Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
16
Yield:
1 (9×13-inch) cake
Ingredients
Directions
Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-inch baking pan.
Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl or jug.
Beat softened butter into the flour mixture on low, then medium speed until the mixture forms coarse crumbs with no visible flour. Try not to overmixing. 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 35 to 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 before frosting or dusting with powdered sugar.
Cook’s Note
I like to top the cake with a sweet drizzle that's easy to make by whisking 1 cup powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla; drizzle over cooled cake.
The batter can be divided and baked in two 8-inch square cake pans. Enjoy one and freeze one for later.
Nutrition Facts (per serving)
275
Calories
13g
Fat
36g
Carbs
4g
Protein
