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Ginger and Molasses Spiced Sheet Cake

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
Cook Time 40 minutes
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.