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Gingerbread Sheet Cake With Cream Cheese Frosting Recipe

Name: Gingerbread Sheet Cake With Cream Cheese Frosting Recipe
Total time: 75 min
Yield: 12
Ingredients: 8 ounces light brown sugar (about 1 cup, packed; 225g); 3 ounces unsulfured molasses, not blackstrap (about 1/4 cup; 85g); 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon nutmeg, preferably freshly grated; 1/4 teaspoon ground cloves; 1/4 teaspoon Chinese five-spice powder; 1/8 teaspoon black pepper; 3 large eggs, straight from the fridge (about 5 1/4 ounces; 150g); 8 ounces unsalted butter (2 sticks; 225g), melted and cooled to about 100°F (38°C); 5 1/2 ounces all-purpose flour (about 1 1/4 cups, spooned; 155g); 2 1/2 ounces whole wheat flour, not stone-ground (about 1/2 cup, spooned; 70g); see note; 8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g); To Serve:; 1 batch Fast and Easy Cream Cheese Frosting or 1 batch Whipped Greek Yogurt (optional)

Prep Time

Cook Time

Total Time

1h 15m

This Gingerbread Sheet Cake with Cream Cheese Frosting is a delicious way to celebrate the holiday season. With warm spices like ginger, cinnamon, and cloves, and a moist, tender crumb, this cake is perfect for sharing with family and friends. Top it with cream cheese frosting for an indulgent treat.

Recipe Options

Ingredients

Servings: 12

Scale:

Scale

0.25

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8 ounces light brown sugar (about 1 cup, packed; 225g)

3 ounces unsulfured molasses, not blackstrap (about 1/4 cup; 85g)

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1/4 teaspoon nutmeg, preferably freshly grated

1/4 teaspoon ground cloves

1/4 teaspoon Chinese five-spice powder

1/8 teaspoon black pepper

3 large eggs, straight from the fridge (about 5 1/4 ounces; 150g)

8 ounces unsalted butter (2 sticks; 225g), melted and cooled to about 100°F (38°C)

5 1/2 ounces all-purpose flour (about 1 1/4 cups, spooned; 155g)

2 1/2 ounces whole wheat flour, not stone-ground (about 1/2 cup, spooned; 70g); see note

8 ounces cultured lowfat buttermilk or kefir (about 1 cup; 225g)

1 batch Fast and Easy Cream Cheese Frosting or 1 batch Whipped Greek Yogurt (optional)

Adjust oven rack to middle position and preheat to 350°F (180°C). Line a 9- by 13-inch anodized aluminum cake pan with parchment, then grease lightly with pan spray.

In the bowl of a stand mixer fitted with a whisk attachment, combine brown sugar, molasses, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, five-spice powder, black pepper, and eggs. Mix on low until moistened, then increase to high and whip until foamy and thick, about 8 minutes.

Reduce speed to low and drizzle in melted butter, then add all-purpose and whole wheat flours, followed by buttermilk. Once combined, shut off mixer and fold batter once or twice from the bottom up with a flexible spatula, then scrape into prepared pan.

Bake until cake is puffed and firm (though crust will retain a light impression when pressed with a fingertip), about 32 minutes. Cool in pan until firm, then slice into squares with a knife. If desired, top with swirls of cream cheese frosting or whipped Greek yogurt.

Gingerbread Sheet Cake With Cream Cheese Frosting Recipe

Ingredients

To Serve

Steps

Nutrition Facts

Gingerbread Sheet Cake With Cream Cheese Frosting Recipe

Ingredients

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts