Sheet Cake Recipes
When it comes to quick and delightful desserts, sheet cakes are the perfect choice. Sheet cakes are versatile, easy to make, and can be customized to suit any occasion. Whether you are planning a birthday celebration, a potluck gathering, or just satisfying your sweet cravings, sheet cake recipes have got you covered. In this article, we will explore some mouthwatering sheet cake recipes that will leave your taste buds dancing with delight. So, let's get baking!
1. Classic Vanilla Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, and then add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
2. Decadent Chocolate Fudge Sheet Cake
Ingredients:
1 and 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Stir in the boiling water. The batter will be thin; this is normal.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool before frosting.
3. Zesty Lemon Sheet Cake
Ingredients:
2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
2 tablespoons fresh lemon juice
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
4. Berrylicious Sheet Cake
Ingredients:
2 and 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined.
Gently fold in the mixed berries.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before serving.
5. Carrot and Walnut Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup chopped walnuts
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, whisk together the sugar, vegetable oil, and eggs until well combined.
Stir in the grated carrots and chopped walnuts.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
6. Peanut Butter Lover's Sheet Cake
Ingredients:
2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 cup unsalted butter, softened
1 cup creamy peanut butter
4 large eggs
1 cup whole milk
2 teaspoons baking powder
1/2 teaspoon salt
1 cup peanut butter chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter, peanut butter, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined.
If desired, fold in the peanut butter chips.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before serving.
7. Red Velvet Dream Sheet Cake
Ingredients:
2 and 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 tablespoons cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Red food coloring
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined.
Stir in the vanilla extract and add red food coloring to achieve the desired color.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
8. Coconut Paradise Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup coconut milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coconut extract
1 cup sweetened shredded coconut
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, and mix until well combined.
Stir in the coconut extract and sweetened shredded coconut.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
9. Spice and Everything Nice Sheet Cake
Ingredients:
2 and 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, ground cinnamon, ground nutmeg, ground cloves, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined.
Stir in the vanilla extract.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
10. Heavenly Tiramisu Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mascarpone cheese
1/4 cup cocoa powder
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Dissolve the instant coffee granules in the whole milk and stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-milk mixture, and mix until well combined.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
11. Coconut Lime Sheet Cake
Ingredients:
2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup coconut milk
Zest of 2 limes
2 tablespoons fresh lime juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon coconut extract
Green food coloring (optional)
Sweetened shredded coconut for garnish
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the coconut milk, lime zest, and lime juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut extract, and mix until well combined.
If desired, add green food coloring to achieve a lime-green color.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
Garnish with sweetened shredded coconut before serving.
12. Lemon Blueberry Burst Sheet Cake
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 and 1/2 cups fresh blueberries
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until well combined.
Gently fold in the fresh blueberries.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
13. Raspberry Almond Bliss Sheet Cake
Ingredients:
2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh raspberries
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the almond extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined.
Gently fold in the fresh raspberries.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.
14. Black Forest Sheet Cake
Ingredients:
2 and 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup cherry pie filling
Whipped cream and chocolate shavings for garnish
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add half of the dry ingredients to the wet ingredients, alternating with half of the milk, and mix until well combined.
Add the cocoa powder to the remaining half of the batter and mix until well combined.
Pour the chocolate batter into one half of the prepared pan and the vanilla batter into the other half.
Swirl the batters together gently with a knife to create a marbled effect.
Spoon the cherry pie filling over the batter and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before garnishing with whipped cream and chocolate shavings.
15. Conclusion
Sheet cakes are the epitome of convenience and deliciousness, offering a wide array of flavors to please every palate. These versatile desserts are the perfect addition to any celebration or gathering, and their simplicity allows you to get creative with your toppings and fillings. From classic vanilla to mouthwatering black forest, each sheet cake recipe mentioned here promises to deliver an explosion of flavors.
So, why wait? Pick your favorite recipe, preheat that oven, and let the baking begin! Your friends and family will be delighted to indulge in these delectable treats. Happy baking!
FAQs
Can I use other types of flour in these recipes?
While all-purpose flour is commonly used in these recipes, you can experiment with other flours like whole wheat flour or gluten-free flour. Keep in mind that the texture and taste may vary.
Can I substitute butter with oil in the recipes?
Yes, you can replace butter with an equal amount of vegetable oil in most recipes. However, this may alter the texture and flavor slightly.
Can I make these recipes ahead of time?
Yes, you can prepare the sheet cakes a day in advance. Simply store them in an airtight container or cover them tightly with plastic wrap.
How long will these sheet cakes stay fresh?
When stored properly, the sheet cakes can stay fresh for up to 3-4 days. Refrigeration can help extend their shelf life.
Can I freeze the sheet cakes?
Absolutely! Wrap the cooled sheet cakes tightly in plastic wrap and aluminum foil before freezing. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.
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