Gingerbread Sheet Cake
User Reviews
4.9
30 reviews
Excellent
Gingerbread Sheet Cake
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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!
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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.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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