No party such as a home-baked cake, its sweetness filling the kitchen with excitement and cheerful anticipation. Birthday party, holiday feast, or Wednesday dinner party, 9×13 sheet cake is the crowd-pleasing dark horse of dessert. These recipes get down to business, with no-nonsense ingredients and few steps to provide gigantic flavor. They’re proof that you don’t have to be a baking prodigy to produce a masterpiece. Prepare to adorn your table with love and sweetness through these simple bakes.
Each cake speaks to something of a family tradition, memory of giggles, and familiarity of known slices. From show-stopping bright fruit crowns to rich chocolate extravanganzas, these desserts are party-perfect, second helpings in mind without finicky procedures. Taste of Home’s expressly created recipes all strive for simplicity, so that anyone in-home cooking can bring the sparkle. They’re granny’s kitchen recollections but sensible for hectic contemporary lifestyles. Look at these party-perfect cakes that make baking easy.
These 14 fast 9×13 desserts will make your next party a sugar bash. No frou-frou-frou frills and hours of prep time involved herejust tasty, foolproof recipes that will impress. Serve them at a little family shindig or party. Even though a few of these flavors lose their zing with age, the aroma lingers with each bite. Dig out your baking sheet and let’s start making memories
1. White Poinsettia Sheet Cake
White Poinsettia Sheet Cake is a holiday table ornament, its white frosting and candy leaves consumable spreading holiday cheer. Ideal for Christmas or winter parties, it lifts what might otherwise be a dull sheet cake to the sublime. Deep buttery flavor with a hint of sweetness, toast in each bite. The deceitfully gorgeous look of cake is there to frazzled hosts. One dessert that freezes table and heart.
- Holiday Sparkle: Poinsettia-like arrangement of leaves for dramatic, festive touch.
- Crowd Pleaser: Enormous 9×13 size feeds the entire team.
- Simple Sophisticate: Simple-to-make trimmings provide an elegant look without additional hassle.
- Creamy Delight: Bold flavor is complemented by rich, sweet frosting.
- Group Prep: Ask friends over to assist in assembling leaves, so everyone can pitch in.
The delicious leaves, as lovely as they appear, are simple to prepare, making baking a holiday party delight. The fresh crunch adds zest to the moist cake, satisfying each taste bud. This simple cake is the buzz of each winter party, ranging from holiday dinners to company parties. It will be green with envy on how it looks and tastes, leaving you basking in the warmth of a baking triumph. It’s a waiting-to-happen holiday tradition.
Its appeal is that it measures simplicity against sophistication, remembering that lovely desserts are not an hours’ work. White Poinsettia Cake makes people grin and request seconds. Keep this recipe in your back pocket for your next gathering. It’s a reminder that magic can be created from simple things. This cake is holiday magic on a plate, served.
2. Lemon-Blueberry Sheet Cake
Blueberry-Lemon Sheet Cake is a spring dream realized, packed with in-your-face flavors screaming sunshine. Its yellow lemon-batter, loaded with sugary blueberries, is a cool breeze just in time for brunch or party-out-the-garden food. Its pale color and puffiness ensure that it’s party bait. It’s simple to make, employing pantry staples to produce a dessert that invites exotica promises. The cake freezes the essence of spring into every single bite.
- Citrus Pop: Lemon zest provides a zesty, citrusy flavor with every bite.
- Fruity Burst: Sweet-tart bursts of blueberry flavor are created.
- Natural Hue: Blueberry puree in frosting provides a beautiful color.
- Easy Prep: Anyone can make it with common ingredients.
- Seasonal Star: Perfect for springtime parties or summer celebrations.
The tart, creamy lemon frosting, naturally colored blueberry puree, provides a photo-finish appearance that tastes as good as it looks. The richness of the frosting is strikingly juxtaposed with the juiciness of the fruit, and each bite is a delight. The cake causes one to think back to picnics and spring blooms, bringing a warm, comforting element to any occasion. A classic favorite among those who enjoy fresh, clean taste. Refrigerate before serving for a doubly cool treat.
