Sheet Pan Pound Cake is a classic pound cake recipe baked in a nontraditional 9×13-inch pan. It still has the crunchy top and buttery soft inside.
After being asked 1,001 times if you can bake a pound cake in a regular layer cake pan or a 9×13-inch cake pan, I tried it. You can read all the details in this post, Can I Bake a Pound Cake in a 9×13-inch Pan?
You may be asking yourself, ‘Why would I want to bake a pound cake in a 9×13-inch cake pan?’
- Well, either you don’t have a tube pan or a bundt pan.
- Or, you want to cut the pound cake into cubes for kabobs or petit fours.
Pound cakes are typically baked in a bundt pan or a tube pan because of the dense, thick batter.
Sheet Pan Pound Cake, The Method
I used my popular Whipping Cream Pound Cake recipe. The method for making it is identical up to the point that you pour the batter into the pan.
- First, you want all the cold ingredients to be room temperature. Therefore, sit the butter, eggs, and whipping cream out on the counter for about 2 hours. Obviously, the temperature in your house will affect how long it takes. The eggs will not feel cold. As well, the butter will be soft, but still somewhat firm.
- You do not want the butter to be melted.
- Do not substitute margarine for butter in your cake recipes. Margarine does not act/react like butter when baking.
- Sift your flour then measure it by the ‘Spoon & Level’ method. Please read this post on how to correctly measure flour.
- Additionally, add the eggs one at a time then mix just until the yolk disappears into the batter.
- Test it carefully (without moving the cake too much) with a small, long wooden skewer. The cake is done with no crumbs or dry crumbs are on the skewer.
You may also like the pound cake recipe pictured below, click the photo for the recipe. Also, get all my pound cake recipes here.
Sheet Pan Pound Cake
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Save To Your Recipe BoxIngredients
- 1 cup butter no substitutions, salted or unsalted, at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted then measured correctly
- 1 cup whipping cream not whipped, at room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Grease then flour or sugar a 9x13-inch baking pan. Alternately, line with parchment paper if you plan to make petit fours out of this cake.
- In the bowl of your stand mixer on medium, beat butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
- Add eggs, one at a time, beating until the yolk disappears into the batter before adding the next egg.
- Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
- Add vanilla and mix on low to medium until well combined.
- Pour batter into your prepared pan and spread evenly.
- Bake for 55 minutes at 325 degrees F.
- Cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the center of the cake.
- Frost or serve as desired. Store in an airtight container on the countertop 3 to 4 days.
Nutrition
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Tami says
I don’t have heavy cream. Will evap milk or half and half work?
Paula says
Yes, either will work.
Jamie says
Is it possible to make this recipe in 6in/8in cake pans ? my bestfriend loved the recipe when I made the sheetpan and wanted to make it a full cake
Paula says
Yes, time will depend on what size and how many pans you use so you’ll just need to watch and test it.
Jamie says
Update: tried the recipe for the cakes and it came our so good and fluffy ! Baked them about 35 mins in a convection oven ! @ 325
Paula says
Awesome!!
carol says
can this recipe be used also to make the curro’s
Paula says
Yes
Sara says
Is there any way I can add sour cream to make it more of a sour cream pound cake?
Paula says
I haven’t tested it with sour cream, but I feel certain it’ll work. I’d use this recipe> https://www.callmepmc.com/sour-cream-pound-cake-recipe/
Susie says
Wow! This is, to my mind, a perfect pound cake. The crumb is beautiful and has rich glavor. I sprinkled it with a dusting of powdered sugar and it’s ready to go. Thanks for posting this great recipe.
Kim Z says
Can this cake be baked on a cookie sheet to make strawberry shortcake shooters? Hard to tell height of cake in 9×13 pan. Thanks!
Paula says
It’s about 2 inches tall. It should work on a sheet pan like this https://amzn.to/3Aig2uw
Andy R says
Can you use cake flour?
Paula says
Yes
Ann S. says
Is 155 minutes the correct baking time?
Paula says
No, it’s 55 minutes. Enjoy!
Kathy A Parathyras says
Is the baking time meant to be 55 minutes?
Paula says
yes it is
Sue says
How long do you bake the cake? Did I read 155 minutes correctly? Looks great for making a trifle. Thanks.
Paula says
55 minutes
Audrey says
I have used this recipe for many many years. The only thing I do different is add 1/2 c. solid crisco to this recipe. !1 1/2 c. butter…1/2 c. crisco. Has a crunch to the cake is all. Everyone raves over it. Enjoy
Susan says
I love your recipes and your site. I had been wondering about the 9 x 13 pan. We use pound cake for Strawberry Short Cake. Thank you for the answer!
In the directions beneath the recipe, there may be a typo for baking the cake 155 minutes. The time is correct on the header. Just an FYI.
Paula says
Thanks, no, it should be 55 minutes.
Ashley says
The recipe says to bake for 155 minutes, I assume that’s a typo?
Paula says
yes, should be 55 minutes