Delicious Gingerbread Sheet Cake with White Chocolate Buttercream

Delicious Gingerbread Sheet Cake with White Chocolate Buttercream and Gingerbread Piped Buttercream

Servings 12 Servings

Author Mandy Merriman - Baking with Blondie

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.

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

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

Preheat the oven to 325 degrees and prep a 9x13 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.

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!