Wedding Sheet Cake

I’ve baked my share of fancy cakes—tiered, sculpted, airbrushed, the works. But you know what really gets people talking at weddings?

The cake they actually want to eat. Not the one that looks like a Pinterest board exploded on it, but the one that tastes like love. That’s exactly what a wedding sheet cake is.

It’s simple, it’s honest, and it doesn’t try too hard. Just one layer, baked evenly in a humble rectangular pan, and topped with real-deal buttercream and flowers that don’t look like they came from a craft aisle.

No fuss. No awkward cutting. Just a gorgeous slab of cake that feeds a crowd without any drama.

I made this version for a friend’s backyard wedding. It sat on a rustic wooden table under string lights, surrounded by flowers in jam jars and tall candles that dripped wax like something out of an old movie.

When I say people loved it, I mean it was gone before the plates were fully stacked. Not a crumb left.

So if you’re planning a wedding (or helping someone with one), and you want something that feels thoughtful but not over the top, this is the cake to bake.

It’s elegant, fresh, and made for real people who just want good cake.

Table of Contents

Wedding Sheet Cake (Floral Vanilla Elegance)

Ingredients

For the Vanilla Sheet Cake:

3 cups all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 tsp almond extract (optional but recommended)
1 cup full-fat plain yogurt or sour cream
¾ cup whole milk, room temperature

For the Whipped Vanilla Frosting:

1 ½ cups unsalted butter, softened
4 cups powdered sugar (sifted)
2 tsp pure vanilla extract
3 tbsp heavy cream or full-fat milk
Pinch of fine salt

For Decoration:

Fresh edible pansies (purple, white, yellow, burgundy)
A few fresh edible rose petals (optional, for scattered effect)
Gold cake board (rectangular)
Offset spatula
Piping bag with round tip (Wilton #12 or similar)
Tweezers (for placing flowers delicately)

Instructions

Preheat your oven to 170°C (340°F). Grease a 9×13-inch rectangular baking tin and line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light, pale, and fluffy (about 3–4 minutes).
Add eggs one at a time, mixing well after each. Scrape down sides.
Stir in vanilla and almond extract.
Mix in the yogurt until just combined.
Add the dry ingredients in three parts, alternating with the milk (start and end with dry), mixing on low speed until smooth.
Pour the batter into the prepared tin and smooth the top.
Bake on the middle rack for 35–40 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool in the tin for 10 minutes, then lift it out onto a wire rack and let it cool completely (at least 1 hour).
Beat the butter on high until creamy and pale (2–3 minutes).
Gradually add powdered sugar (1 cup at a time) while mixing on low speed. Once incorporated, beat on medium-high.
Add vanilla, a pinch of salt, and cream or milk. Beat until light and fluffy (another 2 minutes).
If too stiff, add 1 more tsp of cream. If too soft, chill for 10 minutes.
Place your cake on the gold cake board.
Apply a thin crumb coat using an offset spatula. Chill for 10 minutes.
Frost the top and sides smoothly with a thicker coat of frosting. Use long, smooth strokes on the sides to mimic the clean edges in the image.
Fill a piping bag with the remaining frosting and pipe round domes along the top edge in two neat rows.
Begin placing pansies on the piped domes using tweezers. Alternate colors: yellow, purple, white, burgundy.
Add a few flowers off-center for a casual, natural touch.
Scatter 6–8 fresh rose petals around the base of the cake and table for an effortless, romantic look.
Light tall taper candles in antique gold holders around the cake.
Place the cake at the center of a rustic wooden table with mason jar floral arrangements (roses, alstroemeria, freesias).
Use soft, warm lighting (or candles) to enhance the elegant mood.

How Do I Keep a Sheet Cake Moist For a Wedding?

Dry cake can ruin the whole experience — but it’s easy to avoid if you follow the right steps.

Watch your bake time: Overbaking dries the cake. Remove when a toothpick comes out clean.
Use simple syrup: Lightly brush the cake layers with sugar water before frosting.
Store covered: Keep in an airtight box or wrap tightly if storing overnight.
Avoid fridge unless needed: Refrigeration can dry cake unless it has perishable fillings.
Use moist cake recipes: Choose recipes with buttermilk, sour cream, or oil for better texture.

Can I Use a Sheet Cake As a Wedding Cake?

Yes, and it’s actually a very smart choice for many weddings. A sheet cake doesn’t have to be boring — with the right flavors and decorations, it can look beautiful and taste just as good as any tall, tiered cake.

Budget-friendly: Sheet cakes cost much less than traditional wedding cakes.
Feeds a crowd: One large sheet cake can serve dozens of people.
Easy to customize: You can decorate with piped icing, real flowers, or fruits.
Simple to serve: No complicated slicing needed — just straight cuts and clean portions.
Takes less space: Fits easily on a serving table without needing a big cake stand.

Can a Sheet Cake Have Multiple Layers?

Yes, it can — and it’s a great way to add flavor and height without making the cake too fancy or hard to handle.

Use shallow pans: Bake thin, even layers that stack neatly.
Trim flat tops: Slice off the domed tops so layers sit straight.
Pick firm fillings: Soft fillings might slide — use buttercream or thick jam.
Chill before stacking: Cold cake layers are easier to work with and don’t fall apart.
Use support if needed: For two or more layers, a cake board in between can help hold shape.

How Do You Cut And Serve a Wedding Sheet Cake Properly?

A clean cut and neat serving make the cake experience better for everyone — especially when serving a big group.

Use a sharp, long knife: Serrated knives work best for clean cuts.
Warm the blade: Dip in hot water and wipe for smoother slicing.
Cut in straight rows: Make even rows across, then slice across those rows to form rectangles.
Wipe between cuts: Clean the knife often to keep the pieces neat.
Use a cake server: A flat spatula helps lift slices without breaking them.

What Pan Size Is Used For a Standard Wedding Sheet Cake?

Sheet cake sizes depend on how many people you’re serving. Here’s a quick guide to help you choose.

Common sizes:

Quarter sheet (9×13 inches): Good for 20–25 people.
Half sheet (13×18 inches): Serves about 40–50 people.
Full sheet (18×24 inches): Feeds up to 90–100 guests.

Tips:

Measure your oven: Make sure your pan fits before baking.
Double recipe if needed: You can bake two half sheets instead of one full-size cake.

Can You Stack Sheet Cakes To Make Them Look Taller For Weddings?

Yes, stacking sheet cakes is totally doable and can look amazing on a dessert table.

Use cake boards: Place one under each layer to hold the shape.
Add dowels or straws: Insert these in the bottom layer to support the weight.
Keep layers chilled: Cold cakes are easier to stack without sliding.
Match decoration: Use the same icing and piping on each layer so it looks clean and put together.
Insert central support: A long wooden dowel through all layers keeps everything in place.

How Do I Transport a Large Sheet Cake Safely For a Wedding?

Moving a big cake safely is all about planning. One bump or turn can ruin all your hard work, so you need to be extra careful.

Strong base board: Use a thick cake board that won’t bend under the cake’s weight.
Flat, clean surface: Make sure the cake sits on a flat surface in the car — no tilting.
Non-slip mat: Place a rubber mat under the cake box to stop it from sliding.
Sturdy cake box: Choose a box that fits tightly around the cake so it doesn’t shift.
Cool environment: Keep the car cool or use cold packs if the weather is hot.
Drive steady: Take turns slowly and avoid sudden stops.

Can I Freeze a Wedding Sheet Cake Before The Big Day?

Yes, freezing a sheet cake is a helpful time-saver, and if done right, it keeps the cake fresh without changing the taste.

Freeze without icing: It’s best to frost the cake after thawing for the cleanest finish.
Wrap well: Use plastic wrap, then foil, to stop freezer smells and ice crystals.
Label with date: So you don’t forget how long it’s been frozen.
Thaw in fridge: Move the cake to the fridge the night before to thaw slowly.
Don’t refreeze: Once thawed, use the cake within 1-2 days.