Easy Ginger and Molasses Spiced Sheet Cake Recipe – Perfect for Fall

This Ginger and Molasses Spiced Sheet Cake is rich, moist, and packed with warm spices — perfect for cozy evenings.

Ginger and Molasses Spiced Sheet Cake is one of those desserts that’s simple to make but tastes like you put in way more effort. The molasses gives it a deep, rich flavor, while the ginger and spices bring warmth and a bit of bite. I love how the chewy pieces of crystallized ginger pop in every bite. The sweet, glossy ginger icing on top makes it even more special. Perfect with a cup of tea or coffee — or just on its own!

Ingredients

Cake:

• 1¼ cups (250g) buttery spread, cold
• ¾ cup + 3 tbsp (175g) light muscovado sugar
• ½ cup + 2 tbsp (225g) molasses
• 2⅓ cups (300g) all-purpose flour
• 4½ tsp baking powder
• ½ tsp salt
• 1 tsp pumpkin pie spice
• 1 tsp ground allspice
• 4 extra-large eggs
• 4 tbsp milk
• ⅓ cup finely chopped crystallized ginger

Icing:

• ⅔ cup (75g) confectioners’ sugar, sifted
• 3 tbsp ginger syrup or light corn syrup
• ⅓ cup finely chopped crystallized ginger (for topping)

Instructions

1. Preheat the oven to 350°F (180°C). Grease a large sheet pan and line it with parchment paper.
2. Mix the dry ingredients – In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and allspice. Set aside.
3. Cream the butter and sugar – In another bowl, beat the buttery spread and muscovado sugar until light and fluffy.
4. Add the eggs and molasses – Beat in the eggs one at a time, then add the molasses. Mix until smooth.
5. Combine wet and dry ingredients – Gradually add the dry mixture to the wet mixture. Mix until just combined.
6. Add milk and ginger – Stir in the milk and chopped crystallized ginger. The batter will be thick but smooth.
7. Bake – Pour the batter into the sheet pan and spread evenly. Bake for 35–40 minutes or until a toothpick comes out clean. Let it cool completely.
8. Make the icing – Mix the confectioners’ sugar and ginger syrup until smooth. Adjust the consistency by adding more syrup if needed.
9. Frost the cake – Spread the icing over the cooled cake. Sprinkle with chopped crystallized ginger for extra flavor and texture.
10. Chill and serve – Let the cake sit for 10–15 minutes to set the icing before slicing and serving.

Ginger and Molasses Spiced Sheet Cake

Ginger and Molasses Spiced Sheet Cake is a warm, comforting dessert that’s easy to make and full of flavor. The mix of ginger, molasses, and spices creates a rich, deep taste that’s hard to resist. The icing adds sweetness and texture, making every bite even better. It’s the perfect cake for the holidays or anytime you need a cozy treat!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 15

Course: Dessert

Cuisine: British

Calories: 330

Ingredients Method Notes

Ingredients

  

Cake:

• 1¼ cups 250g buttery spread, cold
• ¾ cup + 3 tbsp 175g light muscovado sugar
• ½ cup + 2 tbsp 225g molasses
• 2⅓ cups 300g all-purpose flour
• 4½ tsp baking powder
• ½ tsp salt
• 1 tsp pumpkin pie spice
• 1 tsp ground allspice
• 4 extra-large eggs
• 4 tbsp milk
• ⅓ cup finely chopped crystallized ginger

Icing:

• ⅔ cup 75g confectioners’ sugar, sifted
• 3 tbsp ginger syrup or light corn syrup
• ⅓ cup finely chopped crystallized ginger for topping

Method

 

1. Preheat the oven to 350°F (180°C). Grease a large sheet pan and line it with parchment paper.
2. Mix the dry ingredients – In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and allspice. Set aside.
3. Cream the butter and sugar – In another bowl, beat the buttery spread and muscovado sugar until light and fluffy.
4. Add the eggs and molasses – Beat in the eggs one at a time, then add the molasses. Mix until smooth.
5. Combine wet and dry ingredients – Gradually add the dry mixture to the wet mixture. Mix until just combined.
6. Add milk and ginger – Stir in the milk and chopped crystallized ginger. The batter will be thick but smooth.
7. Bake – Pour the batter into the sheet pan and spread evenly. Bake for 35–40 minutes or until a toothpick comes out clean. Let it cool completely.
8. Make the icing – Mix the confectioners’ sugar and ginger syrup until smooth. Adjust the consistency by adding more syrup if needed.
9. Frost the cake – Spread the icing over the cooled cake. Sprinkle with chopped crystallized ginger for extra flavor and texture.
10. Chill and serve – Let the cake sit for 10–15 minutes to set the icing before slicing and serving.

Notes

Pro Tip: Freezing Makes It Better

This sheet cake freezes really well without the icing — and it actually tastes better after freezing! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw at room temperature before adding the icing for the best flavor and texture.

Want more ginger goodness? This Sticky Ginger and Orange Cake combines the warmth of ginger with the freshness of orange for a delightful treat.

Nutritional Value

Per Serving:

• Calories: ~330 kcal
• Protein: 4g
• Fat: 12g
• Carbohydrates: 40g
• Sugar: 25g
• Fiber: 1g

Pro Tip: Freezing Makes It Better

This sheet cake freezes really well without the icing — and it actually tastes better after freezing! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw at room temperature before adding the icing for the best flavor and texture.

Conclusion

Ginger and Molasses Spiced Sheet Cake is a warm, comforting dessert that’s easy to make and full of flavor. The mix of ginger, molasses, and spices creates a rich, deep taste that’s hard to resist. The icing adds sweetness and texture, making every bite even better. It’s the perfect cake for the holidays or anytime you need a cozy treat!