Its balance of tart and sweet makes it a versatile dessert, loved by kids and adults alike. The straightforward recipe ensures success, even for novice bakers. Keep it in your repertoire for spring and summer gatherings. This cake proves that simple can be spectacular, turning any occasion into a celebration. It’s a slice of sunshine you’ll want to share.
Quick Blueberry Sheet Cake
Equipment
- 1 Rimmed Baking Sheet
- 1 Electric Mixer
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Spatula For spreading batter
Ingredients
Main
- 4 eggs
- ¾ cup white sugar
- ½ cup canola oil
- 1 individual packet vanilla sugar
- 2 teaspoons lemon juice
- lemon zest
- 1 pinch salt
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ cup milk
- 3 cups blueberries
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Beat eggs in a large bowl with an electric mixer until foamy. Mix in sugar, oil, vanilla sugar, lemon juice, lemon zest, and salt.
- Combine flour, baking powder, and cinnamon in a bowl. Stir flour mixture and milk alternately into egg mixture until batter is well blended. Spread batter onto the prepared baking sheet and distribute blueberries evenly on top. Lightly press into batter.
- Bake in the preheated oven until toothpick comes out clean, 20 to 30 minutes depending on the size of the baking sheet.
- Cool cake completely, 1 to 2 hours. Dust with confectioners’ sugar and cut into squares.
Notes
3. Wacky Cake
Wacky Cake is a wacky reinterpretation of an old-fashioned, rule-breaking dessert that bucks the trend of all baking conventions. It’s made from war-time ingenuity, this chocolate cake bakes in the pan, eggless and milkless, for a dense, too-rich snack. Its simplicity is its charm, just right for speedy home preparation or off-the-cuff cramps. The strong cocoa flavor satisfies chocoholics without ruining your day. It’s an old-fashioned gem that’s totally wacky and easy to love.
- No-Bowl Ease: Whips in the pan, not your hands, saving you cleanup time.
- Pantry Staples: Made from plain ingredients that are most likely already in your possession.
- Diet-Friendly: Egg- and dairy-free, perfect for restricted diets.
- Moist Magic: Rich chocolate flavor with minimal effort.
- Retro Charm: Reminds one of thrifty, days-gone-by baking.
This cake’s one-pan process is a stealth cooking trick that is shrouded in glory, perfect for last-minute baking. Its dense, heavy texture and rich, strong chocolate flavor are the equal of more fussy recipes and enhanced by the more-is-less approach. Wacky Cake is the welcome companion of potluck party guests where its simplicity beguiles and multiplies. It’s adored by children for its sticky splendor, and adults appreciate its root legacy. It’s people-bonding food.
Its long-time appeal rests in thriftiness, that with simple ingredients and doing them well. Vegan or simply short on staples, the cake does not scrimp. Have this recipe at hand for that time when you require a fast, reliable dessert. Wacky Cake confirms that creative being tasty is attainable. It’s a nice piece of history with each bite.
Wacky Cake
Equipment
- 1 8×8-inch cake pan Unglazed
- 1 Sifter or Fine-Mesh Sieve For dry ingredients
- 1 Fork For mixing batter
- 1 Toothpicks For testing doneness
Ingredients
Main
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8×8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Notes
4. Chocolate-Zucchini Cake
Chocolate-Zucchini Cake is sneaky decadence, disguising vegetables in wicked desserts. Grated zucchini contributes wonderful moisture, and decadent cocoa offers unrepentant richness. It’s wicked and good harmoniously combined, perfect for potlucks or family dinner. The secret ingredient adds complexity without a vegetable taste, satisfying even picky eaters. This cake is chocolate heaven with a healthy kick.
- Moist Secret: Zucchini provides tender, moist crumb in each bite.
- Decadent Flavor: Rich chocolate flavor delights most committed chocoholics.
- Nutty Frosting: Browned butter-pistachio frosting contributes to a dense crunch.
- Kid-Friendly: Conceals vegetables, so finicky eaters love it.
