Gingerbread Sheet Cake

Serve up this delicious molasses-rich gingerbread sheet cake for your next holiday party. It is 100% homemade, easy and serves a crowd.

Course Dessert

Cuisine American

Keyword easy christmas cake, gingerbread cake, molasses cake

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 233kcal

Author Julie Clark

Ingredients

½ cup salted butter softened, 4 ounces
1 cup light brown sugar lightly packed, 220 grams
2 large eggs
¼ cup sour cream 70 grams
1 teaspoon vanilla extract
2 cups all-purpose flour 260 grams
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup molasses 191 grams
1 cup buttermilk 8 ounces

For the frosting:

4 ounces cream cheese room temperature
1/4 cup salted butter softened, 2 ounces
1 teaspoon vanilla extract
2 tablespoons molasses 42 grams
2 cups powdered sugar 260 grams

Instructions

Make the cake:

Preheat oven to 350º Fahrenheit. Spray an 10x115” baking pan with cooking spray. Line the bottom of the pan with parchment paper.
Cream together butter and brown sugar until light and fluffy, about 1-2 minutes.
Stir in eggs, sour cream, and vanilla extract.
In a separate bowl add in flour, baking powder, salt, cinnamon, ginger, and cloves.
In another bowl whisk together molasses and buttermilk until completely incorporated.
Mix half of the dry ingredients into the batter, alternating with half of the molasses, mixing after each addition until all the ingredients are incorporated together. Do not overmix.
Pour the cake batter into the prepared baking pan. Bake for 18-20 minutes or until the cake springs back when you touch the center. (Or a toothpick inserted in the center comes out clean.)
Allow the cake to cool on a wire rack.

Make the frosting:

In a large bowl, cream the cream cheese and butter until smooth.
Add the vanilla and molasses. Mix well.
Add in 1 1/2 cups of powdered sugar and mix well until combined. Then add the remaining 1/2 cup of powdered sugar until the frosting is a good spreading consistency.
Spread the frosting using an offset spatula over the cooled cake. Sprinkle with cinnamon if desired.
Slice into 24 squares and serve.
Store any extra cake in an airtight container at room temperature. The cake freezes well also.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 24 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition