chocolate Buttercream

Delicious Gingerbread Sheet Cake with White Chocolate Buttercream and Gingerbread Piped Buttercream
Servings: 12 Servings
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Ingredients
 

Gingerbread Sheet Cake

  • 2/3 Cup Buttermilk, room temperature
  • 2/3 Cup Sour Cream, room temperature
  • 1/2 Cup Molasess
  • 3 Large Whole Eggs, room temperature
  • 1/4 Cup Vegetable Oil
  • 1 Tablespoon vanilla
  • 1 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1 15.25oz Box Spice Cake Mix, (or carrot cake mix with the carrot pieces sifted out). I used Duncan Hines.

White Chocolate Buttercream

  • 1/2 cup white chocolate chips
  • 1/2 cup heavy cream + more at the end if needed
  • 3 sticks (or 1 1/2 cup) unsalted butter, left out at room temperature for 10 minutes
  • pinch of salt
  • 1 Tablespoon vanilla
  • 7-8 cups powdered sugar

Gingerbread Details

  • 2 cups white chocolate buttercream
  • 1 Tablespoon molassess
  • 1/4 teaspoon ginger
  • pinch of ground cloves
  • 1-2 drops brown gel coloring if needed – to desired shade of brown for the border and gingerbread man

Extras

  • 1 cup gingerbread festive sprinkles

Equipment

  • Ateco 825 piping tip
  • Circle piping tips – #5 and 2A
  • #2 tiny small piping tip circle
  • Gingerbread Sprinkles I used ManVsCakes mix for this one
  • 9×13 Baking Pan

Instructions
 

Gingerbread Sheet Cake

  • Preheat the oven to 325 degrees and prep a 9×13 pan with nonstick spray or shortening/flour/goop. Set aside.
    In a large bowl, whisk together all the ingredients except for the cake mix. Sift in the cake mix and gently stir to combine. Spread into the prepared cake dish and bake for 25-27 minutes. Let cool completely.

White Chocolate Buttermilk, Gingerbread Details, and Assembly

  • In a small bowl, stir together the white chocolate chips and heavy cream. Heat for 30 seconds in the microwave and stir. Let the ganache cool slightly while whipping up the butter.
    Whip up the butter in a stand mixer until it's light and fluffy. Add in the salt and vanilla and whip it up again. Add in the ganache into the mixture, then add in the powdered sugar and whip up again until it's light and fluffy. Add more heavy cream if needed.
  • To make the gingerbread details, frost the cake with the white chocolate buttercream (reserve 1/2 cup for the gingerbread white details) using an offset icing spatula and cake scraper and reserve about 2 1/2 cups of buttercream to make the gingerbread details. In a small bowl, whisk together the reserved buttercream, molasses ginger, and cloves (and gel coloring if you want it to be more brown).
  • Pipe a gingerbread shell border around the outside rim of the cake with the Ateco piping tip. Add the rest of the buttercream into a piping bag with a coupler – then switch between the larger and smaller circle tips to make the gingerbread head and body (video above to show how). Use the flat end of an offset icing spatula to flatten the gingerbread men.
  • Pipe the buttons, squiggles, eyes, and smile with the #2 piping tip and reserved 1/2 cup white buttercream.
  • Sprinkle or hand-place on the gingerbread sprinkles. Enjoy!
Author: Mandy Merriman – Baking with Blondie