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slice of gingerbread sheet cake with cream cheese frosting on a plate, with a fork beside.
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Gingerbread Sheet Cake

Easy Gingerbread Sheet Cake features a Texas-style spiced molasses buttermilk cake topped with a creamy and rich cream cheese frosting. Simple recipe, perfect for a crowd!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 20 servings
Author Tessa Arias

Ingredients

For the cake:

  • 2 cups (254 grams) all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 3/4 cups (350 grams) light brown sugar
  • 1/4 cup unsulphured molasses
  • 2 sticks (227 grams) unsalted butter
  • 1 cup water
  • 1/2 cup (118 ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla

For the icing:

  • 12 ounces (340 grams) cream cheese, at room temperature
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 1 1/2 teaspoons vanilla paste (or extract)
  • 2 1/2 cups (313 grams) powdered sugar, sifted

Instructions

Make the cake:

  • Preheat the oven to 400°F. Line a 10-by-15-inch jellyroll pan with parchment paper and spray with nonstick cooking spray.
  • In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar. Set aside.
  • In a medium saucepan combine the butter, water, and molasses. Over medium-high heat, heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Let cool slightly. Add in the buttermilk, eggs, and vanilla.
  • Pour the batter into the prepared pan. Bake for 20 minutes or until cooked through and the cake springs back when touched. Let cool.
  • Cake can be made 2 days ahead of time. Cover and store at room temperature.

Make the icing:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth. On low speed, gradually add in the sugar and beat until creamy.
  • Spread all over cooled cake. Cut into squares and serve.
  • Once frosted, the cake can be covered and stored at room temperature for a few hours before it needs to be refrigerated. Keep in the fridge for up to 3 days.

Notes

Give your spices a sniff and make sure they’re still very aromatic. Older spices carry less flavor and fresh spices will carry a LOT more flavor. If your spices are expired, toss them and purchase new containers, to prevent bland, flavorless cake.