18 Decadent Sheet Cake Recipes 9×13 Perfect for Parties

Got a crowd to feed or a craving for something sweet? Sheet cakes are the ultimate party heroes—easy to make, effortlessly shareable, and always a hit. Whether you’re celebrating a birthday, potluck, or just a Tuesday, these 18 decadent 9×13 recipes deliver big flavor with minimal fuss. From rich chocolate to fruity delights, there’s a slice (or three) for everyone. Let’s bake up some joy!

Classic Chocolate Sheet Cake with Fudge Frosting

This old-school chocolate sheet cake is a crowd-pleaser—moist, rich, and topped with a silky fudge frosting that sets just right.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup water
• 1/2 cup unsalted butter
• 1/4 cup cocoa powder
• 1/2 cup buttermilk

Frosting

• 1/2 cup unsalted butter
• 1/4 cup cocoa powder
• 6 tbsp whole milk
• 1 tsp vanilla extract
• 3 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 2 cups sugar, 1/2 tsp salt, and 1 tsp baking soda in a large bowl.
3. In another bowl, mix 1/2 cup sour cream, 2 eggs, and 1 tsp vanilla until smooth.
4. In a saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 cup cocoa. Bring to a boil, then pour into the dry ingredients. Stir, then add the sour cream mixture and 1/2 cup buttermilk. Mix until just combined.
5. Pour batter into the pan and bake for 25–30 minutes until a toothpick comes out clean.
6. For the frosting, melt 1/2 cup butter with 1/4 cup cocoa and 6 tbsp milk in a saucepan. Remove from heat, stir in 1 tsp vanilla and 3 1/2 cups powdered sugar, then spread over the warm cake.

The magic here? The frosting melts slightly into the cake, creating a fudgy layer that’s impossibly rich but still light.

Tip: For extra depth, swap the water in the cake for hot coffee—it amplifies the chocolate without tasting like coffee.

Lemon Blueberry Sheet Cake with Cream Cheese Glaze

This sunny sheet cake is bursting with juicy blueberries and bright lemon flavor, topped with a tangy cream cheese glaze that ties it all together.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 1/2 cups fresh blueberries (plus extra for garnish)
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. In another bowl, mix melted butter, eggs, 1/2 cup milk, 1/4 cup lemon juice, and 1 tbsp lemon zest. Pour into dry ingredients, stirring just until combined.
4. Gently fold in 1 1/2 cups blueberries. Spread batter evenly in prepared pan.
5. Bake for 25-28 minutes until edges pull away from the pan and a toothpick comes out clean. Cool completely.
6. For the glaze, beat 4 oz cream cheese until smooth. Gradually add 1 cup powdered sugar and 2 tbsp heavy cream until drizzle-able. Spread over cooled cake and top with extra blueberries.

The magic here? The cream cheese glaze soaks slightly into the cake, creating pockets of creamy richness against the tender crumb.

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Red Velvet Sheet Cake with Cream Cheese Frosting

This vibrant, velvety cake is a showstopper for any occasion—rich cocoa flavor meets tangy cream cheese frosting in every bite.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch sheet pan.
2. Whisk together 2 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder in a large bowl.
3. Add 1 1/2 cups vegetable oil, 1 cup buttermilk, eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar. Mix until smooth.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and 1/2 cup butter until fluffy. Gradually add 4 cups powdered sugar and 1 tsp vanilla, mixing until smooth.
6. Spread frosting over the cooled cake and slice into squares.

The vinegar reacts with the buttermilk for a tender crumb, while the cream cheese frosting balances the cake’s subtle cocoa depth.

Tip: For neat slices, chill the frosted cake for 20 minutes before cutting.

Vanilla Bean Sheet Cake with Buttercream Frosting

This tender, fragrant sheet cake is a crowd-pleaser—perfect for birthdays, potlucks, or just because you deserve a little sweetness today.

Ingredients

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk, room temperature
• ½ cup unsalted butter, melted and cooled
• 3 large eggs, room temperature
• 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract (for frosting)
• Pinch of salt (for frosting)

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Dry mix: Whisk together 2 ½ cups flour, 2 cups sugar, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. Wet mix: In another bowl, whisk 1 cup milk, melted butter, eggs, and 1 tbsp vanilla bean paste until smooth.
4. Combine: Pour wet ingredients into dry ingredients, stirring just until no flour streaks remain (don’t overmix!).
5. Bake: Spread batter into prepared pan. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Cool completely.
6. Frosting: Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar, ¼ cup heavy cream, 1 tsp vanilla extract, and a pinch of salt. Beat until fluffy (2–3 minutes). Frost cooled cake.

The vanilla bean paste gives this cake flecks of real vanilla and a richer flavor than extract alone—worth the splurge!

Tip: For extra flair, top with rainbow sprinkles or fresh berries before serving.

Carrot Sheet Cake with Cream Cheese Frosting

This moist, spiced carrot cake is topped with a tangy cream cheese frosting—perfect for feeding a crowd without fuss.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots (about 4 medium)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg in a bowl.
3. In another bowl, beat 1 1/2 cups sugar, 1 cup oil, and 4 eggs until smooth. Stir in carrots, pineapple, and walnuts (if using). Gradually mix in dry ingredients.
4. Spread batter into the pan. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and 1/2 cup butter until fluffy. Add 3 cups powdered sugar, 1 tsp vanilla, and a pinch of salt; beat until smooth. Frost cooled cake.

The pineapple keeps the cake extra tender, while the walnuts add a subtle crunch—no one will guess it’s so simple!

Tip: For neat slices, chill the frosted cake for 30 minutes before cutting.

Strawberry Shortcake Sheet Cake with Whipped Cream

This fluffy vanilla sheet cake piled high with juicy strawberries and billowy whipped cream is summer’s answer to effortless entertaining—no layering required!

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 2 cups heavy cream
• 1/4 cup powdered sugar (for whipped cream)
• 1 tsp vanilla extract (for whipped cream)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 1 1/2 cups granulated sugar, 3 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. Add 1 cup milk, 1/2 cup melted butter, 2 eggs, and 2 tsp vanilla extract. Stir until just combined.
4. Pour batter into the pan and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
5. Toss sliced strawberries with 2 tbsp granulated sugar; let sit 10 minutes to macerate.
6. Beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract to stiff peaks.
7. Spread whipped cream over cooled cake, then top with strawberries. Slice and serve immediately.

The magic here? The cake stays tender even after chilling, so leftovers (if you have any!) taste just as dreamy the next day.

Tip: For cleaner slices, chill the cake for 20 minutes before cutting.

Pineapple Upside-Down Sheet Cake

This retro-inspired dessert is a crowd-pleaser with its caramelized pineapple topping and buttery vanilla cake—perfect for potlucks or weeknight treats.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar
• 1 (20 oz) can pineapple rings, drained (reserve 1/4 cup juice)
• 10-12 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. Prep the topping: Preheat oven to 350°F. Pour 1/2 cup melted butter into a 9×13″ baking pan, then sprinkle evenly with 1 cup brown sugar. Arrange pineapple rings in a single layer and place cherry halves in the centers.
2. Make the batter: Whisk together 1 1/2 cups flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt. In another bowl, mix 1/4 cup reserved pineapple juice, 1/2 cup milk, 1 egg, and 1 tsp vanilla. Stir wet ingredients into dry until just combined.
3. Bake: Pour batter over pineapple layer. Bake 35-40 minutes until a toothpick comes out clean. Cool 5 minutes, then invert onto a serving platter while warm.

The magic here? The brown sugar and butter fuse into a glossy caramel that soaks into the cake—no fancy flipping skills required!

Tip: For extra flavor, brush the pineapple rings with a little dark rum before arranging them.

German Chocolate Sheet Cake with Coconut Pecan Frosting

German Chocolate Sheet Cake with Coconut Pecan Frosting

This rich, nutty cake is a crowd-pleaser with its tender chocolate base and gooey coconut-pecan topping—perfect for potlucks or Sunday desserts.

Ingredients:

• Cake: 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 cup hot coffee
• Frosting: 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, 1/2 cup unsalted butter, 1 tsp vanilla extract, 1 1/2 cups sweetened shredded coconut, 1 cup chopped pecans

Instructions:

1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Make cake batter: Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl. Add buttermilk, oil, eggs, and vanilla; mix until smooth. Stir in hot coffee (batter will be thin). Pour into pan.
3. Bake: 35–40 minutes until a toothpick comes out clean. Cool completely.
4. Make frosting: Whisk evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook 10–12 minutes, stirring constantly, until thickened. Off heat, stir in vanilla, coconut, and pecans. Spread over cooled cake.

The magic here? The hot coffee deepens the chocolate flavor without tasting like coffee, while the frosting caramelizes slightly for a toasty finish.

Tip: Toast the pecans lightly before chopping for extra nutty depth.

Funfetti Sheet Cake with Vanilla Buttercream

This cheerful Funfetti Sheet Cake is a guaranteed crowd-pleaser, with its tender crumb, rainbow sprinkles, and fluffy vanilla buttercream—perfect for birthdays or any day that needs a little extra joy.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup whole milk, room temperature
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup rainbow sprinkles (plus extra for topping)
• 1 cup unsalted butter, softened (for buttercream)
• 4 cups powdered sugar
• ¼ cup whole milk (for buttercream)
• 1 tsp pure vanilla extract (for buttercream)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper.
2. In a large bowl, whisk together 2 ½ cups flour, 1 ½ cups sugar, 1 tbsp baking powder, and ½ tsp salt.
3. Add 1 cup milk, ½ cup butter, eggs, and 2 tsp vanilla. Beat on medium speed until smooth, about 2 minutes. Fold in ½ cup sprinkles.
4. Pour batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
5. For the buttercream, beat 1 cup butter until creamy. Gradually add 4 cups powdered sugar, ¼ cup milk, and 1 tsp vanilla, beating until light and fluffy.
6. Spread buttercream over the cooled cake and top with extra sprinkles.

The secret to this cake’s magic? The sprinkles bake into the batter, creating tiny pockets of color without bleeding—so every slice is as vibrant as the last.

Tip: For the fluffiest buttercream, make sure your butter is softened but still cool to the touch.

Banana Pudding Sheet Cake with Vanilla Wafers

This dreamy sheet cake combines the nostalgic flavors of banana pudding with the ease of a one-pan dessert—perfect for potlucks or weeknight cravings.

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 cup mashed ripe bananas (about 2 medium)
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil
• 1 box (3.4 oz) instant banana pudding mix
• 2 cups cold whole milk
• 1 tub (8 oz) whipped topping, thawed
• 1 1/2 cups coarsely crushed vanilla wafers
• 1/4 cup sliced bananas (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, beat cake mix, mashed bananas, water, eggs, and vegetable oil on medium speed for 2 minutes. Pour into the prepared pan.
3. Bake for 28–32 minutes until a toothpick inserted in the center comes out clean. Cool completely.
4. Whisk pudding mix and cold milk for 2 minutes until thickened. Let stand 5 minutes.
5. Spread pudding evenly over the cooled cake, then top with whipped topping. Sprinkle crushed vanilla wafers and arrange sliced bananas on top.
6. Chill for at least 1 hour before serving.

The magic here? The pudding soaks into the cake slightly, creating a luscious, creamy layer that tastes just like the classic dessert—but even easier to share!

Tip: For extra crunch, reserve some whole vanilla wafers to press into the sides of the cake after frosting.

Peanut Butter Sheet Cake with Chocolate Ganache

This rich, fudgy sheet cake is a peanut butter lover’s dream, topped with a silky chocolate ganache that makes it irresistible.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup unsalted butter
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 2 cups flour, 2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
3. In a saucepan, bring 1 cup water, 1/2 cup butter, and 1/2 cup peanut butter to a boil. Remove from heat and stir into the dry ingredients.
4. Mix in eggs, 1/2 cup buttermilk, and 1 tsp vanilla until smooth. Pour into the prepared pan.
5. Bake for 25–30 minutes until a toothpick comes out clean. Let cool slightly.
6. For the ganache, heat 1/2 cup heavy cream until steaming. Pour over 1 cup chocolate chips, let sit 2 minutes, then stir until smooth. Spread over warm cake.

The ganache melts into the cake slightly, creating a fudgy layer that pairs perfectly with the peanut butter base. Serve slightly warm for the ultimate gooey experience!

Tip: For extra peanut flavor, sprinkle chopped peanuts on top before the ganache sets.

Tiramisu Sheet Cake with Mascarpone Frosting

This crowd-pleasing dessert combines the creamy, coffee-kissed flavors of classic tiramisu with the easy, shareable charm of a sheet cake—perfect for potlucks or weeknight treats.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ½ cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 8 oz mascarpone cheese, room temperature
• 1 cup heavy cream
• ¼ cup powdered sugar
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Cake: Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ½ tsp salt. In a separate bowl, beat ¾ cup sugar and ½ cup butter until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and ½ cup milk until just combined. Pour into pan and bake for 25–30 minutes until a toothpick comes out clean.
3. Soak: Poke warm cake all over with a fork. Mix ½ cup coffee and 2 tbsp coffee liqueur (if using), then drizzle evenly over the cake. Cool completely.
4. Frost: Beat 8 oz mascarpone, 1 cup heavy cream, and ¼ cup powdered sugar until stiff peaks form. Spread over cake, then dust with 2 tbsp cocoa powder.

The magic here? The cake soaks up just enough coffee to stay moist without becoming soggy—every bite is balanced bliss.

Tip: For a kid-friendly version, swap the coffee soak for warm milk mixed with 1 tbsp vanilla.

Cinnamon Roll Sheet Cake with Cream Cheese Glaze

This cozy sheet cake packs all the swirls and spice of classic cinnamon rolls into an easy, shareable dessert—no rolling required!

Ingredients

• Cake: 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1/2 cup unsalted butter (melted), 1 large egg, 2 tsp vanilla extract
• Cinnamon Swirl: 1/4 cup unsalted butter (softened), 1/2 cup packed brown sugar, 1 tbsp ground cinnamon
• Glaze: 4 oz cream cheese (softened), 1 cup powdered sugar, 1/4 cup milk, 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Make the cake: Whisk together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. Add 1 cup milk, 1/2 cup melted butter, egg, and 2 tsp vanilla; mix until smooth. Pour into the pan.
3. Swirl: Mix 1/4 cup softened butter, 1/2 cup brown sugar, and 1 tbsp cinnamon into a paste. Drop dollops over the batter, then swirl with a knife.
4. Bake for 25–30 minutes until a toothpick comes out clean. Cool 10 minutes.
5. Glaze: Beat 4 oz cream cheese until smooth. Add 1 cup powdered sugar, 1/4 cup milk, and 1/2 tsp vanilla; drizzle over warm cake.

The magic here? That cream cheese glaze seeps into the cinnamon swirls, creating pockets of gooey sweetness in every bite.

Tip: For extra flair, sprinkle chopped pecans over the glaze before it sets.

Chocolate Peanut Butter Sheet Cake with Reese’s Topping

This Chocolate Peanut Butter Sheet Cake is a crowd-pleaser—rich, fudgy, and topped with a decadent Reese’s peanut butter cup layer that takes it over the top!

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup creamy peanut butter
• 1 1/2 cups chopped Reese’s peanut butter cups

1. Preheat oven to 375°F. Grease a 9×13-inch baking sheet.
2. In a saucepan, melt 1 cup (2 sticks) butter with 1 cup water and 1/4 cup cocoa powder over medium heat, stirring until smooth. Remove from heat.
3. In a large bowl, whisk together 2 cups flour, 2 cups sugar, 1/2 tsp salt, and 1 tsp baking soda. Pour in the warm butter mixture and stir until combined.
4. Beat in 2 eggs, 1/2 cup sour cream, and 1 tsp vanilla until the batter is glossy.
5. Spread batter into the prepared pan and bake for 20–22 minutes, until a toothpick comes out clean.
6. While warm, dollop 1 cup peanut butter over the cake and let it soften for 1–2 minutes, then spread evenly. Sprinkle 1 1/2 cups chopped Reese’s cups on top, pressing lightly to stick.

The magic here? The peanut butter melts into the warm cake, creating a gooey layer that pairs perfectly with the crunchy Reese’s topping. Serve slightly warm for ultimate indulgence!

Tip: For extra peanut butter flavor, swap 1/4 cup of the butter in the batter with peanut butter.

Raspberry Almond Sheet Cake with Almond Glaze

This tender, fruity sheet cake is studded with juicy raspberries and topped with a sweet almond glaze—perfect for potlucks or lazy Sunday baking.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp almond extract
• 1 ½ cups fresh raspberries
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp almond extract (for glaze)
• ¼ cup sliced almonds, toasted (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together 1 ½ cups flour, 1 cup sugar, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat in ½ cup butter, 2 eggs, ½ cup milk, and 1 tsp almond extract until smooth. Fold in raspberries gently.
4. Spread batter into the pan. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
5. Whisk 1 cup powdered sugar, 2 tbsp milk, and ½ tsp almond extract for the glaze. Drizzle over the cake and sprinkle with toasted almonds.

The almond glaze soaks slightly into the cake, creating a moist, fragrant crumb that pairs beautifully with the tart raspberries.

Tip: For extra flavor, toss raspberries in 1 tbsp flour before folding into the batter—this helps prevent sinking!

Orange Creamsicle Sheet Cake with Citrus Glaze

This dreamy sheet cake tastes just like the nostalgic popsicle, with a tender crumb and a zesty glaze that’ll have everyone asking for seconds.

Ingredients

• 1 box (15.25 oz) vanilla cake mix
• 1 cup whole milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp heavy cream
• 1/2 tsp orange extract

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together vanilla cake mix, milk, vegetable oil, eggs, orange zest, orange juice, and vanilla extract until smooth. Pour into the prepared pan.
3. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
4. For the glaze, beat softened butter, powdered sugar, heavy cream, and orange extract until smooth. Drizzle over the cooled cake.

The secret? Fresh orange zest in both the batter and glaze doubles down on that sunny citrus flavor without overpowering the creamy vanilla base.

Tip: For extra vibrancy, top with a sprinkle of orange zest right before serving.

Cookies and Cream Sheet Cake with Oreo Frosting

This crowd-pleasing cake is a dreamy mashup of fluffy vanilla sheet cake and crushed Oreos, topped with a creamy, cookie-packed frosting that’ll have everyone asking for seconds.

Ingredients

• 1 box (15.25 oz) white or yellow cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 15 Oreo cookies, coarsely crushed (plus extra for garnish)
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, beat cake mix, buttermilk, vegetable oil, eggs, and 1 tsp vanilla extract with a hand mixer for 2 minutes until smooth. Fold in 15 crushed Oreos. Pour batter into the pan and bake for 25–28 minutes, until a toothpick comes out clean. Cool completely.
3. For the frosting, beat softened butter with powdered sugar, heavy cream, 1 tsp vanilla extract, and a pinch of salt until fluffy (3–4 minutes). Fold in 1/2 cup of reserved crushed Oreos.
4. Spread frosting over cooled cake and top with extra crushed Oreos.

The magic here? The buttermilk keeps the cake tender while the Oreo bits add little pockets of crunch in every bite—no fancy layers required!

Tip: Freeze Oreos for 10 minutes before crushing to prevent crumbs from turning dusty.

Pumpkin Spice Sheet Cake with Maple Cream Cheese Frosting

This cozy, spiced cake is a one-pan wonder—soft, moist, and topped with a tangy-sweet frosting that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ¼ cup pure maple syrup
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a bowl, whisk 2 cups flour, 1 ½ cups sugar, 1 tsp baking soda, 2 tsp pumpkin pie spice, and ½ tsp salt. Add pumpkin puree, eggs, vegetable oil, and 1 tsp vanilla. Stir until smooth.
3. Pour batter into the pan. Bake for 25–28 minutes until a toothpick comes out clean. Cool completely.
4. Beat cream cheese, butter, and maple syrup until fluffy. Gradually add 1 cup powdered sugar. Spread over cooled cake.

The maple syrup in the frosting adds a subtle depth that balances the warm spices perfectly—no overpowering sweetness here!

Tip: For extra flavor, toast chopped pecans and sprinkle them over the frosting.

Conclusion

With 18 decadent sheet cake recipes perfect for any party, this roundup has something for every sweet tooth! Whether you’re baking for a crowd or just craving a treat, these 9×13 cakes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article for your next baking adventure. Happy baking!