How to Convert Any Layered Cake into a Sheet Cake
I get asked almost every day if one of my layered cakes can be turned into a sheet cake. The answer? Yes! If you want to taste all the amazing flavors, but don’t have the time to bake a layered cake, then converting it into a sheet cake is the next best thing. Here are my 3 easy steps on how to convert any layered cake into a sheet cake.
Since a layered cake usually has a lot of different ingredients and elements happening, it can be tricky to know how to incorporate all of them when you’re making it in a sheet cake version. You want to make sure to create a nice balance of flavors without feeling like you’re just dumping more and more toppings on the cake once it’s plated.
I’ve actually included my quick conversion tips on many of my cake recipes to help give you an idea of how to convert any layered cake into a sheet cake. But I thought it was about time to create a general post about how to do it. So, no matter what type of layered cake you are converting into a sheet cake, make sure to follow these 3 easy steps when doing it!
How to Convert Any Layered Cake into a Sheet Cake Step #1
Make cake batter, buttercream, and accompanying toppings as directed in the original recipe.
The first step is to simply follow the recipe as you prepare your cake batter, buttercream, and any other toppings you want to include. Thankfully, there aren’t any changes in measurements or amounts you need to prepare. The batter easily converts to fit in a 9×13 pan from a round cake pan. I told you this is easy!
And the same goes for prepping your buttercream frosting and toppings. It usually takes about 3 cups of buttercream frosting to cover your sheet cake and for additional piping. You may have some toppings left over, but you can easily use them in so many other yummy snacks or desserts, so it works out perfectly.
How to Convert Any Layered Cake into a Sheet Cake Step #2
Increase the baking time by 10 minutes.
This is the only true difference to take note of when converting a layered cake into a sheet cake. You still put the oven at the same temperature, but you will increase the baking time by 10 minutes. So, if the original recipe calls for a 30-minute bake time, your sheet cake will need at least 40 minutes in the oven. However, check your cake often because every bake and oven is different!
How to Convert Any Layered Cake into a Sheet Cake Step #3
Decorate the top of your cake using your prepared toppings.
Now, it’s up to you how you want to incorporate the toppings! I usually start by frosting the top of my sheet cake with buttercream. Then, if there is some type of crumble mixture or something with texture, I will sprinkle that on top of the cake. If there is another type of sauce to go with the frosting (e.g. caramel, ganache, etc.) I will drizzle that across the top as well.
There is one caveat to this which is depending on each cake recipe, it may be better to go without some of the toppings. But it is really up to what you want to do! So, have some fun and make it your own. And remember, if you’re serving this cake to a group of people, you can always leave some toppings on the side and let people dress their own slice!
How to Convert Any Layered Cake into a Sheet Cake
I hope you all found this post helpful! It really is so easy to do and is a great way for you to still enjoy some of the best cake recipes. I can’t wait to see what you create! Make sure to give me a follow on Instagram @cakebycourtney for more tips and recipes on all things cake!
Recipes You’ll Love
- Banana Lemon Cream Cake
- White Chocolate Raspberry Brownie Cake
- Oreo Chocolate Mousse Cake
- Best Chewy Brownies from Scratch
Does all the cake batter (that typically makes up a 3 9” layers) fit into one 9×13 pan? Or does it make multiple 9×13 cakes?
Just one
I would like some help in tyrning a recipe for 9inch round cake into a half sheet cake pan 12x18x2.
Can I still make a sheet cake a few days prior? Do I freeze it in the pan? Thanks!
Yes totally and yes it’s great to stay in the pan.
Hi Courtney! If the original recipe has a filling, where do you think it should go? Love every recipe of yours I’ve ever tried!
You can cut the sheet cake in half length wise and put it in between layers.
Do you have a 9 x 13 pan that you recommend?
I’m looking at Fat Daddio’s sheet cake pans. Do you recommend 2 inches or 3 inches deep? I’m not sure what the standard size would be. Thanks!
When I think “sheet cake”, I think of my 12 x 17″ cookie sheet. (Half sheet pan). I need to make a cake in this size pan. Can I adapt your cake recipes to do it?
Did you ever try this? I’m needing the answer to this as well.
I just responded above to Merilyn. Hope that explanation helps.
Generally, a 9″x13″x2″ pan holds about the same as two 9″x2″ round pans (approx 14-16 cups of liquid), whereas the 12″x17″ half-sheet pans that you and I think of when we think sheets cake are more shallow (1″) and hold about 12 cups. Since you don’t fill the pans to the top with batter, you would typically use 7-8 cups of batter in the first scenario (9″x13″x2″, or two 9″x2″) and about 6 cups of batter in the half sheet pan, so the same recipe should work without running over (that 2 additional cups is spread out over a pretty large surface area). Another way to think about it is 9x13x2=234 whereas 12x17x1-204 – the additional 30 square inches is only about 15% more. If you’re nervous about it running over, use 2C of the batter to make a couple of cupcakes, but I’ve never had that issue. Long explanation, but hopefully makes sense. Happy baking!
How could I turn the pumpkin pie cake into a 13×9. This cake has so many fillings. or even into cupcakes?