Gingerbread Sheet Cake
A warmly spiced gingerbread sheet cake made with molasses, brown sugar, and buttermilk. Soft, aromatic, and ideal for holiday gatherings or cozy nights.
12 Servings
Ingredients
Dry Ingredients:
- 5 1/2 oz 155 g all-purpose flour (approximately 1 1/4 cups, spooned and leveled)
- 2 1/2 oz 70 g whole wheat flour, not stone-ground (approximately 1/2 cup, spooned and leveled)
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg preferably freshly grated
- 1/4 tsp Chinese five-spice powder
- 1/8 tsp ground black pepper
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt or 1/4 tsp table salt
Wet Ingredients:
- 8 oz 225 g unsalted butter, melted and cooled to approximately 100°F (38°C)
- 8 oz 1 cup or 225 g cultured low-fat buttermilk or kefir
- 3 oz 85 g unsulfured molasses (approximately 1/4 cup)
- 8 oz 225 g light brown sugar, packed (approximately 1 cup)
- 3 large eggs approx. 150 g total, cold
- 1 batch of cream cheese frosting or whipped Greek yogurt optional, for topping
Instructions
Preparation:
- Preheat the oven to 350°F (180°C) and place the oven rack in the center. Line a 9x13-inch aluminum cake pan with parchment paper and lightly grease with nonstick cooking spray.
Mix Dry and Wet Ingredients:
- In the bowl of a stand mixer fitted with the whisk attachment, combine brown sugar, molasses, all ground spices, baking powder, baking soda, salt, and eggs. Begin mixing on low speed until ingredients are moistened, then increase speed to high. Continue mixing for approximately 8 minutes, or until the mixture is thick and foamy.
Incorporate Butter and Flour:
- Reduce mixer speed to low and gradually add the melted butter. Follow by adding the all-purpose flour and whole wheat flour. Once fully incorporated, add the buttermilk.
Final Batter Fold:
- Turn off the mixer. Using a rubber spatula, gently fold the batter once or twice to ensure all ingredients are fully mixed. Pour the batter into the prepared cake pan and smooth the top evenly.
Bake:
- Bake for approximately 32–35 minutes, or until the cake is firm, puffed, and the surface gently springs back when lightly pressed.
Cool and Serve:
- Allow the cake to cool in the pan until firm. Slice into squares. If desired, top with cream cheese frosting or whipped Greek yogurt prior to serving.
Notes
Substitute the all-purpose flour and whole wheat flour with a 1:1 gluten-free all-purpose baking blend that includes xanthan gum. Ensure the baking powder and other ingredients used are certified gluten-free. The texture will remain tender, though slightly more delicate than the wheat-based version.