Hosting a large event or celebration and need a reliable, delicious cake that can serve 60 people? This sheet cake recipe is designed to produce a moist, flavorful cake in a large pan, making it ideal for parties, weddings, or community gatherings. Its straightforward method ensures consistent results every time, while its versatile flavor profile can be customized to suit any occasion.
Ingredients
- 6 cups all-purpose flour
- 4 ½ cups granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 4 teaspoons vanilla extract
- 3 cups whole milk
- Optional: 1 cup sour cream or yogurt (for extra moistness)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a large sheet pan (18×24 inches) thoroughly with butter or non-stick spray and line it with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine wet and dry ingredients: Reduce the mixer speed to low. Alternately add the dry ingredients in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined. For extra moistness, fold in sour cream or yogurt at this stage.
- Bake the cake: Pour the batter into the prepared sheet pan, spreading evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 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: You can replace whole milk with buttermilk or dairy-free milk alternatives. For a richer flavor, add a splash of almond or vanilla extract.
- Uniform baking: Ensure ingredients are at room temperature for even mixing. Use a scale for precise measurement of flour and sugar.
- Preventing dryness: Do not overbake. Start checking for doneness at 35 minutes to prevent the cake from drying out.
- Storage: Keep the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Let it come to room temperature before serving for best texture.
Serving Suggestions
This sheet cake pairs beautifully with a variety of frostings and toppings. Consider classic buttercream, cream cheese frosting, or a simple dusting of powdered sugar. Serve with fresh berries, fruit compotes, or a drizzle of chocolate or caramel sauce for added flavor and presentation. For events, slice into 12-15 pieces per sheet to serve 60 guests comfortably.
Variations
- Chocolate version: Add ¾ cup cocoa powder to the dry ingredients and replace some of the milk with hot water or brewed coffee for a rich chocolate cake.
- Lemon or orange: Incorporate 2-3 tablespoons of lemon or orange zest into the batter and swap vanilla for citrus extract for a bright, fresh flavor.
- Spice cake: Mix in 1-2 teaspoons of cinnamon, nutmeg, or allspice for a warm, spiced variation.
- Layered look: Cut the sheet cake into smaller sections and assemble as layers with filling or frosting between for a more decorative presentation.
Storage and Reheating
Store the cooled cake in an airtight container or covered with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm slices in the microwave on medium power for 15-20 seconds, or until just warmed through. If frosting is present, let the cake come to room temperature before serving to ensure the best texture.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can prepare the cake a day ahead and store it properly. Keep it covered at room temperature or refrigerated, depending on the frosting used. For best freshness, add frosting just before serving.
What size sheet pan should I use for 60 servings?
An 18×24-inch sheet pan is ideal for this recipe, providing enough surface area to serve approximately 12-15 slices per sheet, totaling around 60 servings. If you have a smaller pan, you may need to bake in batches or cut the cake into smaller pieces.
How do I prevent the cake from sticking to the pan?
Thoroughly grease the pan with butter or non-stick spray and line it with parchment paper. This ensures easy removal and clean edges. Let the cake cool slightly before removing it from the pan to prevent breaking.
Can I freeze the sheet cake?
Yes, once cooled completely, wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. To thaw, unwrap and let it sit at room temperature for a few hours. For best results, add frosting after thawing.
How do I adjust the recipe for different pan sizes?
To scale the recipe, calculate the total volume of your pan and adjust ingredient quantities proportionally. For example, if your pan has half the volume of the recommended size, halve the ingredients. Always check doneness with a toothpick, as baking times may vary.
What frosting pairs well with this cake?
Classic options include vanilla buttercream, cream cheese frosting, or chocolate ganache. For a lighter option, whipped cream with fresh fruit works nicely. Choose a frosting that complements your flavor variations.
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