Rating: 3.22 stars
331 Ratings
  • 5 star values: 45
  • 4 star values: 73
  • 3 star values: 137
  • 2 star values: 63
  • 1 star values: 13

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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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 (6)

331 Ratings
  • 5 star values: 45
  • 4 star values: 73
  • 3 star values: 137
  • 2 star values: 63
  • 1 star values: 13
Rating: 5 stars
04/30/2016
This recipe is awesome, love it! I made a gluten free version and no could even tell :) The egg whites were the perfect addition to give my cake the extra volume it needed. I used 140 grams of Bob's Red Mill 1-1 gluten free flour blend per cup of regular flour, so 420 grams in total, and then I also added 2 extra teaspoons of xanthan gum to give it a little extra lift. Gluten free cakes are typically a little dense but with this recipe mine was nice and fluffy.
Rating: Unrated
09/18/2015
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.
Rating: Unrated
04/10/2015
can this recipe be converted for cupcakes?
Advertisement
Rating: Unrated
04/25/2013
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.
Rating: Unrated
08/02/2012
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!!
Rating: Unrated
08/12/2011
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], trim, frost and serve . Problem Solved!
Advertisement