A quarter sheet cake is a single-layer cake baked in a shallow rectangular pan, then topped with frosting and cut into neat squares. This vanilla version uses pantry ingredients, bakes quickly, and makes an easy dessert for a small gathering without the fuss of stacking layers.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- 1½ cups (300 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) fine salt
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs (about 100 g without shells), at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- For the frosting: ¾ cup (170 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted if lumpy
- 2 tablespoons (30 ml) milk, plus up to 1 tablespoon (15 ml) more as needed
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon (about 1 g) fine salt, or to taste
- Optional: 2 tablespoons (20 g) sprinkles
Instructions
- Position a rack in the center of the oven and heat it to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan, then line the bottom with parchment paper if you want easier release. Let the butter, eggs, and buttermilk come to room temperature so the batter mixes smoothly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the ½ cup (113 g) softened butter with the granulated sugar on medium speed for about 2 minutes, until paler and fluffy. Scrape down the bowl once or twice.
- Beat in the eggs one at a time, mixing until each is incorporated. Mix in 2 teaspoons (10 ml) vanilla. The mixture may look slightly curdled; that is generally fine. Add about one-third of the flour mixture, mix on low just until combined, then add half the buttermilk. Repeat, finishing with the remaining flour. Stop as soon as no dry streaks remain; overmixing can make the cake firm.
- Scrape the batter into the prepared pan and smooth it into an even layer, paying attention to the corners. Bake for 25–28 minutes, checking at 25 minutes. The center should spring back lightly when touched, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. If it has wet batter, bake for another 2–3 minutes and check again. Cool in the pan on a rack for at least 20 minutes, then cool completely before frosting, usually another 20–30 minutes. Eggs in this cake are thoroughly baked as part of the batter; the USDA FSIS safe minimum for egg dishes is 160°F (71°C).
- Make the frosting once the cake is cool. Beat the ¾ cup (170 g) butter on medium speed until smooth, about 1 minute. Add the powdered sugar in two or three additions, mixing on low at first to avoid a cloud of sugar. Beat in 2 tablespoons (30 ml) milk, 1 teaspoon (5 ml) vanilla, and ⅛ teaspoon salt. Increase to medium and beat for 1–2 minutes, adding the extra milk a teaspoon at a time if needed. The frosting should spread easily while holding soft peaks.
- Spread the frosting evenly over the cooled cake. Add sprinkles, if using, and slice into 12 pieces. For clean squares, wipe the knife between cuts. The cake is ready to serve once frosted; allow about 5 minutes for slicing and serving.
Tips
- Measure flour gently. Spoon flour into a dry measuring cup and level it rather than scooping directly from the bag; too much flour can produce a dry, dense cake.
- Use the right pan. This recipe is designed for a 9-by-13-inch pan, sometimes called a quarter sheet pan in home recipes. A commercial quarter sheet pan may be smaller, so check its dimensions; using less surface area can make the batter deeper and extend baking time.
- Keep ingredients at room temperature. Cold buttermilk can firm the butter and make the batter uneven. If needed, warm the buttermilk briefly in the microwave in short bursts; it should feel cool to lukewarm, not hot.
- Wait before frosting. Warm cake melts buttercream. Cool it completely, and if the frosting feels too soft, refrigerate it for 10 minutes before spreading.
Serving Suggestions
Serve the cake in small squares at room temperature, when the crumb and buttercream are soft. It pairs well with coffee, tea, or a glass of cold milk. For a simple dessert plate, add fresh berries or sliced peaches alongside each piece; keep fruit separate until serving so its juice does not soften the frosting.
Variations
For a citrus version, add 1 tablespoon (6 g) finely grated lemon zest to the sugar before creaming and replace ½ teaspoon of the vanilla with lemon extract, if desired. For chocolate cake, use a tested chocolate quarter-sheet recipe rather than simply adding cocoa here, since cocoa changes the flour balance and moisture. You can also fold ½ cup (85 g) mini chocolate chips into the finished batter, or tint the frosting with a small amount of food coloring. To make a dairy-free version, use plant-based butter and unsweetened plain plant milk mixed with 1 tablespoon (15 ml) lemon juice; the texture and flavor will differ slightly, and the frosting may need less added milk.
Storage and Reheating
Because the buttercream contains milk, refrigerate the frosted cake within 2 hours of serving. Cover the pan or transfer slices to an airtight container; keep refrigerated for up to 4 days. For the best texture, let a slice sit at room temperature for about 20–30 minutes before eating. There is no need to reheat cake. To freeze, wrap unfrosted, fully cooled cake tightly and freeze for up to 2 months; thaw in the refrigerator overnight, then bring to room temperature and frost. Frosted pieces can also be frozen in a single layer until firm, then wrapped and stored for up to 1 month; thaw covered in the refrigerator.
Frequently Asked Questions
Is a 9-by-13-inch pan the same as a quarter sheet pan?
A 9-by-13-inch baking pan is a common home-cooking size for a quarter sheet cake, but pan names are not always used consistently. Commercial quarter sheet pans are often smaller. Use a pan close to 9 by 13 inches for the stated baking time and depth.
Can I make the cake without buttermilk?
Yes. Measure 1 tablespoon (15 ml) lemon juice or white vinegar into a measuring cup and add enough milk to reach 1 cup (240 ml). Stir and leave it for 5 minutes before using. This substitute provides acidity, though the cake may be a little less rich than one made with real buttermilk.
How can I tell when the cake is done?
Look for a lightly golden top that springs back when pressed gently. A toothpick in the center should come out clean or with a few moist crumbs, not wet batter. Begin checking at 25 minutes because pans and ovens vary.
Can I bake it ahead?
Yes. Bake the cake up to a day ahead, cool it completely, cover the pan, and refrigerate. Let it lose its chill before frosting, or frost it and store it covered in the refrigerator. For longer advance preparation, freeze the unfrosted cake as directed above.
Can I double the recipe?
Yes, but use two 9-by-13-inch pans rather than putting all the batter into one deeper pan. A deeper cake needs a different bake time and may cook unevenly. Bake both pans on the same rack if they fit with room for air to circulate, or bake in batches.
Why did my cake turn out dense?
Common causes are too much flour, overmixing after the flour is added, or baking powder that has lost its strength. Measure carefully, mix only until combined, and check the freshness date on your leaveners. Also make sure the oven is fully heated before the pan goes in.
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