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Vanilla sheet cake with orange cream cheese frosting

Sheet cake is often thought of for a big party, birthday or otherwise.  But why?  It is really no different than a regular layer cake though maybe not as elegant looking.  My mother used to make sheet cakes when we were growing up for dessert on weekends.  Okay, usually not from scratch but even from Betty Crocker they were gooood.

The orange cream cheese is delicious.  You could also make with lemon or vanilla extract.  I use buttermilk for the cake batter but you can use regular milk as well.  I find the cake is more moist with buttermilk.

Vanilla sheet cake with orange cream cheese frosting

Sheet cake is often thought of for a big party, birthday or otherwise.  But why?  It is really no different than a regular layer cake though maybe not as elegant looking.  My mother used to make sheet cakes when we were growing up for dessert on weekends.  Okay, usually not from scratch but even from Betty Crocker they were gooood.

The orange cream cheese is delicious.  You could also make with lemon or vanilla extract.  I use buttermilk for the cake batter but you can use regular milk as well.  I find the cake is more moist with buttermilk.

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Ingredients

Recipe serves: 10-12
cake
3 cups (418 grams) all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (225 grams) unsalted butter, at room temperature
1 1/2 cups (325 grams) sugar
4 large eggs, at room temperature
1 tablespoon vanilla
1 cup (240ml) buttermilk, at room temperature (you can also use regular milk)
icing
6 tablespoons (100 grams) unsalted butter, at room temperature
8 ounces (340 grams) full fat cream cheese, softened
1 1/2 cups (180 grams) confectioners' (icing or powdered) sugar, sifted
1 teaspoon orange extract
garnish: zest of small orange
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Vanilla sheet cake with orange cream cheese frosting
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  • time
    1 hour 15 min
  • serves
    10
  • skill level
    Medium

Ingredients

  • cake

  • 3 cups (418 grams) all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (225 grams) unsalted butter, at room temperature
  • 1 1/2 cups (325 grams) sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla
  • 1 cup (240ml) buttermilk, at room temperature (you can also use regular milk)

  • icing

  • 6 tablespoons (100 grams) unsalted butter, at room temperature
  • 8 ounces (340 grams) full fat cream cheese, softened
  • 1 1/2 cups (180 grams) confectioners' (icing or powdered) sugar, sifted
  • 1 teaspoon orange extract
  • garnish: zest of small orange

Directions

1
Done

cake

Preheat your oven to 350F (180C) with the oven rack in the center of the oven.
2
Done

Spray with a non-stick vegetable spray, a 9 x 13 inch (23 x 33 cm) cake pan.
3
Done

In a bowl, whisk together the flour, baking powder, and salt.
4
Done

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth.
5
Done

Add the sugar and vanilla extract and beat, on medium high speed, until light and fluffy (about 3-5 minutes). Scrape down side of bowl as needed.
6
Done

Add the eggs, one at a time, beating well after each addition.
7
Done

With the mixer on low speed, alternately add one-third of the flour mixture and one-half milk, ending with the flour.

8
Done

Place the batter in the prepared pan, and smooth the top.
9
Done

Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
10
Done

Place the cake on a wire rack to cool for about 10 to 15 minutes.
11
Done

Invert the cake onto a plate, and then re-invert cake so that the top is right side up. Cool completely.
12
Done

icing

In the bowl of your electric stand mixer, fitted with the paddle attachment, beat the butter until smooth.

13
Done

Add the cream cheese beating until incorporated.
14
Done

Add the confectioner's sugar, a little at a time, then add the orange extract. Scrape bowl down and blend until smooth.
15
Done

Frost the top of the cake, and grate zest of orange over top.

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