Blank Slate Sheet Cake

Blank Slate Sheet Cake

Who doesn’t like cake? I’m more of a pie guy myself but I’m all likely to pass on a piece of cake as I am to pass on taking a puff off a joint. The following is a basic recipe for sheet cake. No fancy flavors, no magic tricks, just straight cake from scratch.

Mise En Place

  • A large mixing bowl.
  • A Whisk
  • A greased 9×13 cake pan


  • 2.5 cups of AP flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 6 oz (1.5 sticks) of soft butter
  • 1 1/2 cups of white sugar
  • 5 large eggs
  • 1 cup of milk
  • 2 teaspoons of Vanilla extract (or less if you’re using the good stuff)

Method of Preparation

  • Pre-heat the oven to 325-350 and make sure you grease your pan.
  • In the first bowl mix your dry ingredients
  • In the other bowl cream your butter and sugar (mix extremely well) and add the eggs.
  • Add your dry mix but just like the cookies, make sure you mix well and scrape the sides.
  • Pour the mix in the pan and make sure it’s even.
  • Keep an eye on on it and spin it if you need to. The top should be a nice light brown.
  • You know it’s done when you stick a toothpick or a knife in the center and it comes out clean.
  • The tricky part is getting the damn thing out of the pan so that you can ice it. To do this you need to run a knife around the rim of the cake. Then place another sheet tray over it, hold it and flip it. Chances are it will break the first time of 15 but this is something you can cover will icing, thank God.


  • Play. Add some freaky flavors. Dye it blue. Again, I can make a cake but I’m not great at it. Sorry if you were hoping for more.

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