This post contains affiliate links.
Is it too early to want to jump into fall? Yeah didn’t think so! Here is a ridiculously easy fall spice sheet cake topped with black cocoa chocolate frosting that will bring you all the fall vibes. I spiced the cake with ginger, cardamom, and cinnamon and it just makes your home smells so cozy and delicious. To make this cake a little Halloween-y I used unsweetened black cocoa powder to make the chocolate frosting extra dark! I also used Fancy Sprinkles Los Muertos Halloween sprinkles (use code MILKANDCARDAMOM for 15% off your order!)
I love the little headstones and sugar skulls in the sprinkle set! How freaking cute! Also, the black cocoa really makes the frosting super dark and Halloween-y. Feel free to use regular unsweetened cocoa powder if you can’t get your hands on black cocoa powder.
If you decide to make this easy fall spice sheet cake be sure to tag me on social media at @milkadcardamom!
Print
Fall Spice Sheet Cake
- Total Time: 25 minutes
- Yield: 9 1x
- Diet: Vegetarian
Description
Ingredients
FALL SPICE SHEET CAKE
- 1 cup minus 1 tbsp (107 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 3 tbsp (38 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 egg yolk (OR 2 tbsp sour cream or vegan mayo)
- 1 tsp vanilla extract
- 3/4 cup (177 mL) milk
CHOCOLATE FROSTING
- 7 tbsp (102 g) unsalted butter, room temperature
- 1 1/2 cup (186 g) powdered sugar
- 3 1/2 (20 g) unsweetened black cocoa powder
- 1 1/2 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
- Halloween Sprinkles from Fancy Sprinkles (optional)
Instructions
Fall Spice Sheet Cake
- Preheat oven to 350°F/180°C. Grease and line an 8×8 pan with parchment paper and set aside.
- Into a small mixing bowl, whisk together 1 cup minus 1 tbsp (107 g) all-purpose flour, 1 1/2 tsp baking powder , 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1/2 tsp salt. Set aside.
- Add 3 tbsp (38 g) unsalted butter and 1/2 cup (100 g) granulated sugar to a mixing bowl and mix until creamy, about 2 minutes on medium speed. Add 1 egg yolk and 1 tsp of vanilla extract and mix for 1 minute. Add the dry ingredients alternately with 3/4 cup milk in 3 additions, mixing in between each addition.
- Spread the batter into an even layer in the prepared baking pan. Bake for 15-17 minutes or until a toothpick inserted into the center of the cake come out clean. Cool the cake completely in the pan.
Chocolate Frosting
- In a mixing bowl add 7 tbsp (102 g) unsalted butter, 1 1/2 cup (186 g) powdered sugar, 3 1/2 (20 g) unsweetened black cocoa powder, 1 1/2 tbsp milk, 1 tsp vanilla extract, and a pinch of salt. Mix until well combined. Set aside.
Assembly
- Spoon the frosting onto the cooled cake and spread the frosting on in an even layer. Sprinkle on your sprinkles and refrigerate for 10 minutes before cutting and enjoying!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
