Ingredients
For the cake:
- 2 cups (254 grams) all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 3/4 cups (350 grams) light brown sugar
- 1/4 cup unsulphured molasses
- 2 sticks (227 grams) unsalted butter
- 1 cup water
- 1/2 cup (118 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
For the icing
- 12 ounces (340 grams) cream cheese, at room temperature
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 1 1/2 teaspoons vanilla paste (or extract)
- 2 1/2 cups (313 grams) powdered sugar, sifted
Directions
Make the cake:
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Preheat the oven to 400°F. Line a 10-by-15-inch jellyroll pan with parchment paper and spray with nonstick cooking spray.
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In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar.
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In a medium saucepan combine the butter, water, and molasses. Turn onto medium-high heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Let cool slightly. Add in the buttermilk, eggs, and vanilla.
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Pour the batter into the prepared pan. Bake for 20 minutes or until cooked through and the cake springs back when touched. Let cool.
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Cake can be made 2 days ahead of time. Cover and store at room temperature.
Make the icing:
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In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth. On low speed gradually add in the sugar and beat until creamy.
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Spread all over cooled cake. Cut into squares and serve.
Honestly I was dubious looking at this recipe – I’ve never made a sheet cake before and also the only molasses available on this side of the pond is Blackstrap. BUT it came out sooo well, beautiful spongy cake with a delicate crumb, couldn’t believe I was able to achieve this texture without even using an electric mixer! I used a tablespoon of blackstrap molasses and the rest of the 1/4 cup maple-flavoured golden syrup. Seems to do the trick – gorgeous result with no hassle 🙂