Easy Orange Sheet Cake
User Reviews
4.9
Easy Orange Sheet Cake
Description
The Easy Orange Sheet Cake features all-purpose flour, cornstarch, and leavening agents creating a soft, tender cake base flavored with fresh orange juice and zest. Butter and sugar are creamed to provide richness and lightness, while buttermilk contributes moisture and acidity, enhancing texture. Eggs and vanilla add structure and aroma. The cake is baked until a tester comes out clean and edges firm, yielding a golden sheet suitable for servings or parties.
The orange cream cheese frosting combines softened cream cheese, butter, confectioners’ sugar, orange juice, zest, and Grand Marnier or vanilla for a creamy, tangy topping that complements the cake’s bright notes. It balances sweetness with citrus tang.
This cake can be stored in the refrigerator tightly covered for up to four days and reheated briefly in the microwave or oven before serving. Both cake and frosting can be made ahead, and the cake layers may be frozen without frosting for up to three months, allowing flexibility in preparation. The instructions emphasize careful reheating to avoid drying out.
Ingredients
For the Orange Cake:
- 343.75 g all-purpose flour
- 30 g cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup orange juice about 1 to 2 large Oranges, freshly squeezed
- 1 cup buttermilk , shaken or sour milk (see notes)
- 226 g unsalted butter 2 sticks, at room temperature
- 400 g granulated sugar
- 4 egg at room temperature, large
- 1 tablespoon vanilla extract pure
- ¼ cup orange zest loosely packed (5 to 6 large Oranges, grated
- unsalted butter for pan preparation or use baking nonstick spray
- all-purpose flour for pan preparation or use baking nonstick spray
For the Orange Cream Cheese Frosting:
- 226 g cream cheese full-fat, softened
- 248 g confectioners’ sugar sifted
- 113 g butter unsalted, softened, 1 stick
- 15 ml orange fresh juice
- 15 ml Grand Marnier or clear vanilla extract
- 1 tablespoon orange zest freshly grated
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.
Notes
- Store the cake covered tightly in the refrigerator for up to 4 days before serving.
- Allow refrigerated cake to come to room temperature for about 30 minutes before serving.
- Reheat slices gently in the microwave for 15-20 seconds or in a 350°F oven wrapped in foil for 10-15 minutes.
- Make frosting ahead and refrigerate in an airtight container up to 5 days; stir before using.
- Freeze unfrosted cake wrapped in clingfilm and foil for up to 3 months; thaw at room temperature before frosting.
User Reviews
Overall Rating
4.9
You'll Also Love
