18 Decadent Sheet Cake Recipes 9×13 for Every Occasion

Are you craving something sweet and simple? Look no further than these 18 decadent sheet cake recipes! Perfect for any occasion—from quick weeknight treats to festive holiday gatherings—these 9×13 wonders deliver maximum flavor with minimal fuss. Whether you’re a baking novice or a seasoned pro, you’ll find irresistible options that promise to delight every palate. Let’s dive into these deliciously easy creations!

Classic Chocolate Sheet Cake with Fudge Frosting

Finally, there’s nothing quite like that classic chocolate sheet cake with fudge frosting. You know, the one that’s always the first to disappear at potlucks and family gatherings. It’s moist, rich, and topped with that irresistible fudge frosting that makes everyone come back for seconds.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter
– 1/4 cup cocoa powder
– 1 cup water
– 1/2 cup buttermilk
– 2 large eggs
– 1 teaspoon vanilla extract

For the frosting:
– 1/2 cup unsalted butter
– 1/4 cup cocoa powder
– 6 tablespoons milk
– 1 teaspoon vanilla extract
– 3 1/2 cups powdered sugar

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
3. Combine 1 cup butter, 1/4 cup cocoa powder, and 1 cup water in a saucepan over medium heat.
4. Bring the butter mixture to a boil, stirring constantly with a wooden spoon.
5. Immediately pour the hot butter mixture over the dry ingredients.
6. Stir the mixture until just combined using a spatula.
7. Add 1/2 cup buttermilk, 2 eggs, and 1 teaspoon vanilla extract to the batter.
8. Beat the batter on medium speed for 2 minutes until smooth and well-combined.
9. Pour the batter into your prepared pan and spread it evenly.
10. Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
11. Start making the frosting while the cake cools for 10 minutes in the pan.
12. Melt 1/2 cup butter, 1/4 cup cocoa powder, and 6 tablespoons milk in a saucepan over medium heat.
13. Bring the frosting mixture to a boil, then remove it from the heat immediately.
14. Whisk in 1 teaspoon vanilla extract and 3 1/2 cups powdered sugar until the frosting is smooth and glossy.
15. Pour the warm frosting over the slightly warm cake and spread it evenly with an offset spatula.

Here’s why this cake always hits the spot: that fudge frosting sets up with the perfect glossy sheen while the cake stays incredibly moist and tender. The deep chocolate flavor pairs beautifully with a cold glass of milk or a scoop of vanilla ice cream. Try cutting it into squares while it’s still slightly warm for the ultimate gooey experience.

Lemon Blueberry Sheet Cake with Cream Cheese Glaze

Sometimes you just need a dessert that’s easy to make but tastes absolutely incredible. This lemon blueberry sheet cake with cream cheese glaze is exactly that—a moist, tender cake bursting with juicy berries and bright citrus flavor, all topped with a tangy, sweet glaze. You’ll love how simple it is to whip up for any occasion.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ¾ cup buttermilk
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 tbsp lemon zest
– ¼ cup fresh lemon juice
– 1 tsp vanilla extract
– 1 ½ cups fresh blueberries

For the cream cheese glaze:
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 2 tbsp milk
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon zest, lemon juice, and vanilla extract until combined.
6. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour, and mix on low speed just until combined.
7. Gently fold in the blueberries with a spatula to avoid crushing them.
8. Spread the batter evenly into the prepared pan using a spatula.
9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely in the pan on a wire rack for about 1 hour.
11. For the glaze, beat the softened cream cheese in a bowl until smooth.
12. Gradually add the powdered sugar, milk, and vanilla, beating until the glaze is smooth and drizzle-able.
13. Drizzle the glaze evenly over the cooled cake.
14. Allow the glaze to set for 10 minutes before slicing and serving.

You’ll adore the soft, fluffy crumb of this cake paired with the pop of sweet blueberries and zesty lemon. The cream cheese glaze adds a creamy tang that balances everything perfectly. Try serving it with a scoop of vanilla ice cream for an extra-indulgent treat, or enjoy it as a bright, cheerful dessert at your next gathering.

Red Velvet Sheet Cake with Cream Cheese Frosting

Wondering what to bring to your next potluck or birthday party? This red velvet sheet cake is always a crowd-pleaser. You’ll love how simple it is to make and how impressive it looks with that creamy frosting.

Ingredients

For the cake:
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– 1 tsp salt
– 1 tbsp cocoa powder
– 1 ½ cups vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar

For the cream cheese frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking pan with butter or cooking spray.
3. In a large bowl, whisk together 2 ½ cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
4. In a separate bowl, combine 1 ½ cups oil, 1 cup buttermilk, 2 eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Pour the batter into your prepared pan and spread it evenly.
7. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack.
9. While the cake cools, make the frosting by beating 8 oz cream cheese and ½ cup butter together until smooth.
10. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
11. Spread the frosting evenly over the completely cooled cake.

Gorgeous and ready to serve! The cake stays incredibly moist with a subtle chocolate flavor, while the tangy cream cheese frosting balances the sweetness perfectly. Try cutting it into squares and topping each with fresh berries for an elegant twist.

Carrot Sheet Cake with Brown Butter Icing

Oh my goodness, have you ever had one of those days where you just need a simple, comforting dessert that feels like a hug? This carrot sheet cake with brown butter icing is exactly that—moist, warmly spiced, and topped with a nutty, sweet frosting that’ll have you sneaking bites straight from the pan. It’s the perfect treat to share with friends or keep all to yourself on a cozy afternoon.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1 cup vegetable oil
– 4 large eggs
– 2 cups finely grated carrots

For the icing:
– 1/2 cup unsalted butter
– 4 cups powdered sugar
– 1/4 cup whole milk
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt until well combined.
3. Add 1 cup vegetable oil and 4 large eggs to the dry ingredients, and mix until just incorporated—be careful not to overmix for a tender crumb.
4. Fold in 2 cups finely grated carrots until evenly distributed throughout the batter.
5. Pour the batter into the prepared pan and spread it into an even layer.
6. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack before frosting.
8. For the icing, melt 1/2 cup unsalted butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty—this takes about 5–7 minutes and adds deep flavor.
9. Immediately transfer the brown butter to a mixing bowl to prevent burning.
10. Add 4 cups powdered sugar, 1/4 cup whole milk, and 1 tsp vanilla extract to the brown butter.
11. Beat the mixture with an electric mixer on medium speed until smooth and spreadable; if it’s too thick, add another tablespoon of milk.
12. Spread the icing evenly over the cooled cake, using a spatula to create swirls for a rustic look.

Finally, slice into squares and enjoy the soft, spiced cake paired with that rich, toasty icing—it’s fantastic served slightly warm with a scoop of vanilla ice cream or simply as a sweet pick-me-up with your morning coffee.

Funfetti Vanilla Sheet Cake with Rainbow Sprinkles

Anyone who’s ever celebrated a birthday knows the magic of funfetti cake. You get that nostalgic vanilla flavor combined with those colorful rainbow sprinkles that just make everything more festive. This sheet cake version is perfect for feeding a crowd with minimal fuss.

Ingredients

For the cake batter:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup rainbow sprinkles

For the vanilla frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 cup rainbow sprinkles for topping

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Cream the softened butter and sugar together in a large bowl until light and fluffy, about 3 minutes.
4. Beat in the vegetable oil until fully incorporated.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the vanilla extract.
7. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.
8. Gently fold in the 1/2 cup of rainbow sprinkles until just combined. Tip: Don’t overmix or the sprinkles will bleed their color.
9. Pour the batter into your prepared pan and spread it evenly.
10. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
11. Cool the cake completely in the pan on a wire rack, about 1 hour. Tip: Rushing this step will melt your frosting.
12. While the cake cools, make the frosting by beating the softened butter until smooth.
13. Gradually add the powdered sugar, alternating with the milk and vanilla.
14. Beat the frosting on high speed for 2 minutes until light and fluffy.
15. Spread the frosting evenly over the completely cooled cake.
16. Immediately sprinkle the remaining 1/4 cup of rainbow sprinkles over the frosting. Tip: Press sprinkles gently so they stick before the frosting sets.

