Orange Sheet Cake With Cardamom Cream Cheese Swirl

A Burst of Sunshine in Every Bite

Looking for a cake that’s both comforting and sophisticated? This Orange Sheet Cake with Cardamom Cream Cheese Swirl is exactly what you need! The bright citrus notes of orange are beautifully balanced by the warm spice of cardamom, all swirled into a moist and tender sheet cake. It’s perfect for potlucks, family gatherings, or simply a delightful treat to brighten your day. The raspberry glaze adds a touch of tartness and visual appeal, while the toasted almonds provide a satisfying crunch. Let’s get baking!

What You’ll Need

• 250g (2 cups) All-Purpose Flour: The foundation of our cake! All-purpose flour provides the structure needed for a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 200g (1 cup) Granulated Sugar: Adds sweetness and helps create a tender texture. Using granulated sugar ensures the sugar crystals dissolve properly during mixing.
• 1 tsp (5ml) Baking Powder: A leavening agent that helps the cake rise, creating a light and fluffy texture. Make sure your baking powder is fresh for optimal results!
• ½ tsp (2.5ml) Baking Soda: Another leavening agent, baking soda reacts with the acidity in the orange juice to provide extra lift.
• ¼ tsp (1.25ml) Salt: Enhances the flavors of the other ingredients and balances the sweetness. A pinch of salt is crucial for a well-rounded flavor profile.
• Zest of 2 Oranges (about 2 tsp): This is where the vibrant orange flavor really shines! Use a microplane or fine grater to zest the oranges, avoiding the white pith underneath, which can be bitter.
• 120ml (½ cup) Fresh Orange Juice: Freshly squeezed orange juice is best for the most authentic flavor. Bottled orange juice can be used in a pinch, but the flavor won’t be quite as bright.
• 120ml (½ cup) Vegetable Oil: Keeps the cake incredibly moist. Vegetable oil has a neutral flavor that won’t compete with the orange and cardamom.
• 2 Large Eggs: Bind the ingredients together and add richness. Use large eggs at room temperature for better emulsification.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile. Alcohol-free vanilla extract ensures the cake is suitable for all.
• 200g (7oz) Halal-Certified Cream Cheese, Softened: Provides a tangy and creamy base for the swirl. Ensure it’s fully softened to avoid lumps.
• 50g (¼ cup) Powdered Sugar: Sweetens the cream cheese mixture and creates a smooth texture.
• 1 tbsp (15ml) Orange Juice: Adds a touch of citrus to the cream cheese swirl.
• ¼ tsp (1.25ml) Ground Cardamom: This warm, aromatic spice adds a unique and delightful flavor dimension.
• 1 tsp (5ml) Orange Zest (for swirl): Extra orange zest in the swirl intensifies the citrus flavor.
• 100g (½ cup) Raspberry Purée: Adds a beautiful color and tartness to the glaze. You can make your own by blending fresh or frozen raspberries and straining out the seeds.
• 60ml (¼ cup) Orange Juice (for glaze): Contributes to the glaze’s citrusy flavor.
• 30g (2 tbsp) Honey: Adds sweetness and a lovely sheen to the glaze.
• 1 tbsp (8g) Cornstarch mixed with 2 tbsp (30ml) Water: Creates a slurry that thickens the glaze to a perfect consistency.
• 30g (¼ cup) Sliced Toasted Almonds: Provides a delightful crunch and nutty flavor. Toasting the almonds enhances their flavor.
• Additional Orange Zest for Dusting: A final touch of freshness and visual appeal.

Substitutions

Don’t have an ingredient on hand? Here are a few simple substitutions:

• All-Purpose Flour: You can use cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Vegetable Oil: Melted coconut oil or canola oil can be used as substitutes.
• Cardamom: If you’re not a fan of cardamom, you can substitute with a pinch of nutmeg or cinnamon.
• Raspberry Purée: Strawberry or blackberry purée can be used instead.

Let’s Bake: Step-by-Step Instructions for the Perfect Orange Sheet Cake

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Thoroughly grease a 23 x 33 cm (9 x 13 in) sheet pan. Lining it with parchment paper is crucial; it prevents sticking and makes removing the cake a breeze. Extend the parchment slightly over the edges for easy lifting.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking is important here – it aerates the dry ingredients and ensures they are evenly distributed, leading to a lighter, more consistent cake texture.
3. Incorporate Wet Ingredients: Add the orange zest, orange juice, vegetable oil, eggs, and vanilla extract to the dry ingredients. Gently stir until a smooth batter forms. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough cake. A few small lumps are okay.
4. Prepare the Cardamom Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese with the powdered sugar, orange juice, ground cardamom, and orange zest until the mixture is silky smooth. Ensure the cream cheese is truly softened to avoid lumps. This swirl is the star of the show, adding a delightful tang and aromatic spice.
5. Layer and Swirl: Pour half of the batter into the prepared sheet pan, spreading it evenly. Drop spoonfuls of the cream cheese mixture over the batter. Don’t worry about being precise; the swirling will blend it all together. Then, pour the remaining batter on top. Using a thin skewer or knife, gently swirl the two layers together. The goal is to create a beautiful, visible ribbon of cream cheese throughout the cake, not to fully combine the layers.
6. Bake to Golden Perfection: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking for doneness around 25 minutes. Ovens vary, so adjust baking time accordingly.
7. Cool Completely: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling in the pan initially prevents the cake from breaking.
8. Prepare the Orange-Raspberry Glaze: While the cake cools, make the glaze. Combine the raspberry purée, orange juice, and honey in a small saucepan. Bring to a gentle simmer over medium heat.
9. Thicken the Glaze: Whisk the cornstarch-water slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the glaze thickens and becomes glossy. The cornstarch is essential for achieving the right consistency. Remove from heat and let it cool slightly.
10. Glaze and Garnish: Drizzle the orange-raspberry glaze over the cooled cake in a zig-zag pattern, allowing it to pool at the edges. Scatter the toasted almond slices over the glaze and finish with a light dusting of fresh orange zest.

The Magic of Cardamom: Why This Swirl Works

Cardamom and orange are a classic pairing, particularly in Middle Eastern and Scandinavian baking. The warm, slightly floral notes of cardamom beautifully complement the bright, citrusy flavor of orange. In this cake, the cardamom-infused cream cheese swirl isn’t just about flavor; it also adds a lovely textural contrast to the tender cake crumb. The fat in the cream cheese keeps the cake incredibly moist, while the cardamom elevates the entire experience.

Raspberry & Orange: A Flavor Symphony

The combination of raspberry and orange is a match made in heaven. The tartness of the raspberries cuts through the sweetness of the cake and glaze, creating a balanced and refreshing flavor profile. Using a raspberry purée, rather than whole raspberries, ensures a smooth, even glaze that doesn’t weigh down the cake.

Toasting Almonds: Unlocking Maximum Flavor

Don’t skip toasting the almonds! Toasting brings out their natural oils, intensifying their nutty flavor and adding a delightful crunch. Spread the almonds in a single layer on a baking sheet and toast in the oven at 175°C (350°F) for 5-7 minutes, or until golden brown and fragrant. Watch them carefully, as they can burn quickly.

Tips for a Perfectly Moist Cake

Achieving a moist cake is all about balance. Using oil instead of butter keeps the cake tender. The orange juice adds extra moisture and flavor. And, crucially, avoid overbaking! A slightly underbaked cake is preferable to a dry one. The glaze also contributes to moisture, keeping the cake fresh for days.

Frequently Asked Questions

Can I use bottled orange juice?

While fresh orange juice is recommended for the best flavor, bottled orange juice can be used in a pinch. Choose a high-quality, pulp-free variety.

Can I make this cake gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for binding.

How long will this cake keep?

This cake will keep for up to 3-4 days when stored in an airtight container at room temperature.

Enjoy Your Citrus Delight!

This Orange Sheet Cake with Cardamom Cream Cheese Swirl is a guaranteed crowd-pleaser. Its vibrant flavors and beautiful presentation make it perfect for any occasion. Don’t forget to save this recipe to Pinterest for later inspiration!

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