15 Easy Sheet Cake Recipes

You'll discover that sheet cakes are one of the most rewarding ways to start your baking journey. These crowd-pleasing desserts combine simple ingredients with straightforward techniques, making them perfect for both novice and experienced bakers. From the rich decadence of chocolate fudge to the bright notes of lemon blueberry, each recipe offers clear instructions and foolproof results. Let's explore these versatile cakes that'll transform your next gathering from ordinary to memorable.

Classic Chocolate Sheet Cake With Fudgy Frosting

The classic chocolate sheet cake is a timeless dessert that brings comfort and joy to any gathering. With its rich, moist texture and decadent fudgy frosting, this cake has been a staple at family celebrations, potlucks, and parties for generations.

Made in a single layer and baked in a rectangular pan, this sheet cake isn't only delicious but also practical and easy to transport. The fudgy frosting is spread while still warm, creating a glossy finish that seeps slightly into the top of the cake, ensuring every bite is perfectly balanced between cake and frosting.

Cake Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 1 cup water
• 1/4 cup cocoa powder
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Fudgy Frosting Ingredients:

• 1/2 cup butter
• 1/4 cup cocoa powder
• 1/3 cup milk
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (optional)

Preheat the oven to 350°F (175°C) and grease a 13×9-inch baking pan. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a saucepan, combine butter, water, and cocoa powder; bring to a boil, stirring constantly. Pour the hot mixture over the dry ingredients and mix well. Add eggs, buttermilk, and vanilla, beating until fully incorporated.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the frosting by combining butter, cocoa powder, and milk in a saucepan. Heat until the butter melts, then remove from heat and stir in powdered sugar and vanilla until smooth. Pour the warm frosting over the hot cake as soon as it comes out of the oven, spreading it evenly. Sprinkle with nuts if desired.

For best results, allow the cake to cool completely at room temperature before cutting. The frosting will be quite soft when first poured but will set up as it cools. Store the cake covered at room temperature for up to 5 days, or refrigerate for longer storage. Avoid using a mixer for the cake batter as hand-mixing helps prevent overworking the gluten, resulting in a more tender cake.

Old-Fashioned Vanilla Bean Sheet Cake

This classic old-fashioned vanilla bean sheet cake brings back memories of family gatherings and neighborhood potlucks. The delicate vanilla flavor combined with a tender, moist crumb makes it a timeless dessert that appeals to everyone from children to grandparents.

What sets this recipe apart is the use of real vanilla beans instead of extract, providing tiny specks of vanilla throughout the cake and an intense, natural flavor that artificial alternatives simply can't match. The simple, unadorned nature of this cake allows the pure vanilla taste to shine through.

Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup whole milk
• 2 vanilla beans, split and scraped
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, cream together softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Scrape the vanilla bean seeds into the mixture.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined. Stir in the vegetable oil and vanilla extract. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

For best results, allow the cake to cool completely before frosting or serving. The vanilla beans can be expensive, but the pods can be saved and used to make vanilla sugar – simply place the used pods in a container with granulated sugar and let it infuse for several weeks. If the cake starts to brown too quickly during baking, cover loosely with aluminum foil to prevent over-browning while allowing the center to finish cooking.

Lemon Blueberry Sheet Cake

A lemon blueberry sheet cake combines the bright, zesty flavors of citrus with sweet, juicy berries in a moist, tender cake perfect for feeding a crowd. This classic combination creates a refreshing dessert that's ideal for spring and summer gatherings, though it's delicious year-round.

The beauty of this sheet cake lies in its simplicity – a single layer cake baked in a rectangular pan, topped with tangy lemon frosting and fresh blueberries. The cake's texture strikes the perfect balance between dense and fluffy, while the frosting adds a creamy, citrusy element that complements the fruit-studded base.

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 cup whole milk
• 2 cups fresh blueberries

For frosting:

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Preheat the oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy, then beat in eggs one at a time. Add vanilla extract, lemon juice, and zest. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined. Gently fold in blueberries.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. While the cake cools, prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar, lemon juice, and zest. Once the cake is completely cool, spread the frosting evenly over the top.

