Rich and warmly spiced, this soft and tender gingerbread sheet cake pairs cozy molasses with dark brown sugar and a swoop of tangy cream cheese frosting. The smell alone is worth preheating your oven.
The kind of cake that makes your kitchen smell like December and your counter look like a bakery window, this one’s thick, plush, and oh-so snackable. Moist without being too dense, and just spiced enough to feel festive without needing a holiday as an excuse.
This gingerbread sheet cake means business. It’s heavy on warm holiday spice, mellowed out with molasses and soft butter. Then, just when you think you’ve leveled out the coziness, you slather on an unapologetically creamy layer of frosting. It’s sweet, tangy, fluffy—like cream cheese’s version of a weighted blanket. You can eat this with coffee, gift it to that one friend who always forgets dessert for the potluck, or slice a square for yourself at 8 a.m. because honestly, it’s cake. With spice. And frosting. So… yes.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Gingerbread Sheet Cake
Let’s be real. Some days you just want one pan, one cozy cake, and enough frosting to distract you from your inbox.
- Moist but not too dense: That sweet spot of sturdy-and-soft where it slices clean but melts in your mouth.
- Spices that smell like winter magic: Ginger, cinnamon, nutmeg, and their iconic friends warm things up without smacking you in the face.
- Frosting that deserves its own fan club: Cream cheese and butter whipped fluffy with just enough sugar. Are you drooling yet?
- Feeds a whole table (or fridge grazers for days): It’s a sturdy 9×13 situation—snack now, snack later, repeat.
- Make-ahead friendly: In fact, it might be even better the next day. Spices settle in like they’ve claimed a timeshare.
- Totally freezer friendly: Yep, this baby freezes like a dream. Mid-week cake emergency? You’re covered.
Ingredient Notes
Everything in this cake plays a role, like a very well-spiced ensemble cast. Here’s who’s who and why they matter.
- All-purpose flour: Just your standard hero holding everything together. Too much can make the cake tough, so measure carefully.
- Ground ginger, cinnamon, nutmeg, cloves, and allspice: This squad brings the gingerbread soul. Don’t skip or skimp—this is where the cozy lives.
- Baking soda and baking powder: The leavening dream team. They give the cake lift and keep it soft. No weird science, just whisk and go.
- Salt: It’s subtle, but it sharpens the sweet and spices so they don’t flatline.
- Molasses: The dark, sticky backbone of the whole thing. Make sure it’s not blackstrap unless you like bitter cake (no shame if you do).
- Unsalted butter: For richness and that dreamy soft crumb. Use room temp butter so it creams like it should.
- Dark brown sugar: Adds depth and a hint of caramel flavor that regular white sugar just can’t touch.
- Eggs: They bind and fluff. Room temp eggs blend better, just FYI.
- Vanilla extract: It softens the edges of those spices and pulls everything together like a cozy blanket.
- Cream cheese: Full fat, please and thank you. This isn’t the time for anything labeled “lite.”
- Powdered sugar: Controls the sweetness in the frosting and gives it that plush pipe-it-onto-everything texture.
- Pinch of salt (in the frosting): Trust me. Just a pinch. It makes the sweet and tangy sing.
How To Make This Gingerbread Sheet Cake
This is a straightforward bake, truly. Some measuring. Some mixing. Some dreamy frosting swirling. You’ve got this.
- Prep your pan and oven: Get that oven heating to 350°F and line a 9×13 pan with parchment. A little grease underneath keeps parchment from sliding (ask me how I know).
- Mix the dry stuff: Whisk together the flour, baking soda, baking powder, spices, and salt. Take a second to breathe it in. It smells like holiday morning.
- Make the molasses mixture: Stir the molasses and hot water in a bowl or measuring cup until smooth. It’ll look dark and glossy—kind of like warm syrupy ink.
- Cream the butter and sugar: Beat ‘em until fluffy and light, which takes around 2–3 minutes. It’s ready when you want to eat it with a spoon (but don’t, raw flour and all).
- Add eggs and vanilla: Blend them in, but keep the mixer low. Or better yet, switch to a spatula and mix by hand to avoid overmixing.
- Alternate the dry and wet: Pour in the flour and molasses mixtures bit by bit, starting and ending with the dry. Gently does it—fold until just combined.
- Bake the cake: Pour it into the pan, smooth out the top, and let it bake for 30–35 minutes. Your kitchen will smell like a cozy spice shop halfway through.
- Cool completely: Don’t rush this part. Warm cake and cream cheese frosting are not friends.
- Frost it up: Beat the cream cheese and butter until smooth, then add powdered sugar slowly. Add more sugar if it’s loose, or a splash of cream if it’s stiff.
- Chill it down: Pop the frosted cake in the fridge for 15–20 minutes to set the frosting slightly. Easier to slice, prettier on the plate.
Storage Options
Got leftovers? Lucky you.
Once frosted, this gingerbread sheet cake keeps well in the fridge for up to 5 days. Just store it in an airtight container or wrap the pan tightly with foil or plastic wrap. The frosting may firm up, but a quick 10-minute sit on the counter brings it back to fluffy perfection.
