Creating A Beautiful 9X13 Wedding Sheet Cake

Sheet cakes are a great option for weddings as they are quicker and easier to make than a layered cake. They are also easier to store and transport, and can be cut into squares or rounds to serve.

A 9 x 13-inch pan is a good size for a wedding sheet cake as it can feed a small crowd. The cake will be quite thin, so it won't need much time in the oven.

- Use a simple recipe that can be mixed and baked in one bowl.

- Grease the pan before adding the batter.

- Make sure the oven is preheated to the correct temperature.

- Check the cake early and often to avoid under-baking or over-baking.

- Allow the cake to cool completely before adding any frosting.

- Decorate the cake with fresh flowers, berries, or sprinkles.

Choosing the right pan

• Pan Size: For a 9" x 13" sheet cake, you'll need a pan with those exact dimensions. It's important to use a pan that is neither too big nor too small to ensure even baking and the desired cake height.
• Pan Type: You can use either a sheet pan or a rectangular cake pan for this size of cake. A sheet pan will give you a thinner cake, while a rectangular cake pan will result in a slightly taller cake. Choose the type of pan based on your desired cake height and serving size.
• Pan Material: Different pan materials conduct heat differently, which can affect the baking time and the final texture of your cake. Common materials include aluminium, stainless steel, and non-stick coated pans. Each has its advantages and disadvantages, so choose the one that best suits your baking needs and experience.
• Pan Preparation: Properly preparing your pan is crucial for easy cake removal and clean edges. You can use baking spray, grease and flour the pan, or line the bottom with parchment paper. This will ensure your cake doesn't stick to the pan and makes it easier to remove it once it's baked.
• Oven Size: Before choosing a pan, consider the size of your oven. Make sure the pan you select fits comfortably in your oven with enough space for air circulation. If you have a small oven, avoid using a pan with handles, as they can interfere with proper airflow and heat distribution.
• Pan Colour: The colour of your pan can also impact the baking process. Dark-coloured pans tend to absorb more heat, which can result in a darker crust and faster baking time. If using a dark-coloured pan, you may need to reduce the oven temperature slightly to prevent overbaking.
• Pan Quality: Invest in a good-quality pan that is durable and has a non-stick coating. This will ensure even heat distribution and make it easier to remove your cake once it's baked. A good-quality pan will also last longer and provide better results over time.
• Number of Pans: Depending on the size of your wedding and the number of guests, you may need to bake multiple cakes. In this case, ensure you have enough pans of the same size and type to ensure consistency in your cakes.

By considering these factors and choosing the right pan, you'll be well on your way to baking a beautiful and delicious 9" x 13" wedding sheet cake!

Prepping the pan

To begin making your 9x13 sheet cake, you'll first want to properly prepare your pan to ensure your cake doesn't stick and comes out cleanly. Start by greasing the bottom and sides of your 9x13-inch cake pan. You can use softened butter or non-stick cooking spray for this step. Be sure to get into all the corners and sides of the pan for easy release later. Once the pan is greased, line the bottom with parchment paper. Cut a piece of parchment to fit the bottom of the pan, then lay it flat. This will provide an extra layer of protection to ensure your cake doesn't stick. Grease the parchment paper as well, and dust the entire pan with flour. Tap the pan lightly to remove any excess flour.

Alternatively, if you'd like to avoid using flour to prep your pan, you can use a dusting of cocoa powder instead. This works especially well if you're making a chocolate cake. Simply swap out the flour for cocoa powder and proceed with the same steps. This will give your cake a bit of extra chocolate flavor while also ensuring it releases easily from the pan.

For extra insurance against sticking, you can also create a "cake strip" for your pan. This is especially helpful if you want to ensure your cake rises evenly. To do this, cut a strip of aluminum foil or grease-proof paper that is long enough to wrap around the outside of your pan. Fold it lengthwise a few times to create a long strip. Wet the strip with water and wring it out so that it is damp but not dripping. Wrap this strip around the outside of your pan, and secure it with tape or a metal clip. This will help insulate your pan, ensuring the cake bakes more evenly and reducing the likelihood of doming.

If you're using a lighter-colored pan, you may want to reduce your oven temperature by 25°F (approximately 3°C) to account for the increased heat conduction. Lighter pans tend to conduct heat more efficiently, which can lead to a cake that is over-browned or baked too quickly. Adjusting the temperature will help ensure your cake bakes evenly and thoroughly without drying out or burning. So, keep this tip in mind as you prepare your pan and oven for baking.

Baking the cake

To make a wedding sheet cake that serves a small crowd, you can bake a 9" x 13" cake instead of a larger sheet cake. Here is a detailed, step-by-step guide on how to bake a sheet cake:

• Prep your pan and preheat your oven: Lightly grease the bottom of a 9" x 13" pan. Place a piece of parchment, cut to fit in the bottom of the pan, and again lightly grease the top of the parchment paper. Preheat your oven to 350°F.
• Cream butter, sugar, and vanilla: Cream together the butter, sugar, and vanilla until well-blended, light and fluffy using a hand or stand mixer (about 1-2 minutes on medium-high speed).
• Beat in all other ingredients: Add all the remaining ingredients and mix on medium speed for 1-2 minutes until all ingredients are fully combined and batter is smooth.
• Pour and bake: Pour batter into the prepared pan and spread evenly. Bake for 36-40 minutes until the center of the top is golden brown, fully set, and springs back when lightly touched.
• Cool, frost, and enjoy: Allow the cake to cool fully before frosting. Frost the cake right in the pan using an offset spatula, dinner knife, or piping bag.

