🌎 The World Cookbook

Cinnamon Sheet Cake:
½ cup vegetable oil, or other neutral oil
1 cup granulated sugar
½ cup light brown sugar
4 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon pure vanilla extract
2½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
Cider Frosting:
1½ sticks unsalted butter
3 cups confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of ground cinnamon
Pinch of fine sea salt
¼ cup boiled cider

Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan. Make the Cinnamon Sheet Cake: In a large bowl, whisk the oil, sugar, brown sugar and melted butter until well combined. Add the eggs one at a time and whisk well to combine before adding the next. Whisk in the vanilla. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the dry mixture to the wet mixture, stirring with a rubber spatula to combine. Mix in the buttermilk and scrape the bowl well to ensure it’s homogenous. Pour the batter into the pan and spread it into an even layer. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool completely. Make the Cider Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar on medium speed until light and fluffy, about 4 minutes. Scrape the bowl well, then add the vanilla, cinnamon and salt; mix to combine. With the mixer running on medium speed, add the boiled cider in a slow, steady stream. Mix until well incorporated. Spread the frosting on top of the cooled cake. Serve immediately, or keep covered for up to a day at room temperature.