Sheet Pan Party Cake
Updated May 6, 2026
Julia Gartland for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 1 hr 40 min
- Rating
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Ingredients
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
Preparation
- Step 1
Heat the oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 8
Frost the cake, decorate with sprinkles or as desired, cut into squares and serve.
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.
Private Notes
Comments
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!
@bonnie I live a mile high so close. I add 15 degrees to temp. add 1/4 -1/2 tsp baking soda depending on recipe. I generally add an egg to most recipe. Flour only if it looks to liquid.
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!
@bonnie Hi! I also live at 6000 ft and my adjustment is to decrease the leavenings, not increase. Adding egg, flour, and sometimes moisture also helps.