15 Easter Sheet Cake Designs Perfect for Large Gatherings

Easter gatherings call for vibrant sheet cakes that captivate both the eyes and taste buds. Picture a pastel rainbow tie-dye cake, bursting with color, alongside a moist carrot cake adorned with rich cream cheese frosting. The whimsical chocolate bunny and sunny lemon poppy seed cakes add festive flair. A floral buttercream design can beautifully enhance any dessert table. With such a delightful variety, the perfect cake for every celebration awaits. Discover more enchanting ideas for your Easter festivities ahead.

Classic Carrot Cake Sheet Cake

Classic Carrot Cake Sheet Cake is a delightful dessert that combines the moistness of traditional carrot cake with the convenience of a sheet cake.

It’s perfect for gatherings and celebrations, whether you’re hosting Easter brunch, a birthday party, or simply craving a sweet treat. This recipe yields a large, shareable cake that serves many, and the preparation time is approximately 20 minutes with an additional baking time of 30-35 minutes.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots (about 5-6 medium carrots)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans (optional)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 12×17 inch baking sheet with cooking spray or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In another bowl, mix the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped nuts, if using.
5. Pour the batter into the prepared baking sheet and spread it evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the sheet cake to cool completely in the pan on a wire rack before frosting.

Variations and Tips:

• For a cream cheese frosting, mix together 8 oz of softened cream cheese, ½ cup of unsalted butter, 4 cups of powdered sugar, and a splash of vanilla extract.
• Add raisins or shredded coconut for an extra texture and flavor variation.
• You can substitute the nuts with sunflower seeds for a nut-free option.
• To guarantee the cake stays moist, do not overmix the batter.
• Top with toasted coconut flakes or additional chopped nuts for a crunchy finish.

Pastel Rainbow Tie-Dye Sheet Cake

Easter is a time for celebration, and what better way to bring joy to the festivities than with a vibrant Pastel Rainbow Tie-Dye Sheet Cake? This delightful sheet cake is not only visually stunning but also incredibly moist and delicious, making it the perfect treat for Easter gatherings, family brunches, or springtime parties.

With a moderate preparation time of about 1 hour and a baking time of 30 minutes, this cake is relatively easy to make, making it an ideal baking project for both seasoned bakers and beginners alike.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup milk
• Gel food coloring (pink, blue, yellow, and green)
• Buttercream frosting (homemade or store-bought)
• Sprinkles (for decoration)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch sheet cake pan.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined; do not overmix.

6. Divide Batter: Split the batter evenly into four separate bowls. Add a few drops of gel food coloring to each bowl: pink in one, blue in another, yellow in the third, and green in the fourth. Stir until the colors are well incorporated.

7. Create Tie-Dye Effect****: Starting with one color, dollop spoonfuls of the batter onto the center of the prepared pan. Alternate with the other colors, layering them in a random pattern to create a tie-dye effect.

Use a skewer or knife to gently swirl the colors for added texture.

8. Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Frost and Decorate: Once the cake is cool, spread a generous layer of buttercream frosting over the top. Finish with rainbow sprinkles for an extra festive touch.

Variations and Tips:

• Flavor Variations: Enhance the cake’s flavor by incorporating almond extract or lemon zest into the batter.
• Frosting Options: Opt for cream cheese frosting for a tangy twist, or use tinted whipped cream for a lighter topping.
• Storage: This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Make It Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive guests.

Enjoy this beautiful and delicious Pastel Rainbow Tie-Dye Sheet Cake at your Easter celebration, and watch it become the highlight of your dessert table!

Chocolate Bunny Sheet Cake

The Chocolate Bunny Sheet Cake is a delightful Easter-themed dessert that combines rich, moist chocolate cake with vibrant frosting, ideal for spring celebrations.

This fun and festive cake is perfect for family gatherings, Easter brunches, or any party where a sweet treat is welcome.

With a preparation time of about 30 minutes and an additional baking time of 30-35 minutes, you can have this beautiful dessert ready for sharing in just over an hour.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• Chocolate frosting (store-bought or homemade)
• Decorative candies (such as jelly beans or chocolate eggs)
• Plastic chocolate bunnies (for decoration)

Cooking Steps Instructions

1. Preheat your oven to 350°F (175°C) and grease a 13×18-inch baking sheet or line it with parchment paper.
2. In a large mixing bowl, combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Using a hand or stand mixer, beat at medium speed for about 2 minutes until smooth.
4. Carefully pour in the boiling water and mix until fully incorporated; the batter will be thin.
5. Pour the batter into the prepared baking sheet, spreading evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Once cooled, spread the chocolate frosting over the top of the cake.
8. Decorate with colorful candies and place chocolate bunnies in creative positions across the cake for an Easter touch.

Variations, Tips

• For added flavor, you can incorporate a teaspoon of espresso powder into the batter for a richer chocolate taste.
• Swap the chocolate frosting for a cream cheese frosting for a delightful twist.
• Decorate with freshly whipped cream and chocolate shavings for an elegant finish.
• For a fun surprise, you can mix mini chocolate chips into the batter before baking.
• If you would like to make the cake ahead of time, bake it a day in advance and store it covered at room temperature; frost it just before serving.

Floral Buttercream Easter Egg Sheet Cake

The Floral Buttercream Easter Egg Sheet Cake is a delightful and festive dessert perfect for celebrating Easter with family and friends. This vibrant cake, adorned with floral designs and colorful buttercream decorations, is ideal for large gatherings, as it serves a crowd easily.