For best results, coat the blueberries in a light dusting of flour before adding them to the batter – this prevents them from sinking to the bottom during baking. Also, ensure all ingredients are at room temperature before starting, as this promotes even mixing and better texture in the final cake. If using frozen blueberries, don't thaw them before adding to the batter, as this will prevent color bleeding.

Pumpkin Spice Sheet Cake With Cream Cheese Frosting

This classic fall dessert combines the warmth of pumpkin spice with the richness of cream cheese frosting, creating a crowd-pleasing sheet cake perfect for autumn gatherings. The moist, tender crumb of the cake carries all the familiar flavors of pumpkin pie in a more casual, easily shareable format.

The recipe yields a generous 9×13 inch cake that can serve 12-15 people, making it ideal for potlucks, family dinners, or seasonal celebrations. The cream cheese frosting adds a tangy sweetness that perfectly complements the spiced pumpkin cake beneath.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 15-oz can pumpkin puree
• 1 cup vegetable oil
• 4 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract

Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Preheat oven to 350°F and grease a 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt. In a large bowl, combine pumpkin puree, oil, eggs, both sugars, and vanilla, beating until smooth. Gradually stir the dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy. Once the cake has completely cooled, spread the frosting evenly over the top.

The key to achieving the perfect texture is to avoid overmixing the batter and to ensure the cake is completely cool before frosting. Store the finished cake in the refrigerator, but serve it at room temperature for the best flavor and texture. The cake can be made up to two days in advance, and the unfrosted cake can be frozen for up to three months.

Strawberry Sheet Cake With Fresh Berries

This classic strawberry sheet cake combines the sweetness of fresh berries with a light, moist vanilla cake base. The end result is a beautiful dessert that's perfect for parties, potlucks, or any special occasion that calls for a crowd-pleasing treat.

The magic of this recipe lies in its simplicity and the natural sweetness of fresh strawberries, both within the cake and as a decorative topping. The pink-hued cake gets its color and flavor from real strawberry puree, while the cream cheese frosting provides the perfect creamy complement to the fruit-forward cake.

• 2 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh strawberry puree
• Red food coloring (optional)
• 16 oz cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 cups fresh strawberries for topping

Preheat the oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, eggs, milk, and vanilla extract, beating until well combined. Fold in the strawberry puree until the batter is uniform in color, adding a few drops of food coloring if desired for a deeper pink shade. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until the frosting reaches a spreadable consistency. Once the cake has completely cooled, spread the frosting evenly over the top and decorate with fresh strawberry slices.

For best results, store this cake in the refrigerator and bring it to room temperature before serving. The fresh strawberry decoration should be added just before serving to prevent the berries from becoming soft or releasing excess moisture into the frosting. If you're making this cake in advance, consider using strawberry jam as a filling between layers for extra flavor and moisture.

German Chocolate Sheet Cake

German Chocolate Sheet Cake is a decadent dessert that combines rich chocolate cake with a distinctive coconut-pecan frosting. This classic American cake, despite its name, has no German origins – it was actually named after Samuel German, who developed a type of dark baking chocolate for Baker's Chocolate Company in 1852.

The beauty of making this cake in sheet form is that it's easier to prepare and serve than traditional layer cakes, making it perfect for potlucks, family gatherings, or any occasion that calls for feeding a crowd. The signature coconut-pecan topping creates a sweet, nutty layer that perfectly complements the moist chocolate cake beneath.

Ingredients:

2 cups all-purpose flour

2 cups granulated sugar

1 cup butter

1 cup water

4 tablespoons cocoa powder

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 egg yolks

1/2 cup butter

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup shredded coconut

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large saucepan, bring butter, water, and cocoa powder to a boil. Remove from heat and gradually stir in the dry ingredients. Add eggs, buttermilk, baking soda, vanilla, and salt, mixing until well combined. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in vanilla, pecans, and coconut. Allow the frosting to cool and thicken slightly before spreading it over the cooled cake.

