Sheet Cake Recipes 12×18 – Vanilla Sheet Cake is a classic yellow cake recipe that is soft, fluffy and easy to make at home. With my favorite whipped buttercream frosting, this recipe can be made in three different pan sizes – even as a layer cake! It makes the perfect classic birthday cake.
After many reader requests, I finally turned my vanilla cupcake recipe into a full-sized cake! This cake recipe is perfect for birthdays and celebrations, and is made with simple ingredients.
Sheet Cake Recipes 12×18
This cake can be written in three pan sizes. Make this cake in a 9×13 sheet pan, 13×18 sheet pan or 9 inch two layer cake! Instructions for each are included on the recipe card.
Vegan Vanilla Sheet Cake
This vanilla cake turns out moist, fluffy and soft. Whipped Buttercream Frosting is a reader favorite recipe – it’s easy to make and has a classic sweet vanilla flavor!
Make this vanilla sheet cake for your next birthday party, celebration or family gathering. It is perfect for any time of the year.
So, which size do you choose? It totally depends on personal preference. I’ve tested this recipe in three batches (as shown above) and they all turn out soft, moist and delicious.
Both 9×13 and 13×18 sheet cakes will remain in the pan after baking. Simply ice, slice, and serve! The round cakes should be removed from their pans, trimmed, assembled, and frosted. It takes extra skill, patience, and frostbite (which I’ll get to later).
Vanilla Sheet Cake (recipe + Video)
A metal, such as aluminum, is a conductor, meaning it heats up quickly and allows heat to pass easily. It bakes your cake evenly and quickly. Metal pans are basically indestructible too!
Glass is an insulator, which means it takes longer to heat up, but stays hot longer. Baking a cake in glass can take longer than baking in a metal pan, which often translates into overcooked edges while waiting for the center to finish.
The advantage of the glass is that you can see your cake as it bakes, ensuring that the edges don’t burn. Serving the cake in a glass dish is also visually pleasing.
I baked my 9×13 cake in a glass pan for these photos, I recommend using an aluminum pan instead. Metal is overall easier to work with and more likely to bake evenly throughout your cake.
Just Dropped By, To See My Mummy!
Here’s a great article with more details: Pan Appétit – Is it better to bake in glass or metal?
Since baking is an exact science, I don’t recommend substituting any ingredients in this recipe. If you don’t have the ingredients listed, I recommend finding a recipe that includes those ingredients.
I don’t recommend substituting all-purpose flour for cake flour. Cake flour gives your cake a tight crumb and soft texture. When substituting all-purpose flour in my cupcake recipe, readers often complain about the ‘cornbread’ type texture – and here’s why.
Butter, eggs, milk, and granulated sugar add moisture to your cake and shouldn’t replace them. This will change the texture and dry out your cake.
Easy German Apple Sheet Cake Recipe
Top left: butter and sugar creamed together, top right: eggs and vanilla batter added, bottom left: milk and flour added, bottom right: fully mixed flour.
I’ve included my recipe below for Whipped Buttercream Frosting, a reader favorite. It’s fluffier than traditional buttercream, but still sweeter. You can use a traditional American buttercream, chocolate buttercream or whipped cream.
As written, this frosting recipe will frost the center and top (leaving the sides unfrosted) of your 9×13 cake, 13×18 cake, or your layer cake. Make an additional ½ batch of frosting for the sides to completely frost the layer cake.
Your frosting layer will be thicker on a 9×13 cake and thinner on a 13×18 cake. Proportionally, frosting thickness always matches cake thickness.
Zucchini Sheet Cake
Do not freeze hot cake! Buttercream frosting melts at about 90 degrees. Adding frosting to a warm cake will melt it. Wait for your cake to cool completely.
Top left: Frosting a 9×13 cake with an offset spatula, Top right: Frosted 13×18 cake, Bottom left: Assembling the layer cake, Bottom right: Sprinkles added to the finished 9×13 cake.
Homemade cakes are best served the same day they are baked. However, there are workarounds if you need to make your cake days (or weeks) ahead of time.
