• Gather all ingredients and pre-measure everything before you begin.

Gingerbread Sheet Cake:

• Heat the oven to 350°F (180°C). Prepare a 9 x 13 inch (20 x 30 cm) baking pan by spraying with baking spray or greasing with butter, then line it with a parchment paper sling.
• In a stand mixer bowl fitted with the whisk attachment or in a large bowl, whisk together the flour, granulated sugar, ground ginger, baking soda, cinnamon, kosher salt, nutmeg, and allspice until evenly combined.
• Make a well in the center of the dry mix and add the milk, molasses, canola oil, and eggs. Beat on low speed just until the batter comes together, about 1 minute, taking care not to overmix.
• Pour the batter into the prepared pan and gently tap the pan on the counter a couple of times to release trapped air bubbles.
• Bake in the preheated oven until a wooden skewer or toothpick inserted into the center comes out clean, approximately 28 minutes. Remove from the oven and allow the cake to cool completely in the pan.

Maple Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl), beat the room-temperature butter and cold cream cheese on high speed until the mixture is pale and fluffy, about 3–4 minutes.
• Reduce the mixer to low and add the sifted icing sugar, vanilla bean paste, and salt. Mix briefly to incorporate, then raise the speed to high and beat another 3–4 minutes until light and airy.
• Add the maple syrup and beat briefly until the frosting is smooth and well combined.
• Spread the frosting evenly over the fully cooled cake using an offset spatula. If desired, sprinkle a light dusting of cinnamon on top.
• Store any leftover cake in an airtight container in the refrigerator.