Gingerbread Sheet Cake

My Gingerbread Sheet Cake recipe is moist, spiced, festive, and topped with velvety cream cheese Frosting—perfect for holidays!

👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat the oven to 350°F (180°C). Butter and line a 9x13-inch (23x33 cm) cake pan and set aside.

In a large bowl, whisk together the flours, brown sugar, granulated sugar, baking soda, salt and spices.

In a separate bowl, whisk together the eggs, milk, molasses and vegetable oil.

(5 oz/142 g) Heirloom Wheat Flour1 cuplarge eggs (, at room temperature)2

Stir the wet into the dry mix until just combined, taking care not to overmix.

Pour into your prepared pan and bake for ⏱️ 25-30 minutes or until a wooden skewer inserted in the middle comes out clean.

Let cool completely in the pan before spreading generously with the Cream Cheese Frosting.

Slice and enjoy with a cup of tea! Store any leftovers in an airtight container in the fridge for up to 2 days.