For best results, let the cake cool completely before frosting, and store it in the refrigerator. The frosting will be quite sticky, so cover the cake loosely with foil or plastic wrap, being careful not to let the covering touch the frosting. The cake's flavor actually improves after a day, making it an excellent make-ahead dessert option.

Banana Nut Sheet Cake

This classic Banana Nut Sheet Cake transforms overripe bananas into a moist, flavorful dessert that feeds a crowd. The combination of sweet, ripe bananas and crunchy nuts creates a perfect balance of textures, while cream cheese frosting adds a rich, tangy finish.

A sheet cake version of traditional banana bread, this recipe yields a tender crumb that stays fresh for days when properly stored. The addition of sour cream ensures the cake remains moist, while the nuts add a pleasant crunch and nutty depth to complement the banana flavor.

Ingredients:

• 3 ripe bananas, mashed
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts or pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the Frosting:

• 16 oz cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/2 cup chopped nuts for garnish

Preheat oven to 350°F (175°C) and grease a 13×9-inch baking pan. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine mashed bananas, sugar, eggs, oil, sour cream, and vanilla. Fold the wet ingredients into the dry ingredients until just combined, then stir in the chopped nuts. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Once the cake has completely cooled, prepare the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Spread the frosting evenly over the cake and sprinkle with additional chopped nuts.

For best results, use bananas that are very ripe with dark spots on the peel, as they provide the most flavor and natural sweetness. The cake can be stored in an airtight container in the refrigerator for up to 5 days, but allow it to come to room temperature before serving for the best taste and texture.

Carrot Sheet Cake With Cinnamon Cream Cheese Frosting

Carrot cake has been a beloved dessert for generations, combining the natural sweetness of carrots with warm spices and a rich, tangy cream cheese frosting. This sheet cake version makes it perfect for feeding a crowd at parties, potlucks, or family gatherings.

This recipe creates a moist, tender cake loaded with freshly grated carrots, chopped nuts, and aromatic spices like cinnamon and nutmeg. The cinnamon cream cheese frosting adds a delightful twist to the classic topping, making each bite a perfect balance of flavors.

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 4 large eggs
• 1½ cups vegetable oil
• 1½ cups granulated sugar
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts
• 16 oz cream cheese, softened
• ½ cup butter, softened
• 4 cups powdered sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Preheat the oven to 350°F and grease a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat eggs, oil, both sugars, and vanilla until smooth. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots and walnuts.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes clean. Let the cake cool completely.

For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar, cinnamon, and vanilla. Spread the frosting evenly over the cooled cake.

For best results, grate the carrots yourself rather than using pre-shredded ones, as freshly grated carrots contain more moisture and natural sweetness. The cake can be stored in an airtight container in the refrigerator for up to 5 days, but bring it to room temperature before serving for the best taste and texture.

Red Velvet Sheet Cake

Red velvet sheet cake is a classic Southern dessert that transforms any gathering into a special occasion. With its striking crimson color and rich, velvety texture, this cake has become a beloved favorite for everything from birthday celebrations to holiday gatherings.

This version of red velvet sheet cake delivers the perfect balance of chocolate and vanilla flavors, topped with traditional cream cheese frosting. The sheet cake format makes it easier to transport and serve than a layer cake, while still maintaining all the distinctive characteristics that make red velvet unique.

Ingredients:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• ½ cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients until well mixed. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools completely, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Once the cake has cooled, spread the frosting evenly over the top.

For best results, allow the cake to chill in the refrigerator for at least an hour before serving. The red food coloring can stain, so be careful when mixing and be sure to wear an apron. To achieve the richest color, use gel food coloring rather than liquid, as it provides more intense color with less liquid added to the batter.

Apple Cinnamon Sheet Cake

Apple Cinnamon Sheet Cake is a classic fall dessert that combines the warmth of cinnamon with sweet, tender apple pieces throughout a moist and fluffy cake. The simple sheet cake format makes it perfect for feeding larger groups or having plenty of leftovers for the week ahead.

This recipe creates a tender crumb with a delightful brown sugar and cinnamon flavor profile, complemented by fresh apple chunks that become slightly soft during baking. The cake can be served plain or topped with a simple cream cheese frosting for added decadence.

Ingredients:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 3 medium apples, peeled and diced
• ½ cup milk

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, cream together butter and both sugars until light and fluffy, then beat in eggs one at a time, followed by vanilla extract. Gradually mix the dry ingredients into the wet ingredients, alternating with sour cream and milk. Fold in the diced apples until evenly distributed.

Pour the batter into the prepared pan, spreading it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting or serving.

For best results, use baking apples such as Granny Smith, Honeycrisp, or Braeburn, as they hold their shape well during baking and provide the right balance of sweetness and tartness. The cake can be stored at room temperature for up to 3 days if covered, or refrigerated for up to a week. Allow the cake to come to room temperature before serving for the best texture and flavor.

Marble Sheet Cake

The classic marble sheet cake combines the rich flavors of vanilla and chocolate in a beautifully swirled pattern that's as visually striking as it's delicious. This simple yet elegant dessert is perfect for parties, potlucks, or any occasion that calls for feeding a crowd.

This recipe creates a moist, tender cake with a buttery vanilla base and rich chocolate swirls throughout. The sheet pan format ensures even baking and makes it easy to transport, serve, and store. When finished, the cake can be topped with a simple chocolate ganache or vanilla buttercream frosting.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hot water

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan, lining it with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla. Gradually mix in the dry ingredients, alternating with milk, until just combined.

Divide the batter into two portions, with one slightly larger than the other. Mix cocoa powder and hot water to create a paste, then fold it into the smaller portion of batter. Drop alternating spoonfuls of vanilla and chocolate batter into the prepared pan. Use a knife to gently swirl the batters together, being careful not to overmix. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

For best results, allow the cake to cool completely before frosting, and avoid overswirling the batters as this can create a muddy appearance rather than distinct marble patterns. The cake can be stored at room temperature for up to 3 days when properly covered, or frozen for up to 3 months.

Coconut Sheet Cake With Toasted Coconut Topping

A coconut sheet cake is a delightfully moist and tropical dessert that brings the essence of summer to any occasion. The combination of coconut milk in the batter and toasted coconut topping creates layers of flavor that coconut enthusiasts will absolutely love.

This recipe yields a 9×13 inch cake that serves 12-15 people and can be prepared in under two hours, including cooling time. The toasted coconut topping adds a pleasant crunch and nutty flavor that perfectly complements the tender, sweet cake beneath.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup coconut milk
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups sweetened shredded coconut (divided)
• 4 cups powdered sugar
• 1/2 cup cream cheese, softened
• 1/4 cup butter, softened
• 2-3 tablespoons coconut milk

Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk and whole milk. Stir in vanilla extract and 1 cup of shredded coconut. Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.

While the cake cools, prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and enough coconut milk to achieve spreading consistency. Toast the remaining cup of coconut in a dry skillet over medium heat until golden brown, stirring constantly. Once the cake has completely cooled, spread the frosting evenly over the top and sprinkle with the toasted coconut.

For best results, refrigerate the cake for at least 30 minutes before serving to allow the frosting to set properly. The cake can be stored in an airtight container in the refrigerator for up to 5 days, though the toasted coconut topping may soften slightly over time. For the freshest taste and best texture, bring the cake to room temperature before serving.

Texas Sheet Cake With Pecans

Texas Sheet Cake with Pecans is a beloved Southern classic that combines rich chocolate cake with a warm, fudgy frosting and crunchy pecans. This generously-sized dessert is perfect for feeding large gatherings and has earned its reputation as a potluck favorite across the American South.

