Hi cake friends! I havent made a sheet cake this size before. Do I fill it 1/2 full of batter or close to? If I bake it at 325 degrees is that okay....and how many layers should I do? It is for a babtism. Thanks!
as to how many layers, it depends on how many servings they need -- in my experience a sheet cake is one layer, a split sheet cake is filled -- so that looks like two layers -- but there are a lot of variables -- if the end product is four inches tall, the servings are doubled if it's just filled and two inches tall its less servings -- too many variables -- need more info --
I bake at 350 and lower the temp at the end of baking
you can fill a two inch deep pan half way to three-quarters full
Originally a sheet cake was not filled & only 1 1/2” to 2” tall. But you know how people are—if they can be different they will dream up some way to change things :( Im probably guilty of that LOL as I ofte would split & fill & if a wedding “kitchen cake “ would make it a 2 layers.
Do fine pan just over 1/2 full . I prefer to bake at 300 degrees F for about 25 minutes then turn the oven up to 325 for an equal amount of time. This results ina very moist, flat cake that will not need leveling:)
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