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A sheet cake slice can range from 1" x 2", 2" × 2" to 2" × 3". They will serve 36, 54, or 108 servings respectively. How to Decorate a Half Sheet Cake. Half-sheet cakes are most commonly decorated with buttercream frosting or ganache. Given its flat surface, you can easily achieve a smooth-frosted look by spreading your frosting.

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Remove the cake from the oven and allow to cool. 10. To make the frosting, beat the butter and shortening together until smooth. 11. Slowly add half of the powdered sugar and the salt and mix until smooth. 12. Add the vanilla extract, corn syrup and 4 tablespoons of water or milk and mix until smooth. 13.

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The Three Common Sheet Cake Sizes:. A full-sheet cake (18 x 24 inches, requiring approximately 16 cups of batter) serves up to 80 people.Meanwhile, 1/2 sheet cake (18 x 12 inches and using 7 to 8 cups of batter) should be enough for 36-48 guests.And the smallest option, 1/4 sheet cake (9 x 13 inches, up to 4 cups of batter), can feed 20-24 people. Like other cake types, sheet cakes come in.

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Generously grease a 9x13, a 13x18 inch baking pan, or two 9-inch round cake pans and set aside. In a large bowl, add room temperature butter and granulated sugar. Beat until creamed and fluffy, about a minute. Add vanilla and eggs, one at a time, mixing until incorporated and smooth.

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Typically, a 1/2 sheet cake measures around 11 x 15 inches, with a depth of 2 inches. This makes it a great option for feeding a larger crowd, as it can yield approximately 18-40 servings depending on how it's sliced. The 1/2 sheet cake is versatile and can be decorated in a multitude of ways to suit any theme or occasion.

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To make this sheet cake, whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Gradually mix in the dry ingredients, alternating with the buttermilk. Pour the batter into a greased 13×9.

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Set aside. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed and beat until fluffy and light in color. Beat in eggs and vanilla until smooth.

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Instructions: Preheat your oven to 350°F (175°C) and grease a 1/2 sheet cake pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt.

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Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 4 full minutes.

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This sheet cake recipe is a variation on the classic Texas sheet cake, made using a box of white cake mix, strawberry gelatin and chopped strawberries. It's finished with a light mascarpone buttercream made with fresh pureed strawberries. —Lauren Habermehl, Pewaukee, Wisconsin

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So, let's take a closer look at the dimensions and serving size of a 1/2 sheet cake. A 1/2 sheet cake is typically sized at 11 inches by 15 inches, which is equivalent to 165 square inches. This size is perfect for serving a large group of people, typically around 40-50 guests. The rectangular shape of a 1/2 sheet cake makes it easy to cut.

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Pour the cocoa mixture over the flour mixture, and stir lightly to cool. Step. 3 Pour the buttermilk in a measuring cup and add the beaten eggs, baking soda, and vanilla. Stir the buttermilk mixture into the butter/chocolate mixture. Pour into an 18-by-13-inch sheet cake pan and bake at 350°F for 20 minutes. Step.

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Instructions. Preheat and prep: preheat your oven to 350°F. Lightly grease the bottom (not the sides) of a 9" x 13" pan. On top of that, place a piece of parchment, cut to fit in the bottom of the pan, and again lightly grease the top of the parchment paper.

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Instructions. Preheat the oven to 350 degrees. Make the cake batter according to the package directions and spread it evenly into a large greased, rimmed sheet cake pan (also called a Jelly Roll pan, should measure about 17 1/2 inches by 13 inches). Bake until the cake is cooked through.

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Bakery & Desserts. Classic Cake Limoncello Quarter Sheet Cake (14 Pre-Cut Total Slices, 4 Oz. Per Slice, 3.5 Lbs Total Box) Classic Cake Tiramisu Quarter Sheet Cake (14 Pre-Cut Total Slices, 4.57 Oz. Per Slice, 4 Lbs. Total Box) Classic Cake Chocolate Entremet Quarter Sheet Cake (14 Pre-Cut Total Slices, 4 Oz. Per Slice, 3.5 Lbs. Total Box)

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Preheat the oven to 350. Lightly spray a quarter-sheet pan with cooking spray. A quarter-sheet pan measures 12x10-inches. First, make the cake. In a medium bowl, whisk together the flour, sugar, and salt. In a small saucepan over medium-low heat, melt the butter. Once melted, stir in the cocoa powder and boiling water.