# How To Make A Sheet Cake With Cake Mix?

How many boxes of cake mix do I need for a half sheet cake?

## How many boxes of cake mix do I need for a sheet cake?

A full sheet cake weighs 8 pounds of batter. The average super market box cake weighs 15.25 ozs. Add in the eggs & water & oil & you have just about 2 lbs. So you would need 4 boxes, maybe a little more for waste because most people don’t scrap the bowl very well & lose product that way.

## How many cake mixes do I need for a 12×18 pan?

I would say 3 mixes per 12x18x2, if you’re not extending or doctoring them. (More flavor variations.) If you look in the pan their are two lines, one for a single layer cake or a double layer. Single layer – two cake mixes.

## How many boxes of cake mix do I need for a 9×13 pan?

I use one cake mix for an 8′ round and then cut off the cooled cake top. So if you want a flat cake and 2′ tall I would used two cake mixes for a 9 x 13 x 2.

## How much batter goes into a sheet cake?

Batter & Icing Guide for Sheet Cakes

The average cake mix will make an approximate 4 to 5 cups of batter depending on the ounces it has. The icing amounts are an approximation just as well.

## What’s the difference between sheet cake and regular cake?

The primary difference between sheet cake and regular cake is the size of the cake pan. Sheet cake is made in a sheet cake pan which is a shallow, large pan. Regular cake is usually made in a 9×13 baking dish or, for a double layer cake, it’s made in two 8-9” round pans.

## Is a 12×18 a full sheet cake?

If the cake is 4′ tall then you use the wedding cake size of 1x2x4 and get 108 servings. A 12 X18 sheet pan is the standard half sheet for professional bakeries and cut into 2 x 2 inches serves 54 people. Professional bakeries literally use a sheet pan for a full sheet cake. Hence the terms full sheet, half sheet etc.

## How long do I bake a half sheet cake?

Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

## Can I bake a cake on a cookie sheet?

Spread cake mix evenly onto cookie sheet. Bake at 350F until done, about 20 -25 minutes. Depending on your oven. Cool.

## How many cups of battery does a boxed cake mix make?

One package cake mix yields about 4 cups batter.

## Can you put 2 cake mixes in 9×13 pan?

two cake mixes will be a little too much but its better than having a flat cake, one is not enough. I use only one box – if you want a taller cake, try the extender recipe

## What size cake does a box mix make?

Usually, a boxed mixed can be baked in a 9-inch by 13-inch pan or two 9-inch rounds. In my kitchen, I normally bake with 8-inch round pans, which results in a thicker/taller cake. For this post, I tested these cake mixes in two different ways and it should be noted that I did NOT use my beloved bake even stripes.

## How much buttercream do I need for a sheet cake?

Frosting a Sheet Cake in the Pan

Mound 2 cups of frosting in center of cake. Use icing spatula to spread frosting evenly to edges of cake.

## How much buttercream is needed to cover a cake?

In general, I find one batch or about 6 cups of frosting is the perfect amount for a 7-inch or 8-inch layer cake that’s decorated with buttercream swirls on top.

## Does one box of cake mix make two cakes?

A standard box of cake mix (baked according to the directions*) yields 5 cups of batter. Explore the possibilities! Click here to see our easy One Box Chart. TEN 3′ x 2′ individual round cakes!

## How do I make a sheet cake?

• How long should cakes be in the oven for?
• How do you bake a sheet cake evenly?
• How long should you bake a cake at 350?
• What’s the difference between sheet cake and regular cake?
• How many minutes should cake stay in the oven?
• How do you keep a sheet cake from rising in the middle?
• How long do I bake a 1/2 sheet cake?
• Why do my cakes bake unevenly?
• ## How to make sheet cake from a layer cake recipe?

• 1 cup unsalted butter
• 1/2 cup shortening*
• 6 cups ( 690g) powdered sugar
• 1/8 tsp salt
• 2 tsp vanilla extract
• 1 tbsp corn syrup (or honey)
• 4 – 6 tbsp water or milk
• Pink,Peach and Ivory gel icing color
• Sprinkles
• ## How to fill a sheet cake?

– Chocolate Filling – Strawberry Cream Filling – Raspberry Filling – Apricot Filling – Cream Cheese Filling

## How many cake mixes do I need for a sheet cake?

The batter for a full sheet cake weights around 8 pounds. The average box cake from a supermarket weighs 15.25 ounces. When you combine the eggs, water, and oil, you will get around 2 lbs. As a result, you’d need four boxes, maybe with a little extra for waste because most people don’t scrape the bowl very well, resulting in product loss.

## How many boxes of cake mix do I need for a 12×18 sheet cake?

One box of cake mix will provide a 9-inch by 13-inch cake that is typical in size. A sheet pan measuring 12 inches by 18 inches requires 14 cups of cake batter, which is little more than two boxes of cake mix.

## How many boxes of cake mix do I need for a 11×15 sheet cake?

A minimum of two cake mixes will be required to fill an 11-by-15-inch cake pan to approximately the same depth, yielding a total of 512 cubic inches of cake when combined.

## How do you make a layer cake into a sheet cake?

Sweet Technique: How to Make Layer Cakes from a Single Sheet of Baking Paper (Gallery) The key is hidden within. Prepare the frying pan. Cut out your stencil and place it on the parchment paper. The batter should be spread out. Check the depth with a probe. Make the sides as even as possible. Bake until done, then check to see if it’s done. Remove the cake from the edges with a knife.

## What’s the difference between sheet cake and regular cake?

The most significant distinction between sheet cake and ordinary cake is the size of the cake pan used to bake the cake. In order to make sheet cake, you need a sheet cake pan, which is a shallow, big pan. A regular cake is often baked in a 9-by-13-inch baking dish, or two 8-by-9-inch circular cake pans are used for a double layer cake.

## What size is full sheet cake?

When there are huge groups of people present, such as during business events or large parties, a full sheet cake is appropriate. In general, they are 18 inches wide by 24 inches long. For the most part, a complete sheet cake will feed between 64 and 96 individuals.

## Can you put 2 cake mixes in 9X13 pan?

Sheet Pans are a type of baking sheet that is used to bake a cake or a pie. The typical 9-inch-by-13-inch sheet pan is the one that comes closest to being the proper size for two boxes of cake mix. It’s the perfect size for 10 cups of batter, which would take around 45 minutes to bake at 350 degrees F..

## How do you get sheet cake out of pan?

Remove the cake from the pan by running a table knife around the edge of it to ensure that the cake edges are completely removed from the pan’s edges. Place a wire rack over the cake pan, then flip the rack and the pan to make a triangular cake. Remove the cake from the pan using tongs. Allow the cake to cool to room temperature before serving.

