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Baking recipe · from the recipe book

Gingerbread Molasses Sheet Cake with Vanilla Filling

A dark, moist molasses sheet cake warm with ginger, cinnamon and cloves, split and filled with a silky vanilla cream-cheese layer.

Gingerbread Molasses Sheet Cake with Vanilla Filling

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1½ tbsp9 gGround ginger
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround cloves
  • ½ tsp1 gGround nutmeg
  • 1¼ tsp6 gBaking soda
  • ½ tsp3 gSalt
  • ½ cup113 gUnsalted buttermelted and slightly cooled
  • ⅔ cup packed150 gBrown sugarpacked
  • ½ cup170 gMolasses
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ¾ cup170 gCream cheesesoftened
  • ¾ cup90 gPowdered sugar
  • ½ cup (120 ml)120 gHeavy creamcold
  • 2 tsp8 gVanilla extract

Steps

  1. Soften the cream cheese and bring the egg and buttermilk to room temperature. Melt the butter and let it cool slightly.
  2. Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan and line it with parchment, leaving overhang.
  3. In a bowl, whisk the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
  4. In a large bowl, whisk the melted butter, brown sugar and molasses until glossy, then whisk in the egg and half of the vanilla.
  5. Stir in half of the flour mixture, then the buttermilk, then the remaining half of the flour mixture, just until no dry streaks remain.
  6. Spread the batter in the pan and bake 30–35 minutes, until a toothpick in the center comes out clean.
  7. Cool 15 minutes in the pan, lift out by the parchment and cool completely on a rack, about 1 hour.
  8. For the filling, beat the cream cheese, powdered sugar and the remaining half of the vanilla until smooth. In another bowl, whip the heavy cream to soft peaks and fold it into the cream cheese mixture.
  9. With a long serrated knife, split the cooled cake horizontally into two layers. Spread the vanilla filling over the bottom layer and set the top layer on it.
  10. Chill 20 minutes to set the filling, then cut into 12 slices. Keep leftovers refrigerated.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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