- Versatile Topping: Top with chocolate, cream cheese, or browned butter frosting.
The Brown Butter-Pistachio Frosting sends this cake soaring, as nuttiness takes the chocolate base to new heights. Browning butter only requires 10 minutes but adds a gourmet-quality component that wows dinner party hosts. The cake is easy to prepare, so it’s a party favorite, formal or informal party. It’s so moist and flavorful that diners ask for seconds, then seconds again. It’s a delicious dessert that’s geniously smart.
Its power to slip the veggies in without sacrificing flavor is the reason it’s popular. Frosting alternatives enable you to choose according to your crowd so everyone gets their way. Keep this recipe handy when you need to feed a marvelous meal without much work. Chocolate-Zucchini Cake is healthy and can be every bit as delicious as any. It’s healthy getting your greens.
Chocolate Zucchini Cake
Equipment
- 1 9×13 inch Baking Pan Essential for baking the cake.
- 1 Large Mixing Bowl For combining wet and dry ingredients.
- 1 Whisk or Spatula For mixing and folding ingredients.
- 1 Box Grater For shredding zucchini.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
Ingredients
Main
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups vegetable oil
- 4 large eggs
- 3 cups shredded zucchini
- ¾ cup chopped walnuts
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan. Dotdash Meredith Food Studios
- Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Dotdash Meredith Food Studios
- Add oil and eggs; mix well until just combined. Dotdash Meredith Food Studios
- Fold in shredded zucchini and walnuts until just combined. Dotdash Meredith Food Studios
- Pour cake batter into the prepared pan. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Dotdash Meredith Food Studios
- Cool cake completely before frosting with your favorite frosting. Dotdash Meredith Food Studios
Notes
5. Red, White, and Blue Poke Cake
Red, White, and Blue Poke Cake is a Fourth of July holiday showstopper perfect for summer parties. Its vibrant red strawberry and blue blueberry fillings permeate the cake, which results in flavor explosions with every bite. Poke preparation delivers a fruit-flavored, wet dessert as wonderful to eat as it is to make. Whipped mascarpone frosting is the crowning glory, and it’s a party crowd-pleaser. The cake yells celebration with every mouthful.
- Fruity Infusion: Strawberry and blueberry fillings are bursting with juice sacs.
- Poke Magic: Pokes can be employed to flavor infuse, staying tender.
- Creamy Finish: Mascarpone frosting balances the sweetness of the fruit.
- Festive Appeal: Ideal for patriotic holidays or party parties during hot-weather months.
- Easy Prep: Easy process returns max flavor with least effort.
Mascarpone frosting provides a creamy, tangy flavor that blends the fruit tastes together for an excellent dessert. Its rich color and flavor make it a hit at picnics and barbecues, reminding one of summer weather. Poke decorating is a quick, easy method of decorating, even for those without experience. This will amaze your guests with the celebratory appearance and refreshing flavor. Chill first and serve for a refreshing celebratory dessert.
This cake’s legacy is its party spirit on a plate without fuss. It is the perfect size so everyone can have a slice, and it is great for big parties. Pin this recipe at your party or summer patriotic. All-taste and reunion cake. All-American on a plate, Red, White, and Blue Poke Cake.
Red White and Blue Poke Cake
Equipment
- 1 9×13 inch Baking Pan
- 2 Large Mixing Bowls For gelatin and frosting
- 1 Electric Mixer Hand or stand mixer for cake batter and frosting
- 1 Whisk For dissolving gelatin
- 1 Wooden spoon handle or fork For poking holes
Ingredients
Main
- 1 18.25 ounce package white cake mix prepared to package instructions
- 1 package 3oz package strawberry gelatin
- 1 package 3oz package berry blue gelatin
- 2 cups boiling water for gelatin
- 2 8 oz packages cream cheese
- 3/4 cups powdered sugar
- 2-3 tablespoons milk
- 8 ounces whipped topping thawed
- 1 quart strawberries chopped
- 2 cups blueberries
Instructions
- Prepare and bake the white cake mix in a 9×13 inch baking pan according to package directions. Allow the cake to cool completely on a wire rack.
- Once the cake is fully cooled, use the handle of a wooden spoon or the tines of a large fork to poke holes evenly over the entire surface of the cake, about 1 inch apart.
- In two separate bowls, prepare the strawberry gelatin and berry blue gelatin by dissolving each package in 1 cup of boiling water. Stir each until the gelatin powder is completely dissolved.
- Carefully pour the strawberry gelatin into alternating holes and sections of the cake. Repeat with the berry blue gelatin, filling the remaining holes.
- Refrigerate the cake for at least 3-4 hours, or preferably overnight, to allow the gelatin to set firmly and fully soak into the cake.
- To prepare the frosting, in a large mixing bowl, beat the softened cream cheese with the powdered sugar and milk until smooth and creamy, using an electric mixer.
- Gently fold in the thawed whipped topping with the cream cheese mixture until it is well combined and fluffy.
- Once the gelatin is set, spread the prepared cream cheese frosting evenly over the top of the chilled cake.
- Arrange the chopped fresh strawberries and whole blueberries decoratively over the frosting.
- Refrigerate the cake for at least another hour before slicing and serving to ensure the frosting is firm and the cake is thoroughly chilled.
Notes
6. Classic Birthday Cake
The Classic Birthday Cake is a tried-and-true treat, its vanilla sponge and rainbow sprinkles bringing back memories in an instant. Ideal for birthdays or any celebration, this 9×13 cake feeds a crowd in an instant. Its sweet frosting and soft texture make every bite a party. Clear vanilla extract provides a clean, light flavor that everyone adores. The cake is heaven in every bite.
- Party Pleaser: Big size is big enough to feed a crowd.
- Nostalgia Factor: Sprinkles remind us of children’s birthday parties.
- Vanilla Pure: Bright, clean extract provides fresh, crisp flavor.
- Easy to Frost: Sprinkles are festive without elaborate piping.
- People-Pleaser: Timeless and pleasing to all, perfect for everyone.
Its rich, dense crumb and creamy frosting give it a warm, comforting taste that’s always on trend. It’s so easy to make, it’s the default for busy home cooks, but it’s fancy enough to be ideal for guests. Kids and adults love its fun appearances and retro flavors. It’s a dessert that makes any gathering a party. Slice it and watch the room come alive.
Its traditional popularity is because this cake can make life simpler and convenient. The hint of vanilla adds a touch of sophistication, and it’s unique from any other recipe. Add this one to your list of birthday or surprise party ideas to undertake. Classic Birthday Cake is testament to the fact that tradition never goes out of style. It’s a hug in cake fashion.
Homemade Birthday Cake
Equipment
- 2 Mixing Bowls One large for batter, one for whipping egg whites.
- 1 Electric Mixer Stand or hand-held for creaming butter and whipping egg whites.
- 2 Round Cake Pans 8-inch diameter recommended for even baking.
- 1 Fine-Mesh Sifter For sifting cake flour and baking powder.
- 1 Rubber Spatula Essential for gentle folding to maintain aeration.
Ingredients
Main
- 5-⅓ ounces weight Cake Flour, Sifted
- 1-½ teaspoon Baking Powder
- 2-⅔ ounces weight Butter
- 6 whole Eggs Separated
- 7 ounces weight Sugar
- 1 teaspoon Vanilla
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them, or lining with parchment paper.
- In a bowl, sift the cake flour and baking powder together twice to ensure a light and even mixture.
- In a large mixing bowl, cream the softened butter with a portion of the sugar until the mixture is light, fluffy, and pale.
- Beat the egg yolks into the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- In a separate clean, dry bowl, whip the egg whites until soft peaks form, then gradually add the remaining sugar, continuing to whip until stiff, glossy peaks are achieved.
- Gently fold the sifted dry ingredients into the butter-yolk mixture in two additions, mixing just until combined. Be careful not to overmix.
- Carefully fold the whipped egg whites into the batter in three separate additions using a rubber spatula, preserving as much air as possible until no streaks remain.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until the cakes are golden brown and a wooden skewer inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely before frosting.
Notes
7. Dr. Pepper Texas Sheet Cake
Dr. Pepper Texas Sheet Cake flips the traditional Southern dessert on its head with the addition of a fizzy kick in the form of hot, spicy spice steamed into the batter. Deep, dark chocolate with sweetness infused with cinnamon and nutmeg undertones, it’s a hug between two pieces. Perfect for church suppers or potlucks, it’s full of good flavor and a cinch to make. Dr. Pepper wets and spices it so all will enjoy it forever. It’s Texas-sized taste in every bite.
- Special Touch: Spice and wet Dr. Pepper into batter.
- Nutty Crunch: Frosting toaster pecans provide crunch.
- Rich Chocolate: Decadent cocoa taste satisfies chocolate fans.
- Rapid Prep: Easy ingredients simply get baked out in a snap.
- Southern Star: Ideal for potluck or lots of family gatherings.
The chocolate frosting, poured over the hot cake, is cooked into a fudgy, gooey crust that’s pure decadence. The crunchy pecan toastedness is an added luxury, lifting every bite to new levels of richness. The dense cake and giant size make the cake the party hit at any gathering, indulgence fillers with Southern hospitality. Fanatics fall in love with its one-of-its-type flavor, which will become the discussion of town. It’s such a great dessert that a single serving will have to suffice and a second serving won’t.
Its brilliance is in its take on a classic favorite with perfection in tradition and innovation. Having the Dr. Pepper mixture within it makes it a showstopper, exactly perfect to wow guests. Pin this recipe when you need to wow some Southern hospitality. It’s evidence the smallest adjustment can make something that’s already very great. This cake is a Lone Star legend.
Dr Pepper Texas Sheet Cake Recipe
Equipment
- 1 Rectangular Baking Pan 9×13 inch or larger for a thinner cake
- 2 Large Saucepans One for cake batter liquid, one for frosting
- 1 Large Mixing Bowl For combining dry ingredients and batter
- 1 Whisk For dry ingredients and mixing frosting
- 1 Electric Mixer (Optional) For smoother batter and frosting, or a strong whisk
Ingredients
Main
- 1.5 cups spicy fruity cola soft drink (such as Dr Pepper)
- 1 cup butter
- .5 cup unsweetened cocoa
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- .5 teaspoon salt
- 2 large eggs lightly beaten
- .5 cup whole buttermilk
- 2 teaspoons vanilla extract
- .5 cup butter
- .25 cup unsweetened cocoa
- .25 cup spicy fruity cola soft drink (such as Dr Pepper)
- 2 tablespoons whole milk
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1.5 cups coarsely chopped toasted pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (or larger 13×18-inch for a classic Texas sheet cake thickness) rectangular baking pan.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt; set aside.
- In a medium saucepan, bring 1.5 cups Dr Pepper, 1 cup butter, and 0.5 cup unsweetened cocoa to a boil over medium heat, stirring constantly. Remove from heat immediately.
- Carefully pour the hot Dr Pepper mixture into the bowl with the dry ingredients and stir with a whisk or spatula until just combined.
- In a separate small bowl, lightly beat the eggs, then whisk in the whole buttermilk and 2 teaspoons vanilla extract. Add this mixture to the cake batter and stir until smooth.
- Pour the prepared batter evenly into the greased and floured baking pan. Bake for 20-25 minutes, or until a wooden pick inserted into the center comes out clean with moist crumbs.
- While the cake bakes, prepare the frosting: In another saucepan, melt 0.5 cup butter and 0.25 cup unsweetened cocoa over medium heat. Stir in 0.25 cup Dr Pepper and 2 tablespoons whole milk; bring to a boil, then remove from heat.
- Whisk the sifted powdered sugar and 1 teaspoon vanilla extract into the hot frosting mixture until smooth and free of lumps.
- Stir the coarsely chopped toasted pecans into the warm frosting. Immediately and evenly pour the warm frosting over the warm, freshly baked cake.
- Allow the cake to cool completely on a wire rack for the frosting to set before cutting into squares and serving. This ensures a clean slice and firm frosting.
Notes
8. Fresh Apple Cake
Apple Cake is a warm, autumnal dessert, dotted with thinly sliced apples that break down into a moist, tender sponge. Its natural sweetness and tender crumb are the quintessence of comfort food during harvest fest. As it’s loaded with fresh, seasonal apples, there is a flavor explosion in every bite. Apple Cake is a warm hug from grandma’s kitchen. It’s a cake that reverts to the harvest season.
The dense, cookie-dough-filled batter holds the apples’ layer in position, forming deep, fruit-filled layers that are wickedly intense but wholesome. Top with Browned Butter, Cream Cheese, or Dark Chocolate Frosting and make it personal by adding a second layer of intensity. All three have a distinct variation, from nutty richness to cream richness. The cake is ideal for summer night soirees or dinner parties. It’s a guaranteed party hit that always works.
Beautification comes from the simple, transforming bland apples into slices of heaven dessert heaven. Frosting choices enable you to be your own artist so that everyone can have a slice. Have this recipe on hand for holiday gatherings or game night. Fresh Apple Cake reminds us sometimes we must leave the simple alone when working with seasonal ingredients. It’s heavenly comfort food, fresh from the oven.
Fresh Apple Cake
Equipment
- 1 Bundt Pan 10-inch fluted tube pan
- 1 Large Mixing Bowl
- 1 Electric Mixer Stand mixer or hand mixer
- 1 Fine-Mesh Sifter
- 1 Cake Tester Or a thin wooden skewer
Ingredients
Main
- 1 ½ cups vegetable oil
- 2 cups white sugar
- 3 large eggs beaten
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 ½ cups apples – peeled cored and diced
- 1 cup chopped walnuts
- 1 cup raisins Optional
- 1 16 ounce container cream cheese frosting
- ¼ cup finely chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
- Beat together oil, eggs, vanilla, and sugar.
- Sift together flour, baking soda, salt, cinnamon, and nutmeg. Add to egg mixture; stir in apples, 1 cup walnuts, and raisins.
- Pour into the prepared pan and bake in the preheated oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours.
- Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup chopped walnuts.
Notes
9. Lemon-Cream Cheese Dump Cake
Lemon-Cream Cheese Dump Cake is the busy baker’s new best friend, offering bright zesty flavor with less work. Mix it all in the pan, bake, and serve hot, citrus dessert in an hour and twenty minutes. Its cream cheese and sour lemon are crafted in careful balance. It’s ideal for weeknights or last-minute company, and it’s crowd-pleasing. This cake is sweet and simple.
The prep work for the dump puts prep simple with no sloppy means or bowls to mix. The tart pucker is the cherry on the richness, winding up in a home-cooked flavor with no muss. Serve over vanilla ice cream warmed for a delicious contrast. Its tart flavor and easy prep keep it a keeper for any dinner party. Guests will be sure you worked slavishly in the kitchen.
This cake is magical in that it loads up with tremendous flavor with little effort, perfect for busy lives. Fresh flavor preserves summer joy even in winter. Hold back and see when you don’t have much time but must make an eye-catcher. Lemon-Cream Cheese Dump Cake is less is more. It’s a sweet-sour treat that everyone is going to love.
Lemon Dump Cake
Equipment
- 1 9×13 inch Baking Dish Essential for baking the dump cake.
- 1 Spatula For evenly spreading the lemon pie filling.
- 1 Oven For baking the cake to perfection.
- 1 Paring Knife For dicing the cream cheese and butter into small, even pieces.
- 1 Serving Spoon or Spatula For serving the warm cake.
Ingredients
Main
- nonstick cooking spray
- 1 22 ounce can lemon pie filling
- 1 15.25 ounce package lemon cake mix
- 1 8 ounce package cream cheese, diced into small pieces
- ½ cup salted butter diced into small pieces
- 1 8 ounce container frozen whipped topping (such as Cool Whip), thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
- Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add small pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
- Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
- Serve dump cake warm with whipped topping.
Notes
10. White Texas Sheet Cake
White Texas Sheet Cake is a light nutty interpretation of the concept, with tender texture and mild flavor. Vegetable oil and buttermilk create a rich, light texture that melts in your mouth. A crowd-pleasing option for church socials or family gatherings, this cake is crowd-sized and feeds a crowd easily. Brown butter and toasted walnut frosting gives it a gourmet touch. Southern comfort food at its best.
Frosted madness, the toasting butter effect, transforms cake into a show-stopper. Toast walnut provides bite, texture contrast to sweet, light sponge. Lightly flavored, it is suitable for any time of the year, summer picnics or Christmas festivities. Under-statement perfected is one that is dear to enthusiasts as special indulgence but by no means limiting. Its pleasure that brings a smile to every mouthful.
Its brilliance is that it reimagines an old-fashioned to the joy of purists and adventurers alike. With its minimal ingredients and simple preparation, it’s made by everyone. Save this one for when you’ve got an affair to impress with a little extra pizzazz. White Texas Sheet Cake is heaven cake disguised as Southern decorum. It’s a flavor of pure bliss.
White Texas Sheet Cake
Equipment
- 1 Large Saucepan For boiling liquids and mixing cake batter/frosting
- 1 10×15-inch Baking Pan Sheet cake pan
- 1 Whisk For smooth batter and frosting
- 1 Set of Measuring Cups and Spoons For accurate ingredient portions
- 1 Offset Spatula For spreading the warm frosting evenly
Ingredients
Main
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon almond extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup butter
- ¼ cup milk
- 4 ½ cups confectioners’ sugar
- ½ teaspoon almond extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10×15-inch baking pan.
- Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
- Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
Notes
11. Strawberries-and-Cream Sheet Cake
This pinky sweetie is a strawberries-and-cream cake perfect for spring weddings, showers or soirees. Her strawberry-scented, creamy sponge is a record 35 minutes to make, and she is such a whirlwind-but-so-beautiful dessert. Her comfort food is sweetness, and the tender touch is a hug. Fresh strawberries on top finish it as dashing as it is delicious. Elegance made easy with every bite.
The quick preparation time makes it perfect for working busy bakers, with the product as adorable as it is delicious home-made. The sliced strawberries add a sweetness to the combination, and the burst of flavor with the light cake flavor. Its pale color and silky texture entice party guests, reminding them of the spring party flavor. The ease of preparation of the cake ensures that everyone is confident that even novices will have no problem. Chill before serving as a cold dessert.
The genius of it is in the capacity to skillfully mix beauty and simplicity, and make every moment magical. Strawberry garnish is gorgeous, organic, and a splash of color that will impress guests. Reserve this recipe for garden parties or brunch. Strawberries-and-Cream Sheet Cake is proof that less effort can result in phenomenal treasures. It is a rich bite of spring heaven.
12. Strawberry Ginger Poke Cake
Strawberry Ginger Poke Cake takes the down-home poke cake to an entirely new level with its sophisticated combination of sweet strawberry and sharp ginger. The poke method moistens the sponge cake with berry and citrus oil, and each bite is juicy and filled with color. Ideal for dinner parties or soirees, the cake explodes onto the party scene without overpowering the palate. That aggressive flavor combination is what sets it apart. This is an attitude dessert.
The ginger-strawberry filling permeates the cake to create a delicate, moist sponge that will surprise and shock. Swirled with light, creamy vanilla meringue, it has a light, refined finish that does much to counterbalance the richness of the filling. The rich taste of the cake itself is enough to make it a guarantee at any gathering social event. Its stunning looks belie the fact that it is irresistibly easy to make. It’s a rich and affordable dessert.