## How many does a full sheet cake serve?

A 1⁄4 sheet cake can be divided into up to 18 portions. A half sheet cake can be divided into up to 36 portions. A whole sheet cake may accommodate up to 64 people.

## How much batter do you put in a half sheet cake?

The responses were overwhelmingly positive. I’ve found that if a cake recipe yields two 8 or 9-inch layers, one half sheet pan will suffice in the majority of cases. It takes 7 cups to make 2 8-inch pans and 14 cups to make a 12-by-18-inch half sheet pan.

## Can I make 2 boxes of cake mix at once?

• When making a big cake from a boxed cake mix, you will need to double the mix as well as the amounts of all of the components given on the box’s directions, and you will need to alter the baking time to account for the increased volume of ingredients.
• This small amount of extra effort will be well worth it when you serve the cake and all of your guests are able to partake in its deliciousness.

## How many servings does a 11×15 sheet cake?

An 1115-inch stacked wedding cake slice will yield 90 servings for the classic wedding cake slice.

## Can you bake a cake on a cookie sheet?

The dimensions of a cookie sheet are 15 inches by 10 inches by 1 inch in height. Using a spatula, spread the cake mix onto the cookie sheet evenly. Bake at 350 degrees for 20 to 25 minutes, or until done.

## How do I keep my sheet cake flat?

Baking flat cakes boils down to one easy step: wrapping cake strips over your pans while they’re still warm. This is the strategy I use the most. All you have to do is dampen them and wrap them over the bottoms of your cake pans to complete the task. Every time, perfectly flat cakes are produced!

## What can I use if I don’t have a cake pan?

When baking a cake without a cake pan, the first choice you have is to use a sheet pan instead of a cake pan. In order to make a cake, a sheet pan should be level and have sides that rise at least one inch above the bottom of pan around its circumference.

## Quick Vanilla Sheet Cake

• When you’re short on time, make this Quick and Easy Vanilla Sheet Cake using a cake mix!
• No matter if you’re celebrating a birthday or simply searching for a simple vanilla cake recipe, this dish will not let you down.
• A nice sheet cake is one of my favorite desserts.
• Also, check out these delectable recipes: Easy chocolate sheet cake recipes from Grandma Shoaf, as well as Pumpkin Sheet Cake with Caramel Frosting, are included.

## Vanilla Sheet Cake with Sprinkles

• This dessert is delicious.
• You folks, I’m talking to you.
• This vanilla sheet cake is insanely simple to make, yet it’s still quite delectable.
• In addition, every meal to which you may add sprinkles (for example, doughnuts, ice cream, caramel apples) is bound to be delicious in some way.
• Is that correct?

This is another ″cheater recipe,″ in that you start with a box of cake mix, add some fool-proof homemade frosting and a sprinkling of sprinkles, and you’ve got yourself a perfectly semi-homemade dessert that takes no more than 20 minutes to put together and is completely delicious.

## Cake-Mix Recipe for Any Occasion

• This vanilla sheet cake recipe is one of my favorites all year long since it is simple to make and can be easily customized to suit my needs.
• For Halloween, I color the icing orange (just a few drops of food coloring when you’re mixing in the vanilla) and decorate with some great Halloween bat sprinkles.
• To decorate for Christmas, you can keep the icing white and sprinkle it with little red, green, and white ball sprinkles.
• For birthdays, you may prepare the frosting in the color of the birthday person’s choice and hand out sprinkles to the guests of honor.
• I make my children believe that I am the world’s finest parent if I allow them to decorate anything they have made on their own.

Isn’t it true that it’s the simple things that count?

## Can I make sheet cake ahead of time?

Yes, it is possible! Not only is this cake simple to make, but it also travels well and may be prepared up to a day in advance. Always a positive characteristic in a dessert, especially around the holidays.

## How many people does a sheet cake feed?

This specific sheet cake may feed around 20 people. Print

### Description

When you’re short on time, make this Quick and Easy Vanilla Sheet Cake using a cake mix! No matter if you’re celebrating a birthday or simply searching for a simple vanilla cake recipe, this dish will not let you down.

#### For the Cake

• 2 quarts Betty Crocker cake mix (any color works fine, but the yellow, white, white butter recipe, and yellow butter recipe are my favorites)
• additional ingredients listed on the back of the package

#### For the Icing

• 4 to 4 12 cups powdered sugar, 14 teaspoon almond extract, 12 teaspoon vanilla extract
• 12 cup butter (no margarine, please! )
• 1 1/4 cup milk
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). The cake batter should be prepared according to the package directions and spread evenly onto a large oiled and rimmed sheet cake pan (also known as a Jelly Roll pan, which should measure approximately 17 12 inches by 13 inches). The cake should be baked until it is completely cooked through. During the 12-15 minute baking time, you will notice the cake beginning to smell and the cake will spring back when softly touched.
2. Cooking time: While the cake is baking, in a small sauce pan, boil the butter and milk over medium heat, stirring constantly, until the butter melts. Take the pan off the heat. Pour the powdered sugar into a large mixing bowl (you can also use a stand mixer for this) and gently whisk in the melted butter mixture until it is completely incorporated. Stir until the ingredients are completely incorporated and there are no lumps. Stir in the almond and vanilla extracts until everything is well-combined.
3. While the cake is still warm (let it to rest for about 5-7 minutes
4. you want it hot but not boiling hot), sprinkle the icing over the warm cake and spread it to the edges with a spatula until it is completely covered. If you try to spread the icing too much or go over the same area over and over again, you will end up pulling the top of the cake off and getting crumbs in your frosting. The idea is to spread it out as rapidly as possible and move on. Too much fussing will result in a sloppy mess
5. add the sprinkles while the frosting is still warm to avoid a sloppy mess. It is also delicious warm, at room temperature, and even the next day after the sprinkles have been added to hide any messes you may have created when spreading the frosting. Sugar is a wonderful preservative, so there is no need to refrigerate overnight. Traveling with a sheet cake pan is a snap since I have a plastic top that fits the pan perfectly. I strongly advise you to get a lid for your pan.
• Preparation time: 30 minutes
• cooking time: 12 minutes
• category: dessert
• method: oven
• cuisine: American
• time: 30 minutes

Recipes for vanilla sheet cake, how to create sheet cake, homemade sheet cake recipe, best sheet cake recipe, and birthday cake recipes are some examples of keywords.

### If you liked this Quick and Easy Vanilla Sheet Cake recipe you might also like:

• Homemade Soft Oreos (from a cake mix)
• Grandma’s Cheater Chocolate Sheet Cake
• Pumpkin Sheet Cake with a Simple Cream Icing
• Cake Mix Pumpkin Chocolate Chip Cookies
• The Best Chocolate Buttercream Frosting
• Pumpkin Cupcakes with Whipped Cinnamon Icing
• Pumpkin Cupcakes with Whipped Cinnamon Icing
• Pumpkin Cupcakes with Whipped Cinnamon Icing
• Pumpkin Cupcakes with Whipped Cinnamon Icing
See also:  When Was Carrot Cake Invented?

With a large group, this Easy Vanilla Sheet Cake is a hit! Don’t forget to include milk in your shopping list.

## The BEST White Sheet Cake (Doctored Cake Mix!)

You can turn an ordinary box of cake mix into a delicious, bakery-worthy birthday cake that everyone will want the recipe for in no time! The greatest ″homemade″ doctored sheet cake is produced by baking it in a 9×13 pan and topping it with a simple cream cheese icing.

## Why I Love This Doctored White Cake:

1. It’s Really Moist: This white sheet cake is extremely moist and has a dense cake crumb that is just right. In contrast to a traditional cake mix that is fluffy and crumbles when sliced, but once baked, slices precisely
2. Isn’t it a beautiful tall sheet cake? A tall sheet cake requires a lot of batter, and most box mixes, in my view, don’t create enough. However, by including our exclusive ingredients, you can create a towering, substantial 9-inch-round cake.
3. It’s Packed with Flavor: The addition of vanilla and almond extract gives this a real white wedding cake flavor that outperforms any conventional boxed cake mix on taste and texture.
4. Cakes for children’s birthdays, baby showers, bridal showers, DIY weddings, and Mother’s Day are all possible with this recipe.

New! Use the same recipe to create Strawberry Jello Poke Cake with the same results!

## Yes, start with a cake mix!

• The following recipe has been in my possession for years, but I’ve been afraid to share it since some people may accuse me of cheating by starting with a boxed cake mix.
• Guess what?
• If it’s considered cheating, then I guess that makes me a big fan of cheating.
• Why?
• Because when something tastes this DANG GOOD and tastes better than any cake I’ve ever baked from scratch, it doesn’t matter if it came from a box mix.

Furthermore, in case you weren’t aware, a large number of legitimate bakeries actually employ cake mix as their foundation (I once saw the backroom of my favorite bakery and lined on the shelves were cake mixes LOL).Without spending \$20 at the supermarket, this is the PERFECT method to make a bakery-quality cake on a budget.In addition, I am not a fan of the majority of store-bought frosting.This, on the other hand, you’ll be licking off the tip of your finger.

Pillsbury White ″Moist Supreme″ is the brand that I suggest and like, although I’ve also tried other brands with identical results.

## Delicious Cream Cheese Frosting

Instead of using canned frosting, make a vanilla almond cream cheese icing to decorate the top of this cake to take it to the next level! If you like a firmer, more pipeable frosting, you may use a regular buttercream icing, but I much enjoy the taste of this cream cheese frosting!

## Ingredients for the Best Sheet Cake:

• The following ingredients: 15.25 ounce white boxed cake mix (I suggest and prefer Pillsbury White Moist Supreme)
• flour
• sugar
• sour cream
• egg whites
• vanilla extract
• water
• 15 ounce white boxed cake mix (I recommend and prefer Pillsbury White Moist Supreme)
• To make the frosting, combine cream cheese, powdered sugar, vanilla extract, and almond extract.

Take note that this recipe does not call for any oil, butter, or pudding mix! In the absence of those traditional components, this cake morphs into the ideal dense crumb, wedding cake texture, and flavor. Make my Strawberry Jello Poke Cake for an additional dose of delicious taste.

## How to Make White Sheet Cake:

### Step 1: Mix Batter

To begin, whisk together the dry ingredients until well combined. Once everything is incorporated, add in the egg whites, sour cream, and water and stir until everything is well blended. Although you may use an electric mixer for this recipe, whisking by hand works just as well.

### Step 2: Pour in 9×13 Pan & Bake

• Pour the batter into a greased 9-by-13-inch metal pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
• The edges should be *slightly* brown, but you don’t want it to darken too much because you want it to seem natural.
• If you use the Pillsbury cake mix, the top will always come out smooth and flat (rather than domed), which makes it simple to decorate!

### Step 3: Cool & Frost

Allow the cake to cool fully before icing it. My delightful cream cheese frosting is my personal favorite icing for this white cake, and it goes well with this cake (recipe below). Not too sweet, it is the ideal accompaniment to these vanilla cupcakes.. If you like a frosting that is easier to pipe, a buttercream frosting is a good choice.

### What brand of cake mix do you recommend?

I’ve used and preferred Pillsbury White (Moist Supreme), but I’ve also tested it with a variety of different mixes and it’s been successful in every case.

### What’s the difference between this recipe and a cake mix straight-out-of-the-box?

• It’s possible that you’re wondering, ″what exactly is different about this recipe if you’re still using a boxed cake mix?″ I’ll tell you what I’m thinking.
• Sour cream and egg whites are the key ingredients in this recipe.
• Yes, sour cream is no longer reserved just for baked potatoes.
• There are many different sorts of cakes and batters that may be moistened with this product, and every time I’ve used it, the results have been spectacular.
• And what about the egg whites?

Because you are lowering the fat content of the cake (by eliminating the yolk), you must add the sour cream to make up for the difference, resulting in a soft and moist cake.Tip: Save the egg yolks in a plastic dish (covered with saran wrap) overnight and use them to make a large batch of scrambled eggs the next morning.Alternatively, you may utilize the liquid egg whites that are available in a carton to prevent having leftover egg yolks.

### Can I make these into cupcakes?

Yes! If you want to make cupcakes out of them, bake them for 18-20 minutes at 350 degrees. That step-by-step is included in my post on White Wedding Cupcakes. Use my Buttercream Frosting recipe in place of the cream cheese icing if you prefer a pipeable frosting for your cupcakes (although I personally prefer the cream cheese frosting more!).

### Do I have to refrigerate this cake?

• If you’re creating the cream cheese frosting, you’ll want to put the cake in the refrigerator if it’s going to be out for longer than 1-2 hours.
• By covering the cake in plastic wrap and placing it in an airtight container, you may store white cake for up to a month in the freezer.
• If you leave it any longer, your cake may begin to dry out.
• However, if you don’t have almond extract, you could replace more vanilla extract or lemon extract, which would be equally as delicious.
• Make a copy of this recipe.

