Gingerbread Sheet Cake with Cream Cheese Frosting Recipe
This Gingerbread Sheet Cake is a moist and flavorful dessert perfect for the holiday season or any cozy gathering. Infused with warm spices like ginger, cinnamon, cloves, and nutmeg, it features a rich molasses-sweetened batter baked in a jellyroll pan for easy slicing. Topped with a luscious cream cheese frosting, this cake balances spicy depth with creamy sweetness for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 to 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Cream Cheese Frosting
- 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
- Preheat the Oven: Preheat your oven to 400°F (204°C). Line a 10-by-15-inch jellyroll pan with parchment paper, then spray it lightly with nonstick cooking spray to ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground cloves, ground nutmeg, sea salt, and light brown sugar until well combined. Set this mixture aside.
- Prepare Wet Mixture: In a medium saucepan over medium-high heat, combine the unsalted butter, water, and unsulphured molasses. Heat until the butter melts completely and the mixture just reaches a boil. Remove from heat.
- Combine Batter: Carefully add the dry flour and spice mixture to the hot wet mixture in the saucepan and stir until just combined. Allow the mixture to cool slightly, then stir in the buttermilk, eggs, and vanilla extract, mixing thoroughly to create a smooth batter.
- Bake the Cake: Pour the batter into the prepared jellyroll pan and spread evenly. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently touched. Remove from oven and let cool completely in the pan.
- Make Ahead Option: If desired, you can prepare the cake up to two days in advance. Once cooled, cover and store it at room temperature until ready to frost.
- Prepare the Frosting: Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese, unsalted butter, and vanilla paste (or extract) on medium-high speed until the mixture is completely smooth and creamy. Reduce the speed to low and gradually add the sifted powdered sugar, continuing to beat until the frosting is light and fluffy.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Cut into squares for serving.
- Storage Instructions: After frosting, the cake can be kept covered at room temperature for a few hours before refrigeration is needed. For best freshness, store the frosted cake in the refrigerator for up to 3 days.
Notes
- You can substitute the unsulphured molasses with regular molasses if needed, but unsulphured has a milder flavor.
- Ensure eggs and buttermilk are at room temperature to achieve a smooth batter and better cake texture.
- Using parchment paper and nonstick spray makes removing the cake from the pan easier and cleaner.
- To prevent the frosting from becoming too soft, keep the cake refrigerated if not served within a few hours.
- This cake pairs wonderfully with a cup of tea or coffee for a cozy afternoon treat.
Keywords: gingerbread cake, sheet cake, cream cheese frosting, holiday dessert, spiced cake, molasses cake
