Sheet Cake Recipes That Win Parties and Weeknights Fast

Fast, crowd-friendly bakes in one pan: simple batter, flexible frostings, and pro tips to impress with minimal effort.

You want dessert that scales without drama. One pan, zero fuss, and flavor that screams “I planned this,” even if you didn’t. That’s the magic of the sheet cake: reliable, generous, and ready before the pizza cools.

This playbook turns a humble batter into party-grade slices. Swap frostings, change mix-ins, keep the method—your win rate goes through the roof. Even your “I don’t bake” friend will ask for the pan size, FYI.

What Makes This Special

Sheet cakes are the ultimate leverage bake: minimal effort, maximum payoff. You mix once, bake once, frost once, and feed a crowd without running two ovens or praying over layer alignment. One pan means fewer variables and tighter control, so you get consistent results every time.

The batter here delivers a plush, tender crumb with buttermilk for tang and moisture, plus a smart combo of butter and oil for both flavor and softness. Frosting is modular: chocolate ganache, classic vanilla buttercream, or tangy cream cheese. Pick your lane and go.

It’s fast, it’s forgiving, and it’s easy to customize. Want birthday vibes? Add sprinkles. Craving bakery-level richness? Use ganache. Need a bright finish? Cream cheese frosting with lemon zest does the trick.

Ingredients Breakdown

For the Cake (13×9 pan)

• All-purpose flour: 2 1/2 cups (312 g)
• Granulated sugar: 1 3/4 cups (350 g)
• Baking powder: 2 1/2 tsp
• Baking soda: 1/2 tsp
• Fine sea salt: 1 tsp
• Unsalted butter, melted and cooled: 3/4 cup (170 g)
• Neutral oil (canola or light olive): 1/4 cup (60 ml)
• Large eggs: 3
• Large egg yolk: 1
• Buttermilk: 1 1/2 cups (360 ml)
• Vanilla extract: 2 1/2 tsp
• Optional mix-ins: rainbow sprinkles (1/2 cup), mini chocolate chips (3/4 cup), toasted nuts (3/4 cup)

For the Frosting (choose one)

• Chocolate Ganache Glaze: semi-sweet chocolate chips 1 1/2 cups (255 g), heavy cream 3/4 cup (180 ml), unsalted butter 2 tbsp, pinch salt, 1 tsp vanilla
• Fluffy Vanilla Buttercream: unsalted butter 1 cup (225 g, room temp), powdered sugar 3 1/2 cups (420 g), vanilla 2 tsp, heavy cream or milk 2–4 tbsp, pinch salt
• Cream Cheese Frosting: cream cheese 8 oz (226 g, softened), unsalted butter 1/2 cup (115 g, softened), powdered sugar 2 1/2 cups (300 g), vanilla 1 tsp, pinch salt

Optional Toppings

• Rainbow sprinkles
• Toasted shredded coconut
• Chopped pecans or walnuts
• Crushed chocolate sandwich cookies
• Fresh berries
• Shaved chocolate

How to Make It – Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 13×9 metal pan, then line with a parchment sling so the cake lifts out cleanly. Lightly grease the parchment too for insurance.
2. Combine dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly mixed. This prevents pockets of leavening that cause tunnels.
3. Mix the wet ingredients. In a separate bowl, whisk melted butter, oil, eggs, egg yolk, buttermilk, and vanilla until smooth. Aim for room-temperature ingredients so the fats don’t seize.
4. Bring it together. Pour wet into dry. Whisk or stir just until no dry streaks remain. A few tiny lumps are fine. Do not overmix or you’ll trade fluff for chew.
5. Add optional mix-ins. If using sprinkles, chips, or nuts, fold them in gently. Keep the fold minimal—just enough to distribute.
6. Bake. Pour batter into the prepared pan and smooth the top. Bake 23–28 minutes until the top is lightly golden, the center springs back, and a toothpick comes out with a few moist crumbs.
7. Cool smart. Set the pan on a rack and cool 20–30 minutes. For buttercream or cream cheese frosting, cool completely. For ganache, a slightly warm cake helps the glaze settle gorgeously.
8. Make your frosting (choose one):
   • Ganache: Heat cream until steaming (not boiling). Pour over chocolate and butter with a pinch of salt. Let sit 2 minutes, then stir until glossy. Add vanilla. Cool slightly to thicken.
   • Buttercream: Beat butter until fluffy, 2–3 minutes. Gradually add powdered sugar with salt, then vanilla. Stream in cream until spreadable. Whip until light.
   • Cream cheese: Beat cream cheese and butter until smooth. Add powdered sugar, salt, and vanilla; beat until creamy and spreadable.
9. Frost. Spread your frosting evenly from the center out with an offset spatula. Add toppings if you like. Chill 10 minutes for cleaner slices.
10. Slice and serve. Cut into 20–24 squares. Flex your host muscles and accept compliments like a pro.

Keeping It Fresh

Room temperature: If using buttercream, the cake stays fresh for 2 days covered tightly. Keep it in a cool spot out of direct sunlight. The crumb actually improves by day two.

