Imagine creating a show-stopping dessert that looks like you've spent hours in the kitchen, but actually takes less time to prepare than ordering takeout! This Ridiculously Easy Sheet Pan Cake is about to become your new secret weapon for impressing guests, saving time, and satisfying those sweet tooth cravings with minimal effort. Whether you're hosting a last-minute gathering or just want to treat yourself to something deliciously simple, this recipe is your ticket to dessert glory!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease a large rimmed sheet pan (approximately 18x13 inches) with butter or non-stick cooking spray.
- In a medium mixing bowl, sift together the all-purpose flour and baking powder to ensure no lumps remain and ingredients are evenly distributed.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition to create a smooth, well-incorporated batter.
- Gradually mix in the milk and vanilla extract, stirring until the liquid is completely integrated into the batter.
- Slowly fold the dry flour mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix, which can result in a tough cake texture.
- Pour the batter evenly into the prepared sheet pan, using a spatula to spread it into all corners and create an even layer.
- Place the sheet pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the sheet pan from the oven and let the cake cool completely at room temperature for approximately 30-40 minutes.
- Optional: Once cooled, dust with powdered sugar, add frosting, or decorate as desired before cutting into squares for serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for the smoothest, most even batter possible.
- Don't Overmix: Gently fold your dry ingredients into the wet ingredients. Overmixing can lead to a tough, dense cake instead of a light, fluffy texture.
- Pan Preparation is Key: Use parchment paper in addition to greasing the pan for guaranteed easy removal and clean-up.
- Check for Doneness: The toothpick test is your best friend - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before cutting to ensure clean, perfect squares.
- Get Creative with Toppings: Try cream cheese frosting, fresh berries, whipped cream, or a simple dusting of powdered sugar to make this cake your own.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
