Foolproof Sheet Cake Recipes For Beginners for When You’re Hosting a Crowd

Sheet cakes are large and flat cakes that are baked in a rectangular or square pan. They are generally a single layer, so it’s easy to bake, frost, and serve them. You can make just about any flavor of sheet cake you like. There are no rules on the combinations that work for you.

Why are Sheet Cakes Easy to Make?

The batter for sheet cakes is usually very simple and straightforward to prepare. Add all the cake recipe ingredients in a bowl, mix, pour the batter into the pan, and bake. Once the cake is done, you only need to frost the top layer. You can do this evenly without worrying about stacking layers or about the cake collapsing. Sheet cakes are time savers because you just have to bake one flat layer of cake and then decorate it.

Why are Sheet Cakes Perfect for a Crowd?

Sheet cakes are an excellent choice for events and gatherings because they can serve a large number of people. You don’t need multiple desserts. You can easily get 12-24 servings from one cake, making it perfect for parties, family gatherings, and potlucks. Sheet cakes are also great to make if you’re celebrating a birthday, anniversary or holiday. Decorate the cake to match the theme, add personalized messages, colorful frosting, sprinkles, or even fresh fruits.

Here are some sheet cake recipe in oven that you can replicate at home:

Chocolate Sprinkle Sheet Cake

Ingredients:

For the cake:

• 113 gm melted and cooled unsalted butter
• 167 gm flour
• 50 gm Dutch processed cocoa powder
• 2 tsp baking powder
• ¼ tsp salt
• 4 eggs
• 300 gm granulated sugar
• 2 tsp vanilla extract
• 240 gm room temperature sour cream

For the frosting:

• 226 gm softened, unsalted butter
• 400 gm powdered sugar
• 120 gm cocoa powder
• 60 ml milk
• 2-3 tbsp chocolate sprinkles

Instructions:

• Preheat the oven to 190°C and grease a 9x13 inch sheet pan. Then like it with parchment paper.
• Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
• Then beat the softened butter along with sugar until smooth, pale, and creamy. Add one egg at a time, followed by vanilla extract, and whisk.
• Next comes the sour cream, and mix until well combined.
• Add the flour, cocoa powder, baking powder, and salt mix into the wet ingredients and combine well.
• Transfer the cake batter into the prepared sheet pan. Smoothen the top with a spatula.
• Bake the cake for about 30-35 minutes then let it cool at room temperature. Extract it from the sheet pan and let it cool down further.
• For the frosting, beat the softened butter with cocoa powder, sugar, and milk. It should be fluffy, and light brown in color.
• You don’t need to use a piping bag, especially if you don’t have it at home or just don’t know how to use it. Spread the frosting on top of the cake with a spatula.
• Sprinkle the buttercream frosting with chocolate sprinkles. You can also use chocolate shavings.
• Chill in the fridge for a bit and take it out right before you’re ready to serve. Cut into squares.

Funfetti Sheet Cake

Ingredients:

For the cake:

• 226 gm room temperature unsalted butter
• 254 gm flour
• 226 gm cake flour
• 1 tsp baking soda
• 1 ½ tsp baking powder
• ½ tsp salt
• 240 gm room temperature sour cream
• 237 ml room temperature butter milk (unsalted)
• 400 gm granulated sugar
• 63 gm packed brown sugar
• 4 room temperature eggs
• 1 tbsp vanilla extract
• 1 tsp almond extract
• 144 gm rainbow sprinkles + extra for garnish

For the frosting:

• 113 gm room temperature unsalted butter
• 113 gm room temperature cream cheese
• 1 ½ tsp vanilla extract
• 500 gm sifted confectioners’ sugar
• 1-2 tbsp heavy cream

Instructions:

• Preheat the oven to 180°C and then line a 12x17-inch sheet pan with parchment paper. Leave some overhang on the sides so it’s easy to pull out the cake once done.
• Melt the butter and let it cool down.
• Then whisk together flours, baking powder, baking soda, and salt together in a large bowl.
• Then in a tall glass or bowl, whisk together sour cream and buttermilk.
• Add granulated and brown sugar in the melted butter and whisk well to get a creamy consistency.
• Add one egg at a time, and combine them well into the butter and sugar mixture. Then add vanilla and almond extract.
• Alternate between adding wet and dry ingredients into the butter and keep mixing with a spatula. Ensure there are no flour streaks, but try your best not to overmix the batter.
• Fold in the rainbow sprinkles into the cake batter too.
• Transfer the cake batter into the lined sheet pan, and bake in the oven for about 29-25 minutes.
• After the cake is done, take the cake out of the pan and let it cool down to room temperature.
• In the meantime, prepare the frosting by beating the butter and cream cheese, then incorporating sugar in batches. Don’t forget to add the vanilla extract too.
• Loosen the frosting with some heavy cream if it is too thick.
• Once the cake has cooled, spread the frosting over it and smoothen it with a spatula. Decorate with some more rainbow sprinkles.
• Slice and serve warm or you can refrigerate it too. The funfetti cake is perfect as a birthday cake.