Every bite delivers that soft, tender crumb you love from a classic vanilla cake, with the cheerful crunch of sprinkles throughout. The creamy frosting adds just the right amount of sweetness without being overwhelming. Cut it into big squares for a birthday party or small rectangles for an after-school treat—either way, those colorful specks guarantee smiles.

Strawberry Shortcake Sheet Cake with Whipped Cream

Ever find yourself craving that classic strawberry shortcake flavor but want something easier to serve a crowd? This strawberry shortcake sheet cake brings all the beloved flavors in a fuss-free format that’s perfect for potlucks or family gatherings. You get tender cake, juicy strawberries, and fluffy whipped cream in every single slice.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup whole milk
– ½ cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt

For the strawberry topping:
– 1 pound fresh strawberries, hulled and sliced
– ¼ cup granulated sugar

For the whipped cream:
– 2 cups heavy cream
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour, and mix until just combined.
6. Spread the batter evenly into the prepared pan.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack, about 1 hour.
9. While the cake cools, toss the sliced strawberries with ¼ cup granulated sugar in a bowl and let them sit for 20 minutes to macerate and release their juices.
10. In a chilled bowl, beat 2 cups heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes.
11. Spread the whipped cream evenly over the cooled cake.
12. Spoon the macerated strawberries and their juices over the whipped cream.
13. Slice and serve immediately, or refrigerate for up to 2 hours before serving.

Delightfully tender and bursting with sweet berry flavor, this cake stays moist thanks to the juicy strawberries seeping into every layer. The fluffy whipped cream adds a cool, creamy contrast that makes each bite irresistible—try serving it with a drizzle of chocolate sauce or extra fresh berries for a festive twist.

Peanut Butter Chocolate Chip Sheet Cake

Zipping through your recipe collection looking for that perfect dessert? You’ve found it with this peanut butter chocolate chip sheet cake. It’s the kind of easy, crowd-pleasing treat that makes any day feel special.

Ingredients

For the cake batter:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ½ cup unsalted butter
• ½ cup creamy peanut butter
• ½ cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract

For mixing in:

• 1 cup semi-sweet chocolate chips

For the frosting:

• ½ cup unsalted butter
• ⅓ cup milk
• ¼ cup creamy peanut butter
• 2 cups powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Combine 1 cup water and ½ cup unsalted butter in a saucepan and bring to a boil over medium-high heat.
4. Pour the hot butter mixture into the dry ingredients and stir until just combined.
5. Mix in ½ cup creamy peanut butter until smooth.
6. Add ½ cup buttermilk, 2 large eggs, and 1 tsp vanilla extract, stirring until the batter is uniform. Tip: Don’t overmix once the eggs are added to keep the cake tender.
7. Fold in 1 cup semi-sweet chocolate chips with a spatula.
8. Pour the batter into the prepared pan and spread it evenly.
9. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
10. Let the cake cool completely in the pan on a wire rack for about 1 hour.
11. While the cake cools, melt ½ cup unsalted butter, ⅓ cup milk, and ¼ cup creamy peanut butter in a saucepan over medium heat, stirring constantly.
12. Remove the saucepan from heat and whisk in 2 cups powdered sugar and ½ tsp vanilla extract until the frosting is smooth. Tip: Sift the powdered sugar first to avoid lumps in your frosting.
13. Pour the warm frosting over the cooled cake and spread it evenly with a spatula.
14. Allow the frosting to set for 15-20 minutes before slicing.

