This gingerbread sheet cake is made with a touch of molasses and the holiday flavors of cinnamon, ginger, nutmeg, and cloves. It’s topped with a buttery cream cheese frosting and added cinnamon! Tastes like Christmas!
Gingerbread Cake
Sheet cakes are so easy to make and serve a crowd! This gingerbread sheet cake is packed with all the flavors you associate with Christmas and it’s moist and delicious!
If you love gingerbread, you should also try our gingerbread cheesecake recipe you can make easily in an Instant Pot.
This cake can quickly become a family classic because of its broad appeal and ease to make. You’ll have this cake baked and frosted in about 45 minutes so it’s a great cake to bring to a potdluck or family gathering. And, because it’s a sheet cake, it serves as crowd. Depending on how you slice it, you can get up to 12 servings from just one cake!
Ingredients
- flour
- brown sugar
- cinnamon, ginger, nutmeg, cloves
- baking soda and salt
- butter
- molasses
- buttermilk
- eggs
- vanilla extract
- cream cheese
- powdered sugar
- heavy whipping cream
How to Make The Sheet Cake
Prepare a 9 x 13 baking dish with cooking spray and set aside. We use a glass dish.
In a large mixing bowl whisk together the dry ingredients: flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt and brown sugar.
In a large saucepan, combine the butter, water, and molasses and heat on medium-high heat until butter is melted. Bring the mixture to a slight boil.
Gradually whisk in the dry ingredients into the saucepan, a little at a time.
Remove from the stove and allow to cool for a few minutes.
Next, whisk in the buttermilk, eggs, and vanilla until it’s combined and smooth.
Pour the batter into the baking dish and bake for 20-25 minutes or until a toothpick comes out clean.
While the cake is cooling, make the cream cheese frosting.
Using a standing mixer, beat together the cream cheese, butter, powdered sugar, vanilla, heavy whipping cream, and 1 tablespoon of cinnamon. Mix until smooth and creamy.
Spread evenly over the top of the cooled cake and sprinkle some additional cinnamon on top.
Want More Christmas Desserts?
- Pumpkin Sheet Cake
- Christmas Bundt Cake
- Red Velvet Candy Cane Cheesecake
- Egg Nog Cheesecake (Instant Pot)
- Peppermint Cheesecake (Instant Pot)
Gingerbread Sheet Cake
Ingredients
- 2 cups flour
- 1 ½ teaspoons ground ginger
- ½ teaspoons ground nutmeg
- ½ teaspoon ground cloves
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups light brown sugar
- ¼ cups molasses
- 1 cups butter unsalted
- 1 cup water
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- Cream Cheese Frosting
- 2 – 8 oz cream cheese softened
- 1 cup butter unsalted and softened
- 1 ½ teaspoons vanilla extract
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
- In a large mixing bowl whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt and brown sugar.
- In a large saucepan, combine the butter, water, and molasses and heat on medium-high heat until butter is melted.
- Bring the mixture to a slight boil.
- Gradually whisk in the dry ingredients into the saucepan.
- Remove from the stove and allow to cool for a few minutes.
- Whisk in the buttermilk, eggs, and vanilla until combined.
- Pour the batter into the baking dish.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool.
- Using a standing mixer, beat together the cream cheese, butter, powdered sugar, vanilla, heavy whipping cream, and 1 tablespoon of cinnamon. Mix until smooth.
- Spread evenly over the top of the cake and sprinkle some additional cinnamon on top.
Did You Make This Recipe?
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