This may seem like a silly question, but I would really appreciate your input on this.

I've made sheet cakes for years. At least what we always called sheet cakes where I used to live. It was basically a cake made in a 1" deep jelly roll pan. Now I'm looking at new professional sheet cake pans & all of them are 2"-3" deep.

What do you consider a standard size (or depth) for a sheet cake?

For me 2" but all of my cake pans are

dianelin,
Like cakeandpartygirl said. I normally use 2 2in layers per cake which would be a little over 4in in height. If that is too much cake the 3in would be good just cut in half and fill.
Good luck,
Mrcake01

Mine are 2 inches deep. A full sheet cake is like 4 9x13's side by side.
a half sheet is 12x18 (2 9x13's side by side)
1/4 sheet is 9x13
Hope this makes sense!

same here, a "sheet cake" is a rectangle cake that is 2" high and normally unfilled, although filling can be added. Generally they cost less per serving (I know debi, I know) here anyhow.

This is why I'm so confused. I just talked to a lady who worked at a bakery in a nearby town, and she informed me that a sheet cake is made in a jelly roll pan. If someone wanted a cake 2" thick or more it wasn't considered a sheet cake.

ARGHHHH!

Where are you from?

this is why I have dimensions listed on my website in the cake pricing sections.

Stuff like.....sheet cake- 1 layer of cake 2" high, no filling
double layered sheet cake- 2 layers of cake 4" high with 1 layer of filling
kitchen cake- 4 layers of cake 4" high with 3 layers of filling and decorated to match main wedding cake (used as extra servings and kept in kitchen, this cake is not displayed)

Because everyone's idea of sheet cake and jelly roll and such is sooooooo different!!! There are people that think that ANY untiered cake is a sheet cake........and others that refer to any 2" high cake as a sheetcake...regardless of size or shape.

That is odd, Usually when using a sheet pan that is only an inch or so thick a collar is used that is about 2" tall and sits inside the sheet pan. Generally done in a full sheet and then the full sheet after cooling is cut in half to make 2 half sheet or they are cut into 4 quarter sheet sizes, but they are ALL 2" in height.

I live in Iowa and all the sheet cakes I've ever seen from any source in Central/northern Ia are 2" tall, unfilled. Filling is added per request for an additional fee.

If that woman sells 1 inch high cakes as sheet cake, her customers are getting ripped off.