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Gingerbread Sheet Cake

Gingerbread sheet cake bakes in a 9x13-inch pan with warm ginger, cinnamon, and cloves, then gets topped with fluffy cream cheese frosting. Cool the cake completely before frosting for a smooth, even finish.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling 1 hour 30 minutes
Total Time 2 hours 28 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tsp nonstick cooking spray for greasing
  • 0.5 cup vegetable oil
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 cup molasses unsulphured
  • 2.5 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 tsp baking soda
  • 1 cup water boiling
For the frosting
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Prepare and bake the cake
  1. Heat the oven to 350°F and grease a 9x13-inch baking pan with the cooking spray.
  2. In a large bowl, beat the vegetable oil and brown sugar until combined.
  3. Beat in the egg and molasses.
  4. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, and salt.
  5. Stir the baking soda into the boiling water.
  6. Add the flour mixture to the molasses mixture in 3 additions, alternating with the water in 2 additions and beginning and ending with the flour mixture; mix just until combined.
  7. Pour the batter into the prepared pan.
  8. Bake for 32 to 38 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake completely in the pan on a wire rack, about 1 1/2 hours.
Make the frosting
  1. Beat the cream cheese and butter in a medium bowl until smooth, about 2 minutes.
  2. Beat in the powdered sugar, vanilla, and salt on low speed until combined.
  3. Beat on medium speed until fluffy, about 1 minute.
Frost and serve
  1. Spread the frosting over the cooled cake.
  2. Refrigerate any leftovers.

Notes

For the smoothest frosting, make sure the cake is completely cool before spreading it. Store covered in the refrigerator for up to 4 days; freezer: yes, freeze frosted slices for up to 2 months. For a dairy-free frosting, use dairy-free cream cheese and butter.