How many boxes of cake mix do I need for a half sheet cake?

How many cake mixes do I need for a full sheet cake?

Take note that you will need two cake mixes to fill an 11×15 inch pan. For this reason, the two cake mixes will make the cake an inch thicker compared to the single version. So with that, make sure to increase the baking time by at least a few minutes.

How many cake mixes do you use for a 12×18 pan?

I would say 3 mixes per 12x18x2, if you’re not extending or doctoring them. (More flavor variations.) If you look in the pan their are two lines, one for a single layer cake or a double layer. Single layer – two cake mixes.

What’s the difference between sheet cake and regular cake?

The primary difference between sheet cake and regular cake is the size of the cake pan. Sheet cake is made in a sheet cake pan which is a shallow, large pan. Regular cake is usually made in a 9×13 baking dish or, for a double layer cake, it’s made in two 8-9” round pans.

How long do I bake a half sheet cake?

Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

How many boxes of cake mix do I need for a 13×9 pan?

I use one cake mix for an 8′ round and then cut off the cooled cake top. So if you want a flat cake and 2′ tall I would used two cake mixes for a 9 x 13 x 2.

How much batter do you put in a half sheet pan?

Chart:

Pan Size	Recipe Batch Amount (when using a standard cake mix or recipe that calls for two, 8″ round pans)
3, 10″ round pans (2 inches deep)	-2 cake mixes, or -2 cake recipe batches
13×9 inch pan	-1 cake mix, or -1 cake recipe batch
Half sheet cake	-2 cake mixes, or -2 cake recipe batches

Is a 12×18 a full sheet cake?

If the cake is 4′ tall then you use the wedding cake size of 1x2x4 and get 108 servings. A 12 X18 sheet pan is the standard half sheet for professional bakeries and cut into 2 x 2 inches serves 54 people. Professional bakeries literally use a sheet pan for a full sheet cake. Hence the terms full sheet, half sheet etc.

How many boxes of cake mix do I need for a half sheet?

you need three boxes of cake mix to make a nice 1/2 sheet cake. Two and a half boxes in your 1/2 sheet pan,and the rest of the batter in an eight inch layer. This usually works out good because the half sheet is most likely for a special occasion and you have the eight inch layer to eat right away.

How many boxes of cake mix do I need for a 12x18x1 sheet cake?

3 mixes fills the 12×18′ sheet just right for me! I use three for a 12×18 i think four would bake over the top. I use a good portion of 3 mixes.

Can I bake a cake on a cookie sheet?

Spread cake mix evenly onto cookie sheet. Bake at 350F until done, about 20 -25 minutes. Depending on your oven. Cool.

How many cups of batter are in a half sheet pan?

7 cups for 2 8′ pans, and 14 cups for a 12×18 half sheet pan.

How many layers is a sheet cake?

What Is The Difference

1. What Is The Difference?
2. SHEET CAKES are comprised of a 2” high cake, baked in a rectangular pan.
3. LAYER CAKES are comprised of 2 layers of cake with a flavored filling OR buttercream frosting (sandwiched) between them.

Can you stack sheet cakes?

If you want to go bold, you can absolutely make two full sheet cakes and stack them together. I believe in you and that awesome, gigantic cake you’re building. Go for it!

Does sheet cake need to be refrigerated?

Refrigeration is only necessary if your kitchen gets very hot during the day, if you’re making a cake that won’t be served for more than three days, or when cake includes a fresh fruit filling or topping, or whipped cream frosting.

How do I make a sheet cake?

How long should cakes be in the oven for?

How do you bake a sheet cake evenly?

How long should you bake a cake at 350?

What’s the difference between sheet cake and regular cake?

How many minutes should cake stay in the oven?

How do you keep a sheet cake from rising in the middle?

How long do I bake a 1/2 sheet cake?

Why do my cakes bake unevenly?

How to make sheet cake from a layer cake recipe?

1 cup unsalted butter

1/2 cup shortening*

6 cups ( 690g) powdered sugar

1/8 tsp salt

2 tsp vanilla extract

1 tbsp corn syrup (or honey)

4 – 6 tbsp water or milk

Pink,Peach and Ivory gel icing color

Sprinkles

How to fill a sheet cake?

– Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling

How Many Cake Mixes For A 11×15 Pan

1. When you stop to think about it, how many cake mixes do you need for a 1115 pan?
2. In order to do so, you must first determine the volume of a standard cake pan.
3. Simply multiply the cake pan’s length by its breadth or by its height to find out how many cupcakes will fit in your pan.
4. A pan with a diameter of 1115 inches and a depth of four inches has a volume of 660 cubic inches, for example.
5. As a result, make sure you pick the appropriate height for where you anticipate the cake to end up.
6. This is especially true when baking a cake in a cake pan of the appropriate size; as a result, this measurement is for the depth of a cake.

In addition, most bakeries differentiate orders based on the number of quarter sheet, half sheet, and full sheet cake pans being ordered.In this aspect, it is true that it is a small group of varying sizes.As a result, it would be beneficial to discuss the relative sizes of each.As a result, you can determine which sheet pan size will be most appropriate for the job.

1. For the most part, cake mixes provide directions for 8-inch to 9-inch round baking pans.
2. In order to account for this, determining how much cake mix to use for a 1115 pan is difficult.
3. To put it another way, it may be referred to as a sheet pan that can serve around twenty people.
4. However, the volume of the cake pan may be calculated with relative ease.
5. In addition, you have the option of converting the volume of the cake pan.

• Typically, it may be found on the back of the cake mix package.
• Consequently, you may calculate the amount of cake mix required for an 11-inch-square sheet cake in this manner.

How Many Cakes Mixes For An 11×15 Pan?

1. Please keep in mind that you will need two cake mixes to fill an 11-inch-square baking sheet.
2. As a result, when comparing the two cake mixes, the cake will be an inch thicker than when comparing the single version.
3. As a result, make sure to lengthen the baking time by at least a few minutes to account for this.
4. If the cake batter threatens to overflow in an 11-inch-round cake pan, keep in mind that this is normal.
5. The best course of action is to merely pour a portion of the double mix.
6. After that, throw away everything else.

In addition, bake the cake in a cake pan on top of your baking sheet to minimize spillage during baking.Furthermore, take in mind that the size conversion might be a bit complicated at times, so be patient.Choosing whether pans have widths or lengths that are recognizable from one another is one technique to making it easier to manage.For example, if you have a full sheet pan that is 1824, you should find a half-size pan that is 1218 in size.

