This super easy and festive gingerbread sheet cake is packed with deep molasses flavor; spiced with cinnamon, ginger, nutmeg, and more! And slathered with lusciously smooth and tangy cream cheese frosting!
Happiest holidays, y’all!!! Look at us nearing the end of this hectic and challenging year, ha! Listen, I’m so proud of both you and me. The holidays are here and although things look different this year, celebrating, safely, is still okay. Finding comfort in food has a whole new meaning ever since 2020 hit us lol. Me? I’m looking forward to hosting a very small gathering at my spot filled with all the holiday table favorites.
Disclosure: This post is sponsored by Green Valley Creamery who I’m so excited to partner with; and all thoughts and opinions expressed here are my own. I am so grateful for brand partnerships like this! They produce lactose-free products such as yogurt, kefir, cream cheese, sour cream, cottage cheese, and butter. So, lactose intolerant or lactose sensitive folks have an inability to breakdown naturally-occurring milk sugar; lactose, into its component parts to be absorbed. I, myself, am lactose sensitive and trust me when I say that my stomach appreciates these products so much! This cake features their sour cream and kefir.
Super geeked and happy to share this gingerbread sheet cake with ya! You should know how much I love me a good sheet cake. They’re so easy to make with no layering or nervous sweats involved. They feed a crowd and are just a real classic kind of dessert. For example, my lemon sheet cake is an all-time favorite!
Gingerbread Sheet Cake Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- cinnamon
- ginger
- cloves
- nutmeg
- salt
- vegetable oil
- vanilla extract
- molasses
- eggs
- sour cream
- kefir
The Best Gingerbread Sheet Cake
Ugh, this gingerbread sheet cake is so incredibly flavorful, my friends. Packed with deep molasses flavor and extra extra moist thanks to the oil, sour cream, and kefir. In addition to that; ground cinnamon, ginger, cloves, and nutmeg give this sheet cake ample warmth and coziness vibes throughout, so delicious. Really and truly, cream cheese frosting finishes this gingerbread sheet cake so perfectly. It’s beautifully rich, creamy, and tangy- compliments the gingerbread flavor so nicely. Perfect treat for the holidays and more!
It’s also worth mentioning that this is a one-bowl cake recipe that whips up with a tasty quickness. Grab your ingredients and that 9×13-inch baking pan and get ready to make this gingerbread sheet cake with me!
A Few Notes About This Sheet Cake:
- Room temperature ingredients: Make sure that your molasses, eggs, sour cream, and kefir are all at room temperature! The reason for this is because room temperature ingredients blend seamlessly together when incorporated. Otherwise, your mixture will seize and not blend as well because everything is super cold. I typically take out these ingredients about 1-2 hours before making the recipe.
- Sour cream substitute: You can replace sour cream with plain yogurt.
- Kefir substitute: You can replace plain kefir with whole buttermilk.
Optional Garnishes For Gingerbread Sheet Cake
I dressed up this sheet cake with some sugared cranberries and little cookie gingerbread men I found in the grocery store. To be honest, you could simply enjoy this sheet cake as is without any further decorations, ha! However, I adore the added personal touches. Other options include caramel sauce drizzles, peppermint candies, sugared rosemary, edible gold flakes/flowers, crushed gingersnap cookies, and way more!
More Great Recipes To Try
- Caramel Pecan Cheesecake
- Soft Peanut Butter Cookies
- Blueberry Cheesecake Ice Cream
- Sweet Potato Cinnamon Rolls
- Double Chocolate Bundt Cake
- Best Ever Chocolate Chunk Cookies
- Upside Down Caribbean Coconut Rum Cake
- Lemon Sweet Rolls
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
Q.
Print
Gingerbread Sheet Cake With Cream Cheese Frosting
- Prep Time: 5m
- Cook Time: 35m
- Total Time: 40m
- Yield: 8–10 1x
Description
This super easy gingerbread sheet cake is packed with deep molasses flavor; spiced with cinnamon, ginger, nutmeg, and more! And slathered with lusciously smooth and tangy cream cheese frosting!
Ingredients
Gingerbread Sheet Cake
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup Green Valley Creamery Sour Cream, room temperature
- 1 cup Green Valley Creamery Plain Whole Milk Kefir, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup unsulphured molasses, room temperature
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 8 ounces Green Valley Creamery Cream Cheese, softened to room temperature
- 1/2 cup Green Valley Creamery Lightly Salted Butter, softened to room temperature
- 4 cups powdered sugar, sifted if lumpy
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons Green Valley Creamery Plain Whole Milk Kefir
Instructions
Gingerbread Sheet Cake
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with baking spray and line with parchment paper with sides hanging over. Spray parchment paper with baking spray again.
- In a large bowl, whisk together the eggs, oil, sour cream, kefir, vanilla extract, and molasses until well combined. Add in the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt; and use a rubber spatula to mix until everything is just combined.
- Pour the batter into the prepared baking pan and use an offset spatula to smooth top.
- Bake cake for 30-35 minutes or until toothpick inserted into the center of cake comes out clean.
- Allow cake to cool down completely before frosting.
Cream Cheese Frosting
- Use a stand mixer (fitted with the paddle attachment) or a handheld electric mixer to cream together the cream cheese and butter until light and fluffy, about 4-5 minutes.
- With mixer on lowest setting, carefully add in powdered sugar one cup at a time, beating well after each addition. Then add in vanilla paste/extract and kefir to loosen frosting.
- Use a large offset spatula to frost cooled gingerbread sheet cake, garnish as desired.
- Cut into slices and serve. Enjoy!
Notes
- Sour cream substitute: You can replace sour cream with plain yogurt.
- Kefir substitute: You can replace plain kefir with whole buttermilk.
- For cupcakes: This recipe can also be made into cupcakes, making about 24 total. To make: fill cupcake liners about 3/4 of the way full and bake for around 22-24 minutes or until toothpick inserted in center comes out clean.
- For layer cakes: This recipe can also be made into two 8-inch cake layers. To make: evenly divide batter in greased pans and bake for around 30-35 minutes or until toothpick inserted in center comes out clean.
- Category: Desserts and Sweets
- Method: Baking
- Cuisine: American
Keywords: desserts, sweets, gingerbread, cake, cream cheese, frosting, sheet cake
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