SHEET PAN POUND CAKE
This post may contain affiliate links that won’t change your price but will share some commission.
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
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, thebutter 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 likebutter 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
Equipment
Ingredients
- 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 heavy whipping cream not whipped, at room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Grease then flour or sugar a 9×13-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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
So no baking powder?
No, eggs are the leavener