Sheet Pan Party Cake

By Lidey Heuck

Updated May 6, 2026

  • Julia Gartland for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 4
Ready In
1 hr 40 min
Rating
5(15)
Comments
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This giant, fluffy vanilla cake is perfect for celebrations of all kinds. Baked in a half-sheet pan, it can serve up to 30 people—and because it’s served right from the pan, it’s easy to transport, too. The cake is topped with an ample amount of vanilla buttercream that you can customize to your heart’s desire: Tint it with food coloring, top it with sprinkles or even use a piping bag to pipe it in swirls to spell someone special’s name. A hint of cream cheese makes the frosting extra creamy—just make sure both the cream cheese and butter are at room temperature before you begin beating them. 

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Ingredients

Yield:24 to 30 servings

For the cake

  • Unsalted butter, at room temperature, for the pan

  • All-purpose flour, for the pan

  • 1½ cups/339 grams unsalted butter, at room temperature 

  • 2½ cups/ 500 grams granulated sugar 

  • 6 large eggs, at room temperature

  • 4 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 3¾ cups/488 grams all-purpose flour 

  • 1 tablespoon baking powder 

  • ¾ teaspoon baking soda 

  • 1½ teaspoons kosher salt (such as Diamond Crystal)

  • 2 cups/480 milliliters buttermilk, at room temperature

For the frosting

  • 1 pound/454 grams unsalted butter, at room temperature

  • 6 ounces/170 grams cream cheese, at room temperature

  • 1 tablespoon vanilla extract 

  • Food coloring (optional)

  • 1 (16-ounce/454 gram) box powdered sugar

  • Sprinkles (optional), for decorating

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 350 degrees.

  2. Step 2

    Grease a 13-by-18-by-1-inch half-sheet pan with butter. Line the bottom with parchment paper, then grease and flour the paper.

  3. Step 3

    Prepare the cake: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and mix on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix until just combined.

  4. Step 4

    In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low, alternate gradually adding the dry ingredients and the buttermilk in several parts, beginning and ending with the dry ingredients. Scrape down the sides of the bowl with a spatula to make sure the batter is well mixed.

  5. Step 5

    Pour the batter into the prepared pan and smooth into an even layer. Bake until the cake is lightly browned on top and a toothpick inserted into the center of the cake comes out clean, 24 to 28 minutes. Cool completely in the pan on a wire rack, about 1 hour.

  6. Step 6

    Meanwhile, prepare the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment, beat on medium speed until light and fluffy, about 30 seconds. Add the cream cheese and mix on medium-low just until smooth, scraping down the sides of the bowl.

  7. Step 7

    Add the vanilla and a few drops of food coloring if desired. Then, with the mixer on low, gradually add the powdered sugar and mix until incorporated, scraping down the paddle and sides of the bowl as necessary.

  8. Step 8

    Frost the cake, decorate with sprinkles or as desired, cut into squares and serve. 

Tip

  • The cake can be baked up to 24 hours before being frosted. Cool completely, then wrap tightly with plastic wrap and store on the counter. (Do not refrigerate.) Once frosted the cake can be stored at room temperature for up to 24 hours, wrapped in plastic.

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Ratings

5 out of 5
15 user ratings
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Comments

bonnie

I will preface by saying that I did have a few limitations: I live at altitude (6200 ft), and I ran out of baking powder, so I made a melange of baking soda and cream of tartar (per the internet’s instructions) to substitute. That said… the cake was delicious, as was the frosting. But it overflowed the sheet pan while baking, dripping onto the bottom of my oven and creating a smoky mess in the process. My go-to formula for baking at altitude of adding an egg, adding some flour and leavening agent while decreasing the sugar slightly (which has generally served me for the last two and a half years living in the high desert), may have added to my plight. But were I to make it again, I’d spread the batter between a large sheet pan and a small one to avoid the mess!

Mary B.

I made this cake for a luncheon of volunteers at a charity thrift shop. Not a baker, I shared that it was a new recipe with no reviews (at the time). Everyone loved the cake and said I must give it a great review! It was easy to make, fed a huge crowd, and easy to transport and serve on the sheet pan in which it was made. It fed more than 30 and there were no leftovers!

CTRL + ALT + DEL

I made this on Sunday to rave reviews! To be fair, because I don't like buttercream, I made a mascarpone/whipped cream frosting with about 2 tablespoons of honey and then topped it with berries, but everybody loved it! the cake is light, delicious, and not too sweet. 5*!

Jim

Made for birthday party and topped with a whipped cream frosting and strawberries - adults loved it but my 6 year old wanted fake strawberry flavors instead. Will make again but for someone else!

Ann watson

Would this cake be good with a chocolate buttercream icing?

Mimi A.

Does anyone have thoughts on converting to a quarter-sheet? I don't have 30 people to serve, but wouldn't mind serving a family birthday party. Thanks for all ideas!

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