Sheet Cake Recipe for 20 People: Easy and Delicious

When hosting a large gathering, a sheet cake is an ideal choice because it’s easy to make, serve, and customize for a crowd. This recipe yields a moist, flavorful cake that can comfortably feed 20 people, making it perfect for birthdays, potlucks, or family reunions. Its simple preparation and versatile design make it a staple for any celebration involving many guests.

Ingredients

• 3 ½ cups (440 grams) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup (200 grams) granulated sugar
• 1 cup (200 grams) packed light brown sugar

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• 1 cup (240 ml) vegetable oil
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 ½ cups (360 ml) whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) sheet pan thoroughly with butter or non-stick spray. Line with parchment paper if desired for easier removal.
2. Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine wet ingredients. In another large mixing bowl, beat the sugars and vegetable oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Alternate adding dry ingredients and milk. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix to ensure a tender crumb.
5. Pour batter into the prepared pan. Use a spatula to spread the batter evenly across the pan’s surface.
6. Bake the cake. Place in the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 35 minutes.
7. Cool the cake. Allow the cake to cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely before frosting or serving.

Tips

• Substitutions: For a dairy-free version, substitute the milk with almond or soy milk, and use a neutral oil like canola or coconut oil.
• Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
• Prevent overmixing: Mix just until ingredients are combined to keep the cake tender and prevent a dense texture.
• Even baking: For an even rise, ensure your oven is properly calibrated and the batter is spread evenly in the pan.

Serving Suggestions

This sheet cake pairs beautifully with a variety of toppings and fillings. Consider classic vanilla or chocolate frosting, fresh fruit, whipped cream, or a dusting of powdered sugar. Serve slices alongside coffee or tea for a delightful dessert or sweet snack.

Variations

• Chocolate sheet cake: Add ¾ cup (65 grams) unsweetened cocoa powder to the dry ingredients for a rich chocolate flavor.
• Lemon sheet cake: Incorporate 2 tablespoons of lemon zest and replace some of the milk with lemon juice for a citrus twist.
• Fruit-filled cake: After baking, cut the cake into two layers and spread fruit preserves or fresh berries between layers before frosting.
• Vegan version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), plant-based milk, and vegan margarine or oil.

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm slices in the microwave for about 15-20 seconds to restore softness. If frosting is present, allow the cake to come to room temperature before serving to maintain the best texture.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature or refrigerated if frosted. Add frosting just before serving for the freshest taste.

Can I freeze the sheet cake?

Absolutely. Wrap the cooled cake tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

What frosting works best with this cake?

A classic buttercream, cream cheese frosting, or chocolate ganache pairs well. Choose based on your flavor preference and the occasion.

How can I make the cake more moist?

Adding a bit of sour cream or yogurt to the batter can increase moisture. Also, avoid overbaking, which can dry out the cake.

Can I reduce the sugar for a less sweet cake?

Reducing sugar slightly is possible, but keep in mind it affects the cake’s texture and browning. Test with a small batch first to find your preferred sweetness level.

Is this recipe suitable for gluten-free baking?

Not as written. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking, and ensure the other ingredients are gluten-free.

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