Gingerbread Sheet Cake with Lemon Frosting


Spicy gingerbread cake baked and frosted in one pan means this Christmas classic requires little maintenance and is ready to take with you to holiday parties and work potlucks.

Gingerbread Texas Sheet Cake with Lemon Frosting

It’s Day 4 of Christmas Week and my final post this week. Once again, Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina are co-hosting this multi-blogger event, and each day we will be celebrating with Christmas-themed treats as well as fabulous Christmas giveaways. There will be posts going on all week until Saturday, December 14th (hint: participants and giveaways are listed at the bottom of each post). Make sure you check out Day 1, Day 2, and Day 3 for recipes and giveaways.

December (and parts of November) is the only time I eat gingerbread. I know someone who makes it every Halloween, but I’m too busy stuffing my face with pumpkin. Of course once December rolls around, everyone is running here then there and fighting for parking spaces and shopping carts. Or getting hit in the ankle with a cart then dodging people’s kids as you race to wait in line for 30 minutes. I’m all about reducing stress, so I married a Christmas classic with the convenience of a sheet cake. I love making sheet cakes simply because you bake and frost it in one pan. No need to unmold (and possibly cry) then finding another container for transportation or whether you have enough to frost the sides (not to mention you don’t need frosting skills either). All in one pan, all parties are happy.

Gingerbread Texas Sheet Cake with Lemon Frosting

As I was doing some recipe research, I learned that typical sheet cakes are made in a thin sheet pan (think jellyroll pan), not a big 13×9 pan that I’m accustomed to. Maybe that’s why people look at me weird when I say it’s a sheet cake, so I’m calling it a Texas sheet cake because cakes are bigger in Texas (right? I’ve never been to Texas before).

Gingerbread Texas Sheet Cake with Lemon Frosting

I topped it with a thin layer of lemon frosting because lemon and gingerbread go together quite nicely. I first discovered the duo with lemon speculoos ice cream. If you’re skeptical (don’t be!) or don’t like lemon (blasphemy!), cream cheese frosting makes a great substitute.

Gingerbread Texas Sheet Cake with Lemon Frosting
Gingerbread Texas Sheet Cake with Lemon Frosting

Yields 13

Gingerbread Texas Sheet Cake with Lemon Frosting
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4 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 cup (2 sticks) butter, melted
1 1/2 cups molasses
1/2 cup water
2 eggs
2 cups buttermilk
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
Pinch of salt
2 tablespoons lemon juice
1 teaspoon lemon zest


    For the cake:
  1. Preheat oven to 350F. Grease a 13x9 pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, nutmeg, and clove. With a mixer on low speed or by hand, add the melted butter and molasses, mixing until moistened. Add the water, mixing or stirring until everything is moistened. Whisk together the egg and buttermilk then mix or stir into the batter until evenly combined.
  3. Pour the batter into the pan and bake 45-50 minutes or until a toothpick inserted in the center comes out clean. There may be cracks on top, but they will be covered up with frosting. Cool completely.
  4. For the frosting:
  5. In a large mixing bowl, beat together the butter, sugar, and salt until creamy. Add the juice and zest. Beat another 2-3 minutes or until light and fluffy. Spread onto cooled cake then top with sprinkles.

Source: Adapted from King Arthur Flour
If you liked Gingerbread Texas Sheet Cake with Lemon Frosting, you may also like these recipes from me:

For the rest of today’s Christmas recipes:



Today’s #ChristmasWeek giveaway comes courtesy of Swissmar. Le Cordon Bleu has been a worldwide leader in gastronomy and hospitality for over 100 years and are widely considered the guardian of French culinary technique. Swissmar now combines this culinary expertise with their own knowledge and brand recognition to introduce this fantastic new line.

The Le Cordon Bleu ceramic ovenware from Swissmar are all freezer safe, oven safe, dishwasher and microwave safe. The French-inspired Charmant Collection 5 qt. Rectangular Roaster has scalloped edges and is beautiful enough to go straight from oven to table! To enter to win a Swissmar Roaster, read the details and use the Rafflecopter below!

***This giveaway is for one Swissmar Charmant Collection 5 qt. Rectangular Roaster (winner’s choice of color: blue, yellow, red, or white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

Disclosure: This giveaway is being provided by Swissmar. Participating bloggers have not received product nor been compensated as a part of this giveaway.

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  1. I would make Zita

  2. Oh Carla that cake looks so festive! I love it!

  3. I think I would make Winter Squash Gratin.

  4. I would make scalloped potatoes in this beautiful dish.

  5. I love the Texas Sheet Cake recipe. Thank you.

  6. Ooh – I’m thinking a lamb roast would look and taste wonderful in that pan!

  7. A peppermint poke cake!

  8. I would make baked ziti!

  9. How pretty and my mouth is watering thinking about the combination of spices in this delicious looking cake!!

  10. I’d make some kind of potato dish with cheese!

  11. Mmmmmm….what a terrific sheet cake for the holidays! Love that you added a fluffy white frosting and sprinkles :)

  12. *sigh* Yet another one that I’m going to have to torture myself and make. ;)

    Happy day #4!

  13. Hmmm, I would have never thought of gingerbread and lemon together but that actually sounds really amazing! I will definitely have to try this. Thanks for the recipe :)

  14. I would roast some butternut squash. I’m on a squash kick right now. Nothing better than caramelized orange chunks of yumminess.

  15. This gorgeous pan would be perfect for a turkey or chicken shepherd’s pie.

  16. Debbie Bray says:

    Zucchini bread

  17. I am determined to make a gingerbread cake this holiday. Your version looks pretty simple and totally delicious!

  18. Love this! I am a huge fan of gingerbread and with the lemon frosting…swoon! the giveaway pan looks great as well!!


  19. I’d make a pork loin.

  20. I mean come on, more cake the 9X13 pan is obviously the sensible choice here.

  21. Debbie Jackson says:

    I would make a wonderful potroast with potatoes onions and carrots.

  22. Sharon Jerome says:

    Looks and sounds delicious, can’t wait to make it! Thank you :)

  23. Is it bad that I just want to shove my entire face in this cake? Gorgeous.

  24. jane jakins says:


  25. Terri Hughes says:

    I would make a cake for sure. Thanks!

  26. peanut butter fudge cake

  27. raquel perez says:

    i’d make my green bean casserole

  28. Great recipe, Carla! We make something similar every year from the Good Housekeeping Illustrated Cookbook, so you are in good company. Ours is lucky to get a sprinkling of powdered sugar before it is devoured but I love the idea of the lemon frosting. Lovely combination!

  29. chicken parmesan

  30. Tres leches cake

  31. Red velvet cake.. Yummy!

  32. Ashley Outland says:

    Definitely a roast!!! Yum!

  33. Cindy Bowling says:

    Baked Macaroni and Cheese that my grandmother made when I was little.

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