About
Coffeehouse Spiced Sheet Cake is... well, you know that feeling upon taking the first sip of a perfectly warm chai tea on a chilly fall day? This cake is that feeling in every bite! The cake is moist and tender, flavored with warm, enchanting spices! On top is a thick, creamy, and gorgeous cream cheese frosting! Coffeehouse Spiced Sheet Cake is how you make dessert when the weather starts to turn cold... and long before that, too!
Ingredients
- For the chai sheet cake:
- baking spray with flour, to taste
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper
- 3/4 cup unsalted butter, room temperature
- 1/4 cup canola or vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- For the cream cheese frosting:
- 3 1/2 cups powdered sugar
- 4 ounces cream cheese, room temperature
- 3/4 cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/8 cup heavy cream
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x13-inch baking pan with the baking spray.
Step 3 -Line the bottom and two sides of the pan with parchment paper and coat the parchment paper with the baking spray.
Step 4 -In a large mixing bowl, sift the flour, the baking powder, 1 teaspoon of the salt, the cardamom, the cloves, the cinnamon, the ginger, the pumpkin pie spice, the nutmeg, and the black pepper and whisk to combine. Set the flour mixture aside.
Step 5 -In a separate mixing bowl, add 3/4 cup of the butter, the oil, and the granulated sugar and using a handheld mixer on high speed, beat until combined, light, and fluffy.
Step 6 -Scrape the sides and the bottom of the bowl.
Step 7 -Add 2 teaspoons of the vanilla and the sour cream to the butter mixture and mix on medium speed until combined.
Step 8 -Add the eggs, 1 at a time, to the butter mixture and beat on medium speed after each addition until just combined.
Step 9 -With the mixer on high speed, beat the butter mixture for 1 minute.
Step 10 -Add 1/3 of the flour mixture and 1/2 of the buttermilk to the butter mixture and mix on low until just combined.
Step 11 -Add 1/2 of the remaining flour mixture and the remaining buttermilk and mix on low speed until just combined.
Step 12 -Add the remaining flour mixture and scrape the bottom of the bowl.
Step 13 -Beat the butter mixture on low speed until it comes together into a batter, about 10 seconds.
Step 14 -Pour the batter into the prepared baking pan and smooth out the top.
Step 15 -Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes.
Step 16 -Allow the cake to cool in the pan for 10 minutes.
Step 17 -Transfer the cake to a cooling rack to cool completely.
Step 18 -In a large bowl, sift the powdered sugar.
Step 19 -In a separate mixing bowl, add the cream cheese and the remaining butter and using a clean handheld mixer, beat on high speed for 3 minutes.
Step 20 -Scrape the bottom and the sides of the bowl.
Step 21 -While beating the butter mixture, slowly add in the sifted powdered sugar. This will make the butter mixture very heavy.
Step 22 -Add the remaining vanilla, the remaining salt, and the heavy cream to the butter mixture and beat on low speed until combined.
Step 23 -Increase the mixing speed to high and beat the butter mixture until it forms a creamy frosting, about 2 minutes.
Step 24 -Using an off-set spatula, place the frosting all over the cooled cake and smooth it out.
Step 25 -Slice and serve.
