A quarter sheet cake is a thin, easy-to-serve cake baked in a shallow rectangular pan, usually about 9 by 13 inches at home. This vanilla version uses a standard 9-by-13-inch baking pan, yields 12 generous servings, and is finished with a simple buttercream; commercial quarter-sheet pans can be a different size, so check the dimensions before baking.
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) fine salt
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (180 ml) whole milk, at room temperature
- For the buttercream: ½ cup (113 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
- Optional: 2 tablespoons (18 g) sprinkles for decorating
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a light-colored metal 9-by-13-inch (23-by-33-cm) baking pan, line the bottom with parchment, and lightly grease the parchment. A pan with sides at least 2 inches (5 cm) high is suitable. The phrase “quarter sheet” is not used consistently: commercial pans are often around 9 by 13 inches, while some are closer to 13 by 18 inches. This batter is sized for the smaller pan; do not spread it into a larger pan unless you scale the recipe.
- Combine the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt until evenly mixed. This distributes the leavener and helps prevent salty or dense patches.
- Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for about 2–3 minutes, until pale and fluffy. Scrape down the bowl. Add the eggs one at a time, beating briefly after each, then mix in the vanilla. If the mixture looks slightly curdled, continue; the dry ingredients will bring it together.
- Finish the batter. Add about one-third of the flour mixture and mix on low just until incorporated. Mix in half the milk, then repeat with another third of the flour, the remaining milk, and the remaining flour. Stop as soon as no dry streaks remain. Scrape the bowl and fold once or twice with a spatula; overmixing can make the cake tough.
- Bake. Scrape the batter into the prepared pan and spread it level into the corners. Bake for 27–33 minutes, rotating the pan once if your oven browns unevenly. Start checking at 27 minutes: the center should spring back lightly and a toothpick inserted in the middle should come out clean or with a few moist crumbs. If using a thermometer, the center should reach about 200–205°F (93–96°C), a practical doneness range for cake. The eggs are cooked as part of the baked cake; this is not a separately cooked egg dish requiring the USDA FSIS 160°F (71°C) egg-dish minimum.
- Cool completely. Set the pan on a rack for 15 minutes, then leave the cake in the pan until fully cool, usually another 30–45 minutes. Frosting a warm cake will melt the buttercream and can tear the surface.
- Make the buttercream. Beat the softened butter until smooth, about 1 minute. Add the powdered sugar in three additions, mixing on low so it does not puff out of the bowl. Beat in the milk, vanilla, and salt, then increase to medium and whip for 1–2 minutes. Add the extra milk a teaspoon at a time if needed; the frosting should spread easily but hold its shape.
- Frost and cut. Spread the buttercream over the cooled cake and add sprinkles if desired. For 12 pieces, cut the cake into 3 rows by 4 columns; for smaller party portions, cut 4 rows by 6 columns. Use a clean knife and wipe it between cuts for neater edges.
Tips
- Measure the pan, not just its label. A true half-sheet pan is typically about 18 by 13 inches; a 9-by-13-inch home pan is roughly half that area. The names “quarter sheet” and “quarter-sheet cake” can vary by bakery and manufacturer, so measure the inside dimensions.
- Use room-temperature ingredients. Soft butter should give slightly when pressed but not look oily. Room-temperature eggs and milk blend more evenly and help the batter bake consistently.
- Substitute carefully. Use 2% milk if needed, though the crumb may be a little less rich. For a dairy-free cake, use a plant-based baking stick and unsweetened oat or soy milk; flavor and texture may differ. Avoid replacing butter with liquid oil in this particular batter without adjusting the method.
- Watch the edges. Dark metal pans can bake faster and brown more, so begin checking several minutes early. Glass pans may also need a slightly lower oven temperature or extra time; use the cake’s visual and toothpick cues rather than relying on the clock alone.
Serving Suggestions
Serve the cake at room temperature, when the crumb is soft and the buttercream is easy to cut. It pairs well with fresh berries, sliced peaches, or a bowl of fruit, and works for birthdays, potlucks, school gatherings, and casual celebrations. For a dessert table, cut 24 smaller squares and offer coffee, tea, or cold milk alongside. If adding fresh fruit on top, place it shortly before serving so its moisture does not soften the frosting.
Variations
For a lemon cake, add 1 tablespoon (6 g) finely grated lemon zest to the sugar before creaming and replace 1 tablespoon (15 ml) of the milk with lemon juice. For chocolate, replace ¼ cup (25 g) flour with unsweetened cocoa powder and add 2 tablespoons (30 ml) extra milk if the batter seems unusually thick. A simple sprinkle-free finish can be made by adding 1–2 tablespoons (15–30 ml) of milk to the frosting for a thinner, swooping layer. You can also use a 9-by-13-inch pan to make a spice cake by adding 1 teaspoon (2 g) cinnamon and ¼ teaspoon (0.5 g) nutmeg to the dry ingredients.
Storage and Reheating
Because this cake has buttercream, refrigerate it if the room is warmer than 70°F (21°C), or if it will sit out longer than 2 hours. Cover the pan or transfer slices to an airtight container; refrigerated, the cake keeps well for 3–4 days. For the best texture, let a portion sit at room temperature for about 20–30 minutes before serving. The cake does not need reheating, and microwaving can melt the frosting. To freeze, chill the frosted cake until the icing is firm, wrap it tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Frequently Asked Questions
What size is a quarter sheet cake pan?
A common home-baking interpretation is 9 by 13 inches (23 by 33 cm), while commercial quarter-sheet pans are often around 9 by 13 inches or may vary by maker. Some bakery terms describe the cake size rather than a standardized pan. Check the pan’s actual inside measurements and depth before choosing a recipe.
How many people does a quarter sheet cake serve?
This recipe makes 12 generous pieces when cut into a 3-by-4 grid. If it is part of a larger dessert spread, cut it into 24 smaller pieces. The number of servings depends on portion size and the event.
Can I bake this batter in a 13-by-18-inch pan?
Not as written. That pan has about twice the surface area of a 9-by-13-inch pan, so the batter would spread too thin and bake too quickly. Double the recipe for a similar cake thickness, and begin checking for doneness early because the larger pan may bake differently.
Can I make the cake a day ahead?
Yes. Bake and cool it, then cover the unfrosted cake tightly at room temperature for up to a day, or refrigerate it if your kitchen is warm. You can also frost it ahead and keep it covered in the refrigerator; let it stand at room temperature before serving for a softer texture.
How do I know when the cake is done?
The center should spring back when lightly pressed, and a toothpick inserted in the middle should come out clean or with a few moist crumbs. A wet toothpick means it needs more time. Check the center rather than judging by browned edges alone.
Can I use a boxed cake mix?
Yes. Prepare the mix according to its package directions and bake it in a greased, parchment-lined 9-by-13-inch pan. Baking time varies by brand and batter, so start checking at the package’s earliest suggested time; use the same spring-back and toothpick cues.
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