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Orange Almond Sheet Cake

This Orange Almond Sheet Cake is bursting with flavor and incredibly easy to make!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Citrus, Easy, Nutty
Servings: 12 servings

Ingredients

For the Cake:

  • 1/2 cup salted butter cut into cubes
  • 2 cups granulated sugar
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1/2 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Frosting:

  • 1/2 cup salted butter cut into pieces
  • 1/3 cup milk
  • 1 box confectioners' sugar 16-ounce
  • 1/2 teaspoon almond extract for frosting
  • 1/4 teaspoon salt for frosting
  • 1/3 cup sliced toasted almonds for topping

Instructions

  • Step 1: Preheat Your Oven. Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  • Step 2: Prepare Your Pan. Grease a 9x13 inch sheet pan with butter or non-stick spray, and set it aside.
  • Step 3: Cream the Butter and Sugar. In a large mixing bowl, combine the cubed salted butter and granulated sugar. Cream them together until light and fluffy, about 3-5 minutes.
  • Step 4: Add Wet Ingredients. Mix in the water, vegetable oil, buttermilk, and eggs one at a time. Follow with the orange zest, orange extract, and almond extract, stirring until well combined.
  • Step 5: Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Step 6: Bake the Cake. Pour the batter into the prepared sheet pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Step 7: Cool the Cake. Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
  • Step 8: Make the Frosting. Beat together the pieces of salted butter and milk until smooth. Gradually add the confectioners' sugar, mixing until fully combined. Add the almond extract and salt, mixing until fluffy.
  • Step 9: Frost the Cake. Once the cake has cooled, spread the almond frosting evenly across the top using an offset spatula.
  • Step 10: Garnish and Serve. Sprinkle the top with sliced toasted almonds and serve!

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk or Electric Mixer
  • Rubber spatula
  • Sheet Pan
  • Cooling Rack
  • Offset spatula

Notes

  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • You can freeze the cake for up to 3 months, wrapped tightly.
  • For a gluten-free option, use a gluten-free flour blend.