This cake delivers a moist, peanut buttery crumb studded with melty chocolate chips. The creamy frosting adds just the right sweetness to balance the rich flavors. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Pudding Sheet Cake with Vanilla Wafers

You know that classic banana pudding you love? Well, imagine it transformed into a sheet cake that’s perfect for feeding a crowd. This banana pudding sheet cake with vanilla wafers gives you all those familiar flavors in an easy-to-serve dessert that’s sure to become a new favorite.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– ½ tsp salt
– 2 large eggs
– 1 cup mashed ripe bananas (about 3 medium bananas)
– 1 cup buttermilk
– ½ cup vegetable oil
– 1 tsp vanilla extract

For the pudding layer:
– 1 (3.4 oz) package instant vanilla pudding mix
– 2 cups cold whole milk

For assembly:
– 2 cups vanilla wafer cookies
– 2 medium bananas, sliced
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat 2 eggs until light and frothy.
4. Mix in 1 cup mashed bananas, 1 cup buttermilk, ½ cup vegetable oil, and 1 tsp vanilla extract with the beaten eggs.
5. Combine the wet ingredients with the dry ingredients, stirring just until no flour streaks remain.
6. Pour the batter into your prepared pan and spread it evenly.
7. Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely on a wire rack, about 1 hour.
9. Whisk 1 package instant vanilla pudding mix with 2 cups cold milk for 2 minutes until thickened.
10. Spread the pudding evenly over the cooled cake.
11. Arrange 2 cups vanilla wafers in rows across the pudding layer.
12. Layer 2 sliced bananas evenly over the cookies.
13. Whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
14. Spread the whipped cream over the banana layer, covering the entire surface.
15. Refrigerate for at least 2 hours before serving to allow flavors to meld.

Seriously, the texture is magical—moist cake, creamy pudding, crunchy cookies, and fresh bananas all in one bite. Serve it chilled straight from the fridge, or try topping individual slices with extra crushed vanilla wafers for added crunch. This cake tastes even better the next day as the flavors continue to develop.

Pumpkin Spice Sheet Cake with Maple Glaze

Visions of cozy fall baking just got a whole lot easier with this pumpkin spice sheet cake. You get all those warm autumn flavors in a simple, shareable dessert that comes together in no time. Perfect for potlucks or when you just want something sweet without the fuss.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp pumpkin pie spice
– ½ tsp salt
– 1 cup canned pumpkin puree
– ½ cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– ¾ cup whole milk
For the maple glaze:
– 1 cup powdered sugar
– 3 tbsp pure maple syrup
– 2 tbsp unsalted butter, melted
– 1-2 tbsp milk

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, and ½ tsp salt until well combined.
3. In a separate bowl, whisk 1 cup canned pumpkin puree, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and ¾ cup whole milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain – don’t overmix or your cake will be tough.
5. Spread the batter evenly into your prepared pan and bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
6. While the cake bakes, make the glaze by whisking 1 cup powdered sugar, 3 tbsp pure maple syrup, 2 tbsp melted unsalted butter, and 1 tbsp milk in a medium bowl.
7. If the glaze seems too thick, add another tablespoon of milk until it reaches a pourable consistency.
8. Let the cake cool completely in the pan on a wire rack before glazing – if you glaze it while warm, the icing will melt right off.
9. Drizzle the maple glaze evenly over the cooled cake, using a spatula to spread it gently if needed.
10. Let the glaze set for about 15 minutes before slicing and serving.
Crumbly, moist cake meets that sweet maple finish in the best way possible. The pumpkin keeps it tender while the spices give it that classic fall warmth. Try serving it slightly warm with a scoop of vanilla ice cream for the ultimate cozy dessert experience.

German Chocolate Sheet Cake with Coconut Pecan Frosting

Baking this German Chocolate Sheet Cake feels like wrapping yourself in a warm, chocolatey hug. You get that rich cocoa base topped with the most incredible coconut pecan frosting that’s sweet, nutty, and totally irresistible. It’s the kind of dessert that disappears fast at potlucks and family gatherings.

