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Gingerbread Sheet Cake

Gingerbread sheet cake is a warmly spiced, molasses-rich cake baked in a 9x13-inch pan. It has a soft, tender crumb and is ready to slice once the top springs back and a toothpick comes out clean or with a few moist crumbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 0.75 cup molasses unsulphured, not blackstrap
  • 1 cup buttermilk at room temperature

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt in a medium bowl.
  4. Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the egg, then the molasses.
  6. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour mixture.
  7. Mix on low just until combined.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 30 to 35 minutes, until the top springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

For the most tender cake, mix on low only until the flour mixture is combined. Refrigerate covered for up to 4 days; freeze slices, well wrapped, for up to 3 months. For a dairy-free variation, use dairy-free butter and buttermilk.