Go Back

Basic Sheet Cake

This basic sheet cake recipe yields a tender, light dessert perfect for any occasion. It features a simple preparation involving aerating eggs and sugar, gently folding in flour and melted butter, and a hint of dark rum for added flavor. Finished with a dusting of confectioners' sugar, it's a classic and versatile treat.
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 1796 kcal

Equipment

  • 1 9x13 inch Sheet Pan Essential for baking the cake evenly
  • 2 Mixing Bowls One large for batter, one medium for flour
  • 1 Electric mixer or whisk For achieving proper aeration of eggs and sugar
  • 1 Fine-Mesh Sifter Crucial for aerating cake flour
  • 1 Rubber Spatula For gently folding ingredients

Ingredients
  

Main

  • 5 tbsp. unsalted butter melted and cooled, plus more for pan
  • 3/4 cup cake flour plus more for pan
  • 2/3 cup plus 2 tbsp. sugar divided
  • 4 eggs
  • Confectioners’ sugar for dusting
  • 1 tbsp. dark rum

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch sheet pan, tapping out any excess flour.
  • Sift the 3⁄4 cup cake flour into a small bowl and set aside.
  • In a separate small bowl, melt the 5 tbsp. unsalted butter and allow it to cool completely to room temperature.
  • In a large mixing bowl, combine the 4 eggs and 2/3 cup plus 2 tbsp. sugar. Using an electric mixer or whisk, beat on high speed until the mixture is pale yellow, thick, and forms a ribbon when lifted from the whisk (this typically takes 5-7 minutes).
  • Gently fold in the sifted cake flour into the egg mixture in two additions, using a rubber spatula, until just combined. Be careful not to deflate the aerated egg mixture.
  • Gradually fold in the cooled melted butter and 1 tbsp. dark rum into the batter until fully incorporated, again, using a gentle hand to maintain the cake's lightness.
  • Pour the prepared batter evenly into the greased and floured sheet pan and smooth the top with a spatula.
  • Bake for 20-25 minutes, or until the cake is golden brown, springs back when lightly touched in the center, and a wooden skewer inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely.
  • Once the cake is completely cooled, generously dust the top with confectioners’ sugar before slicing and serving.

Notes

For a truly tender crumb, ensure your cake flour is well-sifted, ideally twice, to incorporate air and prevent lumps. When whisking the eggs and sugar, aim for a 'ribbon stage' where the mixture is pale, thick, and falls in a ribbon that holds its shape briefly. This aeration is crucial for the cake's light texture. Introduce the melted butter and flour gently, folding rather than stirring, to maintain the air you've built. Overmixing will develop gluten, resulting in a dense, tough cake. Using room temperature eggs will also aid in achieving maximum volume during whisking. The dark rum adds a subtle depth of flavor; for a non-alcoholic version, vanilla extract can be used.