Ingredients

For the cake:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter
– 1 cup water
– 1/4 cup unsweetened cocoa powder
– 1/2 cup buttermilk
– 2 large eggs
– 1 tsp baking soda
– 1 tsp vanilla extract

For the frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 tsp vanilla extract
– 1 1/2 cups sweetened shredded coconut
– 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Combine 2 cups flour and 2 cups sugar in a large mixing bowl.
3. Melt 1 cup butter with 1 cup water and 1/4 cup cocoa powder in a saucepan over medium heat, stirring constantly until smooth.
4. Pour the hot chocolate mixture over the flour mixture and stir until just combined.
5. Add 1/2 cup buttermilk, 2 eggs, 1 tsp baking soda, and 1 tsp vanilla extract to the batter.
6. Beat the batter on medium speed for 2 minutes until smooth and well-combined.
7. Pour the batter into your prepared pan and spread it evenly.
8. Bake at 350°F for 25-30 minutes until a toothpick inserted in the center comes out clean.
9. While the cake bakes, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter in a medium saucepan.
10. Cook the frosting mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 12 minutes).
11. Remove the frosting from heat and stir in 1 tsp vanilla extract, 1 1/2 cups coconut, and 1 cup pecans.
12. Let the frosting cool for 15 minutes, stirring occasionally, until it reaches spreading consistency.
13. Spread the warm frosting evenly over the warm cake as soon as it comes out of the oven.
14. Let the cake cool completely on a wire rack before slicing.

Let this cake cool completely before cutting—the frosting sets up beautifully as it cools. You’ll love how the moist, tender chocolate cake contrasts with the chewy coconut and crunchy pecans in that dreamy caramel-like frosting. Try serving it slightly warm with a scoop of vanilla ice cream for the ultimate comfort dessert experience.

Tiramisu Sheet Cake with Coffee Soaked Layers

Picture this: you’re craving that classic tiramisu flavor but want something easier to serve at parties. This tiramisu sheet cake gives you all the coffee-soaked goodness without the fuss of individual portions.

Ingredients

• For the cake layers:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
• For the coffee soak:
  • 1 cup strong brewed coffee, cooled
  • 2 tbsp coffee liqueur (optional)
• For the mascarpone frosting:
  • 16 oz mascarpone cheese, softened
  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 2 tsp cocoa powder for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together the flour, sugar, and baking powder in a large bowl until fully combined.
3. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract for 2 minutes until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until no flour streaks remain.
5. Spread the batter evenly into your prepared pan using a spatula.
6. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
7. Cool the cake completely in the pan on a wire rack for 1 hour.
8. Poke holes all over the cooled cake surface with a skewer, spacing them about 1 inch apart.
9. Slowly pour the cooled coffee and coffee liqueur evenly over the cake, letting it absorb completely.
10. Beat the softened mascarpone cheese with powdered sugar in a bowl until smooth and creamy.
11. In another bowl, whip the heavy cream to stiff peaks that hold their shape when the whisk is lifted.
12. Gently fold the whipped cream into the mascarpone mixture until no white streaks remain.
13. Spread the frosting evenly over the soaked cake layer with an offset spatula.
14. Dust the top generously with cocoa powder using a fine-mesh sieve.
15. Refrigerate the cake for at least 4 hours before serving to allow flavors to meld.

Get ready for layers that are wonderfully moist from the coffee soak and a frosting that’s luxuriously creamy without being too heavy. The coffee flavor really shines through each bite, making this perfect for slicing into squares and serving with an extra dusting of cocoa or even some chocolate shavings on top.

