Gingerbread Sheet Cake: 7 Reasons Why It's the Best Holiday Treat!
This gingerbread sheet cake is a fragrant, moist, and perfectly spiced creation. Ideal for holiday gatherings, it promises rich flavors and a soft texture.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups All-Purpose Flour spooned and leveled
- 1 cup Whole Wheat Flour not stone-ground, spooned and leveled
- 2 tablespoons Ground Ginger
- 4 teaspoons Ground Cinnamon
- 0.5 teaspoon Ground Cloves
- 0.5 teaspoon Ground Nutmeg
- 0.5 teaspoon Chinese Five-Spice Powder
- 0.25 teaspoon Ground Black Pepper
- 2 teaspoons Baking Powder
- 1.5 teaspoons Baking Soda
- 1 teaspoon Kosher Salt
- 16 ounces Unsalted Butter melted and cooled to approximately 100°F
- 2 cups Cultured Low-Fat Buttermilk or Kefir, well-shaken
- 0.5 cup Unsulfured Molasses
- 2 cups Light Brown Sugar packed
- 6 whole Large Eggs cold
- Cream Cheese Frosting optional topping
Instructions
Preparation Steps
- Preheat the oven to 350°F and position an oven rack in the center.
- Line a 9x13-inch aluminum cake pan with parchment paper, allowing paper to overhang on the sides. Lightly grease the paper.
- In a mixer, combine brown sugar, molasses, eggs, and spices. Start mixing on low speed until everything is moistened, then increase the speed to high for 8 minutes until thick and foamy.
- Reduce mixer speed to low and pour in melted butter. Mix until fully combined.
- In another bowl, whisk together the flours.
- Gradually add flour mixture to the wet ingredients. Mix until just combined. Pour in buttermilk; mix until smooth.
- Pour batter into prepared pan, spreading evenly. Bake for 35-40 minutes, until cake is golden and a toothpick comes out clean.
- Cool cake for 30 minutes before slicing or frosting.
Notes
Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.