sheet pan cake

Soft, fluffy squares of vanilla butter cake, flavored with lemon, packed with berries, and slathered with sweet-tart lemon icing. This is a cake for picnics and cookouts, for camping trips and after school snacking. Mostly, this is a cake for whenever the craving for cake and icing strikes. It&#x27;s the kind of cake you leave out on the counter so that anyone and everyone can grab a square any time they like.

It&#x27;s quick and easy to make, as all snacking cakes should be, easily adaptable to what you have on hand and what you like. Make it with fresh or frozen berries (or no berries at all), and with or without the tart lemon icing (or sub vanilla or almond extract for the lemon).

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Berry Lemon Snack Cake

(300 grams) all-purpose flour

tsp baking powder

salt

berries fresh or frozen (*See note)

cornstarch

(335 grams) granulated sugar, divided

(64 grams) vegetable shortening

(5 1/3 tbsp; 75 grams) salted butter, at room temperature

tbsp lemon zest (From 1-2 lemons, depending on their size. Juice the lemons

(375) powdered sugar (confectioners sugar)

tsp lemon extract

tsp pure vanilla extract

2 large eggs,

egg whites, at room temperature (How to quickly bring eggs

(295 milliliters) whole or 2% milk (how to quickly bring milk

tbsp (85 grams) salted butter,

6-7 tbsp (88-103 milliliters) lemon juice

Preheat your oven to 350 degrees F (176...

Preheat your oven to 350 degrees F (176 degrees C). Use either vegetable shortening or butter to grease and flour a 9x13-inch rectangle baking dish. (How to grease and flour pans.)

Add the flour, baking powder, and salt to...

Add the flour, baking powder, and salt to a bowl and stir with a wire whisk to combine.

Add the berries to a separate bowl and...

Add the berries to a separate bowl and toss with the cornstarch. Set aside.

Beat 1 1/3 cup of the granulated sugar,...

Beat 1 1/3 cup of the granulated sugar, the shortening, and butter with an electric mixer on medium high speed until very light and fluffy, about 6 minutes. Stop the mixer every once in a while to scrape down the sides of the bowl with a rubber spatula.

Separate the two whole eggs (here's how to...

Separate the two whole eggs (here's how to separate eggs), adding the egg yolks to the butter and shortening mixture and the whites to a separate bowl.

Beat the egg yolks into the butter shortening...

Beat the egg yolks into the butter shortening mixture until well blended, about 1 minute. Add the zest, lemon extract, and vanilla extract and beat for another 30 seconds to mix.

Add the flour mixture and milk to the...

Add the flour mixture and milk to the batter in alternating additions, beginning and ending with the flour (1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, 1/3 of the flour). After each addition,  beat the batter on low speed just until barely incorporated. Scrape down the sides of the bowl before each new addition.

Add the 3 remaining egg whites to the...

Add the 3 remaining egg whites to the other 2 egg whites and beat with an electric mixer until doubled in volume and frothy. With the mixer running, slowly sprinkle in the remaining 1/3 cup of sugar. Beat until medium peaks form; if you lift the beater from the egg whites, the peak that forms will hold its shape, but fold over on itself slightly. (See images and video above for more information.)

Gently stir the berries into the batter, mixing...

Gently stir the berries into the batter, mixing just long enough to distribute them. Fold the beaten egg whites into the batter as gently as you can, mixing just until distributed throughout the batter. Do not over mix. You should still be able to see a few streaks of egg white in the batter.

Scoop the batter into the prepared pan, smoothing...

Scoop the batter into the prepared pan, smoothing it into an even layer. Bake for 60-65 minutes, until the sides of the cake are pulling away from the side of the pan, the cake does not jiggle at all if you move the pan, and a toothpick inserted in the center of the cake comes out without any evidence of raw batter. (*See note below for what to do if the top of the cake is getting too brown.)

Remove the cake to a wire rack and...

Remove the cake to a wire rack and allow to cool completely in the pan before icing.

Add all the icing ingredients to a large...

Add all the icing ingredients to a large mixing bowl and beat with an electric mixer until completely smooth, about 3-4 minutes. Adjust the amount of lemon juice and powdered sugar as necessary to achieve a spreadable consistency. Icing should be the consistency of yogurt.

Spread the icing over the cake and allow...

Spread the icing over the cake and allow it to set before cutting into squares, about 2 hours at room temperature or 1 hour in the refrigerator.

Top with sprinkles if desired, cut into squares...

Top with sprinkles if desired, cut into squares and serve. Cake will keep covered at room temperature for up to 2 days.

With just one bowl and no mixer, this super delicious, Ridiculously Easy Applesauce Cake comes together in minutes. Make the vanilla bean icing while the cake bakes (and creates amazing aromas) and wait for everyone to come running!

Ridiculously Easy Applesauce Cake

apple sauce

sugar

eggs

vanilla extract

cinnamon

ginger

cloves

baking soda

all-purpose flour

raisins or currants ((optional))

butter

half & half (maybe a bit more)

vanilla bean paste

almond extract

Heat the oven to 350˚F. Generously spray a 15x10-inch pan with baking spray. Rub with a paper towel to make sure all the surfaces are coated then spray again lightly. If using round cake pans, Spray with baking spray then line each pan with a round of parchment paper.

