Name: Gingerbread Sheet Cake With Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 large eggs, room temperature; 1/2 cup vegetable oil; 1/2 cup sour cream, room temperature; 1 cup 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; 8 ounces cream cheese, room temperature; 1/2 cup salted butter, room temperature; 4 cups powdered sugar, sifted if lumpy; 1 teaspoon vanilla bean paste or vanilla extract; 2 tablespoons plain whole milk kefir

Ingredients

2 large eggs, room temperature

1/2 cup vegetable oil

1/2 cup sour cream, room temperature

1 cup 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

8 ounces cream cheese, room temperature

1/2 cup salted butter, room temperature

4 cups powdered sugar, sifted if lumpy

1 teaspoon vanilla bean paste or vanilla extract

2 tablespoons plain whole milk kefir

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with baking spray and line it with parchment paper, leaving the sides hanging over. Spray the parchment paper with baking spray again.

Step 2: In a large bowl, whisk together the eggs, vegetable oil, sour cream, kefir, vanilla extract, and molasses until well combined.

Step 3: Add the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt to the wet ingredients. Use a rubber spatula to gently mix until everything is just combined; avoid overmixing.

Step 4: Pour the batter into the prepared pan and smooth the top with an offset spatula.

Step 5: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Step 6: For the frosting, use a stand mixer fitted with the paddle attachment or a handheld mixer to beat the cream cheese and butter until light and fluffy, about 4-5 minutes.

Step 7: With the mixer on low speed, add the powdered sugar one cup at a time, beating well after each addition. Then add the vanilla and kefir to loosen the frosting and mix until smooth.

Step 8: Spread the cream cheese frosting evenly over the cooled cake using a large offset spatula. Garnish as desired.

Step 9: Cut into slices and serve. Enjoy!

Tips & Variations

For a richer flavor, substitute half the vegetable oil with melted butter.

Use buttermilk instead of kefir if unavailable; it works just as well.

Add chopped nuts or dried cranberries into the batter for extra texture and flavor.

Ensure all dairy ingredients are at room temperature to help the batter mix smoothly.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but be sure it contains xanthan gum or add it separately to maintain texture.

Can I prepare the frosting in advance?

Absolutely. The cream cheese frosting can be made up to a day ahead and stored in the refrigerator. Bring it to room temperature and re-whip slightly before spreading on the cake.