Half Sheet Cake Recipes: Simple, Delicious Sheet Cakes for Any Occasion

If you need a cake that feeds a crowd without taking up the whole kitchen, a half sheet cake is the perfect answer. It fits a standard 18×13‑inch pan, so you get a big, flat layer that’s easy to cut and serve. Whether it’s a birthday, a bake‑sale, or just a weekend treat, this size balances size and effort.

Why Choose a Half Sheet Cake?

First, the shape spreads the batter thin, so the cake bakes quickly and evenly. You won’t end up with a dense center that needs extra time. Second, the flat surface gives you a huge canvas for frosting, fresh fruit, or a simple dusting of powdered sugar. Third, the pan is cheap and widely available – most supermarkets carry the 18×13‑inch size in metal or silicone.

People love half sheet cakes because they’re easy to transport. The pan can go straight from oven to road, and the cake stays level, so you avoid wobbling layers. If you’re feeding a group of 20‑30 people, a single half sheet usually does the trick.

Basic Tips for Perfect Half Sheet Cakes

1. Prep the pan well. Grease the bottom and sides with butter or oil, then line with parchment paper. The paper should cover the bottom and hang over the edges so you can lift the cake out after it cools.

2. Measure ingredients accurately. A half sheet needs about 3 cups of flour, 2 cups of sugar, and 1 cup of butter for a classic vanilla cake. Use a kitchen scale if you have one – it reduces guesswork.

3. Don’t overmix. Once you add the dry ingredients, stir just until combined. Overmixing creates gluten, which makes the cake tough instead of soft.

4. Watch the bake time. Most half sheet cakes bake in 25‑35 minutes at 350°F (180°C). Start checking at 20 minutes; a toothpick inserted in the center should come out clean or with a few crumbs.

5. Cool before frosting. Let the cake sit in the pan for 10 minutes, then turn it onto a wire rack. A warm cake will melt buttercream and ruin the finish.

6. Level if needed. If the top is a bit domed, run a serrated knife gently across the surface to flatten it. A flat top makes frosting spread evenly.

Now that you have the basics, here are three quick recipe ideas you can try:

Classic Vanilla Sheet Cake – Mix butter, sugar, eggs, vanilla, flour, baking powder, and milk. Bake, then frost with vanilla buttercream and sprinkle with sprinkles.

Chocolate Banana Sheet Cake – Add cocoa powder to the dry mix and fold in sliced bananas before baking. Top with chocolate ganache for a rich finish.

Lemon Blueberry Sheet Cake – Replace some of the vanilla with lemon zest, and toss fresh blueberries into the batter. A light lemon glaze drizzled on top adds a fresh zing.

All three recipes fit in the same pan, so you can switch flavors without buying new equipment. Feel free to double the batch if you have a larger crowd – just bake two pans side by side.

Remember, the key to a great half sheet cake is simplicity. Stick to the core steps, keep an eye on the oven, and let your creativity shine with toppings. Whether you’re a seasoned baker or just starting out, this format lets you create impressive desserts without the hassle.

Now grab a pan, preheat your oven, and start mixing – your half sheet cake adventure is only a few steps away.