1. Also, a 9-by-12-inch quarter-pan would be ideal for this recipe.
2. The primary reason for this is that those numbers are divisible by one another in an equal amount.

How Many Cake Mixes For A Half Sheet?

1. Make sure you only use one cake mix for each half sheet of cake.
2. In addition, you should only use one cake mix to make a thin sheet cake that is suitable for stacking, rather than several.
3. Similarly, one cake mix may be used to make a bar-style cake.
4. As a result of these factors, their volume will spread around the cake pan, resulting in a thinner cake.
5. Additionally, consider the amount of the cake batter.
6. For example, if the cake mixes are insufficient to achieve the desired height of the cake The most successful way is to add an additional egg to the cake batter before baking it.

As a result, the eggs aid in the leavening of the batter.Not only that, but it also causes the cake batter to rise to a greater height.The eggs, on the other hand, provide liquid volume.Stainless Steel Medium Sheet Cake Pan, 11 x 15-Inch, by Wilton Performance Pans

How To Choose The Right Sheet Cake Pan?

1. Essentially, the size of the sheet pan must always be taken into consideration.
2. Also, it is important to remember that sheet cake pans may be used to measure ingredients.
3. Using the formula of length x breadth x height, you can accomplish your goal.
4. Another thing to consider is that the depth or height of sheet cake pans can vary between one and four inches.
5. Furthermore, while baking a double-layered or single-layer cake, the depth of the cake pan is quite significant.
6. If you desire several layers, you have two options based on this information.

To begin, bake two thinner cakes in two shallow pans, one on top of the other.The second option is to utilize a single deep cake pan for baking.If you do this, you will end up with a towering cake that can be sliced into layers once it has completely cooled.Similarly, if you want to make a single-layer cake, it would be ideal to choose a pan that is deeper.

1. Furthermore, when describing the size of the cake, it is preferable to use inches rather than centimeters.
2. There is no conventional definition for a quarter-sized, half-sized, or full-sized sheet cake, though.
3. In addition, you may utilize a sheet pan extension to make your cooking time longer.
4. The height of the cake is increased by using this method.
5. Aside from that, it assists in preventing the cake batter from overbaking.

• At the same time, it creates superb straight edges when used properly.
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The Best Texas Sheet Cake

1. The tastiest (and simplest) Texas Sheet Cake is a delicious chocolate cake baked in a jelly roll pan and topped with a warm chocolate frosting.
2. It’s the perfect dessert for any occasion.
3. It’s the simplest chocolate cake you’ll ever prepare, and it’s excellent for a party or potluck gathering.
4. When I have a sweet appetite yet want something that is both quick and easy to make, there are a few dishes that come to mind right once.
5. Texas sheet cake is one of the dessert dishes that usually comes to me when I think about dessert recipes.
6. Another one of my go-to simple dessert recipes is Chocolate Brownies, which I make using chocolate chips, Scotcheroos, and Jumbo Chocolate Chip Cookies.

The BEST Texas Sheet Cake

It is my great mother-in-law who created this delicious Texas Sheet Cake recipe, and believe me when I say there is no finer recipe out there. While I’ve tried a few different sheet cakes, I have to say that this one much exceeds them all. Everyone in my family enjoys my husband’s favorite recipe, Texas sheet cake, which is his personal favorite.

Why is it called Texas Sheet Cake?

1. What causes chocolate sheet cake to be referred to as ″Texas sheet cake″ is not well understood.
2. I’d like to believe it’s because it’s a cake the size of the state of Texas.
3. It is named ″sheet cake″ because it is baked in a sheet cake pan, which is how it got its name in the first place.
4. A sheet cake is any cake that is baked in a big rectangular pan, such as a sheet pan or a jelly roll pan, and then cut into slices to serve.

What size pan to make sheet cake:

Texas sheet cake recipes are typically baked on a half-sheet pan that measures 1813 inches in diameter. Because it produces a thinner cake with a thin coating of chocolate icing, I like to use this style of pan, which is ideal for baking for a large group of people. You may bake Texas sheet cake in a 9-by-13-inch pan, but the baking time will be increased to approximately 30-35 minutes.

What’s the difference between Sheet Cake and Regular Cake?

The most significant distinction between sheet cake and ordinary cake is the size of the cake pan used to bake the cake. In order to make sheet cake, you need a sheet cake pan, which is a shallow, big pan. A regular cake is often baked in a 9-by-13-inch baking dish, or two 8-by-9-inch circular cake pans are used for a double layer cake.

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How to make Texas Sheet Cake:

• Bring the following ingredients to a boil in a saucepan: water, butter, and cocoa powder.
• Place all of the ingredients in a large mixing basin and whisk until well combined.
• In a separate dish, whisk together the sour cream, eggs, and vanilla until well combined. In a separate bowl, combine the sour cream and egg mixture and whisk until well blended
• Combine the ingredients in a large mixing bowl. Once the chocolate mixture in the saucepan comes to a boil, take it from the heat and pour it into the batter. Immediately. Mix until everything is well incorporated and there are no lumps left
• Pour into a baking sheet. Pour the mixture into the prepared pan and level it out with a spatula to ensure that it is scattered evenly across the pan
• Preheat the oven to 350°F and bake for 15-20 minutes, or until the cake is set (my is generally done in 15 minutes).

How to make Sheet Cake Frosting:

• In a saucepan, combine: Bring the milk, cocoa, and butter to a boil, stirring constantly.
• Add in the powdered sugar and mix well. If there are any lumps in the mixture, I prefer to use my hand-held mixer to get rid of them.
• Pour the sauce over the cake. Pour the heated mixture over the hot cake in a thin layer. Spread the frosting evenly over the cake using a spatula. Allow for around 10 minutes of cooling time before consuming the frosting.

Do you need to refrigerate Texas Sheet Cake?

Even though it is not required, it will stay better and longer if it is stored in a covered container in the refrigerator. If you live in a warm and humid climate, it’s especially important to keep it in the refrigerator.

Consider trying these popular Dessert Recipes:

• German Chocolate Cake, Mississippi Mud Brownies, and No-Bake Cheesecake are some of the desserts you may make.

