The Ultimate Sheet Cake Serving Chart: How To Feed A Crowd With Ease

The Ultimate Sheet Cake Serving Chart: How To Feed A Crowd With Ease

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Are you planning a party or event and wondering how much cake you should make? Look no further than the trusty sheet cake. Not only is it easy to make, but it can feed a crowd with just one pan. But how do you know how many servings you’ll get from a sheet cake? Fear not, we’ve got you covered with our sheet cake serving chart. Plus, we’ve included two delicious recipes to get you started.

Sheet Cake Serving Chart

Before we dive into the recipes, let’s break down the sheet cake serving chart. The chart below shows you how many servings you can expect from different sizes of sheet cakes:

Sheet Cake Size Servings (2″ x 2″ slices)
9″ x 13″ 24-30
11″ x 15″ 35-40
12″ x 18″ 54-60

Keep in mind that these serving sizes are just a guideline. If you have particularly hungry guests or want to ensure leftovers, you may want to make a larger sheet cake or cut smaller slices.

Classic Vanilla Sheet Cake Recipe

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
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Instructions:

  1. Preheat the oven to 350°F. Grease a 9″ x 13″ sheet pan with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  5. Add the flour mixture to the butter mixture in three parts, alternating with the milk and beginning and ending with the flour mixture. Stir until just combined.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool completely before frosting and serving.

Nutritional Information:

Per serving (based on 24 servings): 219 calories, 9g fat, 32g carbohydrates, 3g protein, 0g fiber, 108mg sodium

Cooking Time:

30-35 minutes

Equipment:

  • 9″ x 13″ sheet pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Serving Suggestions:

This classic vanilla sheet cake pairs perfectly with any frosting, but we recommend a simple vanilla buttercream or cream cheese frosting. Top with fresh berries or sprinkles for a festive touch.

Variations:

To make a chocolate sheet cake, simply substitute 1/4 cup of the flour for unsweetened cocoa powder. For a citrus twist, add 1 tsp of lemon or orange zest to the batter.

Substitutions:

If you don’t have whole milk, you can use 2% or skim milk instead. You can also use salted butter instead of unsalted, but be sure to adjust the amount of salt in the recipe accordingly.

Storage:

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake (unfrosted) for up to 3 months.

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Tips:

  • Be sure to let the cake cool completely before frosting, or the frosting will melt and slide off.
  • If you don’t have an electric mixer, you can mix the batter by hand, but be prepared for an arm workout!
  • For an extra moist cake, brush the top of the cooled cake with simple syrup before frosting.

Frequently Asked Questions:

  • Can I make this cake ahead of time? Yes, you can bake the cake up to 2 days in advance and store it in an airtight container at room temperature. Frost the cake the day you plan to serve it.
  • Can I use this recipe for cupcakes? Yes, this recipe will make approximately 24 cupcakes. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Can I use a different size sheet pan? Yes, but be sure to adjust the baking time accordingly. A smaller pan will result in a thicker cake and a longer baking time, while a larger pan will result in a thinner cake and a shorter baking time.

Carrot Sheet Cake Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Instructions:

  1. Preheat the oven to 350°F. Grease a 9″ x 13″ sheet pan with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the grated carrots, walnuts, raisins, and vanilla.
  5. Add the flour mixture to the butter mixture in three parts, alternating with the milk and beginning and ending with the flour mixture. Stir until just combined.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool completely before frosting and serving.
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Nutritional Information:

Per serving (based on 24 servings): 215 calories, 10g fat, 30g carbohydrates, 3g protein, 1g fiber, 117mg sodium

Cooking Time:

35-40 minutes

Equipment:

  • 9″ x 13″ sheet pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Serving Suggestions:

This carrot sheet cake is delicious with a cream cheese frosting. Top with additional chopped walnuts for a crunchy texture.

Variations:

To make a gluten-free version, substitute a gluten-free flour blend for the all-purpose flour and add 1 tsp xanthan gum. You can also add 1/2 cup shredded coconut for a tropical twist.

Substitutions:

If you don’t have raisins, you can use dried cranberries or chopped dates instead. You can also omit the nuts if you have a nut allergy.

Storage:

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake (unfrosted) for up to 3 months.

Tips

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