Spiced Gingerbread Sheet Cake
Perfectly spiced and easy to make, gingerbread sheet cake is a delicious dessert to bake for the holidays. It’s baked in a 9×13 pan, then topped with a luscious maple cream cheese frosting. This cake is like the holidays wrapped up in a sweet, tender slice.
I’ve got your Christmas dessert right here! Gingerbread sheet cake is the perfect dessert to serve at the end of a joyous day. It has all the cozy, festive flavors that the whole family will love. Plus, it’s quick and easy to make from scratch! If you love a holiday cake that is moist, tender and spiced, then this recipe is for you.
Why You’ll Love This Recipe
- Festive dessert. Gingerbread is a classic holiday flavor. Add some Christmas sprinkles on top of the frosting for the final touch!
- Quick and easy. This is a very simple recipe using easy-to-find ingredients. The batter comes together in minutes!
- Amazing flavor and texture. The cozy spices pair well with the molasses and maple frosting. The cake has a perfect tender, moist texture while the frosting is rich and creamy!
- Perfect for parties. Whether you’re hosting Christmas dinner, throwing a holiday party or attending a pot luck, this gingerbread cake is the perfect dessert to serve!
- Tested to perfection. I use my popular gingerbread cupcakes recipe for guidance and adapted it to work for a 9×13 pan. This cake turns out more moist than a gingerbread loaf, but less sweet than gingerbread cookie bars. You’ll love it!
Ingredient Notes
- Molasses: Use unsulphured molasses (not blackstrap, which is bitter). I prefer the Grandma’s brand.
- Spices: Check that your spices are fresh and not expired for the best flavor.
- Baking soda: This leavening agent helps the cake rise. Check that it is not expired for the best results.
- Butter: Both the cake and frosting call for butter. Use unsalted butter since different brands of salted butter have varying amounts of salt added.
- Cream cheese: For the frosting, use block-style cream cheese (not the kind from the tub). The block is thicker and is less likely to get goopy or soft.
- Maple flavoring: You can find maple flavoring at Whole Foods or online.
- Confectioners’ sugar: Also known as powdered sugar, this is used to make the frosting.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Try a different frosting. For classic cream cheese frosting, omit the maple extract and replace it with vanilla extract. This cake also tastes delicious with vanilla buttercream or white chocolate buttercream.
Use a different size pan. This recipe also works in two 8-inch round pans (similar baking time). For a bundt pan, try my gingerbread bundt cake. You can also make gingerbread cupcakes!
Top with festive garnishes. Add some sugared cranberries or holiday sprinkles.
How to Make Gingerbread Sheet Cake
- Whisk together the dry ingredients—flour, baking soda, salt and spices. Set aside.
- Beat the melted butter, brown sugar, sugar, molasses, and eggs until light in color.
- Alternate adding the flour mixture and water to the wet ingredients. Begin and end with flour.
- Transfer batter to a 9×13 baking pan. Bake at 350 F for 25 to 35 minutes. Cool completely.
- For the maple frosting, beat cream cheese and butter until smooth and creamy. Add the maple flavoring and vanilla, then mix in the confectioners’ sugar and pink of salt.
- Frost the cooled cake, slice and serve.
Expert Tips
Use room temperature ingredients. This makes the batter easier to mix and creates a soft, tender texture for the cake.
Measure the flour properly. Either use a kitchen scale or use the spoon and level method. Never pack flour down into the cup!
Let the cake cool completely before frosting. If the cake is still warm, the frosting will melt!
Make Ahead and Storage Tips
Make ahead the frosting and store in an airtight container in the refrigerator for up to a week before frosting the cake. Let it sit at room temperature and give it a good stir to make sure it’s smooth before spreading on the cake.
Store cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freeze cake for up to 1 month. After it has cooled, wrap the cake as a whole in plastic wrap. You can also flash freeze individual slices that are frosted before wrapping in plastic wrap. Store in the freezer, then defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
Yes, the recipe can be cut in half and baked in an 8×8 square pan. Baking time will be 25 minutes or so.
Most likely it was over-baked or too much flour was added. Check your oven temperature with a thermometer and use a kitchen scale for accurate measuring.
Hot water helps dissolve the molasses, sugar and spices. Ultimately, it makes a more tender cake!
Related Recipes
Looking for more festive cakes? Try these next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Spiced Gingerbread Sheet Cake
Ingredients
Cake
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, melted
- ½ cup (100 g) packed dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (235 mL) unsulphured molasses
- 2 large eggs, room temperature
- 1 cup (240 mL) hot water
Frosting
- 1 cup (226 or 8 oz) block-style cream cheese, room temperature
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 2 teaspoons maple flavoring
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 ½ cups (300 g) powdered sugar
- Christmas sprinkles
Instructions
- Preheat the oven to 350°F. Grease a 9×13 metal cake pan. Set aside.
- Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), mix together the melted butter, brown sugar, sugar, molasses, and eggs on medium-high speed until light brown, about 2-3 minutes. Scrape down the sides of the bowl if necessary.
- With the mixer on low, add one third of the flour mixture to the melted butter mixture, then 1/2 cup water. Repeat ending with the flour mixture. Stir just until no flour pockets remain, avoid over-mixing.
- Transfer batter to prepared pan. Bake at 350 F for 25 to 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool completely.
- For the frosting, use an electric mixer to beat cream cheese and butter on medium-high speed until smooth and creamy. Add maple flavoring and vanilla, and mix until combined. Add confectioners’ sugar and salt, then mix until incorporated. If the frosting is too thick, add a tablespoon of milk to reach desired consistency.
- Spread frosting over cooled cake. Garnish with sprinkles. Cut and serve.
