A peek inside this post: Looking for a delicious ginger cream squares recipe that will wow a crowd? Try my grandma’s old fashioned ginger creams! You might also know them as ginger cream bars or a ginger cream sheet cake— no matter what you call ’em, they’ll answer to “delicious”!
If you’re looking for a new & delicious sheet cake for an upcoming gathering, my Grandma’s Ginger Cream Bars recipe is a must. It’s old fashioned goodness and is plenty of dessert for a crowd!
This Ginger Cream squares recipe is full of special ingredients like molasses, coffee, cinnamon, and ginger. These flavors will bring you back to good, old fashioned holidays at your grandma’s house… just like it does for me!
How Many Will This Ginger Cream Squares Recipe Feed?
You can feed a large crowd with these bars, or you can cut the recipe in half for your household to enjoy. Add on as much homemade icing as you like, and enjoy with a cup of milk or a hot coffee.
My Grandma’s Ginger Cream Bars
My Grandma Emily was known for her amazing desserts. She was a wonderful homemaker as well, but if you ask anyone who had the pleasure of knowing her, they would tell you of their favorite treat she used to share with them.
The problem was that my Grandma had eight kids! And those eight kids had thirty-two grandkids. I tell you that because of what that meant for us… if you wanted some of my Grandma’s dessert at Christmas, you’d better get some quickly (or sneak some and hide it in a cabinet) or you’d be out of luck.
At every holiday you could count on her to make some of her famous homemade treats like pies, sugar cookies, cakes, and donuts. We have always been a sugar-loving family and I completely blame (and love) my Grandma for this.
Today I’d love to share a very special recipe with you that my sweet Grandma would make. It’s a sheet cake recipe, but with loads of special holiday ingredients like molasses, coffee, cinnamon, and ginger.
Then you top it off with a hefty layer of homemade frosting, because everything is better with frosting.
Please give this Ginger Cream squares recipe a try and share it with some people you love. My Grandma would be so proud to have her love continue on through her desserts.
Ginger Cream Sheet Cake
Preheat oven to 350 degrees.
Combine dry ingredients: Flour, salt, baking soda, cinnamon, and ginger. Stir together and set aside.
In a separate large bowl (I use my mixer) combine wet ingredients. First cream together butter and sugar. Then add eggs one by one until incorporated. Finally, pour in molasses and coffee slowly. Mix until smooth.
Slowly add dry ingredients to wet ingredients while stirring. Mix until smooth. Will be the consistency of a cake mix.
Transfer cake batter to an oiled sheet pan, like a cookie sheet.
Bake for 18-20 minutes until a toothpick comes out clean.
To make frosting, combine all ingredients. Start with 6 tbsp of milk and add more to achieve the thickness you like.
Once the cake is cool, layer the frosting on top.
Serve.
Ingredients
Directions
Preheat oven to 350 degrees.
Combine dry ingredients: Flour, salt, baking soda, cinnamon, and ginger. Stir together and set aside.
In a separate large bowl (I use my mixer) combine wet ingredients. First cream together butter and sugar. Then add eggs one by one until incorporated. Finally, pour in molasses and coffee slowly. Mix until smooth.
Slowly add dry ingredients to wet ingredients while stirring. Mix until smooth. Will be the consistency of a cake mix.
Transfer cake batter to an oiled sheet pan, like a cookie sheet.
Bake for 18-20 minutes until a toothpick comes out clean.
To make frosting, combine all ingredients. Start with 6 tbsp of milk and add more to achieve the thickness you like.
Once the cake is cool, layer the frosting on top.
Serve.
I Hope You Love these Old Fashioned Ginger Creams!
I guarantee your crowd will love this ginger cream recipe! I hope it fills your heart (and tummy) with all the delicious nostalgia that its held for me all these years!
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Have many questions. First, my husband’s Aunt Ruby use to make Ginger Creams for him, but unfortunately, has passed and no one has her exact recipe. What size cookie sheet? 15×11 jelly roll pan? What kind of molasses? light, dark, brand? Is the original recipe margarine or shortening? Also, what kind of coffee? Instant or brewed. brand? All these make a big difference. Made so many batches and Hubby said, no, not Aunt Rudy’s. Hers was thin, dark, chewy moist with a glaze not frosting. Can you elaborate, please!
Hi Debbie! Thanks for the great questions.
My sheet pan is 16.2 x 12.3 x 1.42 inches. If your pan is another size, it may just alter the bake time by a few minutes. I use a light molasis, but you could play around with types if you’re trying to match Aunt Ruby’s recipe! I have only used butter but I’m sure my grandma substituted margarine at some point, using whatever she had. The coffee is usually what I have leftover from the morning’s brew, or I will brew another cup if I don’t have any ready.
I hope you’re able to figure out a recipe that reminds you of days past 🙂