How to Make a Sheet Cake

If you've ever been to a large celebration, then you most likely have seen a sheet cake. A sheet cake is a large, nearly flat cake often made to serve to a crowd. Because sheet cakes are so thin, they risk baking improperly or becoming dense. If you use the proper technique, your sheet cake will be moist and have a light texture.

Things You'll Need

• 12-by-18-inch sheet pan (1/2 inch tall)
• 2-1/2 sticks room temperature butter
• 2-1/2 cups sugar
• Large mixing bowl
• Electric mixer
• 6 eggs
• 1/2 cup sour cream
• 1/2 tsp. vanilla extract
• Medium bowl
• Sifter
• 3 cups flour
• 1 tsp. salt
• 2 tbsp. baking powder
• Spatula
• 32 oz. store-bought frosting (or 5 cups homemade)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 12-by-18-inch sheet pan with just enough butter to coat it and sprinkle a light layer of flour to prevent the cake from sticking.

2. Place 2-1/2 sticks of room-temperature butter and 2-1/2 cups sugar in a large bowl. Set an electric mixer to "medium high" and beat the ingredients for about five minutes or until they are lightly combined.

3. Crack one egg into the bowl and beat at "medium" speed until combined. Repeat with the other five eggs, adding them one at a time.

4. Add 1/2 cup sour cream and 1/2 tsp. vanilla extract to the batter and continue mixing on "medium" until just combined. Place a sifter into a medium bowl, then add 3 cups flour, 1 tsp. salt and 2 tsp. baking powder onto the sifter to remove any lumps in the ingredients.

5. Set the mixer to "low" and slowly pour in the flour mixture. Adding it slowly ensures it distributes evenly throughout the batter and keeps the batter airy. Mix on "low" until the flour is incorporated into the batter.

6. Pour the batter slowly into the sheet pan, making sure it's level and evenly distributed throughout the pan. Use a spatula to even out any bumps, then bake at 350 degrees Fahrenheit for 25 minutes or until the cake is golden brown with no wet spots.

7. Allow the cake to cool for at least 10 minutes. Use a spatula to frost the cake in a smooth, even layer.

Tips & Warnings

• Add 4 tbsp. cocoa powder to the batter for chocolate sheet cake. Check to see if the cake is done by inserting a toothpick into the center and pulling it out; if the toothpick is covered with crumbs rather than wet batter, the cake is fully baked.

• Do not over-mix the batter or the cake will be dense.

References

• Food Network
• Martha Stewart

Resources

• Read this Article in Spanish