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Home » Dessert


EASY GINGERBREAD SHEET CAKE RECIPE & CREAM CHEESE FROSTING

ByEmily Published On:December 6, 2024December 6, 2024 Last Updated On:December
6, 2024
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How to make a gingerbread sheet cake recipe with cream cheese frosting. This
easy sheet cake is sure to impress for Christmas gatherings with the delicious
flavors of gingerbread.

If you’re looking for a simple yet impressive dessert, this gingerbread sheet
cake recipe is the perfect choice.

Combining warm spices, a moist and tender texture, and a luscious tangy cream
cheese frosting, it’s an ideal treat for the holidays—or any time you crave the
cozy flavors of gingerbread. Easy to prepare and bake, this recipe is a
crowd-pleaser that will quickly become a favorite in your kitchen.

Table of Contents

Toggle
 * Why You’ll Love This Recipe
 * Ingredients You’ll Need
 * How to Make the Gingerbread Sheet Cake
 * Places to Take or Use This Recipe
 * Variations to Change It Up
 * Can This Recipe Be Stored or Made Ahead?
 * Common Questions About Gingerbread Sheet Cake Recipe
 * Gingerbread Sheet Cake
 * Conclusion and Call to Action


WHY YOU’LL LOVE THIS RECIPE


THE PERFECT HOLIDAY TREAT

This gingerbread sheet cake embodies everything we love about the holiday
season. The combination of ginger, cinnamon, cloves, and nutmeg creates a
symphony of warm, nostalgic flavors for an easy gingerbread sheet cake.

The moist and fluffy texture pairs beautifully with the creamy tang of the cream
cheese frosting, creating a dessert that’s simply irresistible. Whether served
as a centerpiece at a holiday dinner or as a cozy dessert after a snowy day,
it’s a spice cake recipe that warms hearts and bellies alike.




EASY TO MAKE AND SHARE

One of the best things about this simple gingerbread sheet cake recipe is its
simplicity. With straightforward steps and easy-to-find ingredients, even novice
bakers can master this cake with ease.

Plus, as a sheet cake, it’s perfect for serving a crowd at large gatherings—no
fussy layering or decorating required. From family gatherings to office parties,
this cake travels well and guarantees plenty of compliments wherever it goes.




INGREDIENTS YOU’LL NEED

Before you begin check this full ingredients list to make sure you have
everything you need on hand.


FOR THE CAKE

 * 2 cups all-purpose flour
 * 1 ½ teaspoons ground ginger
 * 1 teaspoon ground cinnamon
 * ½ teaspoon baking soda
 * ¼ teaspoon ground cloves
 * ¼ teaspoon ground nutmeg
 * ½ teaspoon salt
 * 1 ¾ 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 ounces cream cheese, softened
 * ¾ cup unsalted butter, softened
 * 2 teaspoons vanilla extract
 * 2 ½ cups powdered sugar




HOW TO MAKE THE GINGERBREAD SHEET CAKE


STEP-BY-STEP DIRECTIONS

1. Prepare the oven and baking dish:
Preheat your oven to 400°F (200°C). Spray with cooking spray or line a 13×9-inch
baking dish or quarter sheet pan with parchment paper and set it aside.

2. Heat the wet ingredients:
In a small saucepan, combine the butter, water, and molasses. Heat over medium
heat and bring to a gentle boil, stirring occasionally. Allow the mixture to
boil for 3-5 minutes, then remove it from the heat.



3. Combine the dry ingredients:
In the bowl of a stand mixer or in a large bowl with a hand mixer, whisk
together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and
brown sugar.

4. Mix the batter:
Pour the warm molasses mixture into the dry ingredients. Mix on low speed until
combined, scraping the sides of the bowl as needed. Let the mixture cool for
about 10 minutes.



5. Add the remaining wet ingredients:
Add the eggs, milk, and vanilla extract to the cooled mixture. Mix on medium
speed well until the batter is smooth.

6. Bake the cake:
Pour the batter into the prepared pan. Bake for approximately 20 minutes in
preheated oven, or until a toothpick inserted in the center comes out clean. Let
the cake cool completely before frosting.



7. Prepare the frosting:
In the bowl of a stand mixer fitted with the paddle attachment or using a medium
bowl with an electric mixer, beat the cream cheese, butter, and vanilla extract
until smooth and creamy. Gradually add the powdered sugar, mixing on low speed
until combined. Increase the speed to medium and beat until fluffy.



8. Frost the cake:
Spread the cream cheese frosting evenly over the top of cooled cake. Slice and
serve.




PLACES TO TAKE OR USE THIS RECIPE

 * Holiday Gatherings: Bring this gingerbread sheet cake to Christmas parties or
   potlucks for a guaranteed hit.
 * Office Celebrations: Impress coworkers with a homemade treat that’s easy to
   transport and share.
 * Family Dinners: Make this cake the grand finale for a cozy family meal.
 * Gift Giving: Bake it as a thoughtful holiday gift for neighbors or friends.




