I’m so excited to share my latest baking adventure with you all – gingerbread sheet cake!
Between the rich molasses and blend of ginger, cinnamon, nutmeg, and cloves, it’s pure comfort in every bite.
And the fluffy cream cheese frosting on top? It’s the perfect creamy complement to the rich sponge.
This sheet cake is my go-to for holiday gatherings or just when I need a pick-me-up on a chilly day.
Why You’ll Love This Gingerbread Sheet Cake
Sweetly Spiced Flavor: The combination of robust molasses, warm spices, and tangy cream cheese frosting creates a delightful balance of sweet and spicy flavors.
Crowd-Pleaser: This generous 9×13-inch sheet cake is perfect for serving large gatherings or potlucks, making it ideal for holiday parties and family get-togethers.
Beautiful Presentation: The cream cheese frosting adds a tangy, creamy element and a smooth, velvety texture that looks beautiful.
Festive Aroma: The warm, spicy scent of ginger, cinnamon, and cloves will fill your home with the quintessential fragrance of the holiday season.
Ingredients
- All-Purpose Flour: The sturdy base of the cake, providing structure and a tender crumb.
- Spices: Ground ginger, cinnamon, nutmeg, cloves, and allspice come together to deliver that warm, cozy gingerbread flavor. Feel free to adjust them as you like.
- Leavening Agents: Baking soda and baking powder ensure the cake rises beautifully, creating a light and fluffy texture.
- Salt: Balances the sweetness and enhances the depth of the spices.
- Molasses & Hot Water: Adds a rich, dark sweetness and deep color. The water activates the molasses, making it easier to mix and blend with the other ingredients.
- Unsalted Butter: Brings richness and moisture, creating a soft and tender cake. It’s also in the frosting.
- Dark Brown Sugar: Adds a deep caramel flavor, complementing the molasses perfectly.
- Eggs: Bind the ingredients together, giving the cake structure and a delicate texture.
- Vanilla Extract: Adds a hint of sweetness and enhances the overall flavor profile.
- Cream Cheese: The creamy base for the frosting, offering a tangy contrast to the sweet cake.
- Powdered Sugar: Sweetens and thickens the frosting, making it smooth and spreadable.
How to Make Gingerbread Sheet Cake
I’ve been craving something warm and spicy, and this cake hit all the right notes.
It’s like a hug for your taste buds. Plus, it’s so easy to make – just a bit of mixing and a spin in the oven, and you’re done!
Here are the steps:
1. PREP: Preheat the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
2. STIR: Combine the flour, spices, baking soda, baking powder, and salt in a medium bowl. Blend the molasses and hot water in a separate bowl until smooth. Set aside.
3. BEAT: Cream the butter and brown sugar in a large bowl until light and fluffy. Add the eggs and vanilla, mixing well.
4. COMBINE: Alternate adding the dry ingredients and molasses to the butter mixture, mixing gently by hand until just combined.
5. BAKE: Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes. Cool completely in the pan.
6. FROST: Beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until the frosting is smooth and thick.
7. FINISH: Lift the cooled cake out of the pan, spread the frosting evenly, refrigerate to set, then cut into squares. Enjoy!
Tips For the Best Gingerbread Sheet Cake
Your family and friends will be so impressed when you serve up a slice of this delightful gingerbread cake.
It’s a wonderful way to spread some cheer, no matter what time of year it is.
Check out these tips to ensure your cake is flawless.
- Room temperature. Get everything out of the fridge 20-30 before you start. This helps the ingredients mix together more smoothly.
- Check your spices. Unfortunately, they do expire. So if you feel like they’re not as fragrant or you can’t taste them in the cake, they may be out of date, and you need to buy fresh.
- Don’t overmix. Mix the batter just until the flour is incorporated. Overmixing can lead to a tough cake.
- Fun toppings. Sprinkle some festive sprinkles, mini chocolate chips, or chopped nuts over the top. A drizzle of chocolate would also be nice!
- Frosting variations. Add 1/4 cup of brown sugar (beat it with the cream cheese to dissolve). You can also try some orange zest in the batter or cinnamon in the frosting.
How to Store
Spice cake with tangy frosting doesn’t last long in my house. But if you happen to have some left over, here’s how to store it:
To Store: Transfer leftovers to an airtight container in a single layer and refrigerate for 4-5 days. Warm to room temp for 15 minutes before serving for the best taste and texture.
To Freeze: Wrap the unfrosted cake in plastic wrap, then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge before frosting and serving.
More Delicious Gingerbread Recipes to Try
Gingerbread Fudge
Gingerbread Loaf with Cream Cheese Frosting
Gingerbread Pancakes
Gingerbread Bars with Cream Cheese Frosting
Gingerbread Sheet Cake
12
servings20
minutes35
minutes583
kcalThis gingerbread sheet cake has the perfect balance of spices and a tender, moist crumb. Add a yummy cream cheese frosting, and it’s guaranteed to please.
Ingredients
- For the Gingerbread Cake
2 1/2 (300g) cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup molasses
3/4 cup hot water
1 cup unsalted butter
1 cup dark brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
- For the Cream Cheese Frosting
8 ounces full fat cream cheese, softened
1/2 cup unsalted butter, softened
2-3 cups powdered sugar
1 teaspoon vanilla extract
pinch salt
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang on the sides.
- Make the cake: In a medium bowl, whisk the flour, ginger, cinnamon, nutmeg, cloves, allspice, baking soda, baking powder, and salt. In a separate heatproof bowl or measuring glass, stir the molasses and hot water until smooth. Set both aside.
- In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Reduce the speed to low and blend in the eggs and vanilla.
- Alternate adding the dry ingredients and hot molasses, starting and ending with the flour. Mix gently by hand until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Leave to cool completely in the pan.
- Make the frosting: Beat the cream cheese and butter until smooth. Scrape the bottom and sides of the bowl, then gradually mix in 2 cups of powdered sugar, vanilla, and salt until smooth. Add more powdered sugar, as needed, to reach the desired consistency.
- Using the parchment paper, lift the cake out of the pan. Spread the frosting evenly over the cooled cake, and refrigerate for 15-20 minutes to set.
- Cut into squares, serve, and enjoy.
Notes
- Variations. Add orange zest or 1/2 cup of finely chopped crystallized ginger into the batter, or substitute the cream cheese frosting with a simple vanilla glaze.
- Room Temperature Ingredients. Get everything out of the fridge 20-30 minutes early for smooth blending.
- Allow the cake to cool before frosting. If it’s warm, the frosting will melt off.
