While sheet cakes are great for birthday and parties, they’re just as good for baking just because. They’re pretty simple—one layer of cake topped with frosting and some garnishes. There are tons of possibilities with chocolate, lemon, vanilla, raspberry, red velvet, and so many other options. And to make the perfect sheet cake, follow these tips.
Let Your Cold Ingredients Reach Room Temperature
Take your refrigerated items like eggs, butter, milk, or yogurt out of the fridge and let them reach room temperature. This will make it easier to mix the batter, resulting in a lighter, fluffier cake.
Set Things Up
Before you start the batter, preheat the oven and measure out all of your ingredients. Line or butter your bake pans. When your oven is preheated and the ingredients and pan are ready, start mixing the batter.
Be Careful Not to Under or Over Bake the Cake
Sure, there’s a time written on the recipe for how long the cake should be in the oven, but every oven is different, so keep an eye on your cake. Check the cake a few minutes before the recipe suggest to see if it’s done. To be sure the cake is done, poke it with a toothpick and if it comes out clean, it’s ready. You may have to leave the cake in the oven a bit longer than the recipe says.
Let the Cake Cool Before Frosting
We can’t stress this point enough. The cake needs to be completely cool before you frost it to avoid melting the frosting. Plan for at least 30-minutes for cooling time.
