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gingerbread cake on plate

One Bowl Gingerbread Sheet Cake

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: cakes
  • Method: baking
  • Cuisine: american


This easy gingerbread cake is sure to be a crowd pleaser, and only takes ten minutes to mix up. This homemade ginger cake is topped with a maple cream cheese frosting and is the perfect any time cake.



Gingerbread Sheet Cake

  • 320g All-Purpose Flour
  • 200g Granulated Sugar
  • 1 Tbsp ground ginger
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 300g whole milk
  • 170g unsulphured molasses
  • 90g Canola oil
  • 2 large eggs

Maple Cream Cheese Frosting

  • 170g unsalted butter, at room temperature
  • 335g cream cheese, cold from the fridge
  • 670g icing sugar, sifted
  • ½ tsp vanilla bean paste
  • ¼ tsp salt
  • 80g maple syrup



  1. Preheat the oven to 350°f / 180°c. Spray a 9” x 13” (20x30cm) baking dish with baking spray, or grease with butter. Line with a parchment paper sling.
  2. In the bowl of a stand mixer fitted with a whisk attachment, or a large bowl, whisk together flour, granulated sugar, ginger, baking soda, cinnamon, salt, nutmeg, and allspice. Make a well in the center of the flour mixture; add milk, molasses, oil, and eggs. Beat with a mixer at low speed until combined, about 1 minutes. Pour batter into prepared pan. Tap pan on counter twice to release air bubbles.
  3. Bake until a wooden pick inserted in the center comes out clean, about 28 minutes. Let cool completely in pan. Dust with icing sugar, or frost with maple cream cheese frosting (recipe follows)


  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, cream together the butter and cream cheese on high until pale and fluffy, 3-4 minutes. Add icing sugar, vanilla bean paste and salt, and mix on low to combine. Turn the mixer to high and beat for another 3-4 minutes, or until light and fluffy. Add maple syrup, and beat until well combined.
  2. Scrape the frosting onto the cake, and spread with an offset spatula. Sprinkle with cinnamon if desired.
  3. Store leftovers in an airtight container in the fridge.


Cake recipe reprinted with permission from “Cake: Layered, Frosted, Sliced and Shared”.

Keywords: gingerbread cake, ginger cake, gingerbread sheet cake