Mini Sheet Cake

Discover why Mini Sheet Cakes are perfect for small gatherings and sweet cravings. Explore sizes, tips, and creative ideas for baking and decorating these charming treats.

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Prep Time 15

Cook Time 30

Cooling Time 30

Total Time 1 15

Servings: 6 people

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon salt
to taste frosting of choice e.g., buttercream, cream cheese
optional toppings e.g., fresh fruit, sprinkles

Equipment

Mixing bowls
Electric mixer or whisk
Rubber spatula
Mini sheet cake pan
Wire rack

Method

Preheat your oven to 350°F (175°C).
Grease and flour a mini sheet cake pan (approximately 6x9 inches).
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the flour mixture.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cool, frost as desired and add your choice of toppings.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Feel free to experiment with flavors by adding citrus zest or spices to the batter. For frosting, a simple buttercream or cream cheese frosting works wonderfully. You can also use a store-bought frosting for convenience. Mini sheet cakes can be stored in an airtight container in the fridge for up to four days or frozen for up to three months. Add a slice of bread to the container while storing to keep the cake moist!