Easy Orange Sheet Cake
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4.9
63 reviews
Excellent
Easy Orange Sheet Cake
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This recipe for Orange Sheet Cake with Orange Cream Cheese Frosting is a delicious, quick, and simple dessert, and you leave you craving for more. It's made with just a few simple ingredients that you probably have on hand, and it yields a subtle orange flavor and a moist, tender crumb. Each bite is delicious, featuring a texture similar to an orange pound cake. It is topped with a creamy orange frosting that boosts the citrus flavor.
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Ingredients
For the Orange Cake:
- 343.75 g ( 2 ¾ cups) all-purpose flour
- 30 g (¼ cup) cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup freshly squeezed orange juice , about 1 to 2 large Oranges
- 1 cup buttermilk , shaken or sour milk (see notes)
- 226 g (2 sticks) unsalted butter, at room temperature
- 400 g (2 cups) granulated sugar
- 4 large eggs , at room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup grated orange zest , loosely packed (5 to 6 large Oranges)
- Butter and flour the pan or use baking nonstick spray
For the Orange Cream Cheese Frosting:
- 226 g (8 oz) full-fat cream cheese, softened
- 248 g (2 cups) sifted confectioners’ sugar
- 113 g (1 stick) unsalted butter, softened
- 15 ml (1 tablespoon) fresh orange juice
- 15 ml (1 tablespoon) Grand Marnier or Clear vanilla extract
- 1 tablespoon freshly grated orange zest
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan or spray with Baking Spray with flour. Sift the flour, baking soda, baking powder, and cornstarch in a large bowl; set aside.
- In the stand mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. In a two-cup liquid measuring cup, combine ¼ cup of the orange juice, zest, vanilla, and buttermilk. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour.
- Scrape down the sides of the bowl with a rubber spatula and give a quick mix to be sure the batter is well incorporated. Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes, or until a cake tester or skewer inserted in the center comes out clean and the edges start pulling away from the pan's sides. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
How to Make Orange Cream Cheese Frosting
- In a standing mixer fitted with the paddle attachment or a hand-held electric mixer in a large bowl, mix the cream cheese, powdered sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until just combined, about 5 minutes.
- Occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula; don’t whip! Reduce the speed of the mixer to low. Add the orange juice, vanilla extract, Grand Manier, and orange zest, raise the speed to high, and mix briefly until smooth, scraping down the bowl occasionally.
- Spread the orange cream cheese frosting evenly on the cooled orange sheet cake using an offset spatula.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: The orange sheet cake with orange cream cheese frosting; allow the cake to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store the cake in the refrigerator for up to 4 days. Before serving, allow the cake to come to room temperature for about 30 minutes.
- To reheat: The cake place a slice or two on a microwave-safe plate and microwave it for about 15-20 seconds or until slightly warm. You can also reheat the cake in the oven. Preheat the oven to 350°F (180°C), wrap the cake in aluminum foil, and bake for about 10-15 minutes or until heated through. Remember, overcooking the cake may cause it to dry out, so keep a close eye on it while reheating.
- Make Ahead
- Make Ahead
- Orange Cream Cheese Frosting can be made ahead if refrigerated as quickly as possible, in an airtight container, for up to 5 days. Stir before using. The Orange Sheet Cake can be refrigerated, loosely covered with cling film, for up to 5 days.
- Orange Cream Cheese Frosting can be made ahead if refrigerated as quickly as possible, in an airtight container, for up to 5 days. Stir before using. The Orange Sheet Cake can be refrigerated, loosely covered with cling film, for up to 5 days.
- How to Freeze
- How to Freeze
- Freeze the Orange Sheet Cake without the frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
- Freeze the Orange Sheet Cake without the frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
- To store: The orange sheet cake with orange cream cheese frosting; allow the cake to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store the cake in the refrigerator for up to 4 days. Before serving, allow the cake to come to room temperature for about 30 minutes.
- To reheat: The cake place a slice or two on a microwave-safe plate and microwave it for about 15-20 seconds or until slightly warm. You can also reheat the cake in the oven. Preheat the oven to 350°F (180°C), wrap the cake in aluminum foil, and bake for about 10-15 minutes or until heated through. Remember, overcooking the cake may cause it to dry out, so keep a close eye on it while reheating.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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