This easy gingerbread sheet cake is a play on the traditional gingerbread cake with lemon sauce! You’ll love this super moist gingerbread sheet cake with the tangy, creamy, lemon cream cheese frosting!
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan and set aside.
In a stand mixer or in a large mixing bowl with a hand mixer, add in your brown sugar, molasses, eggs, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, vanilla, and salt. Whip together on high for 6 minutes. Batter should be slightly lighter, thick and smooth.
Add in your flour, buttermilk, and melted butter. Mix together on low until the mixture is smooth and the ingredients are completely integrated.
Pour into your prepared 9x13 inch pan and bake for 22-27 minutes, A toothpick inserted in the middle should come out clean, a few moist crumbs is okay. Cool completely. While cooling, prepare your lemon cream cheese frosting.
Lemon Cream Cheese Frosting
Cream together your room temperature cream cheese and butter until smooth and light and fluffy. Then add in lemon zest, salt, and 1 cups of powdered sugar. Mix for 1 minute until smooth.
Add in remaining powdered sugar and mix together until smooth. Add in your cream and whip on high for 2-3 minutes until your frosting is light and fluffy. .
Once cake is cool, frost your cake with your lemon cream cheese frosting. Serve and enjoy.