Foryoueats: Gingerbread Sheet Cake With Cream Cheese Frosting Recipe

Name: Foryoueats: Gingerbread Sheet Cake With Cream Cheese Frosting Recipe
Total time: 75 min
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)

foryoueats.com

This Gingerbread Sheet Cake with Cream Cheese Frosting is a delicious way to celebrate the holiday season. With warm spices like ginger, cinnamon, and cloves, and a moist, tender crumb, this cake is...

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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)