• Additionally, you may FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST for even more delicious recipes! Recipe 3 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup sour cream
• 2 big eggs
• 1 teaspoon vanilla extract
• 1 cup water
• 1 cup butter (2 sticks)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

For the Frosting

• 6 tablespoons milk
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup butter (1 stick)
• 3 3/4 cups powdered sugar
• 6 tablespoons cocoa powder

• Preheat the oven to 350 degrees Fahrenheit and butter an 18×13-inch baking pan.
• In a medium saucepan, combine the water, butter, and cocoa powder over medium heat. Bringing the mixture to a boil is essential.
• Meanwhile, in a separate basin, whisk together the flour, sugar, baking soda, and salt until well combined.
• In a separate small mixing dish, combine the sour cream, eggs, and vanilla extract.
• In a separate bowl, blend the sour cream/egg mixture with the flour mixture until well incorporated.
• Once the chocolate mixture in the saucepan comes to a boil, take it from the heat and pour it into the batter. Immediately. Mix until everything is well incorporated and there are no lumps left
• Pour the mixture into the prepared pan and level it out with a spatula to ensure that it is scattered evenly across the pan
• Place the pan in a preheated oven for 15-20 minutes, or until the center is set (mine is generally done after 15 minutes).
• Prepare the icing when the cake is approximately half-way through the baking process.

See also:  What Goes Well With Lemon Cake?

Article post on: dinhthienbao.com

For the Chocolate Sheet Cake Frosting

• In a saucepan, combine the milk, cocoa, and butter. Bring the mixture to a rolling boil.
• Once the mixture has reached a boil, remove it from the heat and whisk in the powdered sugar. To get rid of any lumps, I like to use my hand-held mixer to whip the mixture.
• Pour hot frosting on top of the heated cake. Spread the frosting evenly over the cake using a spatula. Allow for around 10 minutes of cooling time before consuming the frosting.

1. You may preserve any leftover cake, well wrapped and in an airtight container, for up to 2-3 days.
2. Calories: 475 kilocalories 71 grams of carbohydrates 3 g of protein 21 g of fat 13 g of saturated fat Cholesterol: 75 milligrams Sodium: 343 milligrams Potassium: 81 milligrams 1 gram of fiber 56 g of sugar Vitamin A (ascorbic acid): 655 IU Vitamin C: 0.1 milligrams Calcium: 29 milligrams Iron: 1.2 milligrams Were you able to make this recipe?
3. Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
4. Have you ever tried this recipe?
5. If not, you should!
6. VOTE and COMMENT on this page!

I’d be interested in hearing about your experience.This recipe was originally posted on my blog in September 2011.This page was last updated in May of this year.

Related Posts

The original post was published on May 31, 2019. The most recent update was made on October 6, 2019. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.

Amazon.com: Customer Questions & Answers

1. I’ve always baked in a 9 x 13 x 2 cake pan, but recently, the box cake mixes haven’t risen as much in the corners or the centre as they used to.
2. Someone explained that it’s because they’ve cut the quantity, so you’re receiving less ounces per box than you were previously.
3. I’d want to purchase another rectangular cake pan.
4. I’m debating whether to acquire the 8 x 12 x 2 or the 9 x 12 x 2.
5. I used to be…
6. read on for more information I’ve always baked in a 9 x 13 x 2 cake pan, but recently, the box cake mixes haven’t risen as much in the corners or the centre as they used to.

Someone explained that it’s because they’ve cut the quantity, so you’re receiving less ounces per box than you were previously.I’d want to purchase another rectangular cake pan.I’m debating whether to acquire the 8 x 12 x 2 or the 9 x 12 x 2.Instead of brownies, I’d want the final product to appear more like a cake!

1. view fewer images I’ve always baked in a 9 x 13 x 2 cake pan, but recently, the box cake mixes haven’t risen as much in the corners or the centre as they used to.
2. Someone explained that it’s because they’ve cut the quantity, so you’re receiving less ounces per box than you were previously.
3. I’d want to purchase another rectangular cake pan.
4. I’m debating whether to acquire the 8 x 12 x 2 or the 9 x 12 x 2.
5. Instead of brownies, I’d want the final product to appear more like a cake!

• a question that was posed on March 18, 2014 Answers 1 through 6 are displayed below.
• In order to make two layers, I purchased two 7 X 11 X 2 pans and divided one box of cake mix in half to make two layers.
• The cakes turned out to be the right size for the cake I was constructing.
• I purchased that size because I require the cake layers to be taller in order for them to resemble lego bricks, therefore I purchased that size.

For thicker layers, I’d suggest using a larger pan such as the 8 x 12 x 2 because I don’t believe you’ll achieve the same brownie size with the 9 x 12 x 2.It all depends on what you are aiming for in terms of the height of your cake in the first place.This was helpful to 1 out of 1 people.

Do you agree?|Inform authorities about alleged abuse I frequently bake one package of cookies in a 9 x 13 pan.I don’t want to cut away or use two pans; all I want is some uniformity in the final product.Even if the packets are smaller in size, it shouldn’t make a significant impact.I would double-check the expiration date on the mix.

• 0 out of 1 people found this useful.
• Do you agree?
• |
• Inform authorities about alleged abuse I use one cake mix to make an 8″ round cake and then chop off the top of the cake once it has cooled.

Consequently, for a 9 x 13 x 2, I would use two cake mixes for a flat cake that is 2 inches tall.If you don’t want a 2-inch-tall cake, I would propose that you utilize the suggestion that Debbie provided.This was helpful to 1 out of 1 people.Do you believe it?

|Report Abuse I’m sorry, but I don’t have an answer for this question.We purchased the 8x12x2 pan since a specific recipe we were working on required this size pan.It was only available on Amazon, which was disappointing.This size was not available at any of the local baking supply stores.What you want your cake to look like in terms of appearance will be determined by the aesthetic you want to achieve.

• It is possible that you may need to use more than one box of mix to achieve the desired outcome.
• I hope this has been of assistance.
• This was helpful to 1 out of 1 people.

Do you believe it?|Report Abuse There are two possibilities available to you.You can buy either one because most boxes specify 8×9 and 9×9, or you can double your cake mix and bake two cakes at the same time.Using cake pans vs using a cake mix is a matter of trial and error.

Occasionally the pans are larger than the needs for the cake mix, and sometimes the cake mix is smaller than the requirements for the pans.Rather than halving my cake recipe and having less leftover, I like to have more on hand.This is the chart that I use when I’m working with a large pan.I really hope that I was able to assist you.Wishing you the best of luck!

1. This was helpful to 1 out of 1 people.
2. Do you believe it?
3. |
4. Report Abuse Some of the box mixes actually have a higher percentage of Oz than others.