Combine the applesauce, oil, sugars, eggs and vanilla in a medium-size bowl. Whisk together until nice and smooth. Add the cinnamon, ginger, cloves, baking soda and salt and whisk until well incorporated.

Add the flour and whisk just until all of the flour is incorporated. Stir in the raisins, if using.

Transfer the batter to the prepared pan(s). Bake the sheet pan cake for 18-22 minutes OR until a toothpick inserted in the center comes out clean or the temperature in the center of the cake is 200-205˚F (93-96˚C). The round cakes will take 25-35 minutes. Use the same testing to determine doneness.

Allow the cake(s) to cool completely before icing. If using the round cake pans, allow the cakes to cool for 10 minutes in the pan, then invert onto a cooling rack to finish cooling.

For the cake:

Combine soft butter, half and half, vanilla bean paste and almond extract in a medium-size bowl and stir to combine. Add 2 cups of the powdered sugar and whisk together until nice and creamy.

Add the remaining 1½ cups powdered sugar and whisk until smooth. You want a nice spreadable consistency. If the icing seems too thin, add a bit more powdered sugar, if too thick, add more half and half, one teaspoon at a time.

Frost the cake(s) and enjoy!

For the icing:

Terrific!  Made as directed above, adding the raisins and some chopped walnuts.  Thank you for an outstanding recipe!

I give this cake 5 stars!
I needed an apple cake recipe that could feed a crowd and this one did not disappoint!
All the ladies ( and a few men) loved it!
I made both the cake and frosting as written and it came out great! Great reviews and raves all the way around. 
We will definitely be baking this one again at our house!
Thank you Chris

The first day of Fall and I have to make this cake! I made it twice last year because my guys LOVED it so much! Thanks for such an amazing and easy recipe.

I reduced the white sugar by a 1/4 and made it with 100% white whole wheat flour, as I do for all of my baking recipes. I also added pecan pieces for added yum. It came out great. The second time I tried the recipe I made it as muffins for a kiddo gathering, which worked great. I love the spices in this recipe.

Made this for some hungry hunters needless to say not a crumb left and many compliments. 

Merci beaucoup de tout coeur.

I have made this cake in a 9x13 pan a few times.  People just keep requesting it.  It is that good and it's even better the next day.  The longer it sits the moister it gets.  I do make the icing, but it is good without it.  I also put diced apples in it.   Thanks for this wonderful recepie.

Great recipe. I reduced the oil to 3T and added 1/2 cup buttermilk. I reduced the white sugar by 1/4 cup. I baked as muffins and got 16 with a bake time about 20 minutes. I used 1cup applesauce and 1/2 cup grated apples.

Easy recipe, soft, moist and great tasting cake, bursting with lemon and raspberry. A perfect sweet treat for afternoon tea or dessert.

Lemon Drizzle Raspberry Ripple Cake

oz or 225 g butter, softened

baking powder

Tablespoons milk

Lemon Extract

lemon

Tablespoons Raspberry Jam

Cup sugar

Preheat the oven to 325 F or 170...

Preheat the oven to 325 F or 170 C, Grease and line with parchment paper a 9 x 13 inch baking pan. Make sure the parchment goes up the sides of the pan.

Add all the ingredients for the cake batter...

Add all the ingredients for the cake batter to a mixing bowl and mix well until the batter is light and all combined.

In a small bowl, add the ingredients for...

In a small bowl, add the ingredients for the raspberry ripple.

Pour HALF of the cake batter into your...

Pour HALF of the cake batter into your prepared baking pan and smooth so the surface is even.

Using a teaspoon, distribute the raspberry ripple mixture...

Using a teaspoon, distribute the raspberry ripple mixture randomly all over the surface of the cake batter.

Add the other HALF of the cake batter...

Add the other HALF of the cake batter on top of the raspberry mixture and smooth the batter over so it is distributed evenly.

Use a knife or a skewer and run...

Use a knife or a skewer and run in swirly lines through the batter. Take care not to tear the parchment on the base of the pan!

Place in the oven for about 35 -...

Place in the oven for about 35 - 40 minutes or until a skewer comes out clean. .

Allow the cake to cool for 10 minutes...

Allow the cake to cool for 10 minutes in the pan, then take the sides of the parchment and lift the cake on to a cooling rack.

Use a skewer and poke holes all over...

Use a skewer and poke holes all over the cake, not forgetting the edges too. Then in a small bowl, mix the lemon drizzle ingredients until all combined and there are no lumps. Pour the drizzle all over the surface of the cake. It is easiest to also use a brush to help distribute the drizzle so it reaches the edges.

Allow the cake to completely cool then you...

Allow the cake to completely cool then you can frost, add some whipped cream or decorate how you wish, or simply leave as it is. Slice into 16 squares and enjoy!

Top 3 sheet pan cake recipes from across the web

The most viewed sheet pan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Berry Lemon Snack Cake

Ridiculously Easy Applesauce Cake

Lemon Drizzle Raspberry Ripple Cake

Top 3 sheet pan cake recipes from across the web

The most viewed sheet pan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Berry Lemon Snack Cake

Ridiculously Easy Applesauce Cake

Lemon Drizzle Raspberry Ripple Cake

The most viewed sheet pan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine