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Transform a simple box cake mix into a cozy Easy Gingerbread Cake that’s incredibly simple to make. With the addition of molasses and classic holiday spices, you’ll get all the warm, festive flavor with half the work!
Come the holiday season, there’s nothing quite like the warm, spicy aroma of gingerbread filling your kitchen! But let’s be honest – it’s just about the busiest time of the year, and I just don’t always have time for complicated baking projects. That’s where this incredibly simple but delicious gingerbread cake comes in, starting with a convenient spice cake mix as its base!
This isn’t your average box mix cake, though. By adding rich molasses and tangy buttermilk, you’ll create a perfectly moist homemade cake. It’s the kind of cake that makes you want to curl up by the fireplace with a cup of hot cocoa and watch the snow fall outside! Well, at least I get to dream about snow!
Nikki’s Recipe Rundown
- Taste: This cake is rich and warmly spiced with classic gingerbread flavors that is balanced out by a sweet, white chocolate frosting.
- Texture: Gingerbread cake is moist and tender thanks to the buttermilk and sour cream, with just the right amount of density.
- Ease: Starting with a box mix makes this recipe virtually foolproof, requiring just simple mixing!
- Pros: Fast to make and consistently delicious. This recipe brings that comforting taste everyone loves, all in an easy-to-follow process.
- Considerations: Choose a good-quality cake mix, and make sure ingredients like eggs are at room temp, and butter is cooled after melting for the best texture.
- Recipe Repeatability: Absolutely a keeper! The easy instructions and simple ingredients make this a dependable go-to that turns out delicious every time. Perfect for the holidays!
Easy Gingerbread Cake Ingredients
- Buttermilk: Buttermilk adds moisture and a slightly tangy flavor to the cake!
- Eggs: Eggs add structure and help the cake rise in the oven.
- Unsalted Butter: You need melted butter here, but make sure it isn’t hot when you add it to the cake batter!
- Sour Cream: Full-fat sour cream is best for the best flavors.
- Molasses: Molasses is key to making a gingerbread-inspired cake! It lends a deeply rich and sweet flavor.
- Vanilla Extract: For an added depth of flavor! You will need some for the cake and the frosting!
- Box Spice Cake Mix: You can buy a simple cake mix that is labeled as “spice cake”.
- Spices: For extra flavor, use some additional spices with the cake mix, like ground ginger and ground cloves.
Icing Ingredients
- White Chocolate Chips: Melted white chocolate chips add an extra layer of indulgence to the homemade frosting.
- Heavy Whipping Cream: Use of heavy cream for the frosting, and add a bit more as needed to thin it out!
- Butter: Softened butter creates the base of the white chocolate frosting.
- Salt: To balance out the flavors of the sweet icing.
- Powdered Sugar: Add powdered sugar until the frosting is your desired consistency and level of sweetness!
How To Make Easy Gingerbread Cake with Cake Mix
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Cake Batter
Preheat the oven to 350℉ and lightly grease a 9×13 baking pan.
In a large bowl, mix together the buttermilk, eggs, melted butter, sour cream, and vanilla extract using a wooden spoon or whisk until combined.
Add boxed cake mix, ginger, and cloves, mixing gently until all ingredients are combined.
Step 2 | Bake the Cake
Pour the cake mixture into the prepared baking pan.
If you want to easily remove the cake, line the pan with parchment paper and let it hang over the sides. This makes lifting the cake out a breeze.
Bake for 35-40 minutes or until a toothpick placed in the center comes out clean. Let cool completely. While the cake is cooling, prepare the frosting.
Step 3 | Make the Frosting
In a glass bowl, add the white chocolate chips and heavy whipping cream. Microwave on high for 30 seconds increments, stirring between each time. Continue to heat until the chocolate chips are melted and the mixture is smooth. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy. It will be slightly lighter in color.
Add the vanilla extract, melted chocolate mixture, and salt, and mix on low to combine. Add the powdered sugar ½ cup at a time until you reach the desired consistency.
Turn the mixer to high speed and mix for about 2 minutes until light and fluffy.
Step 4 | Decorate & Serve
Frost the completely cooled cake, making sure to spread evenly all the way to the edges.
Using an offset spatula or cake scraper, make the top as smooth as possible. You can use a fun cake scraper to create lines or ridges. I used a Wilton 2D icing tip to create the border of the cake.
Use festive sprinkles to decorate the border of your cake.
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Recipe Tips for the Best Gingerbread Sheet Cake
- Don’t over mix the cake batter! The beauty of the gingerbread cake batter is just how easy it is to whip up. Just make sure you don’t over mix it! Once everything is combined, it is good to go. Over mixing can cause it to become dry and tough.
- When making the white chocolate frosting, you absolutely have to use room temperature butter! If the butter isn’t softened to room temperature, you will have chunks of butter in the frosting.
- Want to Remove the Cake from the Pan before Icing It? Line the pan with parchment paper and let it hang over the sides. This makes lifting the cake out a breeze.
- This cake is super easy to decorate, but for an extra fancy look, use a piping bag with an icing tip for around the edges! And don’t forget to top it off with some Christmas-themed sprinkles to make it feel extra festive.
- Want a Layer Cake instead? Turn a sheet cake into a layer cake by using 2 – 8-inch round cake pans.
Variations and Substitutions
- Buttermilk: I know that sometimes it is difficult to keep buttermilk on hand at all times! Don’t worry, you can use regular milk instead of buttermilk here.
- Add Orange Zest: For a bit of citrus flavor, add a bit of orange zest to the cake batter before baking it.
- Gluten-Free: To make a gluten-free gingerbread cake, you can use a gluten-free box mix instead!
Recipe FAQs
Yes! You could use the recipe to make 2 – 8” round cakes and layer them instead.
Gingerbread cake takes a regular cake recipe and simply adds molasses and spices to the mix! The molasses and spices like ginger, cloves and cinnamon, add a warm, sweet flavor that mimic the same flavor as gingerbread cookies.
Storage
Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
Freeze: You can freeze baked, unfrosted cake for up to 3 months. To prevent freezer burn, wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container. Defrost on the counter at room temperature, decorate with freshly made frosting, and serve!
What to Serve with Easy Gingerbread Cake
This gingerbread cake recipe can be served on its own, made even more indulgent with a scoop of biscoff ice cream, or topped off with sugared cranberries!
It would also be super delicious served with a drizzle of caramel sauce and some homemade eggnog!
Other Recipes to Try
- Gingerbread Cookie Bars
- Holiday Charcuterie Board
- Biscoff Cheesecake Recipe
- Easy Peppermint Fudge
- White Chocolate Cranberry Tart
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Easy Gingerbread Cake Recipe
Equipment
- gingerbread man Christmas sprinkle mix (there are so many color options too)
Ingredients
For the Cake
- 1 cup buttermilk
- 3 large eggs
- ½ cup unsalted butter, melted and cooled
- ½ cup full fat sour cream
- ½ cup molasses
- 2 teaspoons vanilla extract
- 1 box spice cake mix
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
For the Frosting
- ½ cup white chocolate chips, I like Ghiradelli brand
- ¼ cup heavy whipping cream, plus more at the end if needed to thin icing
- 1 ½ cups unsalted butter, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 6-7 cups powdered sugar
Instructions
- Preheat the oven to 350℉ and lightly grease a 9×13 baking pan.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, sour cream, and vanilla extract.
- Add boxed cake mix, ginger, and cloves, mixing gently(with a spatula or wooden spoon) until all ingredients are combined.
- Pour cake mixture into the prepared baking pan.
- Bake for 35-40 minutes or until a toothpick placed in the center comes out clean.
- Let cool completely.
- While the cake is cooling, prepare frosting.
- In a glass bowl add the white chocolate chips and heavy whipping cream. Microwave on high for 30 second increments, stirring between each time. Continue to heat until chocolate chips are melted and mixture is smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy. It will be slightly lighter in color.
- Add vanilla extract, melted chocolate mixture, salt and mix on low to combine.
- Add powdered sugar a ½ cup at a time until you reach desired consistency.
- Turn the mixer to high speed and mix for about 2 minutes until light and fluffy.
- Frost the completely cooled cake making sure to spread evenly and all the way to the edges.
- Using an offset spatula or cake scraper, make the top as smooth as possible. You can use a fun cake scraper to create lines or ridges. I used a Wilton 2D icing tip to create the border of the cake.
- Use festive sprinkles to decorate the border of your cake.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
Storage
Storage: Store the cake in an airtight container at room temperature for 3 to 4 days. For longer storage, keep it in the refrigerator for up to a week. Freeze: You can freeze baked, unfrosted cake for up to 3 months. To prevent freezer burn, wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container. Defrost on the counter at room temperature, decorate with freshly made frosting, and serve!Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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