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.
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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.
This orange sheet cake is best prepared with fresh oranges, using fresh citrus, like in my lemon poppy seed bundt cake; it helps the flavor stand out in every bite, so it is essential to use the amount of orange zest specified in the recipe, as it is from this source that the prominent orange flavor comes.
I'll be posting an Orange Sheet Cake recipe soon that doesn't call for buttermilk and uses only fresh orange juice and zest, which I'm sure you'll enjoy just as much as this one quick tip: Pre-zest the oranges before juicing them.
How to Make Orange Sheet Cake
Note: The full instructions are provided in the recipe card below.
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. Combine ¼ cup of the orange juice, zest, vanilla, and buttermilk in a two-cup liquid measuring cup.
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 it cool in the pan for 10 minutes, then invert it onto a rack and cool it 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.
Watch Recipe Video
Camila Made Tip: If you're a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
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Recipe
Easy Orange Sheet Cake
Equipment
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.
Watch how to make it
Notes
- 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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
