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.
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.
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).
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
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.
Ingredients
- 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
Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- Pinch of salt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Sprinkles
Instructions
- Preheat oven to 350F. Grease a 13x9 pan.
- 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.
- 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.
- For the frosting: 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
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I would make Zita
Oh Carla that cake looks so festive! I love it!
I think I would make Winter Squash Gratin.
I would make scalloped potatoes in this beautiful dish.
I love the Texas Sheet Cake recipe. Thank you.
Ooh – I’m thinking a lamb roast would look and taste wonderful in that pan!
A peppermint poke cake!
I would make baked ziti!
How pretty and my mouth is watering thinking about the combination of spices in this delicious looking cake!!
I’d make some kind of potato dish with cheese!
Mmmmmm….what a terrific sheet cake for the holidays! Love that you added a fluffy white frosting and sprinkles :)
*sigh* Yet another one that I’m going to have to torture myself and make. ;)
Happy day #4!
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 :)
I would roast some butternut squash. I’m on a squash kick right now. Nothing better than caramelized orange chunks of yumminess.
This gorgeous pan would be perfect for a turkey or chicken shepherd’s pie.
Zucchini bread
I am determined to make a gingerbread cake this holiday. Your version looks pretty simple and totally delicious!
Love this! I am a huge fan of gingerbread and with the lemon frosting…swoon! the giveaway pan looks great as well!!
Maria
I’d make a pork loin.
I mean come on, more cake the 9X13 pan is obviously the sensible choice here.
I would make a wonderful potroast with potatoes onions and carrots.
Looks and sounds delicious, can’t wait to make it! Thank you :)
Is it bad that I just want to shove my entire face in this cake? Gorgeous.
ty
I would make a cake for sure. Thanks!
peanut butter fudge cake
i’d make my green bean casserole
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!
chicken parmesan
Tres leches cake
Red velvet cake.. Yummy!
Definitely a roast!!! Yum!
Baked Macaroni and Cheese that my grandmother made when I was little.
The flavors of this recipe were perfect!! Do you think it would work in a Bundt pan?
Never tried it. In theory I believe it’ll work.