With or without frosting?
I am making 6 of these for this weekend and usually do stacked cakes so these look very, very flat.
The standard is about 2" for a single layer, that would be without icing.
i always bake my sheets in 3 inch pans, so they are very close to 3" when iced and or filled.
I was in a bakery the other day & when they made a full sheet, it was in one of the 1", possible 2" pans that I have usually seen used for cookie sheets. I was kinda shocked & asked if it was for a single sheet cake (thought maybe it was for 2 layers) & was told yes. I thought it was awful thin??? Wondered if this was standard??? Evidently it was for them!
bakeries use a pan extender, a frame that sits inside the pan so cakes bake a bit deeper , they may have used one or not.
For somt reason my sheet cakes are doming up alot in the center. I have to trim alot off to get them level. I had 3 or 4 gallon size ziplocs full of cake scraps after making 6 9x13 sheet cakes.
None of them were 2 inches before the frosting. I put extra frosting on them and they looked ok.
Anyway to get the cakes to rise uniformly so I don't have so much waste. I used the heating core in all of them.
I don't seem to have the same problem with my round cakes.