Recipe Background
Christmas Time Sheet Cake offers warmth and nostalgia with spices and a smooth cocoa-molasses blend.
Christmas Time Sheet Cake blends the cozy warmth of cinnamon and ginger with the deep richness of molasses and cocoa. Its texture is soft and tender, a comforting slice that crumbles lightly under the fork. While baking, your kitchen fills with a fragrance that hints at festive gatherings and shared laughter. For the best results, ensure the eggs are not added while the mixture is too hot—patience here prevents unexpected scrambled eggs.
Once baked, the cake boasts a springy surface, welcoming the velvety pour of sweet frosting. The smooth, glossy finish is quickly topped with toasted pecans, adding an inviting crunch that complements every bite. This cake isn’t just about flavor, but the experience of shared moments—offering a piece is like giving a small gift during gatherings.
Bringing it to the table, you’ll notice it disappears slice by slice, leaving crumbs as the only trace. Each piece invites nostalgia, as familiar tastes and scents signal the comforting embrace of holiday tradition. In its simplicity, the sheet cake becomes a centerpiece—one that tells a story with each bite.
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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