Room Temperature – Frozen cake can be stored in a tightly covered container at room temperature for up to two days, but will begin to dry out over time. Once frozen it is best to serve the cake the same day. If your home is 90 degrees Fahrenheit or hotter, I recommend storing in the refrigerator instead.
Yellow Sheet Cake Recipe With Decadent Chocolate Frosting
Refrigerated – Unfrosted or frozen cake can be refrigerated for 2 to 3 days. Wrap unfrozen cake in plastic and store in a sealed container. Optionally, brush your cake with simple syrup to help keep it moist longer (see my section on how to prevent a dry cake). Bring to room temperature for an hour before serving.
Frozen – Unfrozen or frozen cake can be frozen for up to two months. For a frozen cake, freeze for an hour first, unwrap, until firm. Wrap loosely in plastic and store in an airtight container for up to 2 months. Thaw your cake overnight in the refrigerator and let it sit at room temperature for an hour before serving.
Buttercream frosting can be frozen in a tightly covered container for up to 2 to 3 months. Thaw overnight in the refrigerator, then return to room temperature to make it light and fluffy before rewipping.
No one wants to go through the steps of baking a cake only to have it dry out! These are my favorite tips to ensure your cake bakes moist and tender.
Texas Sheet Cake With Chocolate Pecan Frosting
With my favorite whipped buttercream frosting, this recipe can be made in three different pan sizes – even as a layer cake! It makes the perfect classic birthday cake.
Calories: 524 kcal | Carbohydrates: 67 g | Protein: 5 grams | Fat: 27 grams | Saturated fat: 16 grams | Trans fat: 1 gram | Cholesterol: 110 mg | Sodium: 156 mg | Potassium: 148 mg | Fiber: 1 gram | Sugar: 49 grams | Vitamin A: 867 IU | Vitamin C: 1 mg | Calcium: 70 mg | Iron: 1 mg If you’re looking for an easy lemon cake recipe, look no further! This super moist and delicious lemon sheet cake recipe is a new favorite dessert with delicious lemon buttercream frosting, and it’s perfect for feeding a crowd!
Of all the lemon cakes I’ve had, this one might be the easiest! It’s as moist as our lemon buttermilk cake and as deliciously frosted as our lemon bundt cake. Try it yourself!
Spring makes us think of fruits and lemons and the dessert we’re sharing today – Lemon Sheet Cake!
Chocolate Sheet Cake
The reason it’s so easy is because we used lemon cake mix right out of a box! It also has a pudding mix, which is really good. The addition of pudding and buttermilk makes the texture denser and moister than a regular cake.
The best part is the lemon buttercream frosting on top. This lemon cake is so delicious and creamy!! I think this is the perfect dessert for spring and summer!!
The reason this is an easy lemon cake is because it’s not made entirely from scratch. You actually use a box mix and some instant pudding and buttermilk.
Composition. Combine cake mix and pudding mix in a bowl. Then add the ingredients listed on the cake box and the buttermilk. Beat with a hand mixer until well combined.
Bowl Vegan Red Velvet Sheet Cake
Note: When choosing a cake mix, make sure it is regular and does not contain pudding. If you can’t find white chocolate pudding mix, you can substitute vanilla-flavored instant pudding mix. If you want sugar-free pudding, it works great!
Using different sized pans: If you are going to use a pan larger than a 9×13 or jelly roll pan, the cooking time will be about 17-20 minutes. We like to make the cake a little thinner and use an 11×15 pan to get more pieces out of it.
For smaller sized pans and round pans, it will take a little longer to cook. Estimated cooking time is 35-40 minutes or until a toothpick inserted in the center comes out clean. When you take the cake out of the oven you will notice that it has a rounder top. As it cools it flattens as you can see in the recipe video.
Start by creaming together the butter and cream cheese. Add powdered sugar, vanilla, lemon jello mixture, lemon juice, lemon zest and milk. Beat until the frosting is creamy and fluffy. That’s it! Easy peasy.
Easy Vanilla Sheet Cake Recipe
Lemon juice?? Making lemon juice is very easy. You can use a grater or a traditional zester. This should be done before juicing the lemon because it does
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