#### 9×13 White Cake

• 1 box white cake mix (about 15.25 ounces) Pillsbury Moist Supreme is my preferred brand.
• 1-1/2-cup all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups water
• 3/4 cup sour cream
• 4 big egg whites (equivalent to 1/2 cup if using liquid carton egg whites)
• 1 cup butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups water
• 3/4 cup sour cream

#### Cream Cheese Frosting

• 1 1/4 cup powdered sugar (add more for stiffer icing)
• 1/2 cup unsalted butter (softened)
• 4 ounces cream cheese (softened)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cup powdered sugar (add more for stiffer frosting)
• 1 1/4 cup powdered sugar (add more for stiffer frosting)

Before you begin, consider the following: If you prepare this recipe, would you please do me the courtesy of leaving a comment and rating on the recipe page, letting me know how you enjoyed it? This contributes to the success of my tiny business, which allows me to continue to provide you with free recipes and high-quality material.

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a large mixing bowl or stand mixer, whisk together the cake mix, flour, and sugar until well combined.
3. Once the flour is well integrated, add in the vanilla, water, sour cream, and egg whites one at a time, mixing well after each addition. Do not overmix the cake mix
4. instead, mix until everything is well combined.
5. Bake for 28-30 minutes, or until a toothpick or fork comes out clean, in a greased 9×13 metal pan.
6. Allow for thorough cooling before applying the icing.

#### To Make Cream Cheese Frosting:

1. In a large mixing bowl, using a hand or stand mixer (with paddle attachment), beat the butter and cream cheese on medium speed for 2-3 minutes (until light and creamy).
2. Using a medium speed mixer, gently put in the vanilla extract, almond extract, and powdered sugar while keeping the mixer on medium speed. As soon as everything is combined, increase the speed of the mixer to high and beat for 2 minutes, or until creamy.
3. Spread the frosting on a cooled cake and decorate with sprinkles!
4. If you are not going to enjoy the cake right away or within 1-2 hours, refrigerate it until you are.
• The final step! You may let me know how you liked this dish by leaving a review and rating on this page. This contributes to the success of my tiny business, which allows me to continue to provide you with free recipes and high-quality material. Are you looking for a frosting that is more pipe-able and fluffy? Instead, try my Buttercream Frosting recipe
• if you don’t have almond extract, you may use more vanilla or even lemon extract in place of the almond extract. Despite the fact that I believe almond extract provides the greatest flavor, you may make them into cupcakes by baking them for 18-20 minutes. The recipe makes 24 standard-sized cupcakes
• I used and love Pillsbury White (Moist Supreme) cake mix, but it’s also been tested with a variety of other types and came out great
• Nutritional Information Per Serving (1square) Calories: 207kcal 8 g of fat 5 g of saturated fat Cholesterol: 19 milligrams Sodium: 213 milligrams Potassium: 44 milligrams 32 g of carbohydrates 1 gram of fiber 20 g of sugar 2 g of protein Vitamin A content is 226 percent.
• One percent of the daily recommended intake of vitamin C Calcium makes up 62 percent of the body’s calcium.
• Iron constitutes one percent of the whole.
• Is it possible that you made these cookies?
• Keep them coming!

Please share your thoughts on them in the comments section below!

## How many boxes of cake mix do I need for a half sheet?

You may use half of the box of cake mix to make a smaller cake and keep the remaining half for another occasion by cutting the box in half. Cake mixes are commonly packaged in boxes ranging from 15.25 to 18 ounces. This recipe makes enough batter for two 8-inch or 9-inch round layer cakes, a 13-by-9-inch sheet cake, or 24 cupcakes (depending on your preference).

## How many boxes of cake mix do I need for a 11×15 sheet cake?

A snack cake mix offered in bags or small boxes and designed to be baked in an 8-by-8-inch pan with a 4-inch depth yields approximately 256 cubic inches of cake when baked in this manner. A minimum of two cake mixes will be required to fill an 11-by-15-inch cake pan to approximately the same depth, yielding a total of 512 cubic inches of cake when combined.

## How much batter goes into a full sheet cake?

Sheet Cakes: A Guide to Baking and Decorating If you use an average cake mix, it will provide around 4 to 5 cups of batter, depending on how many ounces it contains.

## How many boxes of cake mix do I need for a 9×13 pan?

One box of cake mix will provide a 9-inch by 13-inch cake that is typical in size. A sheet pan measuring 12 inches by 18 inches requires 14 cups of cake batter, which is little more than two boxes of cake mix.

## Can you put 2 cake mixes in 9×13 pan?

Sheet Pans are a type of baking sheet that is used to bake a cake or a pie. The typical 9-inch-by-13-inch sheet pan is the one that comes closest to being the proper size for two boxes of cake mix. It’s the perfect size for 10 cups of batter, which would take around 45 minutes to bake at 350 degrees F..

## Is Duncan Hines or Betty Crocker cake mix better?

Using Betty Crocker, we found that the cake rose the least in all testing, which might be owing to the increased amount of water added to the mixture. In addition to having the lightest and fluffiest texture, the Duncan Hines cake mix also had the moistest cake mix in the competition.

## How many cake mixes do I need for a 12×18 pan?

If you’re not expanding or doctoring them, I’d recommend three mixes per 12x18x2. (There are further taste variants.) If you look closely at the pan, you will see two lines: one for a single layer cake and another for a double layer cake. A single layer is made out of two cake mixes.

## How long do you bake a cake in a 11×15 pan?

12 x 18 x 2 baking pan At the very least, 325 for 40 minutes. What kind of cake is 1115 inches in diameter?

4 In. High Cakes The figures for 2 in. pans are based on a two-layer, 4 in. high cake. Fill pans 1/2 to 2/3 full.
Pan Shape Size Party Servings
Sheet 11 x 15 in. 54
12 x 18 in. 72
Paisley 9 x 6 in. 9

64 servings

## What happens if you put too much batter in a cake pan?

Overmixing a batter is quite simple to do, especially given that most people rely on their stand mixers for most of their baking needs. A cake that has been over-mixed with air might come apart when it is baked. After you’ve beaten in the sugar and butter, it’s better to proceed with caution and slowly fold in the dry ingredients until everything is well combined.

## How long to bake a cake in a 12×18 pan?

Especially because most people rely on their stand mixers these days, it is quite simple to overmix a batter. A cake that has been baked with too much air in it may come apart when it is cut. As soon as you’ve beaten in the sugar and butter, it’s preferable to continue with a gentle touch and gently fold in the other dry ingredients.

