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White Sheet Cake

Recipe Summary

Yield: Makes one 12-by-18-inch sheet cake

Ingredients

Ingredient Checklist

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for baking sheet

3 cups cake flour (not self-rising), plus more for baking sheet

2 teaspoons baking powder

1 teaspoon salt

2 1/4 cups sugar

1/2 teaspoon pure vanilla extract

1 cup milk

8 egg whites

Gallery

White Sheet Cake

Recipe Summary

Yield: Makes one 12-by-18-inch sheet cake

White Sheet Cake

White Sheet Cake

White Sheet Cake

Recipe Summary

Yield: Makes one 12-by-18-inch sheet cake

Recipe Summary

Yield: Makes one 12-by-18-inch sheet cake

Yield: Makes one 12-by-18-inch sheet cake

Makes one 12-by-18-inch sheet cake

Ingredients

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for baking sheet
  • 3 cups cake flour (not self-rising), plus more for baking sheet
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup milk
  • 8 egg whites

Directions

Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.

In a medium bowl, sift together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.

Reviews (6)

Add Rating & Review

331 Ratings

5 star values:

                                  45

4 star values:

                                  73

3 star values:

                                  137

2 star values:

                                  63

1 star values:

                                  13

Reviews (6)

Add Rating & Review

331 Ratings

5 star values:

                                  45

4 star values:

                                  73

3 star values:

                                  137

2 star values:

                                  63

1 star values:

                                  13

Add Rating & Review

331 Ratings

5 star values:

                                  45

4 star values:

                                  73

3 star values:

                                  137

2 star values:

                                  63

1 star values:

                                  13

331 Ratings

5 star values:

                                  45

4 star values:

                                  73

3 star values:

                                  137

2 star values:

                                  63

1 star values:

                                  13

331 Ratings

5 star values:

                                  45

4 star values:

                                  73

3 star values:

                                  137

2 star values:

                                  63

1 star values:

                                  13
  • 5 star values:
  • 45
  • 4 star values:
  • 73
  • 3 star values:
  • 137
  • 2 star values:
  • 63
  • 1 star values:
  • 13

Martha Stewart Member

Rating: 5 stars

04/30/2016

                This recipe is awesome, love it! I made a gluten free version and no could even tell :)  The egg whites were the perfect addition to give my cake the extra volume it needed. I used 140 grams of Bob's Red Mill 1-1 gluten free flour blend per cup of regular flour, so 420 grams in total, and then I also added 2 extra teaspoons of xanthan gum to give it a little extra lift. Gluten free cakes are typically a little dense but with this recipe mine was nice and fluffy.

Martha Stewart Member

Rating: Unrated

09/18/2015

                I wonder if you could use boxed egg whites for this? Having 8 egg yolks leftover if I were to use whole eggs would necessitate making something else to use up the egg yolks.

Martha Stewart Member

Rating: Unrated

04/10/2015

                can this recipe be converted for cupcakes?

Martha Stewart Member

Rating: Unrated

04/25/2013

                Really nice texture and delicate vanilla taste, worth the effort and the best and freshest ingredients available. Made in an 11 x 15 cake pan, and it needed about 40-45 minutes, no gooey center. Try it, you will like it.

Martha Stewart Member

Rating: Unrated

08/02/2012

                This cake was phenomenal !! I was looking for a cake to make from scratch. This cakewas as nice and fluffy as  box mix . This was it!!!!  It was alot of work but well worth it. I have made it twice!! It is a cross between a good vanilla box mix and a angelfood trully spectacular!!

Martha Stewart Member

Rating: Unrated

08/12/2011

                Ive made this cake several times and each time it was a huge hit. The trick to remedy the gooey middle is a  metal baking cone of sorts. I found mine at a local cake decorationg store. You oll and flour it inside just as you do theactual pan, pour a small amount of batter into it and insert in the middle of the cake batter so that your cake is baked with a whole in the middle. The  cone contains the plug that you will later insert  into that [filtered], trim, frost and serve . Problem Solved!

Martha Stewart Member

Rating: 5 stars

04/30/2016

                This recipe is awesome, love it! I made a gluten free version and no could even tell :)  The egg whites were the perfect addition to give my cake the extra volume it needed. I used 140 grams of Bob's Red Mill 1-1 gluten free flour blend per cup of regular flour, so 420 grams in total, and then I also added 2 extra teaspoons of xanthan gum to give it a little extra lift. Gluten free cakes are typically a little dense but with this recipe mine was nice and fluffy.

Rating: 5 stars

Rating: Unrated

09/18/2015

                I wonder if you could use boxed egg whites for this? Having 8 egg yolks leftover if I were to use whole eggs would necessitate making something else to use up the egg yolks.

Rating: Unrated

Rating: Unrated

04/10/2015

                can this recipe be converted for cupcakes?

Rating: Unrated

04/25/2013

                Really nice texture and delicate vanilla taste, worth the effort and the best and freshest ingredients available. Made in an 11 x 15 cake pan, and it needed about 40-45 minutes, no gooey center. Try it, you will like it.

Rating: Unrated

08/02/2012

                This cake was phenomenal !! I was looking for a cake to make from scratch. This cakewas as nice and fluffy as  box mix . This was it!!!!  It was alot of work but well worth it. I have made it twice!! It is a cross between a good vanilla box mix and a angelfood trully spectacular!!

Rating: Unrated

08/12/2011

                Ive made this cake several times and each time it was a huge hit. The trick to remedy the gooey middle is a  metal baking cone of sorts. I found mine at a local cake decorationg store. You oll and flour it inside just as you do theactual pan, pour a small amount of batter into it and insert in the middle of the cake batter so that your cake is baked with a whole in the middle. The  cone contains the plug that you will later insert  into that [filtered], trim, frost and serve . Problem Solved!

All Reviews for White Sheet Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for White Sheet Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest