Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::16
Yield::1 9×13-inch cake
Ingredients
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2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon salt
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar
Directions
Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a metal or disposable foil 9×13-inch pan.
Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.
Beat softened butter into flour mixture in a large bowl with an electric mixer, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Recipe Tip
The batter can be divided and baked in two 8-inch square cake pans. Take one to a picnic or a potluck; freeze one for later.