A layered sheet cake is basically the best of both worlds: the size and simplicity of a sheet cake, with the stacked richness of a layer cake. Instead of baking tall round layers, you bake large flat sheets and stack them with frosting or filling.
Here’s a simple, reliable way to make one 👇
🎂 Classic Layered Sheet Cake Recipe
🧾 Ingredients
For the cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup milk
For the frosting (buttercream):
- 1 cup butter (softened)
- 3–4 cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla
🍰 Instructions
1. Bake the sheet layers
- Preheat oven to 180°C (350°F)
- Grease and line a rectangular pan (e.g., 9×13 inch)
- Whisk flour, baking powder, and salt
- Cream butter + sugar until fluffy
- Add eggs one at a time, then vanilla
- Alternate adding dry ingredients and milk
- Pour batter into pan and bake 25–30 minutes
- Cool completely
👉 For more layers: bake 2–3 separate sheets or slice one thick sheet horizontally.
2. Make the frosting
- Beat butter until smooth
- Gradually add powdered sugar
- Add vanilla + milk and whip until fluffy
3. Assemble
- Cut the sheet into equal rectangles (or keep full size)
- Place first layer → spread frosting
- Repeat layers
- Finish with frosting on top and sides
🍓 Variations
- Add fruit filling (strawberry, mango, or jam)
- Make it chocolate by replacing some flour with cocoa powder
- Use whipped cream instead of buttercream for a lighter taste
💡 Tips
- Chill layers before stacking for clean edges
- Use a serrated knife for even slicing
- Don’t overfill layers or it will slide
If you want, I can give you a bakery-style layered sheet cake (super soft and moist) or a chocolate fudge version 👍