Before you make a purchase, compare your options.You might also try decreasing the temperature of the oven and baking for a longer period of time.When it cooks quickly, the centre of the cake rises more quickly.

• When I create a half sheet cake, I wrap the outside of the pan with plastic wrap to keep it cool longer and to prevent it from baking too quickly at a higher temperature.
• Cake strips may be found on the internet.
• This was helpful to 1 out of 1 people.

Do you believe it?|Report Abuse

How Much Cake Batter Do I Need?

• Trying to figure exactly how much cake batter you’ll need might be difficult and confusing at times. Because there are so many various sized pans, it’s difficult to estimate how many cups of batter, or how many batches of batter, will be required to fill them. This page offers suggestions for calculating the quantity of cake batter you’ll need for some of the most popular cake pan sizes, as well as methods for estimating the amount of batter needed for various cake projects. In this post, I’m going to show you a variety of methods for estimating the amount of cake batter you’ll need for your cake project. There will also be a helpful chart included so that you can know straight away how much batter you’ll need for different sized baking dishes. If you like to estimate batter in a different way than I do, I will walk you through how I personally prefer to do it (it’s a lot easier approach in my view), provide you with several examples, and then point you to another helpful chart if you prefer a different method than mine. First and foremost, I’d like to put things out there in the open. I feel that calculating batter by cups is a tiresome process, and thus the preferable technique (in my view) is to estimate batter by the number of recipe batches to be used. The following chart is a quick reference:
• There are several methods for estimating the amount of cake batter you’ll need:
• Cups are used to make estimates.
• Experimenting and just winging it:
• The Method That I’ve Found to Be Effective:
• Lastly, consider the following:
• You might also be interested in the following posts:

Chart:

1. In the event that you’re estimating batter quantities by recipe batches rather than cups, the following simple chart will be useful: * (We go into even greater detail with specific instances later in this essay.) Now, let’s go through all of the numerous options you have for estimating how much batter you’ll need, as well as why measuring by recipe batches is more convenient than measuring by cup measurements.
2. This post includes affiliate links for your convenience.
3. As an Amazon Associate, I receive money when people make qualifying purchases via my links.

Different Ways to Estimate the Amount of Cake Batter You’ll Need:

• There are several methods for estimating the amount of cake batter you will require: estimating by cups (which is simply utilizing a chart that will tell you how many cups of batter you’ll need for each pan
• estimating by tablespoons
• Experience and winging it (learning via trial and error and essentially making a best estimate as to how much batter you’ll need to make a cake)
• My technique (which is a kind of combo of guesstimating how much batter to make based on how many cake recipe batches will fill the pans and estimating how much batter to make depending on how many cake recipe batches will fill the pans)

Let’s go through each of these in more depth now:

Source: dinhthienbao.com

Estimating by Cups:

1. This is the approach I believe the majority of people take, and it is also the one that the majority of people request from me.
2. Essentially, you need to calculate out how many cups your cake recipe creates before proceeding.
3. Once you’ve done that, you can go to a chart for the pans you’ll be using and figure out how many cups of batter you’ll need for each one of those sizes.
4. Afterwards, you’ll figure out how many cake recipes you’ll need to prepare depending on the number of cups required by each of the pans you’ve chosen.
5. Here is a link to the chart that Wilton has created for this situation: Wilton’s Cake Batter Chart (I have major concerns with this approach, so be sure you keep reading to find out why it isn’t my favourite way.)

Experience and Winging It:

1. Another method of estimating is essentially something you’ll learn after you’ve been doing it for a long time.
2. All you have to do is figure out how much to make and how full to fill your pans, and you’re done.
3. It’s not going to assist you much right now if you’re just getting started, but I wanted to include this one just so you’re aware that it does get simpler to estimate as you go in your career.

The Method That Works For Me:

1. First and foremost, I’d want to point you that my method is not accurate.
2. However, even though you’re guessing, you get pretty darn close, and it’s less complex than the other method.
3. In order to get closer to accurate measurements, you might utilize the ″estimating by cups″ approach described in the previous portion of this essay, or you may look out equations on how to calculate the volume of each pan on the internet.
4. There are spreadsheets available online that will take care of this for you.
5. That, however, is not my style.

Here’s my issue with the ‘cups’ method:

1. The issue I have with the cups way of estimating is first, you may not always know how many cups of batter your recipe makes.
2. It will be necessary to first create a recipe and then measure out the appropriate number of cups.
3. That may not be any big deal, but who really thinks to do that?
4. I don’t…and every time I do, it’s too late… I’ve already added it to the pans.
5. Another question to ask is, what recipe are those charts based off of?
6. Some cake batter recipes are thinner and some are really thick.

Some cake recipes create more batter and some make less.My recipes appear to be thicker and create a touch more batter than normal, so that they’ll rise up level to the top.Some recipes bake up higher and some you have to fill your pan a little more.Some people use cake mixes and some people use scratch cake recipes.

1. My point is that even though the cups method seems exact….I really don’t know how it could be that exact.
2. I figured even if I made a recipe, figured out how many cups of cake batter the recipe contained, then I’d still have to figure out how many recipe batches to make based on how many cups a particular cake pan required.
3. It’s like it’s just adding an additional step when you have to count the cups.
4. I’ve always just had more luck doing it my own way, which I’m about to share with you.
5. It’s not rocket science really, but it was just born out of a need to figure out an easier way to estimate the amount needed rather than counting cups.

• I just didn’t want to count cups and deal with fancy equations.
• Call me lazy, but that just wasn’t important enough for me… I don’t care about getting the exact volume.
• I just want to get as close an estimate that I can in the least amount of time possible.

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So here’s my method:

1. I basically simply follow the recipe batches as a guideline.
2. What exactly does that mean?
3. One recipe is one batch, after all.
4. In most cases, one cake recipe will yield two 8-inch round cake layers or one 13-inch round cake layer.
5. Three 6′′ round cake layers can occasionally be achieved, albeit the thickness of those layers will be slightly reduced.
6. However, if your recipe calls for three 8-inch round cake layers or any other variant, you’ll need to change your measurements.

See also:  How To Make A Layered Cake From Scratch?

Just make sure you understand where you’re starting from.For me, knowing the base amount of my recipe produces in terms of how many pans it will fill (rather than how many cups it would provide) has proven to be quite helpful in estimating how much batter I will require.I also believe that it is critical to be familiar with your recipes.My cake recipes tend to provide a little more batter than the average.

1. There are a few of my cakes that are made using the reverse creaming process (you can read more about it here), and I find that the cakes come out a little flatter on top when using this approach, so I prefer to put extra batter in each pan to obtain a higher cake.
2. As a result, it’s critical to understand how your cake recipe performs the best.
3. Understand how high your specific recipe will rise so that you can determine how high to load your pans.

Examples:

So let’s look at some instances to see how I would estimate the amount of cake batter to use in this situation.

Example 1: Half Sheet Cake:

1. A quarter sheet cake is 13 9 inches in diameter, therefore if we’re preparing a half sheet cake, we’ll need almost double the amount of batter.
2. Due to the fact that one cake recipe batch (which includes most of my cake recipes) yields enough batter for one 13-inch pan, you’ll need two recipe batches to equal a half sheet cake; as a result, you’ll simply double the cake recipe to get the necessary quantity for half sheet cake.
3. Isn’t that what I was going for?

Example 2: Three layers of 8″ round cake:

1. A two-layer cake is plenty for a cake for my family, but a three-layer cake is required if I am creating an elaborately adorned cake or if I like a more opulent appearance.
2. It just appears to be taller and more elegant.
3. As a result, what do you do when you want three layers rather than simply two?
4. Most of my recipes (as well as generic cake recipes) provide enough cake batter to cover two 8-inch round cake pans, which is a generous amount.
5. For the most part, you’ll simply need another half batch of cake batter for this, so you’ll only need to make one recipe batch and a half in total.
6. It is not necessary to separate the batches before mixing them together.

Simply take your existing recipe and double it by half.Here’s an example of what it will look like:

Example 3: Two, 10″ round cake layers:

1. Assuming that an average cake recipe (or at least those on my site and many others) yields enough batter to produce two 8-inch round cake layers, when you need to make two 10-inch round cake layers, you’ll be short around 4 inches of cake batter.
2. So you can basically just produce an additional half batch of whatever you’re making.
3. As previously said, you will not prepare a full batch and then a half batch separately; instead, you will simply change your ingredients to produce a batch and a half.
4. (See example 2 for a screenshot of how I accomplished this.)

Example 4: Two tiered cake – Bottom tier is three, 10″ round cake layers; Top tier is three, 8″ round cake layers:

1. Allow me to explain that if you’re preparing numerous cakes, things will become a bit more complicated.
2. It will depend on whether you want to mix up the entire dough at once or only make one layer at a time.
3. I have a tendency to shake things up a little bit, and I’ll explain what I mean.
4. As we discussed in Example 3, you’ll need a recipe and a half to make two 10′′ round cakes, which is a recipe and a half.
5. If you just doubled a recipe, you would be able to make three 10 inch cakes.
6. (One recipe makes enough batter for two 8-inch cake pans, therefore a double batch would make enough batter for a 32-inch cake pan, which would be enough for three 10-inch cake pans.) If you don’t have three 10″ round cake pans, or if your oven isn’t large enough to accommodate three 10″ round cake pans, you may still make two batches of batter and use them to fill two 10″ round cake pans and an 8″ round cake pan.

At that point, you’ll still need to bake one more 10″ cake layer as well as two more 8″ cake layers to complete the project.Using this information, you can produce another double batch of cake batter (which will yield 32 inches of cake pan space), which will provide you with enough batter for those three pans (plus maybe a bit for a few extra cupcakes.) Essentially, you need to consider how many cake pans you have and how much oven space you have available first.After all, you could make a large batch of cake batter, but how will you fit it all into your oven, or what if you run out of cake pans?It’s preferable to bake the batter straight away after it’s been mixed, otherwise your cake may not rise as much.

1. To avoid this, plan out your cake layers ahead of time and decide which layers you’ll bake at each stage of the process.

Example 5: Two tiered cake – Bottom tier is three, 8″ round cake layers; Top tier is three, 6″ round cake layers:

1. Okay, this one is really similar to the last example.
2. (Please go to that article for further information, including how I arrived at these numbers and what you should consider when mixing up the batter.) As a result, you’ll need to make two batches and a half of cake batter to make the three layers of 8-inch round cakes.
3. (Be careful to go up to Example 2 to see how this is accomplished.) There are a variety of options for making the three 6′′ cake layers.
4. You may make a single batch of cake batter and utilize it, but your cake layers will be a bit thinner as a result, which is acceptable if you don’t mind the thinner texture of the cake.
5. In order to get thicker layers, you may simply use a batch and a half of cake batter, like you did with the three 8-inch cake pans; however, you will have a little amount of cake batter left over for some cupcakes.
6. A second approach to go about it…and this works especially well if you only have two pans of each size…is to just make one batch of cake batter and bake two layers of 8-inch round cakes first, then stack the layers together.

Then make another batch and bake the final 8-inch cake pan as well as a 6-inch cake pan.Finally, make one more batch of batter and bake the remaining two 6′′ pans.You’ll have a little more batter remaining if you use this approach, but if you only have two pans for each size, you may have to adjust your baking technique.As you can see, these are only a few instances, and if you’re building a larger tiered cake, you’ll just need to make the required adjustments.

For square pans and other odd sizes:

1. When determining the amount of batter you’ll need for square pans, keep in mind that the measurements will be different.
2. Due to the fact that you’ll need additional batter for them, I usually make an extra half batch to be on the safe side.
3. (For example, an 8-inch square pan will require a little more batter than an 8-inch circular pan will require.) If you have a novelty pan (for example, a football pan or a ball pan), the pan instructions will normally tell you how much batter you’ll need for it.
4. Obviously, this approach of mine is not precise, but all I’m saying is that nothing is ever precise in the world of mathematics.
5. Though I usually err on the side of making too much, I believe that this is the most secure course of action.

Final Thoughts:

It’s my hope that this was helpful, and I’m happy to assist you in troubleshooting any cake batter estimates you may have questions about. However, please keep in mind that we’re all just making educated guesses at this point, and the more times you do it, the more accurate your estimates will become. Don’t forget to save it to your Pinterest board!

What Is The Difference

1. What Is the Difference Between the Two?
2. Working with individuals from all walks of life, I meet a great deal of misunderstanding when it comes to cake language, which is understandable.
3. Each Cakery appears to have their unique manner of assembling cakes, as well as their own format and construction.
4. The following information should assist you in understanding the differences between our SHEET, LAYER, and TIERED CAKES, as well how they may be used to benefit your event or celebration.
5. SHEET CAKES are made out of a 2-inch-high cake that is cooked in a rectangular baking pan.
6. They may be dressed up for a particular occasion or left unadorned.

