Gingerbread Sheetcake


I got home this morning and was scheduling out the rest of the week, and something came over me that said I needed to have gingerbread cake.  My roommates and I haven’t been able to stop eating this all day. Truly addicting but worth making.


  • 21/4 cups all-purpose flour
  • 1/2 tsp salt
  • 6 tbsp canola oil
  • 1 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1 tbsp ground ginger
  • 1/4 tsp ground allspice
  • 3 tbsp confectioners’ sugar
  • 11/2 tsp baking soda
  • 11/4 cup whole milk
  • 11/2 tsp ground cinnamon
  • 1/2 cup molasses



  1. Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with baking spray with flour.
  2. In a large bowl, whisk together flour, granulated sugar, ginger, baking soda, cinnamon, salt, nutmeg, and allspice; make a well in center of mixture. Add milk, molasses, oil, and eggs; beat with a mixer at low speed until combined about 1 minute. Pour batter into prepared pan. Tap pan on counter twice to release air bubbles.
  3. Bake until a wodden pick inserted in center comes out clean, about 28 minutes. Let cool completely in pan. Sprink with confectioners’ sugar just before serving.