High Altitude Gingerbread Sheet Cake
This moist and spicy gingerbread sheet cake is served simply with whipped cream and stenciled with powdered sugar snowflakes.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9x13 baking pan
Ingredients
- 2 ¾ cups all-purpose flour, fluffed, spooned and leveled
- 2 ½ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground allspice
- ¼ tsp ground cardamom
- 1 ¾ cups whole or lowfat buttermilk, room temperature (see notes)
- 1 ¾ cups dark brown sugar, lightly packed
- 3 large eggs
- ½ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 2 tbsp light or dark molasses
Instructions
Cake
- Preheat the oven to 350 F and position a rack in the center of the oven. Spray a 9x13 baking pan with non-stick baking spray, or line the pan with parchment paper.
- In a large bowl, sift together the flour, baking powder, salt and spices.
- Separately, whisk together the buttermilk, brown sugar, eggs, melted butter, oil, vanilla and molasses.
- Add the liquid ingredients to the dry, and whisk just until combined and mostly smooth, and pour the batter into the pan.
- Bake the cake on the center oven rack for about 30 minutes, until a cake tester comes out clean or with moist crumbs clinging to it.
- Cool the cake for at least 1-2 hours and serve warm, or cool completely to serve at room temperature.
Snowflake Stencils
- Cut the cake into 12-16 squares.
- Take your snowflake stencils, position a stencil over a piece of cake, and dust with powdered sugar. Carefully lift the stencil off, and shake the excess sugar off the stencil. Repeat with the remaining pieces of cake.Stenciling the pieces of cake individually will result in a prettier presentation, so each piece of cake gets a snowflake centered right on top.
- Serve the cake with whipped cream or lemon curd.
Notes
- The cake will stay moist and fresh for 4-5 days, stored in an airtight container at room temperature. Reheat leftover slices of cake in the microwave for 20-30 seconds at 50% power.
- The moisture of the cake will cause the powdered sugar to melt as it's stored, which is totally normal. To avoid this, just add the powdered sugar right before serving, or use "non-melting" powdered sugar.
- If you don't have buttermilk, pour 2 tbsp apple cider vinegar into a liquid measuring cup. Then add whole milk up to the 1 3/4 cup line.
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