Creamsicle Sheet Cake Recipe

Ingredients

This recipe yields 24 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Sponge Cake

• 1 cup granulated sugar
• 1 large orange, zested
• 5 large eggs, at room temperature
• 1 1/4 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract

Soaking and Finishing

• 1 1/4 cups fresh squeezed orange juice
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup whole milk
• 2 cups heavy whipping cream, chilled
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Orange zest, for garnish (optional)

Directions

Step 1: Preheat the oven to 350F (180C). Place an oven rack in the center and lightly grease a 9x13 inch cake pan with nonstick cooking spray.

Step 2: In a small bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your hands until the sugar turns a light orange color.

Step 3: In the bowl of an electric mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), add the eggs and beat on medium speed for 1 minute. Increase the speed to medium-high and gradually add the orange-sugar mixture in 3 additions. Continue whipping for 5 minutes until the mixture becomes pale and thick.

Step 4: While the eggs are whipping, whisk together the flour, baking powder, and salt in a small bowl.

Step 5: Once the egg mixture is ready, add the buttermilk and vanilla extract to the bowl and mix on low speed until incorporated.

Step 6: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Scrape the sides of the bowl and mix again to ensure the batter is fully combined.

Step 7: Pour the batter into the prepared pan and gently spread it into an even layer.

Step 8: Bake the cake for 30 to 35 minutes, or until the surface is golden brown and the center springs back when touched.

Step 9: Once the cake is out of the oven, use a fork, chopstick, or skewer to prick the surface all over.

Step 10: Pour the fresh orange juice evenly over the warm cake.

Step 11: In a large measuring cup or mixing bowl, combine the sweetened condensed milk and whole milk. Stir until well combined. Pour this mixture evenly over the cake, covering the entire surface.

Step 12: Let the cake cool to room temperature. Once cooled, loosely cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Step 13: When ready to finish the cake, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract in the bowl of an electric mixer. Whip on medium speed until medium peaks form.

Step 14: Remove the cake from the fridge. Spread the whipped cream evenly over the surface of the soaked cake.

Step 15: Garnish with orange zest, if desired. The cake can be kept, loosely covered, in the refrigerator for up to 4 days.

Nutrition Facts

Serving Size: 1 piece (out of 24)

• Calories: 230
• Total Fat: 10g (13% Daily Value)
• Saturated Fat: 6g (31% Daily Value)
• Cholesterol: 69mg (23% Daily Value)
• Sodium: 140mg (6% Daily Value)
• Total Carbohydrate: 30g (11% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Total Sugars: 24g
• Protein: 5g (10% Daily Value)
• Vitamin C: 12mg (13% Daily Value)
• Calcium: 119mg (9% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 177mg (4% Daily Value)