## Can I make 2 boxes of cake mix at once?

• When making a big cake from a boxed cake mix, you will need to double the mix as well as the amounts of all of the components given on the box’s directions, and you will need to alter the baking time to account for the increased volume of ingredients.
• This small amount of extra effort will be well worth it when you serve the cake and all of your guests are able to partake in its deliciousness.

## Can you bake a cake in a 9×13 glass pan?

Glass should only be used if it has been designated as oven safe. Pyrex is the most widely used brand in the United States, while there are other brands available. You may bake in it just like you would in a metal pan, but your cake will brown more quickly in it than it would in a glossy metal pan, similar to a dark metal pan.

See also:  How Much Cake Batter For 8 Inch Pan?

## How do you make a box cake taste better?

If you want to make your cake mix a bit richer, substitute milk, buttermilk, or even coconut milk for the water. It results in a thicker, more homemade-tasting and feeling texture! Increase the amount of liquids you use in the cake and add a carton of Jello pudding in whatever flavor you choose.

## How do you get a 9×13 cake out of a glass pan?

A tiny butter knife or offset spatula should be ran over the edges of your cake to release it from the pan’s side walls before you bake it. Then, while holding the pan at a 45-degree angle, flip it over and smack one of the edges against a board to pop the cake out of the pan.

## Pineapple Sheet Cake with Cake Mix

• Here’s another simple dessert dish that you’ll fall in love with this summer: Strawberry Shortcake.
• Easy to make, this Pineapple Sheet Cake made with a cake mix comes together in minutes and is finished with a creamy cream cheese whipped topping.
• Okay, so you already know that I am a big believer in preparing good cuisine on a budget with products that are easily available and reasonable.
• This Pineapple Sheet Cake recipe, on the other hand, absolutely falls into that category.
• In fact, it is so simple to make that it is created with a yellow cake mix.

Spending a lot of time on my feet or in front of the stove during the summer is not something I look forward to doing.This is especially true given my present state of pregnancy (read about Alicia’s birth story).I absolutely want something quick and easy, but I don’t want to sacrifice flavor in the process.Because of the quarantine period, I’ve been experimenting with pantry meals in the aim of inspiring folks to use what they already have in their homes rather of relying on food from the grocery store.

If you look at the ingredients for this Pineapple Sheet Cake recipe, you can see that a box of cake mix and a can of crushed pineapple were already in my cupboard when I started making it.I mean, it’s so odd, right?!Well, I decided to take a chance and mix the ingredients together to see what would happen, and to my surprise, this sheet cake recipe has quickly become one of my new favorite dishes on my site.

## Ingredients in this Pineapple Sheet Cake

• Unlike many cake recipes, this one has a rather simple list of ingredients. The ingredients are as follows: crushed pineapple, box cake mix, cream cheese, and whipping cream.

Of course, you’ll also need the ingredients to go along with the cake mix, but other from that, the recipe is rather simple to put together. This is a light and refreshing summer dessert that is sure to please. Rather than experiencing the unpleasant sensation of roof burn, you will savour each exquisite bite one after another.

## How to Make the Cream Cheese Whipped Topping

• Because of the topping, this cake is elevated to a whole new dimension. Generally speaking, I am not a fan of whipped frostings, but this one is an exception. I believe this is due to the cream cheese, which makes the whipped topping a touch thick and not as fluffy as it should be. In addition, the flavor of the cream cheese is prominent and serves as an excellent flavor companion to the pineapple cake in this recipe. If you choose, you may also use chopped pecans and sweetened coconut flakes in your recipe! A few simple ingredients are required to prepare this pineapple cake with cream cheese icing, including heavy whipping cream, cream cheese, powdered sugar and vanilla extract. All that is required is that you cream the cream cheese until it is smooth, then gently add the heavy whipping cream to the cream cheese mixture, followed by the powdered sugar and vanilla extract, and beat until firm peaks are achieved. That’s all there is to it! A delicious pineapple sheet cake recipe created using cake mix and cream cheese whipped topping, this is an excellent dessert. This cake is moist and delicious because of the pineapple pieces that have been included. More cake mix recipes may be found in my blog article, which includes a comprehensive list of cake mix recipes in general. Listed below are some recipes that include pineapple that you might enjoy trying! Banana Split Cake, Cherry Pineapple Upside Down Cake, Pineapple Peach Upside Down Cake, and other variations are available.

## Commonly Asked Questions

• Will canned crushed pineapple work for this recipe or do I have to use fresh?
• No.
• In the event that you are feeling very ambitious, using a can of crushed pineapple is not required.
• You can, without a doubt, grate fresh pineapple on your own time.
• This might result in a more intense pineapple taste in the cake.

Do you know how long this cake will keep fresh?I don’t store any of my baked products for more than seven days in the refrigerator.I recommend that you refrigerate this cake for the same length of time that you did before.Is it possible to use whipped topping instead of creating the cream cheese topping from scratch?

Yes!To save time or just because you don’t feel like creating this whipped topping, you may use store-bought whipped topping in its place.Print

### Description

• Will canned crushed pineapple work for this recipe or do I have to make my own? No. Using a can of crushed pineapple is optional if you want to be very adventurous with your dish. You can, without a doubt, grate your own fresh pineapple. As a result, the pineapple taste of the cake may be enhanced. What is the shelf life of this cake? Nothing I bake is kept more than seven days in my refrigerator. When it comes to storing this cake in the refrigerator, I recommend the same period of time. Is it possible to substitute whipped topping for the cream cheese topping? Yes! To save time or just because you don’t want to make the whipped topping, you can use store-bought whipped topping instead. Print
1. Prepare a 9×13 rectangle pan with baking spray and put it aside while you preheat the oven to 350 degrees.
2. Toss the yellow cake mix, 3 eggs, vegetable oil, and crushed pineapple in a large mixing basin and mix well with a handheld mixer until everything is well combined. Blend until the mixture is smooth. Pour the batter into the pan that has been sprayed and bake on the middle rack for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool fully before cutting into it.
3. Separately, place the cream cheese in a large mixing basin and blend until creamy using an electric mixer. Scrape the edges of the bowl with a spatula to remove any stuck-on food. Slowly add 1/2 cup of the whipping cream to the cream cheese mixture, mixing on a low speed until the cream and cream cheese are well combined. Increase the speed to medium. Immediately after you see the cream begin to solidify, add the remaining 1 cup of cream, powdered sugar, and vanilla extract and whisk the cream on high speed for about 3 minutes, or until firm peaks begin to form. Once the peaks have become solid, turn off the mixer.
4. Spread the whipped topping over the top of the cake and cut it into pieces before serving it to guests.

