Fluffy fall sheet cake spiced with cinnamon, cardamom, and ginger frosted with a creamy black cocoa chocolate frosting.
Total Time
30min
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
8
Ingredients
Fall Spice Sheet Cake
•
1
cup
All-Purpose Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Ground Ginger
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Ground Cardamom
•
1/2
tsp
Salt
•
3
Tbsp
Unsalted Butter
, room temperature
•
1/2
cup
Granulated Sugar
•
1
Eggland's Best Classic Egg
, separated
or 2 Tbsp Sour Cream or Vegan Mayo
•
1
tsp
Vanilla Extract
•
3/4
cup
Milk
Chocolate Frosting
•
1/2
cup
Unsalted Butter
, room temperature
•
1 1/2
cups
Powdered Confectioners Sugar
•
3 1/2
Tbsp
Unsweetened Cocoa Powder
•
1 1/2
Tbsp
Milk
•
1
tsp
Vanilla Extract
•
1
pinch
Salt
•
to taste
Sprinkles
(optional)
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8x8 pan with parchment paper and set aside.
2.
Into a small mixing bowl, whisk together All-Purpose Flour (1 cup), Baking Powder (1 tsp), Ground Ginger (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Ground Cardamom (1/2 tsp), and Salt (1/2 tsp). Set aside.
3.
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.
4.
Add Egg Yolk (1) and Vanilla Extract (1 tsp) and mix for 1 minute.
5.
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.
6.
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.
7.
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.
8.
To assemble, spoon the frosting onto the cooled cake and spread the frosting on in an even layer.
9.
Sprinkle on your Sprinkles (to taste) and refrigerate for 10 minutes before cutting and enjoying!
Author's Notes
Yields 9 servings.
Nutrition Per Serving
CALORIES
338
FAT
14.8 g
PROTEIN
3.2 g
CARBS
48.3 g
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