Best 4 Sheet Pan Cake Recipes
**Sheet Pan Pancakes: A Perfect Treat for Busy Mornings**
Wake up to the irresistible aroma of fluffy, golden-brown pancakes without the hassle of standing over a hot griddle. Sheet pan pancakes are the ultimate breakfast game-changer, offering a quick and effortless way to feed a crowd or indulge in a leisurely weekend brunch. This versatile recipe can be customized to suit your taste preferences, with endless variations for mix-ins and toppings. From classic buttermilk pancakes to decadent chocolate chip pancakes and savory veggie-packed pancakes, the sheet pan method ensures evenly cooked, perfectly tender pancakes every time. Whether you're a seasoned pancake pro or a beginner in the kitchen, this foolproof recipe will make you a sheet pan pancake convert in no time. So gather your ingredients, preheat your oven, and let's embark on a delightful sheet pan pancake journey!
BASIC SHEET PAN CAKE
We're certain this all-purpose cake batter will be your go-to recipe for anything from jelly rolls cakes to berry-laden trifles. It is incredibly simple and results in a tender yet pliable crumb.
Provided by Food Network Kitchen
Time 40m
Yield 1 sheet cake
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
- Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly using the spatula, using broad, gentle strokes to keep the batter airy.
- Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
SHEET PAN CRUMB CAKE
It's no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
- For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
- Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.
SHEET PAN ZUCCHINI CARROT CAKE
This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.
Provided by Lena
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
- Combine flour, coconut, baking powder, and salt in a bowl.
- Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
- Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g
MOIST GERMAN SHEET PAN APPLE CAKE
This apple sheet cake has 3 layers - a pastry layer, an applesauce layer, and a streusel layer, so you need a deep sheet pan. It is to die for.
Provided by manuela
Categories World Cuisine Recipes European German
Time 1h25m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
- Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
- Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
- Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
- Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 39.1 g, Cholesterol 54 mg, Fat 7.9 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 78 mg, Sugar 19.1 g
Tips:
- Choose the Right Pan: Use a sheet pan with raised sides to prevent the batter from spilling over. A 13x18 inch pan is a good standard size.
- Preheat Your Oven: Make sure your oven is fully preheated before adding the sheet pan. This will help the cake cook evenly.
- Don't Overmix the Batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Use Fresh Ingredients: Fresh ingredients will give your cake the best flavor. If possible, use organic ingredients.
- Add Ins and Toppings: Feel free to add your favorite mix-ins and toppings to the cake. Some popular options include chocolate chips, nuts, berries, and frosting.
Conclusion:
Sheet pan cakes are a delicious and easy dessert that can be made with a variety of ingredients. They are perfect for parties, potlucks, and everyday snacks. With a few simple tips, you can make a sheet pan cake that is sure to impress your friends and family.
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