Perfectly-Spiced Gingerbread Sheet Cake with Velvety Cream Cheese Frosting
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Indulge in this festive Perfectly-Spiced Gingerbread Sheet Cake with Velvety Cream Cheese Frosting. Celebrate Christmas with joy and flavor!
Servings: 12 servings
Ingredients
- 1 ¼ cups (6 ¼ oz/177 g) Farmer Direct Foods all-purpose flour
- 1 cup (5 oz/142 g)) Farmer Direct Foods Heirloom Wheat flour
- ⅔ cup (4 oz/115 g) dark brown sugar
- ½ cup (4 oz/115 g) granulated sugar
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 large eggs, at room temperature
- 1¼ cups (10 fl oz/300 ml) whole milk, at room temperature
- ½ cup (5 oz/142 g) molasses
- ⅓ cup (2½ floz/75 ml) vegetable oil
- 1 recipe Cream Cheese Frosting
Instructions
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Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x13-inch (23x33 cm) cake pan. Set aside.
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In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, salt and spices.
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In a separate bowl, whisk together the eggs, milk, molasses, vegetable oil.
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Stir the wet into the dry mix until just combined, taking care not to overmix.
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Pour into your prepared pan and bake for 25-30 minutes, until a wooden skewer inserted in the middle comes out clean.
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Let cool completely in the pan before spreading generously with the Cream Cheese Frosting.
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Store leftovers in an airtight container in the refrigerator for up to 2 days.