Now, about freezing: yes, you can absolutely freeze this cake. If you’re planning ahead, freeze the cake unfrosted, tightly wrapped in plastic, then foil. It’ll keep for up to 2 months. You can also freeze individual frosted slices—just flash-freeze them on a sheet tray, then wrap and stash them. Thaw overnight in the fridge (or sneak one from the freezer and let it warm on the counter like a little secret treat… your call).
If you’re saving some for later, I highly recommend slicing and freezing a few pieces for when you need a fast sweet fix between Zoom calls or while waiting for your casserole to bake. Win-win.
Variations and Substitutions
You’ve got options, friends. Swaps and tweaks are totally fair game.
- Gluten-free flour mix: Use your favorite 1:1 gluten-free blend. Just make sure it includes xanthan gum for structure.
- Skip the cream cheese frosting: Use a simple vanilla glaze or even powdered sugar sifted on top. Lighter, but still lovely.
- Add citrus: A little orange zest in the batter or frosting tips it toward bright and zingy instead of full spice.
- Extra spice kick: Add a pinch of black pepper or a smidge more ginger if you like your gingerbread bold.
- Go fancy with toppings: Chopped pecans, sugared cranberries, or even a sprinkle of flaky salt on the frosting take it from “weeknight bake” to “giftable stunner.”
- Molasses swap: If you’re out, try using dark corn syrup with a spoonful of brown sugar. Not exactly the same, but close enough in a pinch.
What to Serve with Gingerbread Sheet Cake
Once you’ve got this cake on the table, it doesn’t ask for much. But a few things go ridiculously well alongside it.
- Hot coffee or espresso: Bold and strong brews complement the deep molasses-y sweetness of the cake. Bonus points if your mug is oversized and your socks are fuzzy.
- Cold milk (or oat milk): The classic cake-and-cold-milk move holds strong here. It’s especially dreamy next to the tangy frosting.
- Dark roasted fruit compote: A small spoonful of warm stewed plums or cherries on the side adds contrast. Fancy? Sure. But also delicious.
- This cozy soup moment: For a full comfort-food night, follow a warm bowl of Marry Me Chicken Soup with a slice of this. You’ll be emotionally nourished.
- Vanilla ice cream: Especially if you skimped on frosting or left it off altogether. Ice cream provides the creamy balance in the best way.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this gingerbread cake ahead of time?
Yes, absolutely. You can bake the cake a day ahead and store it tightly wrapped at room temperature. Frost it the next day or go all-in and frost it early—just refrigerate the whole thing. The flavors actually deepen with time, so it might taste even better on day two.
Can I use light brown sugar or white sugar instead of dark brown?
You can, but it will slightly change the flavor. Dark brown sugar gives a deeper molasses note, which really plays well with the spices, while light brown sugar is milder. White sugar will make it sweeter but less rich. If it’s all you’ve got, go for it—it’ll still be tasty, just a bit different.
How do I know when the cake is done baking?
Check around the 30-minute mark. The top should spring back lightly under your finger and a toothpick in the center should come out mostly clean. A few moist crumbs are okay, but wet batter means it needs more time. Don’t overbake—it’ll dry out faster than your winter skin.
Is there a lactose-free version of the frosting?
Totally. You can use lactose-free cream cheese and plant-based butter (like Miyoko’s) for the frosting. It’ll still whip up nicely and be spreadable. Taste as you go to balance sweetness and don’t skimp on the pinch of salt—it brings balance without lactose.
Cream Cheese–Frosted Gingerbread Sheet Cake
Ingredients
Gingerbread Cake
- 2 1/2 cups (315 g) all-purpose flour measured correctly
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp (0.5 tsp) ground nutmeg
- 1/4 tsp (0.25 tsp) ground cloves
- 1/4 tsp (0.25 tsp) allspice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp (0.5 tsp) salt
- 3/4 cup (180 ml) unsulfured molasses not blackstrap
- 3/4 cup (180 ml) hot water
- 3/4 cup (170 g) unsalted butter room temperature
- 1 1/4 cups (250 g) dark brown sugar packed
- 3 large eggs room temperature
- 2 tsp vanilla extract
Cream Cheese Frosting
- 8 oz (226 g) cream cheese full-fat, brick-style, room temperature
- 1/2 cup (115 g) unsalted butter room temperature
- 2 1/2 cups (300 g) powdered sugar sifted if lumpy
- 2 tsp vanilla extract
- pinch salt to taste
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
Instructions
- Preheat your oven to 350°F (177°C). Line a 9x13 inch baking pan with parchment paper and lightly grease. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves, and allspice. Set aside.
- In a separate bowl or large measuring cup, whisk the molasses and hot water together until smooth and combined. Set aside.
- In a large bowl with a hand mixer or stand mixer, beat the butter and dark brown sugar together on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, mixing well after each. Add vanilla and mix until combined.
- With the mixer on low, add the flour mixture and molasses mixture in batches, alternating, beginning and ending with the flour. Gently fold until just combined — don’t overmix.
- Pour batter into the prepared pan. Smooth the top. Bake for 30–35 minutes until the cake is set, springs back gently when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from oven and allow to cool completely in the pan on a rack before frosting.
- For the frosting, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, beating until well combined. Add vanilla and a pinch of salt; beat until light, fluffy, and spreadable. If too stiff, add a splash of cream; if too loose, add more powdered sugar.
- Spread frosting evenly over the cooled cake. Chill for 15–20 minutes to set the frosting slightly before slicing and serving. Enjoy!
