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There’s something really satisfying about stirring together a gingerbread cake sheet with frosting and having it in the oven in minutes. The ingredients are simple, but the moment the ginger, cinnamon, and molasses start to warm up, the whole kitchen smells like you’ve been baking all day. It’s the kind of recipe that feels generous without being fussy.
I like this one because it’s straightforward: mix everything in one bowl, bake, then swipe on a light maple cream cheese frosting. The texture lands somewhere between a snack cake and a celebration cake, so it works for weeknights, potlucks, or a simple dessert after a healthy meal. You can cut smaller squares for a lighter treat, and it keeps well, so you’re set for a few days of easy, homemade dessert.
A Fresh Take on a Classic: Gingerbread Cake Sheet With Frosting
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What You’ll Need to Begin
- 320 g all-purpose flour
- 200 g granulated sugar
- 1 Tbsp ground ginger
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 300 g whole milk (or your preferred milk)
- 170 g unsulphured molasses
- 90 g canola oil (or other neutral oil)
- 2 large eggs
Maple Cream Cheese Frosting
- 170 g unsalted butter, at room temperature
- 335 g cream cheese, cold from the fridge
- 670 g icing (powdered) sugar, sifted
- ½ tsp vanilla bean paste (or vanilla extract)
- ¼ tsp fine salt
- 80 g pure maple syrup
What to Do
- Preheat your oven to 350°F (180°C). Lightly spray a 9×13-inch (about 20×30 cm) baking dish with baking spray or grease it with butter. Line the pan with a parchment sling so you can lift the cake out easily once it’s cool.
- In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl, combine the flour, granulated sugar, ground ginger, baking soda, cinnamon, salt, nutmeg, and allspice. Whisk until everything looks evenly mixed with no visible streaks of spice.
- Make a well in the center of the dry ingredients. Pour in the milk, molasses, oil, and eggs. Mix on low speed (or whisk by hand) until the batter is smooth and no dry pockets of flour remain, about 1 minute. The batter should look glossy and pourable, without any lumps.
- Pour the batter into the prepared pan and spread it into an even layer. Tap the pan firmly on the counter 2–3 times to help release any large air bubbles so the cake bakes up evenly.
- Bake for about 28–32 minutes, or until a toothpick or wooden skewer inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking so the cake stays soft and moist. Once done, place the pan on a cooling rack and let the cake cool completely in the pan.
- While the cake cools, make the maple cream cheese frosting. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and cream cheese together on high speed for 3–4 minutes until the mixture looks pale, creamy, and noticeably lighter in texture.
- Add the sifted icing sugar, vanilla bean paste, and salt. Start mixing on low so the sugar doesn’t fly everywhere, then increase to high speed and beat for another 3–4 minutes. The frosting should be thick, smooth, and fluffy, with no visible lumps of cream cheese.
- Pour in the maple syrup and beat again until fully incorporated and the frosting is smooth. If it feels too soft, chill it for 10–15 minutes to firm up slightly before spreading.
- Once the cake is completely cool, scrape the frosting onto the surface. Use an offset spatula or the back of a spoon to spread it into an even layer. If you like, sprinkle a little cinnamon over the top for a simple finish.
- Slice into 16 squares for standard portions (or smaller pieces for a lighter dessert). Store any leftovers in an airtight container in the fridge. For the best texture, let chilled slices sit at room temperature for 10–15 minutes before serving.
Choosing the Right Molasses
Molasses is what gives this gingerbread sheet cake its deep color and classic flavor, so it’s worth choosing carefully. Look for unsulphured molasses, which has a cleaner, more natural taste and fewer harsh notes than sulphured types. Regular or “original” molasses works best here: it’s flavorful without being overwhelmingly bitter. Blackstrap molasses is more intense and less sweet; if you use it, the cake may taste stronger and slightly drier. For a balanced, family-friendly result, stick to unsulphured baking molasses and pair it with fresh spices. If you prefer a slightly lighter flavor, you can replace 20–25% of the molasses with additional sugar or maple syrup and keep the rest of the recipe the same.
Cream Cheese Frosting Tips
For a smooth maple cream cheese frosting, pay attention to temperature and timing. Let the butter come fully to room temperature so it blends easily, but keep the cream cheese cold as written. This combination helps the frosting stay thick instead of runny. Beat the butter and cream cheese long enough that there are no tiny lumps left before you add sugar. Always sift the icing sugar to avoid graininess, and add it gradually on low speed. If your frosting turns too soft after adding the maple syrup, chill it briefly, then re-whip on medium speed. For a lighter option, you can reduce the icing sugar by 10–15% and whip a bit longer for extra airiness, knowing it will be slightly less stiff but still spreadable.
