Once reserved for grocery bakeries, I’ve rediscovered crowd-pleasing sheet cakes like this yellow sheet cake with chocolate ganache frosting.
My go-to feed-a-crowd kind of dessert is brownies or pretty much any kind of bar cookie. With their drop cookie cousins, I always worry that they will be lopsided instead of uniform circles.
As any and probably every food blogger, I’m a total perfectionist when it comes to sharing what I’ve made. Pan desserts that can be cut into squares eliminate some of the stress and potential pitfalls when things don’t turn out as planned.
That’s not to say there aren’t times when I want to put in a smidge more effort to get an extra level of finish without demanding hours of time and a piping bag.
For this reason, I’ve rediscovered sheet cakes. I once thought they were a thing of grocery store bakeries and birthday parties, but they are a total crowd pleaser.
You can feed a big group, and they are basically a more dressed up version of bar cookies, just cake and frosting instead.
My most recent creation was a yellow sheet cake with chocolate ganache frosting.
I baked the cake a day in advance in a 13-inch x 9-inch pan. That gave it plenty of time to fully cool off before it was time for the frosting.
I made a rich chocolate frosting that was a combination of melted milk & semisweet chocolate chips and heavy cream. It was thick, luxurious and a cinch to spread.
An offset spatula came in handy to frost the cake with dramatic swoops and swirls—no artistic ability required. That’s my kind of cake decorating!
Full disclosure, I did use a ruler to slice 24 equal squares. It didn’t take that long, and then everyone in the group got the same size piece.
For all my fellow Type-A friends out there, a metal ruler is a very helpful tool to have in your kitchen arsenal.
PrintOnce reserved for grocery bakeries, I’ve rediscovered crowd-pleasing sheet cakes like this yellow sheet cake with chocolate ganache frosting.
Your instructions fail to mention what to do with the milk. But assuming you alternate with the dry ingredients
Please disregard I see you’ve addressed this. My phone didn’t update the browser for some reason
Yes! Apologies. Another reader caught it, so I corrected the recipe. That’s what I get for late night blogging;)
Hey! Love your website! Just wanted to point out this recipe does not include when to add the milk? I added it right after the dry when I realized I hadn’t added it in yet. Cake is in the oven now, hopefully it works! 🙂
Thank you for catching that, Marcela! I just updated the recipe. This is what happens when I do late night work on a blog post:) I hope you like the cake!