Introduction

This gingerbread sheet cake is a flavorful, moist dessert perfect for the holiday season or any cozy occasion. With warm spices and a creamy cream cheese frosting, it’s sure to become a family favorite.

A single square piece of moist brown cake with a rough textured base layer topped with a thick, smooth, creamy white frosting layer, perfectly even and covering the entire top of the cake. The cake sits on a white plate with a slight natural edge texture, next to a metal fork on the left side. The background is a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (254 grams) all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1 3/4 cups (350 grams) light brown sugar
1/4 cup unsulphured molasses
2 sticks (227 grams) unsalted butter
1 cup water
1/2 cup (118 ml) buttermilk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
12 ounces (340 grams) cream cheese, at room temperature
1 1/2 sticks (170 grams) unsalted butter, at room temperature
1 1/2 teaspoons vanilla paste or extract
2 1/2 cups (313 grams) powdered sugar, sifted

Instructions

Step 1: Preheat the oven to 400°F. Line a 10-by-15-inch jellyroll pan with parchment paper and spray with nonstick cooking spray.
Step 2: In a large bowl, whisk together the flour, ground ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar. Set aside.
Step 3: In a medium saucepan, combine the butter, water, and molasses. Heat over medium-high heat until the butter melts and the mixture comes to a boil. Remove from heat.
Step 4: Add the flour mixture to the saucepan and stir until combined. Let the mixture cool slightly, then whisk in the buttermilk, eggs, and vanilla.
Step 5: Pour the batter into the prepared pan and bake for about 20 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean. Let the cake cool completely.
Step 6: To make the frosting, in a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until smooth.
Step 7: With the mixer on low speed, gradually add the powdered sugar and beat until creamy and spreadable.
Step 8: Spread the cream cheese frosting evenly over the cooled cake. Cut into squares and serve.

Tips & Variations

For a deeper spice flavor, toast the spices in the dry pan for a minute before mixing with the flour.
If you don’t have buttermilk, use 1/2 cup milk mixed with 1/2 teaspoon lemon juice or vinegar and let sit for 5 minutes.
Try adding chopped crystallized ginger to the batter for extra zing.
Use less powdered sugar in the frosting for a lighter taste or add a pinch of cinnamon to the frosting for a spiced touch.

Storage

Store the unfrosted cake covered at room temperature for up to 2 days. Once frosted, cover and keep the cake at room temperature for a few hours before refrigerating. Refrigerated cake stays fresh for up to 3 days. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

A single square piece of cake sits on a white plate with a slightly rough texture. The cake has two visible layers: a thick, dense, light brown bottom layer with a coarse texture, and a thick, smooth, creamy white frosting layer on top that covers the entire surface evenly with soft, slightly uneven edges. To the left of the cake, a silver fork rests partly on the plate. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture.

Can this cake be frozen?

Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw completely before frosting.