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Christmas Time Sheet Cake: A gingerbread essence makes it perfectly cozy.
The first Christmas we hosted after moving into our ramshackle Victorian was a milestone of warm chaos. I was adamant about baking something festive and cozy, despite barely unpacking the last box. I’d always had a penchant for sheet cakes, so I gravitated toward a spiced version that reminded me of family gatherings at my grandmother’s. Her kitchen was a fragrant haven, and cinnamon and nutmeg always whispered the arrival of the holiday season.
In the small but strangely airy kitchen, I realized I had just enough molasses tucked behind the canned tomatoes to try a gingerbread-inspired cake. My trusty collection of spices sat proudly on the shelf, including a jar of cloves I rarely used but loved for their aromatic depth. After hauling out the stand mixer and preheating the oven, I melted butter and cocoa, swirling them decadently with molasses over the stovetop. A chef’s tip: allow the boiled mix to cool just enough before adding eggs. You don’t want scrambled eggs adorning your yuletide treat!
I loved the way the batter sat so confidently in the pan, eagerly taking its place in the oven. While the cake baked, I reveled in the simple joy of mixing the frosting. As soon as the powdered sugar kissed the warm milk and butter blend, a luxurious aroma filled the room. Timing was everything, as pouring the warm frosting right away ensured the pecans clung perfectly. That day, our table was surrounded by family, and every slice was a testament to the spirit of a new beginning. Each bite was a reminder of home, belonging, and the comforting warmth of cinnamon on a winter’s afternoon.
Ingredients
For the cake:
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup butter
- 1/4 cup unsweetened cocoa
- 1/3 cup molasses
- 1/2 cup water divided
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 eggs
For the frosting:
- 1/2 cup butter
- 1/4 cup milk
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1/2 cup toasted pecans chopped
Directions
- Preheat the oven to 375 degrees F.
- Coat an 11x17-inch jelly roll pan with nonstick spray.
- In the bowl of a stand mixer, combine the flour, the sugar, the baking soda, the salt, the cinnamon, the ginger, the nutmeg, and the cloves.
- In a medium saucepan, combine 1/2 cup of the butter, the cocoa, the molasses, and 1/4 cup of the water and bring to a boil over medium heat.
- Add the butter mixture to the flour mixture, followed by the remaining water, the buttermilk, 1 teaspoon of the vanilla, and the eggs. When adding the eggs, be careful not to add them while the mixture is too hot, otherwise they might end up scrambled.
- Beat the batter until it is combined and smooth.
- Pour the batter into the prepared pan and bake until the cake springs back when touched with a fork, about 17-19 minutes.
- While the cake is baking, in a medium saucepan, combine the remaining butter and the milk and bring to a boil.
- Whisk the powdered sugar into the boiling milk mixture and then transfer the saucepan away from the heat.
- Stir the remaining vanilla into the frosting mixture.
- Immediately pour the frosting over the warm cake and sprinkle with the pecans.
- Slice and serve.
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