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Snack

Vanilla Sheet Cake for a Crowd

One big, flat vanilla cake for a class or a crowd. Frost it right in the pan; no stacking or leveling.

⏱ 1 hr 57 min (25 min prep, 32 min cooking, 1 hr waiting) 🍽 Serves 24 · 1 square (1/24 of a half-sheet), unfrosted make aheadkid friendlyfreezer friendly vegetarian

In our collection Birthday parties: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 24 servings
  • 4Β½ cup All-purpose flour
  • 4Β½ tsp Baking powder
  • 1 tsp Table salt
  • 1Β½ cup Butter, unsalted, softened (3 sticks)
  • 3 cup Granulated sugar
  • 6 Eggs, large, at room temperature
  • 1Β½ tbsp Vanilla extract
  • 2 cup Whole milk, at room temperature

Make it yourself

Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: half-sheet pan (13 by 18 inches, 1 inch deep), parchment paper, stand or hand mixer, mixing bowls, cooling rack, offset spatula.

  1. Heat the oven to 350Β°F. Grease the half-sheet pan, line it with parchment, and grease the parchment.
  2. Whisk the flour, baking powder and salt.
  3. Beat the butter and sugar 4 minutes, until fluffy. Beat in the eggs one at a time, then the vanilla.
  4. On low speed, add the flour in three parts and the milk in two, mixing just until smooth. Don’t eat or taste the raw batter, and don’t let kids lick the spoon: raw flour and raw eggs can carry germs (FDA). Bake it first.
  5. Spread the batter evenly in the pan. Bake 28 to 32 minutes, until golden and a toothpick in the center comes out clean.
  6. Cool completely in the pan on a rack. Frost the top with 1Β½ batches of buttercream and cut 4 by 6 for 24 squares (or 6 by 8 for 48 small ones).
Make aheadBake a day ahead and keep it covered at room temperature; frost that evening or the morning of the party.
❄️ FreezerFreeze the unfrosted cake, wrapped well in the pan, up to 1 month.
β†Ί LeftoversKeep covered at room temperature up to 2 days, or refrigerated up to 5.
πŸ§’ With kidsKids can decorate the frosted top with sprinkles, fruit or a candy border.
Chocolate swapSee the chocolate sheet cake.
Smaller swapHalve everything and bake in a 9-by-13-inch pan for 30 to 35 minutes.

Goes well with

🍦 Vanilla Buttercream🍫 Chocolate Buttercream

Good to know

All-purpose vs. bread flour (and friends) Baking soda vs. baking powder Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter

An original Teddy Rook Book recipe, written for our Birthday parties collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.