Snickerdoodle Cinnamon Sheet Cake with Cinnamon Buttercream

Picture this: you’re craving that warm, cozy flavor of snickerdoodle cookies but want something even easier to share with friends. This snickerdoodle cinnamon sheet cake with cinnamon buttercream is your new go-to dessert for any gathering. It bakes up soft and tender with that signature cinnamon-sugar kick we all love.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 large eggs
• 1 cup whole milk
• ½ cup unsalted butter, melted
• 2 tsp vanilla extract

For the Cinnamon Buttercream:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 2 tbsp whole milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tsp baking powder, 1 tsp salt, and 2 tsp ground cinnamon in a large bowl until well combined.
3. Add 2 large eggs, 1 cup whole milk, ½ cup melted unsalted butter, and 2 tsp vanilla extract to the dry ingredients.
4. Mix with an electric mixer on medium speed for 2 minutes until the batter is smooth and no lumps remain.
5. Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Bake at 350°F for 25–30 minutes until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan on a wire rack for 1 hour.
8. Beat ½ cup softened unsalted butter in a medium bowl with an electric mixer on high speed for 2 minutes until light and fluffy.
9. Gradually add 2 cups powdered sugar and 1 tsp ground cinnamon, mixing on low speed until incorporated.
10. Pour in 2 tbsp whole milk and 1 tsp vanilla extract, then beat on high speed for 1–2 minutes until the buttercream is smooth and spreadable.
11. Frost the cooled cake evenly with the cinnamon buttercream using an offset spatula.

Absolutely divine—this cake stays incredibly moist with a tender crumb that melts in your mouth. The double dose of cinnamon in both the cake and buttercream gives it that warm, nostalgic flavor we all adore. Try serving it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra-special treat.

Cookies and Cream Sheet Cake with Oreo Crumbles

Visions of creamy, chocolatey goodness just got a whole lot easier with this sheet cake version. You get that classic cookies and cream flavor in a simple, shareable dessert that’s perfect for parties or a sweet weeknight treat. Plus, it comes together with minimal fuss—no fancy decorating skills required.

Ingredients

For the Cake:

• 1 box (15.25 oz) chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup crushed Oreos

For the Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/2 cup crushed Oreos (for folding in)

For the Topping:

• 1/2 cup crushed Oreos

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking pan with nonstick spray.
3. In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs.
4. Use an electric mixer on medium speed to beat the batter for 2 minutes, scraping the bowl halfway through to ensure everything is fully incorporated.
5. Fold in 1 cup of crushed Oreos gently with a spatula until just combined.
6. Pour the batter into the prepared pan and spread it evenly with the spatula.
7. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack for about 1 hour.
9. While the cake cools, make the frosting: In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy.
10. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition to avoid lumps.
11. Mix in the vanilla extract until fully blended.
12. Gently fold in 1/2 cup of crushed Oreos with a spatula until evenly distributed.
13. Spread the frosting evenly over the cooled cake.
14. Sprinkle the remaining 1/2 cup of crushed Oreos on top as a garnish.

This cake delivers a moist, tender crumb with bursts of crunchy Oreo bits in every bite. The creamy frosting balances the rich chocolate base, making it irresistibly decadent. Try serving it chilled for a firmer texture or with a scoop of vanilla ice cream to take it over the top.

