Mandarin Orange Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp baking soda</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tbsp mandarin orange zest (from about 4-5 mandarins)</li><li class="ingredients-single-item">180ml fresh mandarin orange juice (from about 6-8 mandarins)</li><li class="ingredients-single-item">120ml buttermilk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">360g powdered sugar, sifted</li><li class="ingredients-single-item">1 tbsp mandarin orange zest</li><li class="ingredients-single-item">2 tbsp fresh mandarin orange juice</li><li class="ingredients-single-item">½ tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and position a rack in the center. Grease your 33x23cm baking pan and line with parchment paper, allowing some overhang on the sides for easy removal later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures the leavening agents will be evenly distributed throughout your batter, preventing any pockets of bitter taste and ensuring an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Before juicing your mandarins, zest them using a microplane. The oils in the zest contain intense flavor compounds that will perfume your cake beautifully. When zesting, take only the colored part of the peel, avoiding the bitter white pith beneath.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the mixture, creating a foundation for a light, tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition. Be patient here – each egg should be fully incorporated before adding the next, which prevents the batter from curdling. Scrape down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beat in the mandarin zest and vanilla extract until fragrant and well combined, about 30 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Combine the mandarin juice and buttermilk in a measuring cup. The acidity in both these ingredients will react with the baking soda, helping your cake rise and creating tenderness in the crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the juice-buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition – overmixing develops gluten, which can make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles that might form tunnels in your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The cake should spring back lightly when touched and will have pulled away slightly from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cool the cake in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, carefully lift the cake out and allow it to cool completely on the rack before frosting. Rushing this step will melt your frosting!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the frosting, beat the cream cheese and butter in a large bowl until completely smooth and no lumps remain. This might take 2-3 minutes – patience here ensures a silky-smooth frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Mix in the mandarin zest, juice, and vanilla until well combined. If the frosting seems too soft, refrigerate for 15-20 minutes to firm up slightly before spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. For a decorative touch, create gentle swirls in the frosting. If desired, garnish with additional mandarin segments or a sprinkle of zest.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>For the cleanest slices, refrigerate the frosted cake for 30 minutes before serving. This sets the frosting and makes cutting easier. Allow cake slices to come to room temperature before enjoying for the best flavor and texture. Store any leftover cake covered in the refrigerator for up to 4 days.</li></ol>