Half Sheet Recipe

Prepare and preheat

Preorder note: This half-sheet cake is sized to serve 8–10. Preheat oven to 350°F (175°C). Grease and line a half-sheet pan (approximately 18 x 13 inches) with parchment paper, leaving an overhang for easy removal; grease parchment lightly.

Combine dry ingredients

In a large bowl, whisk together 4 cups all-purpose flour, 3 cups granulated sugar, 2 tablespoons baking powder, and 1 teaspoon salt until evenly distributed.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 2 cups softened unsalted butter on medium speed until smooth and pale, about 2–3 minutes. Gradually add the dry mixture in thirds, alternating with the milk: add one-third dry mix, then 2/3 cup milk, then another third dry mix, then remaining milk, finishing with the last third dry mix. Beat on low just until incorporated after each addition—do not overmix.

Add eggs and flavoring

With the mixer on low, add 6 large eggs one at a time, allowing each to incorporate before adding the next. Scrape down the bowl as needed. Add 2 tablespoons vanilla extract and beat on medium for 20–30 seconds until batter is smooth and homogenous.

Bake

Pour batter into the prepared half-sheet pan and spread evenly with an offset spatula. Tap the pan gently on the counter to release large air bubbles. Bake in the preheated oven for 22–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Baking time can vary by oven—begin checking at 22 minutes.

Cool and remove

Remove cake from oven and let cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges if needed, then lift the cake out using the parchment overhang and transfer to the rack to cool completely (about 60 minutes) before frosting. If you plan to layer or fill, slice horizontally when completely cool.

While the cake cools, make simple syrup if desired for added moisture: combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer; remove from heat and stir in 1 teaspoon vanilla extract. Cool to room temperature. Brush evenly over the cooled cake (about 1/3–1/2 cup per half sheet) before frosting.

Beat butter

In a large bowl or stand mixer, beat 2 cups softened unsalted butter on medium speed until creamy and pale, about 3–4 minutes.

Add sugar gradually

With the mixer on low, add 8 cups sifted confectioners' sugar in three additions, allowing each to incorporate. Between additions, add 2 tablespoons vanilla extract and 2–3 tablespoons of heavy cream to keep the texture smooth.

Adjust consistency and flavor

Once all sugar is added, increase mixer speed to medium and beat for 2–3 minutes until the buttercream is light and fluffy. Add remaining heavy cream (to total 6 tablespoons) a tablespoon at a time until desired spreading consistency is reached. Add 1/2 teaspoon salt and taste; add more vanilla or a pinch more salt if needed.

Color and divide (optional)

If using multiple colors or piping decorations, divide the buttercream into bowls and tint with gel food coloring as desired. Transfer to piping bags or bowls for spreading.

Level and split (optional)

If you want a filled cake, carefully slice the cooled cake horizontally into two even layers using a long serrated knife or cake leveler. Brush both cut surfaces with simple syrup.

Fill (optional)

Spread up to 2 cups of fruit preserves or pastry cream evenly over the bottom layer, leaving a 1/2-inch border so filling won't squeeze out. Place the top layer back onto the filled bottom.

Crumb coat

Apply a thin layer of buttercream over the entire cake to seal crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost

Apply a generous final layer of buttercream and smooth with an offset spatula. Use the remaining buttercream to pipe borders, rosettes, lettering, or other decorations. Add sprinkles, chocolate shavings, or piping gel as desired (use about 1 cup total for decorative accents).

Chill and serve

Chill the finished cake for 20–30 minutes to set the frosting before slicing. Bring to room temperature 20–30 minutes before serving for best texture. Store covered in the refrigerator for up to 3 days (bring to room temp before serving).