Sourdough Gingerbread Sheet Cake with Cream Cheese Frosting

This easy-to-make sourdough gingerbread sheet cake boasts rich flavors of cinnamon, ginger, cloves, and nutmeg, complemented by the sweetness of brown sugar and molasses. Finished with a luscious cream cheese frosting, it’s a delightful treat for all.

As the holiday season approaches, the thought of a simple gingerbread sheet cake instantly creates images of warmth and festivity. This perfect Christmas dessert, reminiscent of soft gingerbread cookies, holds the essence of a Texas sheet cake, making it an ideal treat for gatherings. 

The rich aroma and unmistakable gingerbread flavor intermingled with the comforting spices create an irresistible sensation, defining the essence of the season.

During this time of the year, creating cherished moments with family members is made more special with this favorite gingerbread recipe. The sourdough gingerbread cake, with its intricate blend of spices, evokes the nostalgia of old-fashioned spice cakes, leaving a lasting impression on everyone’s taste buds. 

Its soft, moist texture perfectly complements the sweet and tangy notes of the cream cheese frosting. This delightful creation not only fills the air with the essence of the holidays but also brings together loved ones, fostering a sense of togetherness and joy.

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Why You’ll Love This Recipe:

MOIST

This Sourdough Gingerbread Sheet Cake is scrumptious! It’s not overly spiced (but feel free to add more to your liking) and it is an incredibly moist cake! It’s the perfect dessert to enjoy all winter long.

FEEDS A CROWD

Not only is this recipe a breeze to whip up, but it feeds a crowd! It would be ideal for large holiday dinner parties and gatherings like Christmas, but believe me, they won’t last long. 

GREAT DISCARD RECIPE

If you’re like me, I’m always looking for new ways to incorporate my sourdough discard into any scrumptious baked treat or savory side dish! From Sourdough Pumpkin Chocolate Chip Muffins to Homemade Sourdough Corn Dogs, sourdough discard adds a delicious twist, just like with this Sourdough Gingerbread Sheet Cake. 

Ingredients

SOURDOUGH GINGERBREAD SHEET CAKE

Flour – I used All-purpose flour for this moist gingerbread sheet cake.

Leaveners – Make sure your baking powder and baking soda are fresh and active, otherwise the spice cake won’t rise properly.

Spices – Ground ginger, cinnamon, nutmeg, and cloves are the perfect blend of warm spices.

Salt  -Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Brown Sugar – You can use white sugar, but I love the richness and caramel undertones the brown sugar brings to this cake. 

Molasses –  I used medium molasses (double-boiled) for this sheet cake recipe, but you can use light molasses for a more mild flavor. 

Water

Butter – If you use salted butter, subtract 1/4 teaspoon salt from the recipe.

Sour Cream – Sour cream brings excellent moisture to this delicious cake.

Eggs – Brings extra moisture and texture to the cake. 

Vanilla Extract –  Use pure vanilla extract, rather than imitation vanilla, for the best flavor!

Sourdough Starter Discard – I prefer using sourdough discard that is no older than a week for sweet recipes like this Sourdough Gingerbread Sheet Cake. 

CREAM CHEESE FROSTING

Cream Cheese – For the smoothest cream cheese frosting, it is crucial that the cream cheese is at room temperature.

Butter – Same for the butter! Room-temperature butter will help to make the creamiest and most tangy cream cheese frosting. 

Powdered Sugar – Confectioner’s Sugar keeps the cream cheese icing smooth and sweet.  

Vanilla Extract – I’ll say it again, for the best flavor, use pure over imitation!

Supplies

Large Mixing Bowls

Stand Mixer or Hand Mixer

Parchment Paper

Cooking Spray

13×18 rimmed cookie sheet

Cooling Rack

How to Make Sourdough Gingerbread Sheet Cake

Preheat your oven to 350 degrees. Lightly spray a 13×18 cookie sheet with cooking spray, line it with a piece of parchment paper, and then lightly spray again. Set to the side. 

DRY INGREDIENTS

In a medium bowl, gently whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, salt, and brown sugar. Set aside. 

WET INGREDIENTS

In a small saucepan, bring the water, butter, and molasses to a boil. Once boiling, remove from the heat and add the molasses mixture to the dry ingredients.  

In a large bowl, whisk together the sour cream, eggs, vanilla extract, and sourdough discard until smooth. Add the wet ingredients to the cake mixture and mix until the flour is just incorporated. Careful not to overmix, otherwise that can lead to a dense cake. 

BAKE

Pour the cake batter into the prepared baking pan. Place into the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean from the center of the cake.

Place on a wire rack to cool completely. 

HOW TO MAKE CREAM CHEESE FROSTING

In a bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter on high speed until light and fluffy, about 2-3 minutes. 

Then, mixing at medium speed, add a cup of powdered sugar at a time. Stop to scrape the sides of the bowl when necessary. 

Finally, add the vanilla extract and mix until incorporated. 

Dollop the cream cheese frosting on top of the cooled cake. Spread and smooth in a single layer with an offset baking spatula. Slice and enjoy!

How to Store

Store leftover Sourdough Gingerbread Sheet Cake in an airtight container in the fridge for up to 4 days.

FAQs:

Can I adjust the spices in the gingerbread sheet cake?

Absolutely! I kept this spiced cake fairly mild in seasonings. If you prefer a more robust taste of warm spices, I would highly encourage you to add more seasonings to your liking.

Can I make the cake ahead of time?

Making this cake ahead of time would be a great time saver! As I mentioned above, this cake is incredibly moist. You can prepare this cake the day before without noticing a difference.

You can bake the cake and leave it at room temperature to frost the next.

Or

If you would like to bake and frost the cake the day before, you will need to refrigerate it. Remove the cake at least an hour before serving, so that it can return to room temperature.

Can I add any additional ingredients, like nuts or fruits, to the cake?

An addition of dried fruits or chopped nuts would be heavenly! If you’re looking for more of a bite, try adding

• crystallized ginger
• dried apricots
• craisins
• raisins
• chopped walnuts
• sliced almonds
• chopped pecan

Happy baking!

More Recipes Like This:

Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting

Soft Sourdough Gingerbread Cookies

Peppermint Sourdough Brownies

Easy Sourdough Thumbprint Cookies