Gingerbread sheet cake is my answer to feeding a crowd during the holidays without spending the whole afternoon in the kitchen. It has all the warm, cozy spice you want from gingerbread desserts, topped with a thick layer of cream cheese frosting that honestly steals the show.
This easy gingerbread cake recipe needs about 15 minutes of prep, and one pan cuts into 15 to 20 generous squares. That makes it a winner for Christmas potluck desserts, holiday baking, and work party desserts, anywhere you need something that travels well and disappears fast.
Sheet cake recipes are my go-to this time of year because they’re low fuss and pretty forgiving, and this ginger sheet cake is no exception.
The molasses keeps it soft and moist, and the spice is just right: noticeable, but not too sharp. It’s earned a permanent spot on my list of easy Christmas baking ideas, and I have a feeling it’ll end up on yours too.
Don’t be surprised if you make it more than once before the season’s over!
If you love gingerbread recipes, also try my gingerbread tiramisu, this easy gingerbread syrup, or a cozy gingerbread latte.
Why You’ll Love This Gingerbread Sheet Cake Recipe
Bold, classic flavors: Ginger, cinnamon, cloves, nutmeg, and molasses give it that traditional gingerbread taste, and the fluffy cream cheese frosting balances out the spice.
Quick and easy: With just 15 minutes of prep and a 20-minute bake, it’s such an easy Christmas baking recipe that fits into a busy holiday schedule with ease.
Portable and feeds a crowd: One 13×9 pan makes 15 to 20 servings, so it works well for potlucks, work parties, and family gatherings.
Ingredients
To make this gingerbread cake you’ll need the following ingredients. I cover a few of the key ingredients here, you can find the specific quantities and steps in the recipe card below.
- Spices: Ground cinnamon, ginger, nutmeg, and cloves all give this cake it’s classic holiday flavors.
- Molasses: Dark, unsulfured molasses is my choice for the best tasting gingerbread. With a bold and slightly bitter flavor, it gives gingerbread it’s rich dark color too. Grandma's Original Molasses is my top pick and widely available.
- Brown sugar: I use dark brown sugar for this recipe, but if you only have light brown sugar on hand, that is fine to use too.
Of course feel free to decorate the top of the cake too if you like!
Some festive sprinkles, gingerbread cookie pieces, or chopped walnuts are all great ways to dress this gingerbread sheet cake up for a special celebration.
How To Make Gingerbread Cake
Here’s a quick overview of how to make a ginger sheet cake at home. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a 13×9 baking dish, small saucepan and a stand mixer (or large bowl and hand mixer) to get started.
Prep: Preheat the oven to 400F, grease and line the pan with parchment paper, with an overhang for easy removal later.
Prepare the cake: Place the butter, molasses, and water in a small saucepan.
Bring to the boil over a medium heat. Simmer gently, stirring occasionally, for 3-5 minutes. Remove from the heat and set aside to cool for 5 minutes.
In the large bowl of a stand mixer add the dry ingredients and whisk to combine.
Pour the cooled molasses mixture into the bowl with the dry ingredients. Mix on low, scraping the sides, until combined.
Add the eggs, vanilla, and milk to the bowl. Mix well, scraping down the sides to ensure all ingredients are combined.
Pour the batter into the prepared pan.
Bake for 20 minutes, or until a toothpick comes out clean. Remove from the oven and set aside to cool completely.
Prepare the frosting: While the cake is cooling, add the cream cheese, butter, and vanilla to the large bowl of your stand mixer.
Use a paddle attachment to beat until smooth and creamy. Reduce the speed to low, add the powdered sugar, and mix until just combined.
Increase the speed to medium and beat until smooth.
Frost the cake: Once the cake is completely cool, spread the frosting over the cake evenly, all the way to the edges.
If you are transporting the cake to an event, I often find it more convenient to frost and slice the cake in the pan.
Alternatively, you can remove the cake from the pan, frost, slice, and serve as individual cake slices on a platter.
Recipe Tips For Success
Check your spices are fresh: Ground spices lose their flavor over time, and can leave the cake tasting flat. Give each jar a quick sniff before you start. If the scent is faint, it’s time to replace them so the cake gets that warm, bold gingerbread flavor.
Cool the molasses: Let the molasses mixture cool before adding the eggs. Resting the batter keeps the eggs from cooking when they go in.
Room temperature ingredients: Use softened cream cheese and butter when making the frosting. Room-temperature ingredients whip up into a smooth frosting without lumps.
What To Serve With Gingerbread Sheet Cake
A warm latte or coffee. A gingerbread latte, or an eggnog coffee pairs well with the ginger and molasses, for a tasty afternoon treat during the holidays.
As part of a holiday dessert spread. Serve squares of gingerbread sheet cake alongside a batch of these espresso cheesecake bars, some of these Christmas cookies, or this easy white chocolate fudge.
How To Store Spiced Ginger Sheet Cake
Store: Once frosted, store the spice cake in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze the unfrosted cake whole. Once cooled, wrap tightly with plastic wrap, then place in an airtight container or a sealed freezer bag for up to 3 months.
Thaw: Transfer the cake to the fridge (leave it wrapped/in the container). Defrost in the fridge overnight, then bring to room temperature before frosting.
More Holiday Baking Recipes
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Gingerbread Sheet Cake
Equipment
Ingredients
FOR THE CAKE
- 2 cups all-purpose flour
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon cooking salt
- 1¾ cups brown sugar
- 1 cup unsalted butter
- 1 cup water
- ½ cup molasses
- ½ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
FOR THE FROSTING
- 12 oz cream cheese
- ¾ cup unsalted butter softened
- 2 teaspoons vanilla extract
- 2½ cups powdered sugar
Instructions
MAKE THE CAKE
- Preheat the oven to 400℉. Grease and line a 9×13 baking dish with parchment paper (with overhang on two sides) and set aside (see note 1).
- In the bowl of a stand mixer add the flour, ginger, cinnamon, cloves, nutmeg, baking soda, salt, and brown sugar. Whisk to combine and set aside.
- In a small saucepan add the butter, water, and molasses. Bring to the boil over a medium heat. Simmer gently for 3-5 minutes, stirring often. Set aside to cool for 5 minutes.
- Pour the molasses mixture into the bowl with the dry ingredients. Mix on low to combine, scraping the sides often.
- Add the milk, eggs, and vanilla extract. Mix well, scraping the sides to ensure the all mixture is combined.
- Pour the cake batter into the prepared pan and bake for around 20 minutes, or until the center is set and a toothpick comes out clean.
- Remove the cake from the oven and set aside to cool completely.
MAKE THE FROSTING
- In the bowl of a stand mixer with a paddle attachment, combine the cream cheese, softened butter, and vanilla. Beat until smooth and creamy.
- Reduce the mixing speed to low and add the powdered sugar. Mix on low until combined, then increase the speed to medium and mix until smooth and fluffy.
- Once the cake is cooled, lift the cake out of the pan using the parchment paper overhang. Spread the frosting over the cake in an even layer. Cut into slices and serve.
Notes
- If you plan to frost and serve the cake in the pan, simply grease the pan well – don’t use parchment paper. Alternatively, if you plan to remove the cake from the pan to frost, slice, and serve, parchment paper with an overhang on two sides makes it easy to remove the cake from the pan.
- Store the frosted cake in an airtight container in the fridge for up to 3 days.
- Freeze: The unfrosted cake can be frozen for up to 3 months. Once cooled, wrap in plastic wrap and place in an airtight container or freezer bag. Defrost in the fridge overnight and bring to room temperature before frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
