A quarter sheet cake is a rectangular cake baked in a shallow pan, usually about 9 by 13 inches, and it typically serves 12 to 20 people depending on how it is cut. This vanilla version uses pantry staples and a simple buttercream, making it easy to portion for birthdays, potlucks, or a small celebration.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the 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 (about 100 g without shells), at room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (180 ml) whole milk, at room temperature
- For the frosting: ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted if lumpy
- 2 tablespoons (30 ml) whole 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 for decorating
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan and line the bottom with parchment, leaving a little overhang to help lift the cake out. If using a glass pan, check the cake a few minutes early because it may bake differently.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the ½ cup (113 g) butter and granulated sugar with a hand mixer on medium speed until creamy and slightly pale, about 2 minutes. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing until incorporated after each addition. Add the 2 teaspoons (10 ml) vanilla. The mixture may look slightly curdled; that is fine. Add the flour mixture in three additions, alternating with the ¾ cup (180 ml) milk in two additions. Mix on low just until the flour disappears, scraping the bowl once. Avoid overmixing, which can make the crumb firm.
- Spread the batter evenly in the prepared pan and smooth the top. Bake for 27 to 32 minutes, rotating the pan once if your oven browns unevenly. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs but no wet batter. Cool completely in the pan on a rack, about 45 minutes. Do not frost a warm cake, or the buttercream can melt.
- Make the frosting while the cake cools. Beat the remaining ½ cup (113 g) butter until smooth. Add the powdered sugar in two or three batches, mixing on low so it does not puff out of the bowl. Beat in 2 tablespoons (30 ml) milk, the 1 teaspoon (5 ml) vanilla, and the ⅛ teaspoon salt. Increase to medium speed and beat for 1 to 2 minutes. Add more milk a teaspoon at a time if the frosting is too stiff to spread.
- Spread the frosting over the fully cooled cake. Add sprinkles, if using. For neat portions, chill the frosted cake for 15 minutes, then cut it with a long knife, wiping the blade between cuts. Cut into a 4-by-4 grid for 16 generous servings, or smaller pieces for a larger gathering.
Tips
- For accurate flour measurement, fluff it, spoon it into the measuring cup, and level the top. Scooping directly from the bag can pack in too much flour and produce a dry cake.
- Room-temperature eggs and milk blend more evenly into the butter mixture. If you forgot to take the eggs out, place them in a bowl of warm—not hot—water for about 10 minutes.
- Do not use a smaller pan without adjusting the recipe: a deeper layer takes longer to bake and may overflow. A standard 9-by-13-inch pan holds this batter comfortably.
- To vary the frosting, replace the vanilla with 1 teaspoon (5 ml) almond extract, or add 2 tablespoons (30 ml) cocoa powder and an extra 1 tablespoon (15 ml) milk for a light chocolate buttercream.
Serving Suggestions
For 16 party-size portions, make four cuts in each direction to create a 4-by-4 grid. For a crowd, cut the cake into 20 smaller rectangles by making four rows and five columns; for a more generous dessert, cut 12 pieces in a 3-by-4 grid. These are practical estimates rather than fixed serving standards—portion size depends on the occasion and what else is being served.
Serve at cool room temperature so the cake and frosting are soft, with coffee, tea, milk, or fresh berries. If the cake has been refrigerated, let it stand for about 20 to 30 minutes before serving for a softer texture.
Variations
Chocolate: Replace ¼ cup (30 g) of the flour with ¼ cup (25 g) unsweetened cocoa powder. The cake will be less vanilla-forward; pair it with the vanilla frosting or use chocolate frosting.
Lemon: Add 1 tablespoon (6 g) finely grated lemon zest to the butter and sugar, and replace 1 teaspoon (5 ml) of the milk with lemon juice. Keep the total liquid close to the amount listed so the batter bakes properly.
Sprinkle cake: Fold ⅓ cup (55 g) rainbow sprinkles gently into the finished batter. Choose sprinkles made to hold their color in baking; some varieties may bleed into the batter.
Egg-free option: Use a commercial egg replacer according to its package directions for two eggs. Results vary by product, so expect a somewhat different crumb; do not substitute an equal volume of extra milk, which does not provide the same structure.
Storage and Reheating
Because this cake is frosted with buttercream and contains no perishable filling, it can be kept covered at cool room temperature for up to 2 days, provided the room is not hot. Refrigerate it within 2 hours if the room is warm, or if you prefer firmer frosting; refrigerated cake is best within 4 days. Keep it in an airtight container to prevent it from drying out or absorbing odors.
For longer storage, freeze individual slices or the whole unfrosted cake, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature while still wrapped. This cake is best served at room temperature; reheating is not necessary. If warming a slice, use a few seconds in the microwave and check carefully, since buttercream softens quickly.
Frequently Asked Questions
How many people does a quarter sheet cake serve?
A 9-by-13-inch cake usually yields 12 to 20 servings. This recipe is portioned as 16 generous pieces, with smaller cuts suitable when serving 20 or more people.
Is a 9-by-13-inch pan a quarter sheet pan?
Home cooks commonly call a 9-by-13-inch pan a quarter sheet cake pan. Commercial baking pans sold as quarter sheets can be a different size, often around 9 by 13 inches, so check the pan’s actual dimensions and avoid filling it more than about two-thirds full.
Can I make the cake ahead?
Yes. Bake it a day ahead, cool it completely, wrap it well, and keep it covered. You can also frost it ahead and refrigerate it; allow time for the frosting to soften before serving.
How do I know when the cake is done?
Look for a lightly golden edge and a center that springs back when gently touched. A toothpick inserted in the center should come out with a few moist crumbs, not raw batter. Start checking at 27 minutes because ovens and pans vary.
Can I double this recipe?
Yes, but bake the doubled batter in two 9-by-13-inch pans rather than one deeper pan. A deeper cake may bake unevenly, and the listed baking time will not apply. If baking both pans at once, leave room for air to circulate and rotate them if your oven has hot spots.
Can I use salted butter?
Yes. Use the same amount of salted butter and reduce or omit the added salt to taste. Salt levels differ among brands, so tasting the frosting before spreading is especially helpful.
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