Sheet Cake

Decorating By dreamdelights Updated 21 Jan 2009 , 2:55pm by indydebi

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dreamdelights Posted 21 Jan 2009 , 12:50pm
post #1 of 4

I have a carrot cake receipe for two 8in or 9 in pans. How do I modify the recipe for a sheet cake

3 replies
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rockysmommy Posted 21 Jan 2009 , 1:10pm
post #2 of 4
Originally Posted by dreamdelights

I have a carrot cake receipe for two 8in or 9 in pans. How do I modify the recipe for a sheet cake


* Cake:9"x13"
* Cooking spray
* 9 tablespoons butter, softened
* 2/3 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 2 large egg whites
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 3/4 cup low-fat buttermilk
* 2 cups finely shredded carrot

* 1/2 cup (4 ounces) block-style fat-free cream cheese
* 1/4 cup butter, softened
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt
* 2 3/4 cups powdered sugar, divided


Preheat oven to 350°.

To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake.

This has worked well for me.

kaat Cake Central Cake Decorator Profile
kaat Posted 21 Jan 2009 , 1:27pm
post #3 of 4

A duncan hines cake mix will make 2 8" or 2 9" round cakes or 1 9x13". Based on the same theory maybe you don't need to modify it?

indydebi Cake Central Cake Decorator Profile
indydebi Posted 21 Jan 2009 , 2:55pm
post #4 of 4

How big of a sheet cake are you making?

If your recipe is for two 8" pans, then that's the same as one cake mix.

11x15 sheet uses 2 cake mixes
12x18 sheet uses 3 cake mixes
14x22 sheet uses 4 cake mixes

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