We refer to SHEETS by their DIMENSIONS since they do not fit into the normal quarter, half, and full sheet size categories.There are three different size options to pick from, which are shown on our cake menu.We do not normally stuff sheet cakes, however we do offer a filling option as an upgrade.The cost of a sheet cake will vary based on the size of the cake.

1. By cutting the cake horizontally, you may make space for a flavored crème, preserve, or icing to be added.
2. Scoring the cake simply implies that the cake has been divided into pieces and that each piece has a modest design on it.
3. The usage of SCORED CAKES is common for bigger gatherings where the DECORATED CAKE will not be able to deliver all of the servings required for the occasion.
4. Sheet cakes are particularly tempting for gatherings where visitors will be feeding themselves because of the ease with which they can be cut and served.
5. 2 layers of cake are sandwiched together with a flavorful filling OR buttercream icing (sandwiched between the layers) to form LAYER CAKES.

• The diameter of these cakes is used to identify them.
• 4 1/2″ is the height of a conventional layer cake.
• We have a variety of cake shapes and sizes available, which are shown on our cake menu.
• In comparison to sheet cakes, layer cakes tend to have greater aesthetic appeal and allow for more creative work on the sides.

Although little layer cakes can be sliced into wedges (like a pie), our layer cakes are bigger and we recommend cutting them into slabs measuring around 4 12 inches high by 2 inches deep by 1 inch wide (as seen in the photo).When you pick up your order, be sure to ask for a cutting guide.It is preferable to have these cakes sliced and plated for your visitors rather than having them self serve.

When it comes to exceptional events that call for celebration, LAYER CAKES are the perfect choice!TIERED CAKES are made up of numerous layer cakes of varying sizes that are placed on top of one another, similar to a conventional wedding cake.Tiered cakes should be handled with care and should be delivered on an LEVEL SURFACE whenever possible.If you are ordering a cake that will serve 45 or fewer people, we recommend that you use our delivery service instead.All tiered cakes include structural support in the form of a dowel rod that runs through all of the tiers and into the baseboard of the cake.We will assist you in loading your tiered cake into your vehicle, but after that, she will be all yours.

• The KITCHEN CAKES are not on show, but are kept in the prep area with your catering crew instead.
• The appeal of KITCHEN CAKES is their price as well as their attractive presentation.
• What visitor would choose a basic sheet cake over a beautiful cake with delectable tastes erupting from between the cake layers, you may wonder.

The Best Way to Store Any Cake

1. We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission.
2. Congratulations!
3. You’ve made a cake, congratulations!
4. You could eat it all at once (and there will be no judgment here), but if you want to save some for later and aren’t sure how to do it, we’ve got the answers.
5. This advice is applicable to every type of cake, including layer cake, sheet cake, pound cake, quick breads, and even cupcakes.
6. We’ll divide it down into frosted and unfrosted, cut and uncut cakes, to make it easier to understand.

But, First: Do I Need to Refrigerate My Cake?

1. The vast majority of the time, the response is ″no.″ Most cakes, frosted and unfrosted, sliced and uncut, are absolutely acceptable at room temperature for several days.
2. In most cases, refrigerator storage is not required unless your kitchen is extremely hot throughout the day, if you are baking a cake that will not be consumed within three days, or if the cake has fresh fruit filling or topping, or whipped cream icing.
3. You should refrigerate unfrosted cakes to prevent them from absorbing any strange fridge odors and from drying out.
4. Before serving, unwrap the cakes and allow them to warm up on the counter for a few minutes.
5. In the case of frosted cakes, let the cake exposed for 15 minutes to allow the frosting to solidify before wrapping it in plastic.

The Best Way to Store Cake Layers

1. Wrap them securely in plastic wrap, covering the top, sides, and bottoms of the cake so that the plastic touches the edges of the cake (as opposed to simply draping the plastic over the top of it).
2. If you don’t have plastic wrap on hand, a zip-top plastic bag will suffice.
3. When you store these individually wrapped cakes on the counter at room temperature, they’ll last for around one week before becoming stale on you.
4. Cakes made with oil have a tendency to last a day or two longer than cakes made with butter.
5. Try freezing cakes if you want to keep them for longer than a week.

The Best Way to Store Frosted Cake

Because the frosting functions as a protective barrier for the cake, there is no need to use plastic wrap in this situation. It should be covered with a cake keeper or an inverted bowl to prevent dust, pet hair, and other contaminants out of the air flow system. When properly wrapped, a frosted cake will keep for four to five days at room temperature.

Read more  How to Make Doughnuts Without a Doughnut Pan

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The Best Way to Store Cut Cake

1. Because moisture escapes as soon as a piece is made, the cake becomes stale much more rapidly after it has been made.
2. To prevent the cake from losing moisture, spread more icing around its cut edges if you are able to.
3. If this is not possible, place a piece of plastic wrap straight onto the sliced side and push down to ensure it adheres.
4. Then proceed with covering and storing the cake in the same manner as you would with the unsliced version.
5. Cake that has been cut will keep for approximately three to four days at room temperature if stored properly.
6. Emma Christensen is a young woman from Denmark.

See also:  How To Tell If Cheesecake Is Bad?

Contributor Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years.She is the author of the books True Brews and Brew Better Beer, among other works.Visit her website for more information about her cooking adventures.

Quick Vanilla Sheet Cake

1. When you’re short on time, make this Quick and Easy Vanilla Sheet Cake using a cake mix!
2. No matter if you’re celebrating a birthday or simply searching for a simple vanilla cake recipe, this dish will not let you down.
3. A nice sheet cake is one of my favorite desserts.
4. Also, check out these delectable recipes: Easy chocolate sheet cake recipes from Grandma Shoaf, as well as Pumpkin Sheet Cake with Caramel Frosting, are included.

Vanilla Sheet Cake with Sprinkles

1. This dessert is delicious.
2. You folks, I’m talking to you.
3. This vanilla sheet cake is insanely simple to make, yet it’s still quite delectable.
4. In addition, every meal to which you may add sprinkles (for example, doughnuts, ice cream, caramel apples) is bound to be delicious in some way.
5. Is that correct?
6. This is another ″cheater recipe,″ in that you start with a box of cake mix, add some fool-proof homemade frosting and a sprinkling of sprinkles, and you’ve got yourself a perfectly semi-homemade dessert that takes no more than 20 minutes to put together and is completely delicious.

