Creamsicle Sheet Cake

Preheat & Prep: Position an oven rack in the center and preheat to 350°F (180°C). Generously grease a 9x13 inch cake pan with nonstick spray. (5 minutes)

Zesty Sugar: In a bowl, combine sugar and orange zest. Rub together with your fingertips until the sugar is fragrant and infused with orange oil. (2 minutes)

Whip the Eggs: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat eggs on medium speed for 1 minute. Gradually add the orange sugar, about 1/3 at a time, increasing the speed to medium-high. Continue whipping for 5 minutes until the mixture is pale, thick, and forms a ribbon when the whisk is lifted.

Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt until well combined. (2 minutes)

Combine Wet Ingredients: To the whipped egg mixture, add buttermilk and vanilla extract on low speed, mixing until just incorporated. (1 minute)

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined. Scrape the bowl well and mix again briefly to ensure everything is incorporated. Avoid overmixing! (3 minutes)

Bake: Pour batter into the prepared pan and gently spread into an even layer. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Poke the Cake: Remove cake from the oven and let sit for 5 minutes. While still warm, poke holes all over the surface using a fork, chopstick, or skewer. (3 minutes)

Orange Juice Soak: Evenly pour fresh orange juice over the surface of the cake, allowing it to soak into the holes. (1 minute)

Milk Soak: In a large measuring cup, whisk together sweetened condensed milk and whole milk until smooth. Slowly and evenly pour the milk mixture over the cake, ensuring it saturates the entire surface. (2 minutes)

Chill: Loosely cover the cake pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture.

Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat heavy cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form. Be careful not to overwhip! (5 minutes)

Assemble & Garnish: Unwrap the chilled cake and evenly spread the whipped cream over the top. Garnish with additional orange zest for a pop of color and fresh aroma. (3 minutes)