Gingerbread Sheet Cake
This gingerbread bundt cake is a rich, moist cake made with molasses, brown sugar, sour cream, and warm holiday spices, finished with a pourable cream cheese glaze. It bakes in about 50 minutes and serves 12 to 16 people — an impressive and easy centerpiece dessert for Christmas dinner or holiday parties.
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
**Storage**
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.
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
Calories: 416kcalCarbohydrates: 51gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 285mgPotassium: 207mgFiber: 0.4gSugar: 41gVitamin A: 759IUVitamin C: 0.01mgCalcium: 68mgIron: 1mg
Subscribe for More!Join our Newsletter for more dessert recipes!
Nutrition information provided is just an estimate and may vary based on specific ingredients used.