Week 35: Gingerbread Sheet Cake

The holiday season is still here, and I am celebrating it with my gingerbread sheet cake topped with cream cheese frosting.

Jump to the recipe!

This cake is so simple to make, and the flavors come through beautifully. My family devoured it within minutes!

It has just the right amount of spice and sweetness to cure any holiday cravings you may have. 

Because this cake is a sheet cake, it is perfect for easy serving to family and friends — what’s not to love?

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RECIPE:

INGREDIENTS:

• I stick butter, softened

• 1/3 cup granulated sugar

• 1 egg

• 1 cup molasses 

• 2 1/3 cup all-purpose flour 

• 1 1/2 teaspoons baking soda

• 1/4 teaspoon ground cinnamon 

• 1/2 teaspoon ground pumpkin spice

• 1/2 teaspoon ground ginger

• 3/4 cup hot water

Frosting:

• 1 stick butter, softened

• 4 oz. cream cheese, softened

• 1 cup powdered sugar

STEPS:

1. In a large bowl, cream the butter and sugars together. Then, add the molasses and eggs. Gently fold the flour, baking soda, cinnamon, pumpkin spice, and ginger. Finish by mixing in hot water to form a liquid batter. 

2. Pour the batter into your prepared pan and bake for 30 minutes. Then, set aside so that the cake cools to room temperature.

3. Make the frosting by beating the butter, cream cheese, and powdered sugar with a mixer for 3-5 minutes. Spread onto the cake when ready to serve.

Enjoy!

The Bored Baker 👩🏽‍🍳