This gingerbread sheet cake is a moist, warmly spiced cake made with molasses, brown sugar, ginger, cinnamon, and cloves, topped with a smooth and creamy cream cheese frosting. It is everything you love about gingerbread in an easy, crowd-friendly sheet cake format.
The cake bakes in about 20 minutes in a 13x9 pan and the frosting comes together in one bowl. Total time from start to frosted cake is under an hour, which makes it a great option for Christmas gatherings, holiday parties, or any time you want a festive dessert without a lot of fuss. It serves 16 to 20 people, so it is perfect for a crowd.
If you love gingerbread flavors, check out these gingerbread cupcakes with eggnog frosting for another holiday option, or browse these Christmas party foods for a full holiday spread.
If you are hosting a Christmas or gingerbread-themed party, the Gingerbread Game Bundle is a fun printable activity to go alongside the cake. It includes 10 gingerbread-themed games that work for all ages.
Ingredients
- Unsalted butter, softened
- Brown sugar
- Sugar
- Eggs
- Molasses
- Vanilla
- Flour
- Cinnamon
- Ginger
- Nutmeg
- Baking powder
- Salt
- Baking soda
- Allspice
- Cloves
- Sour cream
- Milk
- Cream cheese, softened
- Powdered sugar
See recipe card for quantities.
Instructions
Preparation: Preheat the oven to 400 degrees Fahrenheit. Spray or line a 13x9 baking dish and set aside.
Step one: In a small saucepan, combine the butter, water, and molasses. Heat over medium and bring to a boil, stirring occasionally. Boil for 3 to 5 minutes then remove from heat.
Step two: In the bowl of a stand mixer, combine the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar. Mix to combine.
Step three: Pour the hot molasses mixture into the bowl with the dry ingredients. Mix on low to combine, scraping the sides often. Allow the batter to cool for about 10 minutes.
Step four: Add the eggs, milk, and vanilla to the cooled batter. Mix well, scraping the sides and mixing again until fully combined.
Step five: Pour the batter into the prepared pan. Bake for about 20 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
Step six: Allow the cake to cool completely before frosting.
Step seven: For the frosting - in the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, butter, and vanilla. Mix until smooth and creamy. Add the powdered sugar and mix on low until combined, then increase speed to medium and mix until smooth and fluffy, scraping the sides often.
Step eight: Spread the frosting over the cooled cake in an even layer. Slice and serve.
Hint: Make sure the cake has cooled completely before adding the frosting - even slightly warm cake will melt the cream cheese frosting and it will slide right off.
Recipe Tips for Success
- Grease and flour the bundt pan thoroughly, including every ridge and groove - this is the single most important step for getting the cake to release cleanly.
- Let the cake rest in the pan for exactly 10 minutes before inverting - too short and it may stick, too long and it steams itself and sticks to the pan.
- The sour cream in this batter adds moisture and tang - do not substitute with plain yogurt or it will change the texture.
- Make this cake the day before your event - it slices cleaner and the spice flavor deepens overnight in the refrigerator.
Storage
Store the gingerbread sheet cake covered or in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration. Bring individual slices to room temperature for about 15 minutes before serving for the best texture.
Complete the Occasion
Gingerbread Sheet Cake
Ingredients
For the cake:
- 2 cups flour
- 1.5 tsps ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 ¾ cups brown sugar
- 1 cup butter unsalted
- 1 cup water
- ½ cup molasses
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla
For the frosting:
- 12 oz cream cheese softened
- ¾ cup butter softened + unsalted
- 2 teaspoon vanilla
- 2.5 cups powdered sugar
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray or line a 13x9 baking dish.
- In a small saucepan, combine butter, water, and molasses. Heat over medium, bring to a boil, and boil for 3 to 5 minutes. Remove from heat.
- In the bowl of a stand mixer, combine flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar. Mix to combine.
- Pour the molasses mixture into the dry ingredients. Mix on low, scraping sides often. Cool for 10 minutes.
- Add eggs, milk, and vanilla. Mix well, scraping sides, until fully combined.
- Pour batter into prepared pan. Bake for about 20 minutes until center is set and toothpick comes out clean.
- Cool completely before frosting.
- For the frosting: beat cream cheese, butter, and vanilla until smooth. Add powdered sugar on low until combined, then increase to medium and beat until smooth and fluffy, scraping sides often.
- Spread frosting evenly over cooled cake. Slice and serve.
Notes
Store covered or in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for 15 minutes before serving. **Recipe Tips**
* Let the molasses mixture cool 10 minutes before adding eggs to avoid cooking them.
* Scrape the sides of the bowl often when mixing both batter and frosting.
* Use softened cream cheese and butter for smooth, lump-free frosting.
* Make a day ahead — flavors improve overnight.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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