This gingerbread sheet cake is an easy, moist twist on classic gingerbread, finished with a bright lemon cream cheese frosting. It’s simple to prepare, tender from buttermilk, and warmly spiced with ginger, cinnamon, cloves, and nutmeg. The tangy lemon frosting balances the cake’s richness for a delightful dessert everyone will enjoy.
Why you’ll love this cake
Simple to make: No-fuss ingredients and straightforward steps make this an approachable recipe for bakers of any skill level.
Moist, tender texture: Buttermilk and melted butter give the cake a soft, tender crumb that stays moist.
Balanced flavor: The blend of spices delivers the classic gingerbread profile without overwhelming the palate, while the lemon cream cheese frosting adds a bright, creamy contrast.
Baking essentials
You don’t need specialty tools to make this cake, but these items make the process easier:
- Hand mixer
- 9×13-inch baking pan
- Rubber spatula or scraper
- Cookie scoop (handy for portioning baked goods or dolloping frostings)
Making the lemon cream cheese frosting
Start with room-temperature cream cheese and butter so they blend smoothly and without lumps. For a lump-free frosting, sift the powdered sugar before adding it. When you add the cold heavy cream, whip on high for a few minutes to incorporate air—this lightens the frosting and balances the cake’s richness.
Buttermilk — substitutions
Real buttermilk yields the best texture and flavor, but if you don’t have any on hand, try one of these easy substitutes:
- ½ cup Greek yogurt + ¼ cup water, mixed
- ½ cup plain yogurt + 1 tablespoon water, mixed
- ¾ cup milk + 2½ teaspoons lemon juice, let stand 10 minutes
Storage and shelf life
Unfrosted: Store covered tightly at room temperature for up to 2 days to prevent drying.
Frosted: Because the frosting contains cream cheese, the cake is fine at room temperature for about 6 hours. After that, refrigerate and consume within 3–4 days. Keep it tightly wrapped to preserve moisture and flavor.
Enjoy!
Alyssa
If you like this, you’ll love these recipes
- Lemon Bars w/ Gingersnap Crust
- Gingerbread Cinnamon Rolls
- Ginger Gringles (favorite gingersnap cookie)
- Chocolate Orange Truffle Pie w/ Gingersnap Crust
- Cranberry Orange Brown Sugar Cake
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Gingerbread Sheet Cake w/ Lemon Cream Cheese Frosting
Ingredients
Gingerbread Sheet Cake
- 1 ½ cups brown sugar
- ¼ cup molasses
- 2 eggs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 ¾ cups flour (measured correctly)
- ¾ cup buttermilk
- 1 cup butter, melted and cooled
Lemon Cream Cheese Frosting
- 6 ounces (¾ cup) cream cheese, room temperature
- ¼ cup butter, room temperature
- 2 ½ cups powdered sugar
- 2 tablespoons heavy cream, cold
- 1 tablespoon lemon zest
- Pinch of salt
Instructions
Gingerbread Cake
- Preheat oven to 350°F. Grease a 9×13-inch pan and set aside.
- In a mixer or large bowl with a hand mixer, combine brown sugar, molasses, eggs, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, vanilla, and salt. Beat on high for about 6 minutes until slightly lighter, thick, and smooth.
- Add the flour, buttermilk, and melted cooled butter. Mix on low until smooth and fully combined.
- Pour batter into the prepared pan and bake 22–27 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs. Cool completely before frosting.
Lemon Cream Cheese Frosting
- Beat room-temperature cream cheese and butter until smooth and fluffy. Add lemon zest, a pinch of salt, and 1 cup of the powdered sugar. Mix until smooth.
- Add the remaining powdered sugar and mix until combined. Add the cold heavy cream and whip on high for 2–3 minutes until light and fluffy.
- Once the cake is completely cool, frost with the lemon cream cheese frosting. Slice and serve.
Nutrition
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