### Notes

• Consider adding chopped nuts and/or sweetened coconut flakes to the mixture, or sprinkling them on top of the cake while it is still warm. Preparation time: 10 minutes
• cooking time: 35 minutes
• Desserts are categorized as follows: bake
• American cuisine is served.

The following keywords are used in this recipe: pineapple, pineapple sheet cake (or recipes for sheet cakes), pineapples, cake mix, and recipes with cake mix.

## How To Make Marble Cake With Cake Mix

The following keywords are used in this recipe: pineapple, pineapple sheet cake (or recipes for sheet cakes), pineapples, cake mix, and cake mix recipes.

## What You Will Need to Make Marble Cake with Cake Mix

• Ingredients a 12 cup softened butter at room temperature
• 3 big eggs
• 1 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 313 cups (15.25 oz) white cake mix
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1 2/3 cup buttermilk
• 2 tablespoons unsweetened cocoa powder
• Equipment An 8-inch round cake pan with parchment paper and a wire rack is required. A mixing bowl, measuring cups, measuring spoon, whisk, and rubber spatula are also required.

Complete cake decorating and baking supplies are available.

## Step by Step Instructions to Make Marble Cake with Cake Mix

• Step 1: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Then oil and line a baking tray with parchment paper to prevent sticking.
• After that, put it somewhere safe.
• Step 2After that, add the cake mix in a large mixing basin and stir in the salt and baking powder until well combined.
• Step 3 Next, place the butter in the bowl of a hand or stand mixer fitted with a wire whisk attachment and beat on medium speed until smooth.

After that, beat the butter on medium-high speed for about 2 minutes, then gradually add the sugar, whisking constantly, until the mixture is light and fluffy.Use a rubber spatula to scrape along the sides and bottom of the bowl as often as necessary after the first few times.Using a low speed, carefully add the eggs, one at a time, until the mixture is smooth.Then, fold in the vanilla extract.

After that, beat at a medium-high pace until everything is well combined.Then, scrape along the sides and up the bottom of the dish as often as necessary to remove any remaining food.Set the mixer to a low speed and alternately add the cake mix and buttermilk in a slow, steady stream, until the batter is well combined.Make sure not to scrape the corners of the basin with your rubber spatula too completely, and prevent overmixing the batter.Step 6: After that, scoop off 3/4 cup of the batter and stir in the cocoa powder in a separate mixing dish until combined.

• Then, pour the remaining batter into the baking pan that has been oiled and lined.
• Step 7After that, take a spoon and drizzle over the top of the white batter.
• Remember to swirl the chocolate batter into the white batter to create the illusion of a marbled texture in the final product.
• Then, bake for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Finally, take the baking sheet from the oven and set it on a wire rack to cool fully.

## Tips and Tricks for Making Marble Cake

• Finish it off with a chocolate ganache or chocolate frosting if you can do it.
• When buttermilk is unavailable at your local grocery, you can substitute 1 tablespoon of lemon juice or vinegar for 1 tablespoon of buttermilk.
• Also, be certain that all of the components are carefully measured.
• As a result, it is recommended that you use a kitchen scale to correctly measure the dry ingredients, particularly the all-purpose flour.
• In addition, it would be better if you spooned the mixture into a cup rather than a bowl.

Keep in mind to measure first, then level it.Additionally, marble cake may be kept in the refrigerator for several weeks.Additionally, you may chill the cake layers in the freezer for around twenty minutes before beginning to assemble your marble cake.This makes it easier to frost and stack the finished product.

To guarantee that the cake layers are fluffy and soft, thoroughly mix the cake batter until all of the ingredients are well dissolved.Furthermore, bear in mind that the cake batter in each of your cake pans should be the same amount, especially if you use a tablespoon of batter to make rounds of cake.As a result, add a tablespoon of vanilla extract into each cake pan before baking.In the following step, scoop a teaspoon of chocolate into each of the cake pans.Following that, continue the process until you have used up all of your cake batter.

• Keep in mind that the cake should be allowed to cool on a wire rack for approximately thirty minutes before removing it from the pan.
• As a result, it will prevent the bottom of the cake from adhering to the cake pan during baking.

## How To Make Marble Cake With Cake Mix

• Make marble cake from a cake mix if you want a dessert that has swirls of fudgy chocolate and soft vanilla flavor. It is a sophisticated dessert that is appealing to both adults and children. Additionally, it bakes very well since it somehow melts into the cake layers as it bakes, not to mention that the fudge imparts a deep chocolaty flavor to each and every mouthful that is taken. In order to conclude, treat yourself and your loved ones to a slice of marble cake made from cake batter. In addition, you may enjoy it with a cup of tea or coffee anytime you feel like a fast snack comes along. Preparation time: 30 minutesCooking time: 55 minutes Dessert is the final course. American cuisine is served. How To Make Marble Cake With Cake Mix is the keyword here. 12 servings
• measuring cups
• measuring spoon
• 9-inch round cake pan
• parchment paper
• wire rack
• Ingredients:
• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Then oil and line a baking tray with parchment paper to prevent sticking. After that, put it somewhere safe.
• After that, add the cake mix in a large mixing basin and stir in the salt and baking powder until well combined.
• Next, place the butter in the bowl of a hand or stand mixer fitted with a wire whisk attachment and beat on medium speed until smooth. After that, beat the butter on medium-high speed for about 2 minutes, then gradually add the sugar, whisking constantly, until the mixture is light and fluffy. With a rubber spatula, scrape the sides and the bottom of the bowl as frequently as necessary
• after that, gently add the eggs, one at a time, while mixing on a low speed, then stir in the vanilla extract. After that, beat at a medium-high pace until everything is well combined. Then, scrape along the sides and up the bottom of the bowl as often as necessary. Next, set the mixer to low speed and alternately add the cake mix and buttermilk, in that order, until the batter is well combined. With the rubber spatula, make sure not to scrape the corners of the bowl completely clean
• also, avoid overmixing the ingredients.
• After that, spoon out 3/4 cup of the batter into another mixing dish and stir in the cocoa powder until well combined. Then, pour the remaining batter into the oiled and lined baking pan
• last, use a spoon to drizzle the white batter over the top of the white batter. Don’t forget to swirl the chocolate batter into the white batter to create a marble look
• then, place the baking pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Finally, take the baking sheet from the oven and set it on a wire rack to cool fully.
• Finish it off with a chocolate ganache or chocolate frosting if you can do it. When buttermilk is unavailable at your local grocery, you can substitute 1 tablespoon of lemon juice or vinegar for 1 tablespoon of buttermilk. Also, be certain that all of the components are carefully measured. As a result, it is recommended that you use a kitchen scale to correctly measure the dry ingredients, particularly the all-purpose flour. In addition, it would be better if you spooned the mixture into a cup rather than a bowl. Keep in mind to measure first, then level it.
• Additionally, marble cake may be kept in the refrigerator for several weeks. Additionally, you may chill the cake layers in the freezer for around twenty minutes before beginning to assemble your marble cake. Because of this, it is much simpler to frost and stack the cake
• to ensure that the cake layers are fluffy and soft, thoroughly combine the cake ingredients in a mixing bowl until everything is thoroughly combined. Furthermore, bear in mind that the cake batter in each of your cake pans should be the same amount, especially if you use a tablespoon of batter to make rounds of cake. As a result, add a tablespoon of vanilla extract into each cake pan before baking. In the following step, scoop a teaspoon of chocolate into each of the cake pans. After that, continue the process until you have used up all of the cake batter. Before removing the cake from the cake pan, allow it to cool for around thirty minutes on a wire rack. As a result, it will keep the bottom of the cake from adhering to the cake pan.
See also:  How Much Almond Extract To Add To White Cake Mix?

