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fork with piece of gingerbread sheet cake on small pewter plate

Gingerbread Sheet Cake With Cream Cheese Frosting


  • Author: Quin
  • 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!


Scale

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


Instructions

Gingerbread Sheet Cake

  1. 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.
  2. 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.
  3. Pour the batter into the prepared baking pan and use an offset spatula to smooth top.
  4. Bake cake for 30-35 minutes or until toothpick inserted into the center of cake comes out clean.
  5. Allow cake to cool down completely before frosting.

Cream Cheese Frosting

  1. 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.
  2.  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. 
  3. Use a large offset spatula to frost cooled gingerbread sheet cake, garnish as desired.
  4. Cut into slices and serve. Enjoy!

Notes

  1. Sour cream substitute: You can replace sour cream with plain yogurt.
  2. Kefir substitute: You can replace plain kefir with whole buttermilk.
  3. 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.
  4. 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