Foryoueats: Gingerbread Sheet Cake With Cream Cheese Frosting Recipe

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)