Cream Cheese–Frosted Gingerbread Sheet Cake
Rich, soft, and warmly spiced, this tender gingerbread sheet cake is full of cozy molasses, dark brown sugar, and topped with a swoop of tangy cream cheese frosting. It’s a one-pan, make-ahead, freezer-friendly cake that’ll make your kitchen smell like December and your counter look like a bakery window.
16
slices
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!
Notes
This cake is fabulously make-ahead: simply bake, cool, and frost up to one day in advance. It keeps well in the fridge for 5 days, tightly wrapped. For freezing, wrap unfrosted cake tightly and freeze up to 2 months, or freeze individual frosted pieces for grab-and-thaw treats. Swaps: use a 1:1 gluten-free flour blend, or a vanilla glaze in place of cream cheese frosting. Try a little orange zest, chopped pecans, or sugared cranberries for a twist!
Nutrition
Calories: 400kcal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 230mg | Potassium: 260mg | Fiber: 1g | Sugar: 37g | Vitamin A: 540IU | Calcium: 90mg | Iron: 2.2mg