This Gingerbread Sheet Cake recipe from Taste of the South uses two types of molasses to achieve a perfect balance of sweetness!
This Gingerbread Sheet Cake recipe from Taste of the south combines classic holiday flavors to create a delicious dessert that the entire family will love!
Gingerbread Sheet Cake
MAKES 1 (13X9-INCH) CAKE
We used two types of molasses in this cake— unsulphured in the batter and sorghum as a finishing drizzle—for the perfect balance of rich sweetness.
- 1 cup unsalted butter, softened
- 1 cup firmly packed dark brown sugar 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon kosher salt
- 1 cup whole milk
- 1 cup unsulphured molasses
- 1⁄2 cup chopped crystallized ginger Cream Cheese Frosting (recipe follows) Garnish: sorghum molasses, ground cinnamon
1. Preheat oven to 350°. Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, beat butter, brown sugar, and vanilla with a mixer at mediumspeed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, nutmeg, baking soda, and salt. In another medium bowl, whisk together milk and molasses. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crystallized ginger. Spoon batter into prepared pan, spreading to edges.
4. Bake until a wooden pick inserted in center comes out clean, about
35 minutes. Let cool completely in pan. Using excess parchment as handles, remove cake from pan. Slide a metal spatula under cake to release from parchment. Place cake on a serving platter. Spread Cream Cheese Frosting onto cake. Just before serving, drizzle with molasses and sprinkle with cinnamon, if desired.
Cream Cheese Frosting
MAKES ABOUT 5 CUPS
3⁄4 cup unsalted butter, softened 11⁄2 (8-ounce) packages cream
6 cups confectioners’ sugar 1⁄2 teaspoon vanilla extract 1⁄8 teaspoon kosher salt
1. In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, vanilla, and salt, beating until smooth. Cover and keep refrigerated until ready to use or up to 3 days. Beat again for 30 seconds before using.
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