Cake-Mix Recipe for Any Occasion

1. This vanilla sheet cake recipe is one of my favorites all year long since it is simple to make and can be easily customized to suit my needs.
2. For Halloween, I color the icing orange (just a few drops of food coloring when you’re mixing in the vanilla) and decorate with some great Halloween bat sprinkles.
3. To decorate for Christmas, you can keep the icing white and sprinkle it with little red, green, and white ball sprinkles.
4. For birthdays, you may prepare the frosting in the color of the birthday person’s choice and hand out sprinkles to the guests of honor.
5. I make my children believe that I am the world’s finest parent if I allow them to decorate anything they have made on their own.
6. Isn’t it true that it’s the simple things that count?

Can I make sheet cake ahead of time?

Yes, it is possible! Not only is this cake simple to make, but it also travels well and may be prepared up to a day in advance. Always a positive characteristic in a dessert, especially around the holidays.

How many people does a sheet cake feed?

This specific sheet cake may feed around 20 people. Print

Description

When you’re short on time, make this Quick and Easy Vanilla Sheet Cake using a cake mix! No matter if you’re celebrating a birthday or simply searching for a simple vanilla cake recipe, this dish will not let you down.

For the Cake

• 2 quarts Betty Crocker cake mix (any color works fine, but the yellow, white, white butter recipe, and yellow butter recipe are my favorites)
• additional ingredients listed on the back of the package

For the Icing

• 4 to 4 12 cups powdered sugar, 14 teaspoon almond extract, 12 teaspoon vanilla extract
• 12 cup butter (no margarine, please! )
• 1 1/4 cup milk

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). The cake batter should be prepared according to the package directions and spread evenly onto a large oiled and rimmed sheet cake pan (also known as a Jelly Roll pan, which should measure approximately 17 12 inches by 13 inches). The cake should be baked until it is completely cooked through. During the 12-15 minute baking time, you will notice the cake beginning to smell and the cake will spring back when softly touched.
2. Cooking time: While the cake is baking, in a small sauce pan, boil the butter and milk over medium heat, stirring constantly, until the butter melts. Take the pan off the heat. Pour the powdered sugar into a large mixing bowl (you can also use a stand mixer for this) and gently whisk in the melted butter mixture until it is completely incorporated. Stir until the ingredients are completely incorporated and there are no lumps. Stir in the almond and vanilla extracts until everything is well-combined.
3. While the cake is still warm (let it to rest for about 5-7 minutes
4. you want it hot but not boiling hot), sprinkle the icing over the warm cake and spread it to the edges with a spatula until it is completely covered. If you try to spread the icing too much or go over the same area over and over again, you will end up pulling the top of the cake off and getting crumbs in your frosting. The idea is to spread it out as rapidly as possible and move on. Too much fussing will result in a sloppy mess
5. add the sprinkles while the frosting is still warm to avoid a sloppy mess. It is also delicious warm, at room temperature, and even the next day after the sprinkles have been added to hide any messes you may have created when spreading the frosting. Sugar is a wonderful preservative, so there is no need to refrigerate overnight. Traveling with a sheet cake pan is a snap since I have a plastic top that fits the pan perfectly. I strongly advise you to get a lid for your pan.

• Preparation time: 30 minutes
• cooking time: 12 minutes
• category: dessert
• method: oven
• cuisine: American
• time: 30 minutes

Recipes for vanilla sheet cake, how to create sheet cake, homemade sheet cake recipe, best sheet cake recipe, and birthday cake recipes are some examples of keywords.

If you liked this Quick and Easy Vanilla Sheet Cake recipe you might also like:

• Homemade Soft Oreos (from a cake mix)
• Grandma’s Cheater Chocolate Sheet Cake
• Pumpkin Sheet Cake with a Simple Cream Icing
• Cake Mix Pumpkin Chocolate Chip Cookies
• The Best Chocolate Buttercream Frosting
• Pumpkin Cupcakes with Whipped Cinnamon Icing
• Pumpkin Cupcakes with Whipped Cinnamon Icing
• Pumpkin Cupcakes with Whipped Cinnamon Icing
• Pumpkin Cupcakes with Whipped Cinnamon Icing

With a large group, this Easy Vanilla Sheet Cake is a hit! Don’t forget to include milk in your shopping list.

Triple Chocolate Sheet Cake

• Prep 10 min
• Total 1 hr 15 min
• Servings 24

Do you have a large group to serve? Make a fairly large and simple cake for chocolate enthusiasts.

Steps

• 1 Preheat the oven to 350 degrees Fahrenheit (325 degrees Fahrenheit for a dark or nonstick pan). 2 In a large mixing basin, beat the cake mix, sour cream, water, cocoa, butter, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl regularly. 3 In a small mixing bowl, whisk together the flour, baking powder, and salt until well combined. Pour the mixture into the pan.
• 3
• A toothpick placed in the center of the cake should come out clean after 18 to 22 minutes of baking. Allow 45 minutes for cooling.
• 4 Spoon frosting into a small microwavable bowl and microwave for 30 seconds. Microwave on High for 20 to 30 seconds, stirring once, or until the mixture is pourable. Spread the icing over the cake and top with pecans.

Tips from the Betty Crocker Kitchens

• The nuts should be toasted before being sprinkled on top of the cake to ensure that they have the best possible flavor. Spread on a cookie sheet and bake at 350°F for 5 to 7 minutes, or until golden brown, stirring once or twice throughout the baking process.
• That’s really cool.
• Addition of cocoa to devil’s food cake mix is an excellent approach to boost the chocolate flavor of the cake mix.

Nutrition

190 calories, 8 grams of total fat, 2 grams of protein, 27 grams of total carbohydrate, and 17 grams of sugar

Nutrition Facts

Serving Size: 1 Serving

1. 190 calories, 80 calories from fat, 8 grams of total fat, 13 percent Saturated fat (three grams, or 14 percent) Fat (Trans): 1 g Cholesterol: 30 mcg 11 percent of the population Sodium is 220 milligrams.
2. 9 percent of the population 3 percent potassium in a 120mg dose Carbohydrates (total: 27g, or 9 percent) 1 gram of dietary fiber (4 percent) 17% of calories come from sugars.
3. Vitamin A is present in 0% of the population.
4. Zero percent of the population is vitamin C-deficient.
5. Calcium constitutes 4 percent of the total.
6. Iron is 6 percent of the total.

