A FAVORITE AT OUR 2019 HOLIDAY OPEN HOUSE AND EASY TO MAKE!
Gingerbread Sheet Cake W/ Lemon Whipped Cream
Sheet Cake:
2 ¼ C. All-purpose Flour
1 C. Granulated sugar
1 T. Ground ginger
1 ½ t. Baking soda
1 ½ t. Ground cinnamon
½ t. Kosher salt
½ t. Ground nutmeg
½ t. Ground allspice
1 ¼ C. Whole milk
½ C. Unsulphured molasses
6 T. Canola oil
2 Large eggs
3 T. Confectioners’ sugar
Lemon Whipped Cream:
1 C. Heavy whipping cream
1 T. Lemon juice
1 T. Lemon zest
1 T. Sugar
1 T. Confectioners’ sugar
Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with baking spray that has flour.
In a large bowl, whisk together flour, granulated sugar, ginger, baking soda, cinnamon, salt, nutmeg, and allspice; make a well in the center of the mixture. Add milk, molasses, oil, and eggs; beat with mixer at low speed until combined, about 1 minute. Pour batter into prepared pan. Tap pan on counter twice to release air bubbles.
Bake until a wooden pick inserted in the center comes out clean, about 28 minutes. Meanwhile, prepare whipped cream by combining all ingredients combining all ingredients and beat in a chilled bowl with a chilled whisk until stiff peaks form.
