Half Sheet Cake Recipe: The Perfect Crowd-Pleaser!

Need to feed a crowd? Forget individual cupcakes and complicated layer cakes! This half sheet cake recipe is your answer to easy, delicious, and impressive desserts. Whether it’s a birthday party, a potluck, a graduation celebration, or a simple family gathering, this cake is guaranteed to be a hit. It’s moist, flavorful, and surprisingly simple to make, even for beginner bakers. This recipe scales beautifully and offers a blank canvas for your favorite frosting and decorations. Get ready to bake a cake that will have everyone asking for seconds!

Why This Recipe Works

This half sheet cake recipe isn’t just easy; it’s designed for consistent success. Here’s why it works so well:

• The perfect ratio of wet to dry ingredients: Ensures a moist and tender crumb, preventing a dry, crumbly cake.
• Using oil and butter: The combination of oil for moisture and butter for flavor creates a winning texture and taste.
• Buttermilk magic: Buttermilk adds a subtle tang and helps to tenderize the gluten in the flour, resulting in a softer cake.
• Simple mixing method: No fancy techniques required! This recipe uses a straightforward mixing method that anyone can master.
• Scalable and adaptable: Easily customize the recipe with different extracts, flavors, and frostings to suit your preferences.

Ingredients

• 3 cups All-Purpose Flour: Provides the structure for the cake.
• 2 cups Granulated Sugar: Sweetens the cake and contributes to its moistness.
• 1 teaspoon Baking Powder: A leavening agent that helps the cake rise.
• 1 teaspoon Baking Soda: Another leavening agent that reacts with the buttermilk to create a light and airy texture.
• 1 teaspoon Salt: Enhances the flavors of the other ingredients.
• 1 cup (2 sticks) Unsalted Butter, softened: Adds richness and flavor to the cake.
• 1/2 cup Vegetable Oil: Contributes to a moist and tender crumb.
• 1 1/2 cups Buttermilk: Adds tang and tenderizes the cake.
• 2 large Eggs: Bind the ingredients together and add richness.
• 2 teaspoons Vanilla Extract: Enhances the overall flavor of the cake.
• 1 cup Hot Water: Helps to dissolve the cocoa powder (if making a chocolate cake) and contributes to a moist cake. (Omit if not making a chocolate cake)
• 1/2 cup Unsweetened Cocoa Powder: For a chocolate cake variation. (Omit if making a vanilla cake)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch half sheet cake pan. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If making a chocolate cake, whisk in the cocoa powder as well.
3. Cream Butter and Oil: In a separate bowl, cream together the softened butter and vegetable oil until light and fluffy. This can be done with an electric mixer or by hand.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
6. Add Hot Water (Chocolate Cake Only): If making a chocolate cake, carefully pour in the hot water and mix until the batter is smooth. The batter will be thin.
7. Pour into Pan: Pour the batter into the prepared half sheet cake pan and spread evenly.
8. Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. Frost and Decorate: Once the cake is completely cool, frost with your favorite frosting and decorate as desired.

Tips for Success

• Use room temperature ingredients: Room temperature butter, eggs, and buttermilk will emulsify more easily, resulting in a smoother batter and a more even cake.
• Measure flour accurately: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and lead to a dry cake.
• Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Check for doneness: Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done.
• Cool completely before frosting: Frosting a warm cake will cause the frosting to melt and slide off. Ensure the cake is completely cool before frosting.
• Experiment with flavors: Add different extracts, such as almond, lemon, or peppermint, to customize the flavor of the cake. You can also add zest from citrus fruits for a bright, fresh flavor.

Storage Instructions

Unfrosted Cake: Store the unfrosted cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before frosting.

Frosted Cake: Store the frosted cake in an airtight container in the refrigerator for up to 3 days. If the frosting is delicate, you may want to loosely cover the cake with plastic wrap to prevent it from drying out.

FAQ

Can I use a different size pan?

While this recipe is specifically formulated for a half sheet cake pan (13×18 inches), you can potentially use two 9×13 inch pans. However, the baking time will likely be shorter, so keep a close eye on the cakes.

Can I use self-rising flour?

No, this recipe is formulated for all-purpose flour. Self-rising flour already contains baking powder and salt, which would throw off the balance of the recipe.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. You may also need to adjust the amount of liquid in the recipe, as gluten-free flours can absorb moisture differently.

What are some frosting ideas?

The possibilities are endless! Some popular frosting choices include:

• Vanilla Buttercream
• Chocolate Buttercream
• Cream Cheese Frosting
• Whipped Cream
• Ganache

Can I add fruit to this cake?

Yes, you can add fruit to this cake. Berries, such as blueberries, raspberries, or strawberries, would be a delicious addition. Gently fold the fruit into the batter just before pouring it into the pan.

Conclusion

This half sheet cake recipe is a reliable and versatile option for any occasion. Its ease of preparation and delicious results make it a go-to for bakers of all skill levels. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your friends and family. Enjoy!