VARIATIONS TO CHANGE IT UP

Spiced Up: Add a pinch of black pepper for a subtle kick that enhances the
gingerbread flavor.

Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking
blend.

Citrus Twist: Mix orange zest into the frosting for a bright, tangy contrast.

Chocolate Lover’s Version: Add a handful of mini chocolate chips to the batter
for a decadent touch.



Toppings: Add a scoop of vanilla ice cream to the top or a dollop of whipped
cream made with heavy whipping cream. If you don’t love a cream cheese frosting
also feel free to make a simple buttercream frosting to top the moist
gingerbread cake with.

Decorations: Add sprinkles, gingerbread men cookies, crushed up candy canes, or
other decorative items to the top of the cake after frosting.

Gingerbread Cupcakes: Instead of making this recip into a cake, opt for cupcakes
instead. Fill each cupcake with a cupcake liner and fill 2/3 full. Bake for 15
minutes. If the center of the cake is not done, continue to bake until a
toothpick inserted comes out clean.




CAN THIS RECIPE BE STORED OR MADE AHEAD?

Yes! Here’s how:

Storage: Store the frosted cake in an airtight container in the refrigerator for
up to 3 days. Bring it to room temperature before serving for the best flavor
and texture.

Make Ahead: Bake the cake up to two days in advance. Keep it covered at room
temperature, and frost it on the day you plan to serve it.




COMMON QUESTIONS ABOUT GINGERBREAD SHEET CAKE RECIPE

1. Can I use a different frosting?
Yes! While cream cheese frosting is a classic pairing, you can also use whipped
cream, vanilla buttercream, or even a simple glaze for a lighter option.

2. Can I bake this in a different pan?
Absolutely. You can use a round or square pan, but you may need to adjust the
baking time. A smaller pan may result in a thicker cake and longer baking time.
If you want to make a larger sheet cake I would double the recipe and a use two
9×13 pans.

3. Can I freeze this cake?
Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3
months. Thaw in the refrigerator overnight, then frost before serving.





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GINGERBREAD SHEET CAKE



Prep Time15 minutes mins
Cook Time20 minutes mins
Cooling Time2 hours hrs
Total Time2 hours hrs 35 minutes mins

Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, christmas cake, Christmas dessert, Gingerbread,
gingerbread cake, sheet cake
Servings: 20 slices


INGREDIENTS

FOR THE CAKE

 * 2 c flour
 * 1 ½ t ginger
 * 1 t cinnamon
 * ½ t baking soda
 * ¼ t cloves
 * ¼ t nutmeg
 * ½ t salt
 * 1 ¾ c brown sugar
 * 1 c unsalted butter
 * 1 c water
 * ½ c molasses
 * ½ c milk
 * 2 eggs
 * 1 t vanilla

FOR THE FROSTING

 * 12 oz cream cheese softened
 * ¾ c unsalted butter softened
 * 2 t vanilla
 * 2 ½ c powdered sugar


INSTRUCTIONS

FOR THE CAKE

 * Preheat the oven to 400 degrees. Spray or line a 13×9 baking dish, set aside.
 * In a small sauce pan, combine the butter, water and molasses. Heat over
   medium and bring to a boil. Stir occasionally and boil for 3-5 minutes.
 * Meanwhile, in the bowl of a stand mixer, combine the flour, ginger, cinnamon,
   soda, cloves, nutmeg, salt and brown sugar. Mix to combine.
 * Pour the molasses mixture into the bowl with the dry ingredients. Mix on low
   to combine, scraping the sides often.
 * Allow to cool for about 10 minutes.
 * Add in the eggs, milk and vanilla. Mix well, scraping the sides and mixing
   again.
 * Pour the batter into the prepared pan.
 * Bake in the preheated oven for about 20 minutes or until the center is set
   and a toothpick comes out clean.
 * Allow to cool before decorating.

FOR THE FROSTING

 * In the bowl of a stand mixer fitted with the paddle attachment, combine the
   cream cheese, butter, and vanilla. Mix well until smooth and creamy.
 * Add in the powdered sugar and mix on low until combined. Bump up the speed
   and mix on medium until smooth and fluffy – scraping the sides often.
 * Once cool, spread the frosting over the cake in an even layer.




NOTES

Storage: Cake should be stored covered or in an airtight container in the fridge
for up to 3 days.


CONCLUSION AND CALL TO ACTION

This gingerbread sheet cake recipe is a must-try for anyone who loves the rich,
warm flavors of the season. Easy to make, perfect for sharing, and endlessly
customizable, it’s a recipe you’ll return to year after year. The whole family
will love this recipe during the Christmas time of year.



Ready to give it a try? Gather your ingredients, preheat your oven, and let the
festive baking begin! Don’t forget to share your creations and tips in the
comments below. Happy baking and Merry Christmas!

More Gingerbread Themed Ideas and Christmas Treats to Try:

 * What’s Your Gingerbread Name
 * Gingerbread Ornaments
 * Candy Cane Cupcakes
 * Chocolate Dipped Gingersnaps Cookies

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