Need your best sheet cake recipe!

[jodifla]

Hi all, going to a community dessert event. It's been forever since I've made a sheet cake. Care to share any of your fan favorites??

 

[Pea-n-Me]

At this time of year we like to do fresh whipped cream with strawberries and blueberries. Pretty easy, and always a hit.

 

[luvnwdwgal]

Pioneer Woman is always talking about her sheet cake recipe. I’m sure you can find it on her website.

 

[bookgirl]

Google Texas Sheet Cake

We prefer the option that has Nuts in the icing.

Here's an example (the Pioneer Woman mentioned above)

https://www.thepioneerwoman.com/food-cooking/recipes/a11901/best-chocolate-sheet-cake-recipe/

 

[_19disnA]

Boxed cake mix are very good and if you don't often do a lot of baking, can get consistent results without a lot of fuss.

 

[Praise2Him]

If you like peanut butter this sheet cake is amazing!

https://thesouthernladycooks.com/wprm_print/49355

 

[prairie_girl]

I can get you a recipe for the most moist chocolate chip spice cake you’ve ever eaten. The secret ingredient is sour cream!

 

[kcool]

View attachment 595228
i use a 9x13 pan and also let the cake cool a bit before I put the icing on.

 

[kcool]

If you like peanut butter this sheet cake is amazing!

https://thesouthernladycooks.com/wprm_print/49355

I am going to try this! Looks great! We may be a bit obsessed with PB in our house!

 

[Praise2Him]

I can get you a recipe for the most moist chocolate chip spice cake you’ve ever eaten. The secret ingredient is sour cream!

I’d love this recipe please!

 

[kyton]

Pioneer Woman’s is amazing however I don’t make it as a sheet cake or use her icing LOL. But it is my go-to chocolate cake every year for our youngest’s birthday cake.

 

[donaldbuzz&minnie]

You might try making a chocolate cake (homemade or mix), then frosting it with whipped cream flavored with vanilla, a little mint extract, enough cocoa powder to give it a deep chocolate flavor, and a little powdered sugar to balance the flavors. Sprinkle m&m's or chocolate jimmies on the top to give it some extra curb appeal.
OR
When you make the chocolate chocolate cake, add a little orange extract and a teaspoon of cinnamon to the batter. Then frost the cake with whipped cream, cocoa powder, vanilla, a tiny bit of orange extract and powdered sugar. If you want to go to the extra trouble, spread about 6 oz of melted chocolate chips in a thin layer onto a doubled sheet of foil. Freeze, then peal off shards of the chocolate bark and arrange artistically on the top of the frosted cake.

Both versions are sure hits at our house.

 

[Pea-n-Me]

Boxed cake mix are very good and if you don't often do a lot of baking, can get consistent results without a lot of fuss.

Or even if you do do a lot of baking. We went to a birthday party last week with a homemade cake. From a caterer or bakery, not sure which, but one or the other. Dry as a bone. Someone recommended, with a wink, not skipping the ice cream (which I had). I literally had to sip my wine in between bites (!) to get it down. It did look nice.

 

[_19disnA]

^ I agree. Some people turn up their noses at boxed mix cakes, but those companies have perfected the recipes and you will get great results every time. Particularly for the infrequent baker, you are far more likely to get the desired results without the bother of trial/error on some recipe you might find online. At a community dinner, people are probably more appreciative of anything home made regardless of the recipe.

 

[Dan Murphy]

Costco sheet cakes are available again. I called to check. They are fabulous tasting. And would even be a great buy for twice their price.

 

[NotUrsula]

My favorite sheet-style cake is Earthquake Cake; it's a variation on a boxed German chocolate base that includes cream cheese swirls, coconut, and chopped pecans (it's made as an upside-down cake, so it forms its own icing.)

 

[MrsPete]

Hi all, going to a community dessert event. It's been forever since I've made a sheet cake. Care to share any of your fan favorites??

Can't any cake be a sheet cake? Okay, some cakes -- cheesecakes, for example -- wouldn't be at their best in rectangular flat form, but I personally don't have any "sheet cake" recipes.

r even if you do do a lot of baking. We went to a birthday party last week with a homemade cake. From a caterer or bakery, not sure which, but one or the other. Dry as a bone. Someone recommended, with a wink, not skipping the ice cream (which I had). I literally had to sip my wine in between bites (!) to get it down. It did look nice.

Admittedly, some caterers are all about looks /not about taste. Personally, I have no idea how people manage to make DRY cakes.

^ I agree. Some people turn up their noses at boxed mix cakes, but those companies have perfected the recipes and you will get great results every time. Particularly for the infrequent baker, you are far more likely to get the desired results without the bother of trial/error on some recipe you might find online. At a community dinner, people are probably more appreciative of anything home made regardless of the recipe.

I do turn my nose up at boxed cake mixes (moreso at icing ensconced in plastic tubs), but I have a part-time baking business and can make cakes that are so, so much better than cake mixes that I just don't want to waste any calories/carbs on them. A good homemade cake is more substantial, moist and tasty than the over-light fluff that comes from a box mix.

 

[NotUrsula]

A good homemade cake is more substantial, moist and tasty than the over-light fluff that comes from a box mix.

The operative word there being "good". There are an awful lot of not-good scratch recipes out there, especially ones that were not properly tested before being published. I also find that a lot of inexperienced home bakers will tend to over-beat cake batter, so that the scratch cake ends up with a lot of large air bubbles in it. (Not that you can't do this with a mix, of course, but scratch recipes tend to be a bit less specific about exactly how long and at what speed to beat the batter.)

For myself, as a relatively infrequent baker, I find that the best balance of both convenience and flavor can very often be achieved by using a box mix as a base and enhancing it with additional ingredients. For instance, I substitute buttermilk into just about every box cake I bake; it adds density and is a wee bit tart, which makes a world of difference.

 

[CallieMar]

I prefer to bake cakes from scratch, but a few times have bought the box mix and just “enhance” it. Substitute melted butter for the oil, milk for the water, a teaspoon of vanilla, and add an extra egg. The only real extra work is melting the butter lol. Oh, and use real buttercream frosting (I use 1:1 ratio of powdered sugar to butter to cut down on the sweetness and only use a thin layer). The stuff in cans is vile.

 

[pamlur1]

I always make the Texas Sheet Cake (the one with buttermilk and cinnamon) and people line up for it. For a crowd I make it in a 11x15 pan, but for a cake auction I put half in two 9x9 disposable pans. The last auction, the second one was at $65 and still going up as we left.