Description

This Gingerbread Sheet Cake with Cream Cheese Frosting is a moist and flavorful holiday treat, featuring warm spices like cinnamon, ginger, cloves, and nutmeg, complemented by a tangy, rich cream cheese frosting. Perfect for festive occasions or cozy gatherings, this cake combines traditional gingerbread flavors with a creamy, smooth frosting for an irresistible dessert.

Ingredients

Scale

Gingerbread Cake

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

Cream Cheese Frosting

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

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray, then line it with parchment paper leaving sides hanging over the edges for easy removal. Spray the parchment paper with baking spray again to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, sour cream, kefir, vanilla extract, and molasses until fully combined and smooth.
Combine Dry Ingredients: Add the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and kosher salt to the wet mixture. Use a rubber spatula to gently fold everything together until just combined, being careful not to overmix.
Transfer Batter and Smooth: Pour the batter into the prepared baking pan. Use an offset spatula to spread and smooth the top evenly for uniform baking.
Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Cooling fully ensures the frosting will not melt when applied.
Prepare Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat together the cream cheese and salted butter on medium speed until light and fluffy, about 4-5 minutes.
Add Powdered Sugar: Lower the mixer speed to the lowest setting and gradually add the sifted powdered sugar one cup at a time, mixing well after each addition to incorporate fully and avoid dust.
Flavor and Loosen Frosting: Mix in the vanilla bean paste or vanilla extract and then add the kefir to loosen the frosting to spreading consistency. Beat until smooth and creamy.
Frost the Cake: Once the cake is completely cooled, use a large offset spatula to evenly spread the cream cheese frosting over the top of the cake. Garnish as desired.
Serve and Enjoy: Cut the frosted cake into slices and serve immediately. Enjoy the moist, spiced cake with rich cream cheese frosting!

Notes

Room temperature ingredients help achieve a smooth batter and frosting.
Be careful not to overmix the batter to keep the cake tender and moist.
Molasses gives the cake its classic gingerbread flavor; using unsulphured molasses is preferred for best taste.
Ensure the cake is fully cooled before frosting to prevent melting.
The kefir adds moisture and a subtle tang to both the cake and frosting, but can be substituted with plain buttermilk if unavailable.
You can garnish the frosted cake with chopped nuts, crystallized ginger, or a dusting of cinnamon or powdered sugar for extra decoration.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gingerbread cake, cream cheese frosting, holiday dessert, spiced cake, sheet cake