Full Sheet Cake
A full sheet cake is a large, rectangular cake measuring approximately 18 x 26 inches, ideal for serving between 60 to 96 guests. It's a popular choice for significant events like weddings, corporate gatherings, and large family celebrations due to its ample size and versatility in decoration and flavor options.
Ingredients
- Flour: 6 cups 720g all-purpose or cake flour
- Sugar: 6 cups 1200g granulated sugar
- Baking powder: 3 tablespoons
- Salt: 1.5 teaspoons
- Unsalted butter: 3 cups 680g, softened
- Eggs: 12 large at room temperature
- Milk or buttermilk: 3 cups 720ml, at room temperature
- Vanilla bean: 3 tablespoons
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line the 18 x 26-inch sheet pan with parchment paper and lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In another large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy.
- Add Eggs: Add eggs one at a time to the butter-sugar mixture, beating well after each addition.
- Incorporate Dry Ingredients and Milk: Alternately add the dry ingredients and milk to the mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Add Vanilla: Stir in the vanilla extract until evenly distributed.
- Pour and Bake: Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 30 to 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 10 minutes before transferring it to a cooling rack to cool completely.
- Decorate: Once cooled, frost and decorate the cake as desired.
Notes
- Customization: Full sheet cakes offer a large surface area, making them ideal for elaborate decorations, personalized messages, or themed designs.
- Flavor Variations: While vanilla is classic, consider flavors like chocolate, red velvet, or marble to cater to diverse tastes.
- Storage: Store the cake in an airtight container. Unfrosted, it can be kept at room temperature for up to 2 days. Frosted cakes should be refrigerated and are best consumed within 3 to 5 days.
- Serving Tip: For clean slices, use a sharp knife wiped clean between cuts.