Gingerbread Sheet Cake

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Soft, spiced gingerbread cake baked in one pan and topped with fluffy cream cheese frosting. With just 15 minutes of prep, it's one of the best winter cake recipes and easy holiday desserts for parties and potlucks.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: pieces

Author: Rachel Rodda

Equipment

1 9x13 Baking Pan

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 9x13 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