Holiday Gingerbread Spice Cake

Steps

1. Preheat the oven to 175°C (350°F). Grease a 23×33 cm (9×13 inch) baking pan and line the bottom with parchment paper; set aside.
2. Allow the eggs and buttermilk to come to about 20–22°C so they mix smoothly into the batter without curdling.
3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves until the mixture looks evenly blended and uniform in color.
4. Add the dark brown sugar and granulated sugar to the bowl and whisk, breaking up any lumps, until the sugar is well distributed and the mixture looks slightly sandy and even.
5. In a separate medium bowl or large measuring jug, whisk the eggs, neutral oil, buttermilk, water, unsulphured molasses, and vanilla extract until the mixture is smooth, slightly thick, and fully combined with no streaks of egg or molasses.
6. Pour the wet mixture into the bowl of dry ingredients. Whisk gently just until a smooth, glossy, pourable batter forms and no dry pockets of flour remain; avoid overmixing to keep the crumb soft and tender.
7. Scrape the batter into the prepared pan and spread it into an even layer, smoothing the surface so the cake bakes level.
8. Bake at 175°C (350°F) for 28–32 minutes, until the top is set and deep golden brown, the edges are just starting to pull away from the sides of the pan, the center springs back softly when lightly pressed, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
9. Cool the cake in the pan on a wire rack for about 15 minutes, then carefully lift it out using the parchment and set it directly on the rack. Let it cool completely at about 20–22°C until the cake feels fully set, moist, and light when gently touched.
10. Once the cake is completely cool, sift the powdered sugar evenly over the top to create a thin, snowy layer. Slice into squares and serve; the crumb should be moist and tender with a fine, even texture and a fragrant, warmly spiced gingerbread aroma.