Ginger Creams

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Ginger Cream Sheet Cake Recipe

If you’re looking for a new (to you) sheet cake for a party, my Grandma’s Ginger Cream recipe is a must. It’s old fashioned goodness and is plenty of dessert for a crowd!

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 absolutely 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 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.

AuthorSuzanne

Yields25 Servings

Ginger Creams
 ½ cup Butter (room temperature)
 2 cups Brown Sugar
 2 Eggs
 ½ cup Molasses
 1 cup Coffee (room temperature)
 2 ½ cups Flour
 1 tsp Salt
 1 tsp Baking Soda
 1 tsp Cinnamon
 1 ½ tsp Ginger
Homemade Frosting
 4 cups Powdered Sugar
 3 tbsp Butter (room temperature)
 6 tbsp Milk

1

Preheat oven to 350 degrees.

2

Combine dry ingredients: Flour, salt, baking soda, cinnamon, and ginger. Stir together and set aside.

3

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.

4

Slowly add dry ingredients to wet ingredients while stirring. Mix until smooth. Will be the consistency of a cake mix.

5

Transfer cake batter to an oiled sheet pan, like a cookie sheet.

6

Bake for 18-20 minutes until a toothpick comes out clean.

7

To make frosting, combine all ingredients. Start with 6 tbsp of milk and add more to achieve the thickness you like.

8

Once the cake is cool, layer the frosting on top.

9

Serve.

Ingredients

Ginger Creams
 ½ cup Butter (room temperature)
 2 cups Brown Sugar
 2 Eggs
 ½ cup Molasses
 1 cup Coffee (room temperature)
 2 ½ cups Flour
 1 tsp Salt
 1 tsp Baking Soda
 1 tsp Cinnamon
 1 ½ tsp Ginger
Homemade Frosting
 4 cups Powdered Sugar
 3 tbsp Butter (room temperature)
 6 tbsp Milk

Directions

1

Preheat oven to 350 degrees.

2

Combine dry ingredients: Flour, salt, baking soda, cinnamon, and ginger. Stir together and set aside.

3

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.

4

Slowly add dry ingredients to wet ingredients while stirring. Mix until smooth. Will be the consistency of a cake mix.

5

Transfer cake batter to an oiled sheet pan, like a cookie sheet.

6

Bake for 18-20 minutes until a toothpick comes out clean.

7

To make frosting, combine all ingredients. Start with 6 tbsp of milk and add more to achieve the thickness you like.

8

Once the cake is cool, layer the frosting on top.

9

Serve.

Ginger Creams

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