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## Banana Cake (with Cake Mix!)

• This banana cake made with cake mix is a quick and easy way to enjoy your favorite dessert!
• If you’re in the mood to bake a banana cake but don’t want to deal with the time-consuming clean-up that comes with baking, simply use a cake mix instead.
• Would you like to save this recipe?
• If you provide your your address here, we’ll send you the recipe right to your inbox!
• Don’t be concerned; it will taste exactly the same as if you had prepared it from scratch.

All you’ll need is a mixing bowl and a cake pan to complete this recipe.It’s never been easier to bake (and clean up afterward).Yes, this recipe is straightforward, but it does not imply that it produces a less delectable delicacy.This banana cake is exceptionally moist, delicate, and flavorful, with a strong banana taste throughout.

If you’re searching for a simple cake recipe, this is the one to try.It’s delicious and quick to make.

## Banana Cake (with Cake Mix!)

• We don’t even need to use flour or baking soda or baking powder for this recipe!
• You’ll be able to pull off an extremely moist and tasty banana cake with just a bunch of bananas and the ever-reliable yellow cake mix in your cupboard.
• No one will be able to tell that it came from a box since it is so wonderful!
• Aside from the cake itself, it is distinguished by a hidden weapon that distinguishes it from the competition: a brown sugar glaze.
• Have you ever tried a glaze made with brown sugar?

If you haven’t already, this is a dish you really must try!A standing ovation is in order for the buttery, caramel-like taste of this product.

## Ingredients

### For the Cake

• Bananas — Because you’ll be using three ripe bananas to make one cake, you can anticipate it to be bursting with banana flavor. In addition, it makes the cake extremely moist
• In order for the components to come together and form a cake structure, eggs must be used. Make use of room-temperature eggs to make mixing simpler.
• Butter — to give the cake a richness and wetness that it lacks without
• Yellow Cake Mix — For this recipe, you’ll need a yellow cake mix since the flavors of vanilla and custard go so well together with the flavors of bananas. However, feel free to experiment with different cake mixes as well.
• Milk is the liquid that is used with the yellow cake mix to form the batter.

### For the Frosting

• Butter – To make a creamy, buttery frosting, use butter. I use salted butter to counterbalance the sweetness of the sweets in the recipe.
• Brown sugar has a richer, sweeter flavor than white sugar and is used in baking. In the presence of butter, it develops a delicious caramel-like flavor.
• Milk is used to smooth out the icing.
• In order to create the frosting a crisp glaze-like crust, powdered sugar is used.

## Tips for the Best Cake

• The trick to producing a perfect banana cake is to utilize bananas that are beyond their prime. You’ll want those skins to be brown, not simply patchy, so that you can see through them. The better the skin tone, the better the results. In addition to being extremely sweet and flavorful, overripe bananas are also quite nutritious.
• Another advantage of using overripe bananas is that they are so mushy that mashing them is a piece of cake. You may either pre-mash them with a fork or whip them with an electric mixer along with the rest of the ingredients.
• Do you have any frozen bananas? Those are perfect for this recipe’s requirements. For frozen bananas are thawed, they become mushy, which is just the consistency you want when baking banana cakes.
• Do not hurry the glazing process. In this recipe, brown sugar will be used instead of the traditional white sugar icing. Brown sugar does not dissolve as quickly as powdered sugar, thus you will need to simmer it for several minutes longer than powdered sugar. Alternatively, your glazing will be grainy
• else,

## The Best Way To Brown Bananas

• As previously said, you’ll want to utilize overripe bananas while preparing a banana cake in order to get the most banana flavor out of it.
• How do you deal with the situation when you’re already desiring cake but your bananas haven’t yet reached the brown, nearly black-ish stage?
• You may expedite the process by placing the bananas and ripe apples in a paper bag and placing them in the refrigerator.
• Apples contain ethylene, which causes the bananas to mature more quickly.
• Would you like to save this recipe?

If you provide your your address here, we’ll send you the recipe right to your inbox!It will only take 1 to 2 days for your bananas to be ready for baking if you use this simple technique.Do you want some banana cake today?Don’t go out and get something from the bakery just yet!

Here’s how to get those bananas to mature considerably more quickly.Using a baking sheet, arrange the bananas and bake them at 300 degrees Fahrenheit for 30 minutes.Bake them for 15 to 30 minutes and you’ll notice a significant change.The heat from the oven will not only cause the banana skins to brown, but it will also force the bananas to release more sugar, ripening and sweetening them, preparing them for baking.Allow for 10 minutes of cooling time before using the bananas.

## How Is Banana Cake Different from Banana Bread?

• I used to believe that these two were interchangeable, but I was completely mistaken!
• They are, nonetheless, very similar.
• The distinction lies in the level of consistency.
• The banana cake is extremely moist, as all good cakes should be.
• As you would anticipate from a fast bread, banana bread has a little thicker and fluffier consistency than traditional banana bread.

You’ll find that the components in these two recipes are nearly identical, with the exception of the flour and leavening agent.All-purpose flour is all you’ll need for this banana bread recipe.Cake flour is required in order to generate the delicate cake crumb that is characteristic of banana cake.If we talk about the leaveners, banana cake contains both baking powder and baking soda, but banana bread has simply baking soda.

