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.

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