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat ®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

The BEST White Sheet Cake (Doctored Cake Mix!)

You can turn an ordinary box of cake mix into a delicious, bakery-worthy birthday cake that everyone will want the recipe for in no time! The greatest ″homemade″ doctored sheet cake is produced by baking it in a 9×13 pan and topping it with a simple cream cheese icing.

Why I Love This Doctored White Cake:

1. It’s Really Moist: This white sheet cake is extremely moist and has a dense cake crumb that is just right. In contrast to a traditional cake mix that is fluffy and crumbles when sliced, but once baked, slices precisely
3. Isn’t it a beautiful tall sheet cake? A tall sheet cake requires a lot of batter, and most box mixes, in my view, don’t create enough. However, by including our exclusive ingredients, you can create a towering, substantial 9-inch-round cake.
4. It’s Packed with Flavor: The addition of vanilla and almond extract gives this a real white wedding cake flavor that outperforms any conventional boxed cake mix on taste and texture.
5. Cakes for children’s birthdays, baby showers, bridal showers, DIY weddings, and Mother’s Day are all possible with this recipe.

New! Use the same recipe to create Strawberry Jello Poke Cake with the same results!

Yes, start with a cake mix!

1. The following recipe has been in my possession for years, but I’ve been afraid to share it since some people may accuse me of cheating by starting with a boxed cake mix.
2. Guess what?
3. If it’s considered cheating, then I guess that makes me a big fan of cheating.
4. Why?
5. Because when something tastes this DANG GOOD and tastes better than any cake I’ve ever baked from scratch, it doesn’t matter if it came from a box mix.
6. Furthermore, in case you weren’t aware, a large number of legitimate bakeries actually employ cake mix as their foundation (I once saw the backroom of my favorite bakery and lined on the shelves were cake mixes LOL).

Without spending $20 at the supermarket, this is the PERFECT method to make a bakery-quality cake on a budget.In addition, I am not a fan of the majority of store-bought frosting.This, on the other hand, you’ll be licking off the tip of your finger.Pillsbury White ″Moist Supreme″ is the brand that I suggest and like, although I’ve also tried other brands with identical results.

Delicious Cream Cheese Frosting

Instead of using canned frosting, make a vanilla almond cream cheese icing to decorate the top of this cake to take it to the next level! If you like a firmer, more pipeable frosting, you may use a regular buttercream icing, but I much enjoy the taste of this cream cheese frosting!

Ingredients for the Best Sheet Cake:

• The following ingredients: 15.25 ounce white boxed cake mix (I suggest and prefer Pillsbury White Moist Supreme)
• flour
• sugar
• sour cream
• egg whites
• vanilla extract
• water
• 15 ounce white boxed cake mix (I recommend and prefer Pillsbury White Moist Supreme)
• To make the frosting, combine cream cheese, powdered sugar, vanilla extract, and almond extract.

Take note that this recipe does not call for any oil, butter, or pudding mix! In the absence of those traditional components, this cake morphs into the ideal dense crumb, wedding cake texture, and flavor. Make my Strawberry Jello Poke Cake for an additional dose of delicious taste.

How to Make White Sheet Cake:

Step 1: Mix Batter

To begin, whisk together the dry ingredients until well combined. Once everything is incorporated, add in the egg whites, sour cream, and water and stir until everything is well blended. Although you may use an electric mixer for this recipe, whisking by hand works just as well.

Step 2: Pour in 9×13 Pan & Bake

1. Pour the batter into a greased 9-by-13-inch metal pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
2. The edges should be *slightly* brown, but you don’t want it to darken too much because you want it to seem natural.
3. If you use the Pillsbury cake mix, the top will always come out smooth and flat (rather than domed), which makes it simple to decorate!

Step 3: Cool & Frost

Allow the cake to cool fully before icing it. My delightful cream cheese frosting is my personal favorite icing for this white cake, and it goes well with this cake (recipe below). Not too sweet, it is the ideal accompaniment to these vanilla cupcakes.. If you like a frosting that is easier to pipe, a buttercream frosting is a good choice.

What brand of cake mix do you recommend?

I’ve used and preferred Pillsbury White (Moist Supreme), but I’ve also tested it with a variety of different mixes and it’s been successful in every case.

What’s the difference between this recipe and a cake mix straight-out-of-the-box?

1. It’s possible that you’re wondering, ″what exactly is different about this recipe if you’re still using a boxed cake mix?″ I’ll tell you what I’m thinking.
2. Sour cream and egg whites are the key ingredients in this recipe.
3. Yes, sour cream is no longer reserved just for baked potatoes.
4. There are many different sorts of cakes and batters that may be moistened with this product, and every time I’ve used it, the results have been spectacular.
5. And what about the egg whites?
6. Because you are lowering the fat content of the cake (by eliminating the yolk), you must add the sour cream to make up for the difference, resulting in a soft and moist cake.

Tip: Save the egg yolks in a plastic dish (covered with saran wrap) overnight and use them to make a large batch of scrambled eggs the next morning.Alternatively, you may utilize the liquid egg whites that are available in a carton to prevent having leftover egg yolks.

Can I make these into cupcakes?

Yes! If you want to make cupcakes out of them, bake them for 18-20 minutes at 350 degrees. That step-by-step is included in my post on White Wedding Cupcakes. Use my Buttercream Frosting recipe in place of the cream cheese icing if you prefer a pipeable frosting for your cupcakes (although I personally prefer the cream cheese frosting more!).

Do I have to refrigerate this cake?

1. If you’re creating the cream cheese frosting, you’ll want to put the cake in the refrigerator if it’s going to be out for longer than 1-2 hours.
2. By covering the cake in plastic wrap and placing it in an airtight container, you may store white cake for up to a month in the freezer.
3. If you leave it any longer, your cake may begin to dry out.
4. However, if you don’t have almond extract, you could replace more vanilla extract or lemon extract, which would be equally as delicious.
5. Make a copy of this recipe.

9×13 White Cake

• 1 box white cake mix (about 15.25 ounces) Pillsbury Moist Supreme is my preferred brand.
• 1-1/2-cup all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups water
• 3/4 cup sour cream
• 4 big egg whites (equi

  Source: https://cheesecakecaffe.com/how-to-make/how-to-bake-a-sheet-cake-with-cake-mix.html

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