Gingerbread Sheet Cake With Cream Cheese Frosting R

Name: Gingerbread Sheet Cake With Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces light brown sugar (about 1 cup, packed; 225g); 3 ounces unsulfured molasses,; (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 100u00b0F (38u00b0C); 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; or 1 batch; (optional)

Servings: persons

8 ounces light brown sugar (about 1 cup, packed; 225g)
3 ounces unsulfured molasses,
(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 100u00b0F (38u00b0C)
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
or 1 batch
(optional)

1
Adjust oven rack to middle position and preheat to 350u00b0F (180u00b0C). Line a 9- by 13-inch anodized aluminum cake pan with parchment, then grease lightly with pan spray.
2
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.
3
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.
4
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.

1348

kcal

Calories

100

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 ounces light brown sugar (about 1 cup, packed; 225g), 3 ounces unsulfured molasses,, (about 1/4 cup; 85g), 1 tablespoon ground ginger, and more.

Yes, Gingerbread Sheet Cake With Cream Cheese Frosting Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Sheet Cake With Cream Cheese Frosting Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions