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Gingerbread Sheet Cake With Cream Cheese Frosting Recipe

Gingerbread Sheet Cake With Cream Cheese Frosting Recipe
  • Meal


  • Cusine


8 ounces light brown sugar

3 ounces unsulfured molasses, not blackstrap

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon 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

8 ounces unsalted butter

5 1/2 ounces all-purpose flour

2 1/2 ounces whole wheat flour, not stone-ground ; see note

8 ounces cultured lowfat buttermilk or kefir

To Serve:

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


Adjust oven rack to middle position and preheat to 350 degrees F (180 degrees 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.