One Bowl Gingerbread Sheet Cake

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.

Hi hi! Just popping in to share this super easy gingerbread cake recipe with you! This homemade gingerbread cake is quick to make (comes together in 10 minutes!), and is perfectly moist, so is great to make ahead. It has a rich molasses flavor and is perfectly spiced - I love it so much.

I love making homemade cake recipes, but they often require a lot of time or effort, which is why sheet cakes are the perfect compromise. They bake up as a single layer, and are really easy to transport in the pan that you made them in. My Devil's food cake and my Tiramisu cake are both easy sheet cakes that I make often.

I topped this ginger cake recipe with a super simple maple cream cheese frosting, although it would be delicious as is too! The recipe for this gingerbread cake comes from my friend Brooke Bell's book, “Cake: Layered, Frosted, Sliced and Shared”. I also made it in layer cake form in this gingerbread layer cake.

I hope you love this gingerbread cake! It is amazing any time of the year, but also makes a perfect holiday cake recipe.

How to make Gingerbread Cake

This gingerbread cake recipe is super easy - the cake itself is a one bowl gingerbread cake recipe, and because it is oil based, which makes it super moist, there is no need to warm up the butter before, so it comes together quickly.

• Prep your pan. I use a 9"x13" (20cm x 30cm) pan, and line it with parchment paper which sticks up a little up the sides of the pan to help with easy removal once cooled. If you are serving straight from the pan you could also just spray with some cooking spray or brush with butter.
• Combine dry ingredients. You can do this in a mixer or by hand - place them all into the mixer and mix until incorporated.
• Add wet ingredients. Make a well in the middle and add your wet ingredients - I like to break up the yolks of the egg with a fork.
• Mix to combine. It's almost too easy - mix all the ingredients together and you are good to go!
• Bake. Bake the gingerbread cake until a toothpick comes out clean - this should take 28-30 minutes.

Maple Cream Cheese Frosting

I topped this homemade gingerbread cake with a maple cream cheese frosting, as I had some cream cheese that needed using up.

However, the gingerbread cake would be delicious just as is, served with a sprinkle of powdered sugar before serving.

If you wanted to make both components ahead, you could make the the maple cream cheese frosting a few days in advance and store in an airtight container in the fridge and assemble closer to serving.

How to Store Gingerbread

This gingerbread cake is best stored in an airtight container in the fridge because of the cream cheese frosting. If you are making it ahead and just storing the cake, it can be stored in an airtight container at room temperature for up to 3 days.

For more sheet cake recipes, check out:

Print