Its placement says it all for its charm of the unusual, something that’s a gem to find to one who is an admirer of deviation. The ginger brings warmth that balances the fruit, and it’s consumed throughout the year. Have this recipe in your back pocket whenever you want to impress with something different. Strawberry Ginger Poke Cake is an exhibition of strong flavors presented. It’s a sweet journey it’s worth taking.
13. Heavenly Angel Food Cake
Heavenly Angel Food Cake is an apt name, with a light-as-a-feather texture that’s rich but light. Subtle sweetness and airy texture make it a heavenly treat for any occasion. Simple to prepare for all its finicky texture, this cake is party-perfect in minutes. Lemon Cream Cheese Frosting provides a tangy, creamy finish that’s heavenly. This is sweet like a Godsend.
Its tender, wet crumb is a straightforward combination of foods readily available in pantries from sea to shining sea, and so it’s available to any baker. Scrumptious. The cake is aglow with the zesty frosting, and the two are a light, revitalizing dessert. Ideal for summer barbecues or holiday gatherings, it’s a guilt pleasure without the guilt that’s sinful but not. Dedicated enthusiasts adore its heavenly quality that spreads smiles around with each serving. Refrigerate and serve for best enjoyment.
Beauty is in being beautiful with no work at all, ideal for busy hosts/hostesses. Lemon frosting is unconventional, heaven to all tastes. Tuck this recipe away when you need to have a quick-to-whip-up showstopper. Heavenly Angel Food Cake is sweet heaven. It’s pure perfection, light divine on a plate.
14. Fudge Icing Texas Sheet Cake
Texas Sheet Cake with Fudge Icing is the Southern staple, with deep chocolate flavor and nutty, fudgy finish. The cinnamon in the batter adds its own warmth that makes every bite a comfort food champion. Perfect for a party or potluck, it feeds a crowd and does it with style. The warm frosting drizzles over the warm cake to make a gooey, can’t-possibly-help-yourself top layer. It’s Texas-sized indulgence at its finest.
The toasted pecans sprinkled on top add an excellent crunchy texture atop the fudge creamy frosting, and every bite is at a whole new level. Its deep rich flavor transports one back in time to church dinners and family gatherings when second helpings were just a must. The 9×13 is plenty for everyone, so of course it’s a crowd-pleaser at big gatherings. The simplicity of preparation and richness of this cake are a success during any season. It is a traditional dessert begging to be made.
Its shelf life is in its no-holds-barred decadence that is just right for chocolate and Southern food aficionados. Its cinnamon undertone is a departure that makes it new. Have this recipe handy for when you want to have a crowd-pleasing sure-fire dessert. Texas Sheet Cake is a love letter to Southern baking. It’s all comfort in every chocolatey bite.
Texas Sheet Cake
Equipment
- 1 Large Mixing Bowl For combining dry and wet cake ingredients
- 1 Saucepan For melting butter and cocoa mixtures
- 1 Jelly Roll Pan 10×15-inch for baking the sheet cake
- 1 Whisk For combining dry ingredients and light mixing
- 1 Spatula For stirring and spreading icing
Ingredients
Main
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 5 tablespoons unsweetened cocoa powder
- ½ cup butter
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts Optional
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch jelly roll pan. Dotdash Meredith Food Studios
- Make cake: Combine flour, sugar, baking soda, and salt in a mixing bowl. Beat in sour cream and eggs. Dotdash Meredith Food Studios
- Melt butter in a saucepan over low heat. Stir in water and cocoa powder. Bring mixture to a boil then remove from the heat. Dotdash Meredith Food Studios
- Allow to cool slightly, then stir cocoa mixture into the flour and egg mixture until blended. Pour batter into the prepared pan. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. While the cake is baking, make icing: Combine milk, cocoa powder, and butter in a large saucepan over medium heat. Dotdash Meredith Food Studios
- Bring to a boil, then remove from heat. Stir in confectioners’ sugar and vanilla, then fold in walnuts, mixing until blended. Dotdash Meredith Food Studios
- Spread icing over warm cake. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
