No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

White Sheet Cake

This basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.

  • Yield: Makes one 12-by-18-inch sheet cake
White Sheet Cake

Source: The Martha Stewart Show, May Spring 2007


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for baking sheet
  • 3 cups cake flour (not self-rising), plus more for baking sheet
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup milk
  • 8 egg whites


  1. Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.

  2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

  4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

  5. Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.

Reviews (5)

  • rrianej 18 Sep, 2015

    I wonder if you could use boxed egg whites for this? Having 8 egg yolks leftover if I were to use whole eggs would necessitate making something else to use up the egg yolks.

  • calliek12789 10 Apr, 2015

    can this recipe be converted for cupcakes?

  • Bailey6673 25 Apr, 2013

    Really nice texture and delicate vanilla taste, worth the effort and the best and freshest ingredients available. Made in an 11 x 15 cake pan, and it needed about 40-45 minutes, no gooey center. Try it, you will like it.

  • fallenangel61372 2 Aug, 2012

    This cake was phenomenal !! I was looking for a cake to make from scratch. This cakewas as nice and fluffy as box mix . This was it!!!! It was alot of work but well worth it. I have made it twice!! It is a cross between a good vanilla box mix and a angelfood trully spectacular!!

  • Dell58 12 Aug, 2011

    Ive made this cake several times and each time it was a huge hit. The trick to remedy the gooey middle is a metal baking cone of sorts. I found mine at a local cake decorationg store. You oll and flour it inside just as you do theactual pan, pour a small amount of batter into it and insert in the middle of the cake batter so that your cake is baked with a whole in the middle. The cone contains the plug that you will later insert into that [filtered word], trim, frost and serve . Problem Solved!

Related Topics