A gingerbread sheet cake topped with whipped cinnamon marshmallow buttercream frosting and sprinkled with pretty gold and white sprinkles.
If you are a gingerbread fan, you are going to love this cake.
It’s filled with sugar and spice and everything nice!
Let me just say, this is one of the best cakes I have ever made.
E V E R.
To me, this is the perfect cake to celebrate the holidays.
It looks pretty and tastes incredible.
The combination of spices will warm you on a cold winter’s day.
And can we just talk about the cinnamon marshmallow buttercream frosting –
IT’S. TO. DIE. FOR.
The cake has super soft texture. It’s baked to golden perfection, cooled then topped with the fluffy buttercream and sprinkled with the prettiest gold and while sugar sprinkles ever.
Be sure not to skimp on the frosting – as it is everything!
One of the best things about this frosting is that the marshmallows I used — they don’t include high fructose corn syrup. You see, my son does not consume anything with this ingredient. So, when I came across cinnamon churro #smashmallows at my local grocery store, I was ready to give them a try for this frosting.
And let me tell you, they were a hit!
Gingerbread Cake with Cinnamon Marshmallow Frosting
By: Sheila | Sweet Baked Life 
Ingredients:
Cake
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/4 cup molasses
- 2 large eggs
- 1/2 cup milk
Cinnamon Marshmallow Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons ground cinnamon
- 1/2 cup homemade marshmallow fluff (or store bought)*
- 3 -4 cups confectioners sugar
- 1/4 cup heavy cream
- Gold & white festive sprinkles
To make the cake:
- Heat your oven to 350 degrees. Prepare an 9×9-inch baking pan (I used a 8×11-inch pan) with parchment paper and spray with non-stick spray and set aside.
- To a medium bowl, add the flour, baking soda, cinnamon, ginger, allspice, cloves and salt. Stir to combine and set aside.
- In a large bowl of an electric stand mixer with the paddle attachment, add the butter and sugar and beat on high until fluffy. With the mixer on medium, add the eggs, one at a time, until well blended. Then add the molasses and mix until full incorporated.
- With the mixer on low, slowly add the flour & spice mixture and mix until you get a smooth batter. Add the milk and mix until fully incorporated. Pour mixture into the prepared pan, and smooth the top with an offset spatula. Bake for 35-40 minutes, or until toothpick inserted in the middle comes out clean. Then allow cake to cool on a wire rack.
To make the frosting & assemble cake:
- To a large bowl of an electric stand mixer with the paddle attachment, add the butter beat on high until fluffy. Add the marshmallow fluff and beat until incorporated, then add the cinnamon and mix well. With the mixer on low, add the confectioners sugar and mix until combined, then slowly add the heavy cream until you get the consistency you like.
- After the cake has completely cooled, spread the frosting and smooth with an offset spatula. Top with sprinkles, slice into squares and enjoy!
*Note: Homemade marshmallow fluff: I used a 4.5 oz package of SMASHMALLOW Cinnamon Churro marshmallows (because they are gluten-free, NON-GMO and made with no high fructose corn syrup) and 3 tablespoons of water. Using a double boiler (or a bowl over simmering water) add the SMASHMALLOWS and when they begin getting soft, add the water and stir continually until you get a smooth consistency.
Wishing you a wonderful holiday season!
Sweetly,
Sweet Baked Life 