Orange Spice Sheet Cake
 
Makes 12 servings
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 3 large eggs (150 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 2½ cups (313 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (2 grams) ground nutmeg
  • ¼ teaspoon kosher salt
  • 1¼ cups (300 grams) half-and-half
  • Orange Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely on a wire rack. Spread Orange Frosting onto cake. Cover and refrigerate for up to 3 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/orange-spice-sheet-cake/