Fall Spice Sheet Cake

Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8x8 pan with parchment paper and set aside.

Into a small mixing bowl, whisk together All-Purpose Flour (1 cup), Baking Powder (1/2 Tbsp), Ground Ginger (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cardamom (1/2 tsp), and Salt (1/2 tsp). Set aside.

Add Unsalted Butter (3 Tbsp), and Granulated Sugar (1/2 cup) to a mixing bowl and mix until creamy, about 2 minutes on medium speed.

Add Egg (1) and Vanilla Extract (1 tsp) and mix for 1 minute.

Add the dry ingredients alternately with Milk (3/4 cup) in 3 additions, mixing in between each addition. Spread the batter into an even layer in the prepared baking pan.

Bake for 15-17 minutes or until a toothpick inserted into the center of the cake come out clean. Cool the cake completely in the pan.

Meanwhile, prepare the Chocolate Frosting. In a mixing bowl add Unsalted Butter (1/2 cup), Powdered Confectioners Sugar (1 1/2 cups), Unsweetened Cocoa Powder (3 1/2 Tbsp), Milk (1 1/2 Tbsp), Vanilla Extract (1 tsp) and Salt (1 pinch). Mix until well combined. Set aside.

To assemble, spoon the frosting onto the cooled cake and spread the frosting on in an even layer.

Sprinkle on your Sprinkles (to taste) and refrigerate for 10 minutes before cutting and enjoying!