However, with this recipe, you won’t have to be concerned about any of that.Fortunately, the cake mix takes care of everything for us.

## Banana Cake (with Cake Mix!)

### Ingredients

• Recipe: 3 overripe bananas, peeled and sliced
• 4 big eggs, room temperature
• 4 tablespoons butter, melted
• 1 cake mix box (yellow cake mix)
• 1 cup milk
• To make the frosting, combine 4 tablespoons butter (salted is fine), 1/4 cup light brown sugar, packed, 2 tablespoons milk, and 1 cup powdered sugar in a large mixing bowl.

### Directions

• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9-by-13-inch baking pan or a disposable aluminum foil pan with oil or butter
• In a large mixing basin, using an electric mixer on medium speed, mash the bananas and eggs until they are completely smooth, about 1 minute.
• Reduce the mixer speed to low and slowly pour in the melted butter until it is well incorporated. Slowly add the cake mix and milk, mixing on medium speed for about 2 minutes, until everything is well incorporated.
• Pour the batter into the pan that has been oiled. Bake for 30 to 40 minutes, or until the cake is firm in the center
• remove from the oven.
• Make sure to allow the banana cake to cool fully in the pan.
• Prepare the icing in the meantime. In a small saucepan over medium-high heat, combine the sugar, milk, and butter until well combined. Stir continually with a whisk while the mixture comes to a full boil
• After removing it from the heat, stir in the powdered sugar until thoroughly dissolved.
• Spread the frosting on top of the cake once it has been allowed to cool. Allowing the frosting to cool fully before slicing is recommended. Enjoy
• Please keep in mind that this recipe makes a thin frosting. Increase the amount by doubling it.

### INSANELYGOOD

Hello, there! Hello, my name is Kim. Running, cooking, and cuddling up with a good book are some of my favorite pastimes. Those who enjoy tasty cuisine but want to keep things simple can find inspiration in my recipes:)

## Amazon.com: Customer Questions & Answers

I’ve always baked in a 9 x 13 x 2 cake pan, but recently, the box cake mixes haven’t risen as much in the corners or the centre as they used to.Someone explained that it’s because they’ve cut the quantity, so you’re receiving less ounces per box than you were previously.I’d want to purchase another rectangular cake pan.I’m debating whether to acquire the 8 x 12 x 2 or the 9 x 12 x 2.I used to be…read on for more information I’ve always baked in a 9 x 13 x 2 cake pan, but recently, the box cake mixes haven’t risen as much in the corners or the centre as they used to.

Someone explained that it’s because they’ve cut the quantity, so you’re receiving less ounces per box than you were previously.I’d want to purchase another rectangular cake pan.I’m debating whether to acquire the 8 x 12 x 2 or the 9 x 12 x 2.Instead of brownies, I’d want the final product to appear more like a cake!view fewer images I’ve always baked in a 9 x 13 x 2 cake pan, but recently, the box cake mixes haven’t risen as much in the corners or the centre as they used to.Someone explained that it’s because they’ve cut the quantity, so you’re receiving less ounces per box than you were previously.

I’d want to purchase another rectangular cake pan.I’m debating whether to acquire the 8 x 12 x 2 or the 9 x 12 x 2.Instead of brownies, I’d want the final product to appear more like a cake!a question that was posed on March 18, 2014 Answers 1 through 6 are displayed below.In order to make two layers, I purchased two 7 X 11 X 2 pans and divided one box of cake mix in half to make two layers.The cakes turned out to be the right size for the cake I was constructing.

I purchased that size because I require the cake layers to be taller in order for them to resemble lego bricks, therefore I purchased that size.For thicker layers, I’d suggest using a larger pan such as the 8 x 12 x 2 because I don’t believe you’ll achieve the same brownie size with the 9 x 12 x 2.It all depends on what you are aiming for in terms of the height of your cake in the first place.This was helpful to 1 out of 1 people.Do you agree?|

Inform authorities about alleged abuse I frequently bake one package of cookies in a 9 x 13 pan.I don’t want to cut away or use two pans; all I want is some uniformity in the final product.Even if the packets are smaller in size, it shouldn’t make a significant impact.I would double-check the expiration date on the mix.The baking powder in the mix may have become stale and useless.Perhaps the manufacturer can provide assistance.

1. Alternatively, you might try a different brand with a few extra milligrams of mix.
2. 0 out of 1 people found this useful.
3. Do you agree?
4. |
5. Inform authorities about alleged abuse I use one cake mix to make an 8″ round cake and then chop off the top of the cake once it has cooled.
6. Consequently, for a 9 x 13 x 2, I would use two cake mixes for a flat cake that is 2 inches tall.

If you don’t want a 2-inch-tall cake, I would propose that you utilize the suggestion that Debbie provided.This was helpful to 1 out of 1 people.Do you believe it?|Report Abuse I’m sorry, but I don’t have an answer for this question.

• We purchased the 8x12x2 pan since a specific recipe we were working on required this size pan.
• It was only available on Amazon, which was disappointing.
• This size was not available at any of the local baking supply stores.
• What you want your cake to look like in terms of appearance will be determined by the aesthetic you want to achieve.

It is possible that you may need to use more than one box of mix to achieve the desired outcome.I hope this has been of assistance.This was helpful to 1 out of 1 people.Do you believe it?|Report Abuse There are two possibilities available to you.

You can buy either one because most boxes specify 8×9 and 9×9, or you can double your cake mix and bake two cakes at the same time.Using cake pans vs using a cake mix is a matter of trial and error.Occasionally the pans are larger than the needs for the cake mix, and sometimes the cake mix is smaller than the requirements for the pans.

• Rather than halving my cake recipe and having less leftover, I like to have more on hand.
• This is the chart that I use when I’m working with a large pan.
• I really hope that I was able to assist you.
• Wishing you the best of luck!
• This was helpful to 1 out of 1 people.

Do you believe it?|Report Abuse Some of the box mixes actually have a higher percentage of Oz than others.Before you make a purchase, compare your options.You might also try decreasing the temperature of the oven and baking for a longer period of time.

When it cooks quickly, the centre of the cake rises more quickly.When I create a half sheet cake, I wrap the outside of the pan with plastic wrap to keep it cool longer and to prevent it from baking too quickly at a higher temperature.Cake strips may be found on the internet.This was helpful to 1 out of 1 people.Do you believe it?

|Report Abuse

## The Best Texas Sheet Cake

The box cake mixes haven’t been rising nicely in the corners or the centre of my 9 x 13 x 2 cake pan, which I’ve alw

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