Gingerbread Sheet Cake
A delightful dessert capturing the holiday essence with tender crumb and aromatic spices, perfect for family events and celebrations.
Ingredients
Dry Ingredients
- 5.5 oz 5 1/2 oz of all-purpose flour Ensures a light and tender texture.
- 2.5 oz 2 1/2 oz of whole wheat flour Adds nuttiness and enhances nutrition.
- 1 tbsp 1 tbsp of ground ginger Essential for gingerbread flavor.
- 2 tsp 2 tsp of ground cinnamon Offers aromatic depth.
- 1/4 tsp 1/4 tsp of ground cloves Contributes earthiness.
- 1/4 tsp 1/4 tsp of nutmeg Adds warmth and sweetness.
- 1/4 tsp 1/4 tsp of Chinese five-spice powder Brings a complex flavor.
- 1/8 tsp 1/8 tsp of ground black pepper Balances sweetness.
- 1 tsp 1 tsp of baking powder Helps the cake rise.
- 3/4 tsp 3/4 tsp of baking soda Works with buttermilk for rise.
- 1/2 tsp 1/2 tsp of kosher salt Enhances flavors.
Wet Ingredients
- 8 oz 8 oz of unsalted butter, melted and cooled Adds richness and moisture.
- 8 oz 8 oz of cultured low-fat buttermilk or kefir Provides tenderness.
- 3 oz 3 oz of unsulfured molasses Infuses flavor and moisture.
- 8 oz 8 oz of light brown sugar, packed Rounds out the flavors.
- 3 large 3 large eggs Binds ingredients and adds moisture.
Optional Topping
- 1 batch 1 batch of cream cheese frosting or whipped Greek yogurt (optional) To elevate the cake's decadence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a sheet pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, ground ginger, cinnamon, cloves, nutmeg, Chinese five-spice powder, black pepper, baking powder, baking soda, and salt.
- In a separate large bowl, combine the melted butter, buttermilk, molasses, and packed light brown sugar. Whisk until well mixed.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Add the cold eggs one at a time, mixing gently after each addition.
- Pour the batter into the prepared sheet pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool completely in the pan before adding your frosting or whipped Greek yogurt.
- Once cooled, cut into squares and serve.
Notes
For best results, ensure your eggs and butter are at room temperature. Avoid over-mixing the batter. If using frosting, let the cake cool to prevent melting.