Best 4 Sheet Pan Cake Recipes

Sheet pan pancakes are a quick and easy way to enjoy a delicious breakfast or brunch. They're perfect for busy mornings when you don't have time to stand over the stove, or for large gatherings when you need to feed a crowd. Plus, they're so versatile that you can customize them to your own taste preferences. Whether you like your pancakes fluffy or thin, sweet or savory, there's a sheet pan pancake recipe out there for you. In this article, we'll share our top picks for the best sheet pan pancake recipes, so you can find the perfect one to enjoy for your next meal.

Here are our top 4 tried and tested recipes!

BASIC SHEET PAN CAKE

Basic Sheet Pan Cake image

We're certain this all-purpose cake batter will be your go-to recipe for anything from jelly rolls cakes to berry-laden trifles. It is incredibly simple and results in a tender yet pliable crumb.

Provided by Food Network Kitchen

Time 40m

Yield 1 sheet cake

Number Of Ingredients 8

Ingredients

Nonstick baking spray, for the baking sheet
4 large eggs, cold (see Cook's Note)
1 cup sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour, sifted (see Cook's Note)

Steps:

Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly using the spatula, using broad, gentle strokes to keep the batter airy.
Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.

SHEET PAN CRUMB CAKE

Sheet Pan Crumb Cake image

It's no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups packed dark brown sugar
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, melted
3 cups all-purpose flour (see Cook's Note)
Nonstick cooking spray, for the baking sheet
3 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups sour cream

Steps:

For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

SHEET PAN ZUCCHINI CARROT CAKE

Sheet Pan Zucchini Carrot Cake image

This sheet pan cake with zucchini, carrots, and coconut is incredibly moist since it is soaked with freshly squeezed orange juice right after baking. Make sure you squeeze out most of the liquid of the vegetables, otherwise the cake will get too moist.

Provided by Lena

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 20

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
1 cup shredded coconut
6 teaspoons baking powder
1 pinch salt
1 ⅛ cups unsalted butter, at room temperature
1 ¼ cups white sugar
4 teaspoons vanilla sugar
6 eggs
2 ¼ cups finely grated zucchini, excess moisture squeezed out
2 ¼ cups finely grated carrots, excess moisture squeezed out
4 tablespoons milk, or more as needed
1 large orange, juiced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
Combine flour, coconut, baking powder, and salt in a bowl.
Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 37.1 g, Cholesterol 76.8 mg, Fat 15 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 189.2 mg, Sugar 15 g

MOIST GERMAN SHEET PAN APPLE CAKE

Moist German Sheet Pan Apple Cake image

This apple sheet cake has 3 layers - a pastry layer, an applesauce layer, and a streusel layer, so you need a deep sheet pan. It is to die for.

Provided by manuela

Categories World Cuisine Recipes European German

Time 1h25m

Yield 24

Number Of Ingredients 18

Ingredients

¾ cup white sugar
2 tablespoons white sugar
¼ cup unsalted butter
2 teaspoons vanilla sugar
5 eggs
½ lemon, zested and juiced
2 ¾ cups all-purpose flour
3 teaspoons baking powder
2 pounds apples - peeled, cored, and thinly sliced
3 teaspoons cinnamon sugar
2 ½ cups applesauce
1 cup all-purpose flour
2 tablespoons all-purpose flour
½ cup unsalted butter, cut into cubes
½ cup white sugar
2 tablespoons white sugar
1 cup almond meal
2 teaspoons vanilla sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 39.1 g, Cholesterol 54 mg, Fat 7.9 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 78 mg, Sugar 19.1 g

Tips:

Use a hot oven. This will help the cake to rise quickly and evenly.
Don't overmix the batter. Overmixing can make the cake tough.
Use a light-colored baking sheet. This will help the cake to brown evenly.
Line the baking sheet with parchment paper. This will make it easy to remove the cake from the pan.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

Sheet pan cakes are a delicious and easy way to enjoy cake. They are perfect for parties or potlucks, and they can be made ahead of time. With so many different recipes to choose from, there is sure to be a sheet pan cake that everyone will love.