Orange Spice Sheet Cake

Orange Spice Sheet Cake

The beloved flavors of orange cream and spice cake collide in this one-layer Orange Spice Sheet Cake delight. Packing a punch of fresh citrus flavor and a hint of warm spice, it will have your guests running back for seconds.

1.0 from 1 reviews
Orange Spice Sheet Cake
Makes 12 servings
  • 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)
  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.

1.0 from 1 reviews
Orange Frosting
Makes about 3 cups
  • 1½ cups (340 grams) unsalted butter, softened
  • ½ cup (160 grams) orange marmalade
  • 1 tablespoon (2 grams) orange zest
  • 4 cups (480 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, marmalade, and zest at medium speed until creamy. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until smooth.



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  1. I made this cake and was so disappointed. The texture was good, but not much flavor. We thought it might improve after standing, so, we waited a day and tried another small bite. No improvement. Neither the cake nor the frosting had much flavor and I cannot see why. The only real change I made was to cut the amount of frosting by 1/3 and it was a good amount to cover a 13×9 cake. It is very rare I throw out something I have baked, but nearly all of this one went in the trash. Just not worth the calories — or the time invested. Sounded wonderful, but really disappointing.

    • Hi Beth,

      I’m so sorry your family didn’t enjoy the cake! If you find that the spices are not to your taste, you could increase the spices in the batter by 1/4 or 1/2 teaspoon each, increase the amount of orange zest in your frosting, or even try adding a 1/4 to 1/2 teaspoon of orange blossom water to the batter (I’ve done this, and had marvelous results).

      Hope this helps, and happy baking!


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