Apple Cinnamon Sheet Cake with Caramel Drizzle

Sometimes you just need a dessert that’s easy to throw together but tastes like you spent all day in the kitchen. This apple cinnamon sheet cake with its gooey caramel drizzle is exactly that—a cozy, crowd-pleasing treat perfect for any fall gathering or weeknight craving.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 4 cups peeled and chopped apples (about 3 medium apples)
• For the caramel drizzle:
  • ½ cup packed brown sugar
  • ¼ cup unsalted butter
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray.
3. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and ½ tsp salt in a large bowl.
4. Beat 2 large eggs in a separate medium bowl until frothy.
5. Stir ½ cup vegetable oil and 1 tsp vanilla extract into the beaten eggs until fully combined.
6. Pour the wet ingredients into the dry ingredients and mix just until no flour streaks remain—do not overmix.
7. Fold in 4 cups peeled and chopped apples until evenly distributed throughout the batter.
8. Spread the batter evenly into the prepared pan using a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan on a wire rack for at least 20 minutes before adding the drizzle.
11. Combine ½ cup packed brown sugar, ¼ cup unsalted butter, and 2 tbsp heavy cream in a small saucepan over medium heat.
12. Stir constantly until the mixture comes to a gentle boil and the sugar dissolves completely, about 3-4 minutes.
13. Remove the saucepan from the heat and stir in ½ tsp vanilla extract.
14. Drizzle the warm caramel evenly over the cooled cake.
15. Let the caramel set for 10 minutes before slicing and serving.

Delightfully moist and packed with tender apple bits, this cake strikes the perfect balance between spice and sweetness. The caramel drizzle adds a rich, buttery finish that makes each slice irresistible. Serve it warm with a scoop of vanilla ice cream for an extra-indulgent treat, or enjoy it as an afternoon snack with a hot cup of coffee.

Black Forest Sheet Cake with Cherry Filling

Nothing says celebration quite like a stunning dessert that feeds a crowd, and this Black Forest sheet cake delivers all the rich chocolate-cherry magic you love in a fuss-free format. You get moist chocolate layers, sweet-tart cherry filling, and fluffy whipped cream—perfect for potlucks, birthdays, or just because. Let’s bake one up!

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup hot coffee
• For the cherry filling:
  • 21 oz can cherry pie filling
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
• For the whipped cream topping:
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt in a large bowl.
3. Add 1 cup buttermilk, 1/2 cup vegetable oil, and 2 eggs to the dry ingredients, mixing just until combined.
4. Slowly pour in 1 cup hot coffee while stirring—the batter will be thin, which keeps the cake moist.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan on a wire rack, about 1 hour.
7. While the cake cools, stir together 21 oz cherry pie filling, 1 tbsp cornstarch, and 1 tbsp lemon juice in a saucepan over medium heat.
8. Cook the cherry mixture for 5–7 minutes, stirring constantly, until it thickens slightly—this prevents a runny filling.
9. Spread the cherry filling evenly over the cooled cake.
10. In a chilled bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
11. Spread the whipped cream over the cherry layer, then refrigerate the cake for at least 30 minutes before serving to set the layers.

You’ll love how the tender chocolate cake contrasts with the juicy cherries and light whipped cream. Yes, this beauty slices neatly for sharing, but it’s also dreamy served slightly chilled with a drizzle of melted chocolate or extra cherries on top.

Key Lime Sheet Cake with Lime Zest Glaze

Vividly tart and perfectly sweet, this key lime sheet cake is the ultimate crowd-pleaser for any gathering. You’ll love how the bright citrus flavor cuts through the rich, tender crumb. It comes together so easily and feeds a hungry bunch without any fuss.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • ¼ cup key lime juice
  • 2 tbsp key lime zest
• For the glaze:
  • 1 ½ cups powdered sugar
  • 3 tbsp key lime juice
  • 1 tbsp key lime zest

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray.
3. Whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a large bowl.
4. Add ¾ cup softened unsalted butter to the dry ingredients.
5. Mix on medium speed until the mixture resembles coarse sand, about 2 minutes.
6. Beat in 3 large eggs one at a time, waiting until each is fully incorporated before adding the next.
7. Pour in 1 cup buttermilk, ¼ cup key lime juice, and 2 tbsp key lime zest.
8. Mix on low speed just until the batter is smooth and no dry streaks remain.
9. Pour the batter into your prepared pan and spread it evenly with a spatula.
10. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the cake completely in the pan on a wire rack for at least 1 hour.
12. Whisk together 1 ½ cups powdered sugar, 3 tbsp key lime juice, and 1 tbsp key lime zest in a medium bowl until smooth.
13. Drizzle the glaze evenly over the cooled cake.
14. Let the glaze set for 15–20 minutes before slicing.