Refrigerate: For cream cheese frosting or ganache, refrigerate after serving. Wrap the pan or store slices in airtight containers. Let slices sit at room temp 20–30 minutes before eating for best texture.

Freeze: Wrap unfrosted cake tightly in plastic, then foil, and freeze up to 2 months. Thaw in the fridge overnight, then frost. Or pre-slice, frost, freeze solid, and stash slices for grab-and-go dessert. TBH, future-you will thank present-you.

What’s Great About This

• Effort-to-wow ratio: One-pan mixing and baking, bakery-level results.
• Scale-friendly: Feeds a crowd, slices clean, easy to transport.
• Flexible frosting: Three options cover every mood and occasion.
• Consistent crumb: Buttermilk plus butter-and-oil combo hits tender and moist.
• Low risk: No stacking, no delicate layers, no drama. Just cake.

What Not to Do

• Don’t skip parchment. It’s your insurance policy against sticking and corner crumbles.
• Don’t overmix. Once wet meets dry, stir until just combined. Gluten gets feisty fast.
• Don’t frost hot cake. Warm cake melts frosting into a greasy slip-and-slide. Cool it.
• Don’t guess on oven temp. Use an oven thermometer. Most home ovens lie by 25°F, IMO.
• Don’t cram batter into a smaller pan. Overflow is not a flex. Use the right size.
• Don’t swap buttermilk with water. If you must, use milk plus acid (see FAQ).
• Don’t let it dry out. Cover promptly after cooling. Air is the enemy of softness.

Variations You Can Try

• Texas Sheet Cake: Make a chocolate batter (add 1/2 cup cocoa, cut flour to 2 cups) and pour warm fudge icing over the hot cake. Pecans on top are classic.
• Lemon Poppy: Add 2 tbsp lemon zest and 1/4 cup poppy seeds; swap vanilla with lemon extract; finish with cream cheese frosting and a lemon drizzle.
• Funfetti Birthday: Fold in 1/2 cup rainbow sprinkles and use vanilla buttercream. Add extra sprinkles on top because party.
• Strawberry Shortcake: Layer macerated sliced strawberries over cooled cake, top with stabilized whipped cream (1 cup heavy cream + 2 tbsp powdered sugar + 1 tsp vanilla).
• Cinnamon Roll Sheet Cake: Swirl 1/2 cup brown sugar and 2 tsp cinnamon into the batter; finish with cream cheese frosting and a light glaze.
• Tres Leches: Bake the vanilla cake, poke holes, and soak with a mix of evaporated milk, sweetened condensed milk, and whole milk (about 2 cups total). Frost with whipped cream.
• Pumpkin Spice: Sub 1 cup pumpkin puree for 1 cup buttermilk (keep 1/2 cup buttermilk), add 2 tsp pumpkin pie spice; use cream cheese frosting.
• S’mores: Mix in crushed graham crackers; frost with chocolate buttercream or ganache; torch mini marshmallows on top.

FAQ

Can I use a different pan size?

Yes. For a half-sheet (18×13), scale the recipe by 1.5x and bake 20–25 minutes. For two 8-inch rounds, split the batter and bake 22–26 minutes. Watch for that spring-back top and moist crumbs on a tester.

How do I make this gluten-free?

Use a 1:1 gluten-free all-purpose blend with xanthan gum included. Whisk extra well to break up clumps and let the batter rest 10 minutes before baking to hydrate the starches. Expect a slightly more tender crumb.

What can I use instead of buttermilk?

Stir 1 1/2 tbsp white vinegar or lemon juice into 1 1/2 cups whole milk, wait 5 minutes, then use. Or mix half sour cream and half milk for ultra plush texture. Avoid water—it drops flavor and structure.

How do I get a flat, level top?

Spread the batter evenly, tap the pan twice on the counter to release big air bubbles, and bake on the middle rack. If your oven runs hot, drop to 335°F and extend bake time a couple minutes. Cake strips are optional but effective.

Why is my cake dry or dense?

Common culprits: overmixing, too much flour, or overbaking. Measure with a scale, mix just to combine, and pull the cake when the center springs back. Also, use fresh leaveners; baking powder expires quietly.

Can I make it ahead?

Absolutely. Bake the cake a day ahead, wrap tightly once cool, and frost the next day. Buttercream holds best at room temp; cream cheese frosting prefers the fridge. Slices freeze great for up to 2 months.

How many people does a 13×9 sheet cake serve?

Plan on 20–24 party-size squares. For small bites, cut 30–36 pieces. If you’re feeding teens after practice, double it—trust me.

What’s the best way to frost cleanly?

Chill the cooled cake for 15 minutes, then use an offset spatula to spread frosting from the center outward. Wipe your spatula often, and if needed, chill again and do a second thin pass for that smooth bakery finish.

My Take

Sheet cakes are the dessert equivalent of a power tool: simple, effective, and oddly satisfying. One batter, one pan, three frosting lanes, endless wins. It’s the kind of recipe you keep on speed dial because you know it’ll deliver.

My move: vanilla base with cream cheese frosting, lemon zest, and a blizzard of sprinkles. It looks festive, eats like a dream, and takes less time than finding birthday candles. When you want predictable applause, this is it.