Get the Recipe: Spiced Gingerbread Sheet Cake
Spiced gingerbread sheet cake is topped with maple cream cheese frosting. It's a delicious, festive dessert to bake for the holidays.
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 9x13 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.
Notes
Unsulphured molasses is better than blackstrap, which is too bitter for cakes.
Maple flavoring can be found at Whole Foods or online. I prefer the Frontier Co-op brand.
Block-style cream cheese is best for frosting because it's thicker and holds its shape better. The tub-style or low-fat varieties has extra air in it, which causes the frosting to get goopy or melt.
Store covered in an airtight container at room temperature for 2 days or in the refrigerator for 4 days.
Freeze for up to 2 months. Flash freeze frosted slices for an hour or until firm. Wrap slices in plastic wrap, then store in the freezer. Defrost in the refrigerator before serving.
Serving: 1slice, Calories: 409kcal, Carbohydrates: 68g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 56mg, Sodium: 240mg, Potassium: 422mg, Fiber: 1g, Sugar: 51g, Vitamin A: 420IU, Vitamin C: 0.02mg, Calcium: 122mg, Iron: 2mg