Heavenly and tangy, this cake stays incredibly moist with a delicate crumb that melts in your mouth. The zesty glaze adds a refreshing punch that balances the sweetness beautifully. Try serving it chilled with a sprinkle of extra lime zest or alongside fresh berries for a vibrant dessert spread.

Hummingbird Sheet Cake with Pineapple and Pecans

Did you know that hummingbird cake is like carrot cake’s tropical cousin? You get all that warm spice and moist texture, but with sweet pineapple and crunchy pecans mixed right in. This sheet cake version makes it super easy to feed a crowd without any fuss.

Ingredients

For the cake batter:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp salt
– 3 large eggs
– 1 cup vegetable oil
– 1 tsp vanilla extract
– 8 oz crushed pineapple, undrained
– 2 ripe bananas, mashed
– 1 cup chopped pecans

For the cream cheese frosting:
– 8 oz cream cheese, softened
– ½ cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
– ¼ cup chopped pecans for topping

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt in a large bowl.
3. Beat in 3 eggs, 1 cup oil, and 1 tsp vanilla until just combined.
4. Fold in the undrained crushed pineapple, 2 mashed bananas, and 1 cup chopped pecans with a spatula.
5. Pour the batter into your prepared pan and spread it evenly.
6. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.
7. Cool the cake completely in the pan on a wire rack for 1 hour.
8. Beat 8 oz softened cream cheese and ½ cup softened butter with an electric mixer until smooth.
9. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
10. Spread the frosting evenly over the cooled cake.
11. Sprinkle ¼ cup chopped pecans over the frosting.

Very moist and tender, this cake stays incredibly soft thanks to the pineapple and bananas. The cream cheese frosting adds a tangy contrast to the sweet, spiced crumb. Try serving it slightly warm with a scoop of vanilla ice cream for an extra special treat.

Chocolate Peanut Butter Sheet Cake with Reese’s Topping

Whoever said you can’t have it all clearly never tried this chocolate peanut butter sheet cake. You’re about to make the easiest, most crowd-pleasing dessert that combines two classic flavors in one pan. This is the kind of treat that disappears fast at potlucks and makes any Tuesday feel special.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable oil
  • 1/4 cup cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
• For the topping:
  • 1 cup chopped Reese’s Peanut Butter Cups

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
3. Combine 1 cup water, 1/2 cup butter, 1/2 cup oil, and 1/4 cup cocoa powder in a saucepan over medium heat.
4. Bring the chocolate mixture to a boil, stirring constantly with a wooden spoon.
5. Pour the hot chocolate mixture into the dry ingredients and stir until just combined.
6. Add 1/2 cup buttermilk, 2 eggs, and 1 teaspoon vanilla to the batter.
7. Mix everything together until smooth and no streaks remain.
8. Pour the batter into your prepared pan and spread it evenly.
9. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely in the pan on a wire rack.
11. Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over low heat.
12. Whisk in 1/4 cup milk and 1 teaspoon vanilla until smooth.
13. Gradually add 3 cups powdered sugar, beating until the frosting is creamy and spreadable.
14. Spread the warm frosting evenly over the cooled cake.
15. Sprinkle 1 cup chopped Reese’s Peanut Butter Cups over the frosting while it’s still soft.

Keep this cake covered at room temperature for up to 3 days—if it lasts that long. The fudgy chocolate base stays incredibly moist while the peanut butter frosting adds that creamy contrast you crave. Kids especially love when you cut it into squares and serve it with a cold glass of milk for the ultimate after-school treat.

Summary

You’ve just discovered 18 incredible sheet cake recipes perfect for any celebration! From birthdays to potlucks, these easy 9×13 desserts will become your new go-tos. We’d love to hear which recipes you try—drop a comment with your favorites below and don’t forget to pin this article to your Pinterest boards to save these delicious ideas for later!