What sets this cake apart is its unique preparation method, where both the cake batter and frosting are cooked on the stovetop before baking and assembly. The result is an incredibly moist cake with a distinctive texture that's different from traditional layered cakes, paired with a glossy chocolate frosting that sets to a perfect finish.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup butter
• 1 cup water
• 4 tablespoons cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup butter
• 4 tablespoons cocoa powder
• 6 tablespoons milk
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Preheat the oven to 350°F and grease a 15×10 inch jelly roll pan. In a large saucepan, bring butter, water, and cocoa powder to a boil. Remove from heat and stir in the remaining cake ingredients until smooth. Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick inserted comes out clean.

For the frosting, combine butter, cocoa powder, and milk in a saucepan. Bring to a boil, remove from heat, and stir in powdered sugar and vanilla until smooth. Pour the warm frosting over the warm cake immediately after it comes out of the oven, and sprinkle with chopped pecans.

The key to success with this recipe is timing – the frosting should be prepared while the cake is baking, so it can be poured over the cake while both are still warm. This ensures the frosting will spread easily and create that signature fudgy texture. If the frosting starts to thicken before you've finished spreading it, place the pan briefly over low heat to maintain its pourable consistency.

Zesty Orange Sheet Cake

This classic zesty orange sheet cake combines the bright, citrusy flavors of fresh oranges with a moist, tender crumb that's perfect for any occasion. The cake features both orange zest and juice in the batter, creating a vibrant flavor profile that's both refreshing and satisfying.

The beauty of this sheet cake lies in its simplicity and versatility. While elegant enough for special gatherings, it's also casual enough for everyday desserts. The recipe yields a generous 9×13-inch cake that can easily serve a crowd, making it ideal for potlucks, family reunions, or holiday celebrations.

Ingredients:

• 2½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 tablespoons orange zest
• ½ cup fresh orange juice
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Orange Glaze:

• 2 cups powdered sugar
• ¼ cup fresh orange juice
• 1 tablespoon orange zest

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter, then line with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in the orange zest, juice, and vanilla extract until just combined.

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. While the cake cools, prepare the glaze by whisking together powdered sugar, orange juice, and zest until smooth. Once the cake has cooled completely, pour the glaze over the top, allowing it to drip down the sides.

For best results, use room temperature ingredients and fresh oranges rather than bottled juice. The cake can be stored at room temperature for up to 3 days when covered, or refrigerated for up to a week. If you prefer a stronger orange flavor, consider adding a few drops of orange extract to both the cake batter and glaze.

Rich Chocolate Chip Sheet Cake

Rich Chocolate Chip Sheet Cake is a classic dessert that combines the comforting taste of vanilla cake with the indulgent addition of chocolate chips scattered throughout. This simple yet delicious recipe yields a moist, tender cake that's perfect for feeding a crowd at parties, potlucks, or family gatherings.

The beauty of this sheet cake lies in its simplicity and versatility. While chocolate chips are the star ingredient, the base vanilla cake provides a perfect canvas that can be customized with different mix-ins or toppings according to your preference. The cake can be served plain, dusted with powdered sugar, or topped with your favorite frosting.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1/2 cup vegetable oil
• 1 teaspoon baking soda

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter or cooking spray. Line the bottom with parchment paper for easy removal. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, eggs, milk, oil, and vanilla extract. Beat with an electric mixer on medium speed until well combined and smooth, about 2-3 minutes. Fold in the chocolate chips until evenly distributed throughout the batter. Pour the batter into the prepared pan and spread it evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cake to cool completely in the pan on a wire rack before cutting into squares or adding any toppings.

For best results, store the chocolate chip sheet cake in an airtight container at room temperature for up to 5 days. Be careful not to overmix the batter once the flour is added, as this can lead to a tough cake. If your chocolate chips sink to the bottom during baking, try tossing them in a tablespoon of flour before adding them to the batter. This will help them stay suspended throughout the cake during baking.