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Ingredients
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Cake Batter
Optional Add-ins (choose as desired)
Frosting
Method
Cake Batter
- 1
Prepare and preheat
Position an oven rack in the center of the oven and preheat to 350°F (175°C). Grease and flour two full-sheet pans (18 x 26 inches) or one commercial sheet pan, or line with parchment and lightly grease. A single large pan that yields 35–40 servings is fine; if using two pans, divide batter evenly.
- 2
Combine dry ingredients
In a very large bowl or the bowl of a commercial mixer, whisk together 8 cups all-purpose flour, 6 cups granulated sugar, 4 tsp baking powder, 2 tsp baking soda, and 2 tsp fine salt until evenly distributed.
- 3
Cream butter and oil
In the bowl of a stand mixer fitted with the paddle (or using a large handheld mixer), beat 2 cups softened unsalted butter and 1 cup vegetable oil on medium speed for 2–3 minutes until smooth and slightly fluffy.
- 4
Add eggs and vanilla
Add the 10 large eggs one at a time, mixing briefly after each addition to incorporate. Scrape the bowl as needed. Add 4 tablespoons vanilla extract and mix to combine.
- 5
Incorporate dry and wet ingredients
With the mixer on low, add the dry ingredient mixture in three additions, alternating with the 4 cups whole milk: add one-third of the dry mixture, mix until just incorporated, add half the milk; add another third of dry, then the remaining milk, then the last dry. Mix only until combined and smooth — avoid overmixing. The batter should be pourable but thick.
- 6
Optional variation
If making a chocolate sheet cake, remove 1.5 cups of the flour from the dry mix and whisk in 1.5 cups unsweetened cocoa powder so total dry weight remains similar. Fold in any optional add-ins (2 cups chopped nuts or 3 cups fruit) gently by hand.
- 7
Bake
Divide batter evenly between prepared pans (or pour into single pan). Smooth the surface with an offset spatula. Bake in preheated 350°F (175°C) oven until a toothpick inserted near the center comes out with a few moist crumbs — about 25–35 minutes for half-sheet pans, 35–45 minutes for a single deep pan. Start checking at 25 minutes. Rotate pans halfway through baking for even color and doneness.
- 8
Cool
Remove pans from oven and set on wire racks. Let cakes cool in the pans for 10–15 minutes, then run a thin spatula around edges and invert onto racks or leave in pans to cool completely for frosting — cooling completely (about 1–1.5 hours) yields best frosting results.
Frosting
- 9
Prepare frosting
In a very large bowl or stand mixer, beat 3 cups softened unsalted butter on medium speed for 1–2 minutes until creamy. Gradually add 12 cups confectioners' sugar, about 2 cups at a time, mixing on low until incorporated to avoid a sugar cloud. After each 2 cups, add a few tablespoons of the 3 cups milk or cream to reach spreading consistency.
- 10
Adjust consistency and flavor
Once all sugar is added, increase mixer speed to medium and beat 2–3 minutes until light and fluffy. Add 2 tablespoons vanilla extract and 1 teaspoon fine salt, then adjust texture: add more milk/cream 1 tablespoon at a time for a softer frosting, or more powdered sugar for stiffer frosting.
- 11
Frost the cake
If the cake is in two pans and you prefer a layered sheet presentation, cool completely, then stack and frost between layers. For a single-layer sheet cake, spread frosting evenly over the cooled cake using an offset spatula. Work quickly if frosting in a warm kitchen; chill briefly to set if needed.
- 12
Finish and serve
Optional: sprinkle chopped nuts or decorations immediately after frosting. Slice into 35–40 portions (approx. 2 x 2-inch pieces from a full sheet) and serve. Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days; bring to room temperature before serving.