Tips for baking a sheet cake:

• Soft butter: Make sure your butter is fully softened, so you don't end up with cold butter chunks in your batter.
• Mix well at the start: Proper mixing is the main thing to be wary of with this recipe. Although you can beat the butter and sugar vigorously, once you add the other ingredients, you should blend them well without whipping them at high speed. This will ensure your cake doesn't toughen and the dome doesn't fall during cooling.
• Bake it all the way: Leave your cake in the oven until there is absolutely no wiggle in the middle when you gently shake the pan, the center of the dome springs back when pressed, the whole surface is a deep golden-brown, and a toothpick inserted into the center comes out clean.

Frosting the cake

Preparation:

Before you begin frosting, ensure that your cake is completely cooled. Place the cake on a wire rack or a flat surface that is easy to work on. If you plan to frost the cake on a different surface than what it was baked on, use a spatula to carefully lift the cake and transfer it.

Choosing the Right Frosting:

The type of frosting you choose will depend on the flavour and texture you desire. Some popular options for wedding cakes include buttercream, cream cheese frosting, ganache, or a combination of these. You can also add flavourings such as vanilla, chocolate, or fruit purees to enhance the taste of your frosting.

Frosting Techniques:

Start by applying a thin layer of frosting, known as a crumb coat, to the entire cake. This will seal in any crumbs and create a smooth base for the final layer of frosting. Use a small offset spatula or a palette knife to evenly spread the frosting, ensuring you get into the corners and sides of the cake. Once the crumb coat is set, you can apply the final layer of frosting. Start by adding a generous amount of frosting to the top of the cake and smooth it out, working your way towards the edges and sides. Use long, smooth strokes to create an even finish. If you want sharp edges on your cake, use a bench scraper to achieve clean, straight lines.

Decorating:

Once the frosting is smooth and even, you can start decorating your wedding sheet cake. Fresh flowers, edible gold leaf, macarons, or fresh fruit are some elegant and popular choices for wedding cake decorations. You can also use sprinkles, sugar pearls, or piped frosting designs to add texture and visual interest.

Storing and Transporting:

After frosting and decorating your wedding sheet cake, it is important to store it properly, especially if you need to transport it to the wedding venue. Place the cake in a cardboard cake box or a large container that is slightly larger than the cake. This will help prevent any damage or smudging of the frosting during transport. Keep the cake at room temperature unless it has perishable ingredients, in which case it should be refrigerated. Ensure that the cake is kept away from direct sunlight and extreme temperatures to maintain its freshness and stability.

Storing the cake

Storing your wedding sheet cake is an important step to ensure that it stays fresh and delicious. Here are some detailed instructions on how to properly store your 9 x 13 sheet cake:

Storing an Unfrosted Cake:

If you've baked your cake but haven't frosted it yet, follow these steps:

• Let the cake cool completely before wrapping it. Wrapping a warm cake will lead to condensation, making the cake soggy.
• Wrap the cake tightly in plastic wrap. Make sure to secure the top, sides, and bottom of the cake with plastic wrap.
• Place the wrapped cake in a zip-top plastic bag or an airtight container.
• Store the cake at room temperature for up to five days. Keep it in a cool, dry place away from direct sunlight.

Storing a Frosted Cake:

If your cake is frosted, follow these steps:

• Use a cake keeper or an overturned bowl to cover the cake. This will protect the cake from dust, dirt, and other airborne particles.
• Frosting acts as a barrier, so there's no need to use plastic wrap, as it may mess up the frosting.
• A frosted cake can be stored at room temperature for four to five days.

Storing a Cut Cake:

If you've already cut into your cake, follow these tips:

• To prevent moisture loss, cover the sliced edges with additional frosting.
• If you don't want to add more frosting, press a piece of plastic wrap directly onto the sliced side of the cake.
• Store the cake as mentioned above, and it will stay fresh for about three days at room temperature.

Refrigerating the Cake:

Most cakes, frosted or unfrosted, can be stored at room temperature for a few days. However, there are a few scenarios where refrigeration is recommended:

• If your kitchen is hot and humid, it's best to refrigerate the cake.
• If the cake won't be served for more than three days, it's a good idea to chill it.
• If your cake has fresh fruit filling, toppings, or whipped cream frosting, it should be refrigerated.

To refrigerate the cake:

• For unfrosted cakes, wrap them in plastic wrap before placing them in the fridge to prevent drying out and absorbing fridge odours.
• For frosted cakes, chill the cake uncovered for 15 minutes to harden the icing, then loosely wrap it in plastic wrap.

Freezing the Cake:

If you need to store your cake for longer than a few days, you can freeze it:

• For unfrosted cakes, double-wrap each layer in plastic wrap, then place it in a freezer-safe bag or wrap it in aluminium foil.
• For frosted cakes, freeze the cake for an hour to set the icing, then wrap it in two layers of plastic wrap and add a layer of aluminium foil or store it in a cake keeper.

To defrost the cake, leave it wrapped and place it in the fridge overnight or for at least eight hours before serving.

Frequently asked questions