Fall Spice Sheet Cake

1. Preheat oven to 350°F/180°C. Grease and line an 8×8 pan with parchment paper and set aside.
2. 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.
3. 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.
4. 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

1. 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

1. 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!