Simply Delicious Egg-Free Sheet Cake Recipe

Two rectangular baking trays, each containing a freshly baked, golden brown cake, are placed side by side on a flat surface. These delicious sheet cakes have a uniform, slightly bumpy top with lightly browned edges, suggesting they have just come out of the oven.

About this recipe

This is a simple recipe that I have been making for my family for a long time. I believe that every family should have its own sheet pan cake recipe. With this cake, you can create a shaped cake, a rectangular layered cake, etc.
You can use this versatile cake as a base for tiramisu or other desserts, frost it, glaze it, or serve it as a sweet treat for any occasion!

A close-up shot of a mixing bowl containing flour and sugar. A hand is holding a golden measuring spoon, adding a small amount of white powder, possibly baking soda or baking powder, to the mixture for a delicious cake recipe. The metal bowl holds ingredients in the initial stages of combining.

Sheet Cake Ingredients

All-purpose flour
Baking powder
Baking soda
Salt
Sugar
Vegetable oil
Apple cider vinegar
Almond milk
Vanilla extract

Thick dough is being poured from a large silver mixing bowl onto a gold-colored baking sheet lined with parchment paper, ready to become a delicious cake. A white mixing spatula helps to guide the dough out. The background shows a white countertop and part of a black mug.

How to make the cake

Preheat the oven to 350º F. Prepare sheet pan with cooking spray and line with parchment paper.
In a large bowl mix the flour, baking powder, baking soda, salt and sugar.
In a medium bowl mix the wet ingredients. Pour them into the dry and mix.
Pour the batter into the cake pans and bake.
Let the cakes cool.

Can You Freeze Sheet Cake?

Absolutely! One of the great things about this sheet cake is that it freezes beautifully, making it perfect for make-ahead desserts.

Freeze the whole cake: After the cake has cooled, you can freeze the entire cake. Wrap it tightly in plastic wrap, then in aluminum foil. This will help prevent freezer burn and keep the cake fresh. It can be frozen for up to 3 months.

Freeze individual pieces: You can cut the cake into individual servings before freezing. Wrap each piece in plastic wrap and store them in a freezer-safe container or bag.

Thawing: To thaw, simply leave the cake or individual pieces at room temperature for a few hours, or overnight in the refrigerator.

Which Cake Pan Should You Use?

Half Sheet Pan: This is the standard size for a sheet cake, measuring about 13×18 inches. It’s perfect for large gatherings and produces a nice, thin cake that’s easy to serve.

Quarter Sheet Pan: If you’re making the cake for a smaller crowd or just for yourself, two quarter sheet pans (9×13 inches) work great. You can even keep one and give the other away!

Can I use other pans?

You can also use other similarly sized pans, but the baking time may vary slightly. Just keep an eye on the cake and test it with a toothpick to ensure it’s done.

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Frosting Ideas

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A Simple and Delicious Sheet Cake Recipe

Alejandra Graf

This is the only cake recipe you need. It is sweet, easy, and absolutely delicious. If you haven't tried this sheet cake recipe, you've got to give it a shot. It's super simple to make, doesn't require any eggs, and is sure to impress everyone. It's perfect for any occasion and is always a hit at parties, potlucks, or just as a little treat for yourself. Let's delve into the details and start baking!

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Prep Time 10

Cook Time 25

Total Time 35

Course Baked goods

Cuisine American

Servings pieces

Calories 218 kcal

Equipment

Ingredients

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 ½ cups of sugar
1 cup of vegetable oil
4 Tbsp apple cider vinegar
1 ½ cups almond milk
2 tsp vanilla extract

Instructions

Preheat the oven to 350º F. Prepare two quarter sheet pans with cooking spray and line the bottoms with parchment paper.
In a large bowl mix the flour, baking powder, baking soda, salt and sugar.
In a medium bowl mix the oil, almond milk, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.
Pour the batter into the prepared pans and bake for 20-25 minutes until a cake tester inserted into the center comes out clean.
Let the cakes cool completely in the pans. Frost as you wish.

Notes

Substitutions for Oil

This recipe calls for oil for the batter and greasing the pan, you can easily substitute it with either vegan butter or regular butter. This change won’t affect the flavor or texture of your dish.

To grease pans, opt for spray oil for an even and hassle-free application.

Nutrition

Serving: 1servingCalories: 218kcalCarbohydrates: 49gProtein: 3gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 231mgPotassium: 106mgFiber: 1gSugar: 25gCalcium: 72mgIron: 2mg

Keyword cake, vanilla cake

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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