The Ultimate Comfort Dessert: Spiced Sheet Cake with Cream Cheese Frosting

Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan generously with cooking spray or butter. For easy removal (though usually not needed for sheet cakes), you can line the bottom with parchment paper.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps.
In a separate medium bowl, whisk together the oil, eggs, buttermilk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until just combined. Be careful not to overmix; you want a few small streaks of flour to remain. Continue folding until the batter is smooth and thick.
Step 3: Bake
Pour the batter into the prepared baking pan. Spread it into an even layer, reaching all corners. Tap the pan on the counter a few times to release any trapped air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
Allow the cake to cool completely in the pan on a wire rack. Do not attempt to frost while warm, or the frosting will melt.

Step 4: Make the Frosting

In a large bowl (using a hand mixer) or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium speed until they are completely smooth and creamy (about 2 minutes). Scrape down the sides of the bowl.
Turn the mixer to low speed and slowly add the powdered sugar, one cup at a time, waiting until each cup is incorporated before adding the next.
Add the vanilla extract and a pinch of salt.
Once all the sugar is added, increase the speed to medium-high and beat for 1 minute until the frosting is light, fluffy, and spreadable.
Step 5: Assemble & Decorate

Spoon the frosting onto the cooled cake. Using an offset spatula or the back of a spoon, spread it evenly over the surface. For the rustic look seen in the photo, create gentle swirls and peaks with the spatula.
Immediately sprinkle the chopped pecans over the top. Lightly press them into the frosting so they adhere.
Step 6: Chill and Serve
For the cleanest cuts (like the squares in your photo), refrigerate the cake for 30-60 minutes to set the frosting, then slice into squares. Serve chilled or at room temperature.

Storage Tips

· Refrigeration: Because of the cream cheese, this cake must be stored in the refrigerator. Cover it tightly with plastic wrap or foil. It will keep well for up to 5 days.
· Freezing: You can freeze the unfrosted, baked cake for up to 3 months. Wrap it tightly in plastic wrap and foil. When ready to eat, thaw overnight in the fridge, bring to room temperature, and then frost.

Enjoy your baking!

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