Make-Ahead and Storage
This gingerbread cake is very make-ahead friendly, which is helpful if you’re planning for guests or meal prepping desserts. You can bake the cake a day in advance, let it cool completely, then wrap the pan tightly or cover it well and keep it at room temperature. The unfrosted cake also freezes well: wrap individual squares or the whole slab in plastic, then in a reusable bag or container for up to 2 months. Thaw at room temperature before frosting. The frosted cake should be stored in the fridge in an airtight container for up to 4 days. For the best flavor and texture, let refrigerated slices sit at room temperature for 10–20 minutes before eating so the crumb softens and the frosting loosens slightly.
What People Usually Ask
Can I make this gingerbread cake a bit healthier without losing the flavor?
You can definitely lighten this gingerbread sheet cake while keeping the flavor strong. Swap up to half of the all-purpose flour for whole wheat pastry flour or white whole wheat flour for more fiber and nutrients. Replacing about 25% of the sugar with coconut sugar is another option for a less refined sweetener. You can also reduce the oil by 20–25% and add a few tablespoons of unsweetened applesauce or plain yogurt to retain moisture. Just avoid cutting all the fat or sugar at once, or the cake can turn dense and dry.
How do I know when the cake is fully baked but still moist?
The baking time is a good guide, but ovens vary, so it helps to use a few checks. Start looking at the cake around the 25-minute mark. The edges should look set and slightly pulled away from the sides of the pan. When you insert a toothpick or skewer into the center, it should come out mostly clean with just a few moist crumbs attached. If it comes out wet or shiny, bake for a few more minutes and test again. Gently pressing the surface is useful too: it should spring back lightly instead of leaving an indentation.
Why is my cream cheese frosting sometimes runny, and how can I fix it?
Runny cream cheese frosting usually comes from ingredients that are too warm or from overmixing after adding liquid sweeteners. Cream cheese softens quickly, so if both the butter and cream cheese are very warm, the structure loosens. To prevent this, keep the cream cheese cold and only the butter at room temperature. Add maple syrup gradually and stop mixing as soon as it’s fully incorporated. If the frosting is already loose, chill the bowl for 20–30 minutes, then beat briefly on medium speed to bring it back together. In a pinch, adding a small amount of extra sifted icing sugar can help firm it.
Gingerbread Cake Sheet With Frosting
Equipment
- Stand mixer or large mixing bowl
- Whisk attachment / paddle attachment
- 9 x 13 inch (20 x 30 cm) baking dish
- parchment paper
- Offset spatula
Ingredients
Gingerbread Sheet Cake:
- 320 g all-purpose flour
- 200 g granulated sugar
- 1 Tbsp ground ginger
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 300 g whole milk
- 170 g unsulphured molasses
- 90 g canola oil
- 2 large eggs
Maple Cream Cheese Frosting:
- 170 g unsalted butter at room temperature
- 335 g cream cheese cold from the fridge
- 670 g icing sugar sifted
- 1/2 tsp vanilla bean paste
- 1/4 tsp salt
- 80 g maple syrup
Instructions
- Gather all ingredients and pre-measure everything before you begin.
Gingerbread Sheet Cake:
- Heat the oven to 350°F (180°C). Prepare a 9 x 13 inch (20 x 30 cm) baking pan by spraying with baking spray or greasing with butter, then line it with a parchment paper sling.
- In a stand mixer bowl fitted with the whisk attachment or in a large bowl, whisk together the flour, granulated sugar, ground ginger, baking soda, cinnamon, kosher salt, nutmeg, and allspice until evenly combined.
- Make a well in the center of the dry mix and add the milk, molasses, canola oil, and eggs. Beat on low speed just until the batter comes together, about 1 minute, taking care not to overmix.
- Pour the batter into the prepared pan and gently tap the pan on the counter a couple of times to release trapped air bubbles.
- Bake in the preheated oven until a wooden skewer or toothpick inserted into the center comes out clean, approximately 28 minutes. Remove from the oven and allow the cake to cool completely in the pan.
Maple Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl), beat the room-temperature butter and cold cream cheese on high speed until the mixture is pale and fluffy, about 3–4 minutes.
- Reduce the mixer to low and add the sifted icing sugar, vanilla bean paste, and salt. Mix briefly to incorporate, then raise the speed to high and beat another 3–4 minutes until light and airy.
- Add the maple syrup and beat briefly until the frosting is smooth and well combined.
- Spread the frosting evenly over the fully cooled cake using an offset spatula. If desired, sprinkle a light dusting of cinnamon on top.
- Store any leftover cake in an airtight container in the refrigerator.
