1/2 Sheet Cake – For this 1/2 sheet cake recipe, you may use any handmade batter or cake mix from a box if you want to serve a crowd quickly. Course Dessert American cuisine Keywords chocolate, simple, pumpkin, and sheet cake Prep Time 15 minutes Cook Time 18 minutes 24 servings containing 365 calories
- Using a stand mixer or a hand mixer, combine the eggs and sugar. Slowly pour in the oil.
- Add pumpkin and whip until frothy.
- In a bowl, combine the dry ingredients and integrate them gradually until the mixture is smooth.
- Pour batter onto a 1218″ or 1318″ nonstick sheet pan (with large lip on sides).
- Place in a preheated oven at 350 degrees for 16 to 20 minutes, or until the center springs back when lightly pressed. ** If using one cake mix from a box, the baking time remains the same.
- Allow cake to cool completely in the pan before icing.
- Combine cream cheese and butter in a bowl, then add vanilla. Add powdered sugar gradually until it reaches the desired consistency. Icing a cake. Cut and serve.
Nutritional Data 1/2 sheet of cake per serving (2 oz) Calories 365 Fat calories 189% of daily value * Fatty acids 21g 32% Saturated fatty acids 14g 88% 58 milligrams per millilitre of cholesterol 19% Sodium 259mg 11% Potassium 143mg 4% Carbohydrates 44g 15% Fiber 1g 4% Sugar 34g 38% Protein 3g 6% Vitamin A 2012IU 40% Vitamin C 2mg 2% Calcium 41mg 4% Iron 1mg 6% * Daily Values are calculated based on a 2,000-calorie diet.
Is it possible to bake a cake in a half-sheet pan?
Half Sheet Pans – As the name suggests, half sheet pans are one-half the size of full sheet pans. Typically, they are 18 inches by 13 inches with a 1-inch ring around the outside, however there are subtle variations. Half-sheet pans, the workhorse of many home bakers, are ideal for making cookies and sheet cakes.
How Many People Does a Quarter-Sheet Cake Serve? – The number of servings varies on the size of the cake and the size of the portions. Clearly, a deeper quarter sheet cake will be able to serve more people. By slicing the quarter sheet cake into little pieces, more people may be served.
|1″x2″ Serving||Up to 54 people|
|2″x2″ Serving||Up to 24 People|
|2″x3″ Serving||Up to 18 People|
|3″x3″ Serving||Up to 12 People|
These are just estimations. If you are feeding more than 50 people, I recommend choosing for a half or full sheet cake to ensure that everyone has a sufficient portion. For a precise estimate of the number of persons who can be served, use the following formula: pan area (length x width) cake serving size area (length x width of a slice of cake) Equals number of serves
Can I bake two cake pans simultaneously?
First, for the greatest results, you will need an oven with a fan (convection). If your recipe calls for a standard oven, subtract 20 degrees Celsius. Therefore, if the recipe calls for 180C, bake at 160C fan-forced. Ensure that you preheat the oven and use the correct setting.
- You desire the top and bottom parts to be active.
- Refer to the user handbook if you are uncertain.
- I bake the majority of my cakes at 160 degrees Celsius with a fan.
- Second, your two cakes must be identical.
- You can bake cakes of different sizes at the same time, but each mold must contain the correct amount of batter.
Get out your scale and consult the table on this page of our site for the quantities needed for typical cake mold sizes. I can really bake a two-tiered cake in only two batches (three 6- and 8-inch layers/molds)! One more step before to placing the cakes in the oven! Outside the cake, insulation is required.
This will help the cakes rise uniformly and prevent the outside from baking faster than the interior. No more dome cakes! No more stale corners! You may learn more about baking flat cakes by reading our other blog article. Read about cake goop if you want to ensure that the cake will have a good edge and release smoothly from the mold.
I use aluminum foil and moist paper towels. Consult the Craftsy website’s assessment of five approaches to see which one will work best for you. Since I originally published this piece, I’ve purchased Wilton baking strips. * is simpler to utilize. *After one year, my baking strips were in poor condition.
I am now using damp towels that I wrap around the molds and secure with a safety pin. The results are incredible!!! See how I created mine! The cakes must be placed on separate oven racks to improve air circulation and temperature dispersion. Place them slightly off center, but not too near to the edges.
Place one of the cakes on the middle rack and the other on the bottom rack. You may bake up to four or even six cakes simultaneously in the oven. Depending on the size of your oven, you may be able to accommodate four 8-inch pans or six 4, 5, or 6-inch pans.
You must alternate the placement of the cans. On the bottom shelf, for instance, place a can at the back on the left and one at the front on the right; on the middle shelf, place a can at the rear on the right and one at the front on the left. Probably should snap a picture of my setup! Do not forget to turn on the timer! Approximately halfway through, switch the cakes from the middle to bottom racks.
Follow the recipe’s directions for the complete baking time, but check the cakes 5 to 10 minutes before the timer expires. I bake my sponge cakes for around 30 minutes and my mud cakes for 55. You can always cook them longer, but there is no going back if they are overdone! I prefer to push a metal skewer into the center of the cakes (yes, you need to check both).