Warm spices, brown sugar, molasses, and buttermilk come together in this cozy, soft gingerbread sheet cake recipe—simple, nostalgic, and SO good.
Let’s talk gingerbread. Not the cookie kind with little smiling faces (though those are cute), but the cake—soft, spiced, and baked in a big pan like your grandma used to make when she didn’t have time to mess around with fancy layers. This gingerbread sheet cake? It’s that kind of cake. Warm. Tender. Smells like a hug. And the flavor? Like all your favorite holiday spices decided to form a band and play sweet, buttery music right in your mouth.
The first time I made this, it was freezing outside, and my hands were still half-numb from walking the dog. I wanted something warm, but not just heat-warm—comfort-warm. Something that makes your whole kitchen smell like cinnamon and old-school Christmas. And okay, I won’t lie: I was procrastinating folding laundry, too. But one hour and a cloud of flour later? The house smelled like December, and I had a cake that tasted like memory.
Why You’ll Love This Gingerbread Sheet Cake Recipe?
You know those recipes that just get you? This is one of them. It’s not fussy. It doesn’t require piping bags or offset spatulas or a mixer that costs more than your rent. It’s just a bowl, a whisk, some pantry staples, and a pan.
Here’s the magic:
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It’s deeply spiced. Like, it doesn’t tiptoe around the ginger. This cake walks in wearing a cinnamon-scented sweater and demands a seat at your table.
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It’s stupid-easy. No fancy tricks. You melt the butter. You whisk the batter. You bake. Done.
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It’s flexible. Don’t have whole wheat flour? No problem. Want to skip the frosting? Just sprinkle powdered sugar like you’re dusting off a snow globe.
Ingredient Notes:
What’s going into this spiced sheet cake?
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Light Brown Sugar – Sweet, caramel-y, cozy. Like if a campfire could bake.
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Unsulfured Molasses – NOT blackstrap. We’re making cake, not potting soil.
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Ground Ginger + Friends – Ginger, cinnamon, nutmeg, cloves, five-spice, black pepper. Yes, pepper. Trust me.
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Butter – Melted. Because creaming cold butter is for people with more patience than me.
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Eggs – Straight from the fridge. No room temp dance here.
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All-Purpose + Whole Wheat Flour – Just enough structure and a whisper of nuttiness.
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Buttermilk (or kefir) – That tang cuts through the sweet like a good plot twist.
How To Make Gingerbread Sheet Cake?
Step 1: Get That Oven Going
Preheat it to 350°F. Line your 9×13 cake pan with parchment paper. Grease it lightly, unless you like living on the edge.
Step 2: Mix All the Cozy Together
In your mixing bowl, toss in the brown sugar, molasses, spices, leavening agents, salt, and eggs. Mix on low until everything looks suspiciously like wet sand. Then crank it up to high and whip it until the mix looks foamy and thick—about 8 minutes.
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Step 3: Butter & Flour Time
Slowly drizzle in your cooled, melted butter while mixing. Add the flours and buttermilk. Don’t overthink it—just mix until combined, then give it a couple of folds with a spatula to make sure no flour pockets are hiding at the bottom.
Step 4: Bake & Chill (the cake, not you)
Pour the batter into the pan. Bake for around 32 minutes, or until it’s puffed and the top gently bounces back when you press it. Let it cool in the pan while you contemplate life—or make frosting.
Storage Options:
Let’s be honest: this cake is perfect on its own. But if you want to dress it up, a simple cream cheese frosting or whipped Greek yogurt on top turns it into a full-on moment.
Leftovers? Wrap the cake and keep it on the counter for up to 3 days. You can also refrigerate it if your house runs hot. It freezes well too—slice it into squares and freeze individually for midweek gingerbread emergencies. (We’ve all been there.)
Variations and Substitutions:
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No whole wheat flour? Use all-purpose instead. You won’t offend the cake gods.
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No buttermilk? Mix milk with a splash of vinegar or lemon juice. Let it sit for 5–10 minutes and boom, buttermilk hack.
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Want more heat? Add a pinch more ginger or even a dash of cayenne if you’re feeling wild.
What to Serve with Gingerbread Sheet Cake?
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A scoop of vanilla ice cream
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Hot apple cider or chai tea
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Fresh whipped cream (store-bought? Fine. Homemade? Even better.)
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A spoon and a very large mug of tea. You don’t have to share.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! It tastes even better the next day when the spices get extra cozy together.
Can I freeze it?
Absolutely. Slice it up, wrap in plastic or foil, and freeze. Thaw and reheat when life needs sweetness.
Is the frosting necessary?
Nope. But will anyone complain if it’s there? Also nope.
Look, I know there are a million gingerbread things out there. But this gingerbread sheet cake? It’s simple. It’s nostalgic. It’s that go-to recipe you make once, then write “SO GOOD” next to it in your cookbook with a smudge of molasses still on the page.
If you try it, tell me how it went—did it make your house smell amazing? Did you eat it for breakfast the next day? (Because same.) I’d love to hear.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingerbread Sheet Cake
Ingredients
Dry Ingredients:
- 5 1/2 oz 155 g all-purpose flour (approximately 1 1/4 cups, spooned and leveled)
- 2 1/2 oz 70 g whole wheat flour, not stone-ground (approximately 1/2 cup, spooned and leveled)
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg preferably freshly grated
- 1/4 tsp Chinese five-spice powder
- 1/8 tsp ground black pepper
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt or 1/4 tsp table salt
Wet Ingredients:
- 8 oz 225 g unsalted butter, melted and cooled to approximately 100°F (38°C)
- 8 oz 1 cup or 225 g cultured low-fat buttermilk or kefir
- 3 oz 85 g unsulfured molasses (approximately 1/4 cup)
- 8 oz 225 g light brown sugar, packed (approximately 1 cup)
- 3 large eggs approx. 150 g total, cold
- 1 batch of cream cheese frosting or whipped Greek yogurt optional, for topping
Instructions
Preparation:
- Preheat the oven to 350°F (180°C) and place the oven rack in the center. Line a 9x13-inch aluminum cake pan with parchment paper and lightly grease with nonstick cooking spray.
Mix Dry and Wet Ingredients:
- In the bowl of a stand mixer fitted with the whisk attachment, combine brown sugar, molasses, all ground spices, baking powder, baking soda, salt, and eggs. Begin mixing on low speed until ingredients are moistened, then increase speed to high. Continue mixing for approximately 8 minutes, or until the mixture is thick and foamy.
Incorporate Butter and Flour:
- Reduce mixer speed to low and gradually add the melted butter. Follow by adding the all-purpose flour and whole wheat flour. Once fully incorporated, add the buttermilk.
Final Batter Fold:
- Turn off the mixer. Using a rubber spatula, gently fold the batter once or twice to ensure all ingredients are fully mixed. Pour the batter into the prepared cake pan and smooth the top evenly.
Bake:
- Bake for approximately 32–35 minutes, or until the cake is firm, puffed, and the surface gently springs back when lightly pressed.
Cool and Serve:
- Allow the cake to cool in the pan until firm. Slice into squares. If desired, top with cream cheese frosting or whipped Greek yogurt prior to serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