Preparation takes about 30 minutes, with an additional 30-40 minutes for baking and decorating, making it a manageable yet impressive treat for any Easter brunch or gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 cups powdered sugar (for buttercream)
• 1 cup unsalted butter, softened (for buttercream)
• 3-4 tablespoons heavy cream (for buttercream)
• Food coloring (various colors)
• Edible glitter or sprinkles (optional for decoration)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch sheet pan and line the bottom with parchment paper for easy removal.

2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Milk: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully combined. Gradually add the milk, mixing until smooth.

5. Combine Mixtures: Slowly add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

7. Prepare Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well, then add the heavy cream a tablespoon at a time until you reach your desired consistency. Mix on high for a minute until fluffy.

8. Color the Buttercream: Divide the buttercream into several bowls and use food coloring to tint the frosting in various colors for flowers and decorations.

9. Decorate the Cake: Once the cake is completely cool, spread a thin layer of buttercream over the top as a crumb coat. Afterwards, use your colored buttercream and a piping bag to create floral designs and Easter egg shapes on the cake.

Add edible glitter or sprinkles for an extra festive touch.

10. Serve and Enjoy: Slice and serve the cake at your Easter gathering, enjoying the colorful, sweet treat with family and friends!

Variations and Tips:

• Flavor Options: For a twist, you can substitute vanilla extract with almond or lemon extract for different flavor profiles.
• Fruit Add-ins: Consider folding in diced strawberries or raspberries into the cake batter for an added invigorating taste.
• Decorating Tools: Use different piping tips to create a variety of flower shapes with your buttercream.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness, but allow it to come to room temperature before serving.

Lemon Poppy Seed Sheet Cake

Lemon Poppy Seed Sheet Cake is a delightful, zesty dessert perfect for springtime celebrations like Easter.

With its light and moist texture, this cake is sure to brighten up any gathering, whether for family, friends, or a festive potluck. Preparation time is about 20 minutes, with a baking time of 30-35 minutes, making it a quick and rewarding treat to refresh your dessert table.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet cake pan.

2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

3. In a separate bowl, cream the softened butter until it’s light and fluffy.

Add the eggs one at a time, mixing well after each addition.

4. Alternate adding the dry ingredients and the milk into the butter-egg mixture, starting and ending with the flour mixture. Mix just until combined.

5. Stir in lemon zest, lemon juice, poppy seeds, and vanilla extract, mixing gently until everything is incorporated.

6. Pour the batter into the prepared sheet cake pan and smooth the top with a spatula.

7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Variations & Tips:

• For an extra lemony kick, drizzle a lemon glaze made of 1 cup powdered sugar and 2 tablespoons lemon juice over the cooled cake.
• Consider adding fresh berries on top as a decorative touch—strawberries, blueberries, or raspberries complement the lemon flavors beautifully.
• To make this cake even more festive, experiment with colored icing or edible flowers for decoration.
• If you want to switch up the flavor, try adding almond extract instead of vanilla for a lovely twist.
• For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Soft Vanilla Almond Sheet Cake

This Soft Vanilla Almond Sheet Cake is a delightful and versatile dessert perfect for Easter celebrations or any festive gathering. With its tender crumb and subtle flavors of vanilla and almond, it is sure to satisfy both kids and adults alike. The preparation time for this cake is approximately 15 minutes, with a baking time of around 25-30 minutes, allowing you to whip up a delicious dessert with minimal effort.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ teaspoon salt
• Optional: powdered sugar for sprinkling or frosting of choice

Cooking Steps:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch sheet pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extracts.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Do not overmix!
6. Pour the batter into the prepared sheet pan, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9. Frost or decorate as desired once cooled. Optionally, sprinkle with powdered sugar for a simple finish.

Variations and Tips:

• For added flavor, consider mixing in ½ cup of finely chopped nuts, such as almonds or pecans, to the batter.
• If you want to create a layered cake, you can double the recipe and bake in two round pans instead. Just adjust the baking time accordingly.
• For a festive touch, top the cake with spring-themed decorations like edible flowers, chocolate bunnies, or colorful sprinkles.
• You can also enhance the flavor by infusing the milk with a bit of almond syrup or amaretto for an adult twist.
• Store leftovers tightly covered at room temperature for up to three days or refrigerate for a longer shelf life.

Enjoy this Soft Vanilla Almond Sheet Cake as a delightful centerpiece for your Easter table!

Springtime Coconut Sheet Cake

Springtime Coconut Sheet Cake is a light, fluffy dessert perfect for celebrating Easter or any springtime gathering.

This delightful cake is infused with coconut flavor, creating a rejuvenating treat that both coconut lovers and casual dessert enthusiasts can enjoy. With a preparation time of just 20 minutes and a baking time of 30 minutes, you can whip up this delicious sheet cake in no time to impress your family and friends.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened coconut milk
• ½ cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened)
• Optional: frosting of your choice (cream cheese or buttercream)

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch rectangular sheet pan.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well to make sure everything is evenly mixed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until fully combined.
4. Combine Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing gently. Be careful not to over-mix; a few lumps are perfectly fine.
5. Add Coconut: Fold in the shredded coconut until evenly distributed throughout the batter.
6. Pour and Bake: Pour the batter into the prepared sheet pan and spread it out evenly. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Frost: Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, frost with your favorite frosting if desired, and sprinkle with additional shredded coconut for decoration.

Variations & Tips:

• Add Nuts: For an extra crunch, incorporate chopped nuts such as pecans or walnuts into the batter.
• Coconut Cream Frosting: Use coconut cream in your frosting for an even richer coconut flavor.
• Fruit Topping: Consider adding fresh fruit like pineapple or mango on top of frosting for a colorful touch.
• Storage: The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat!

This Springtime Coconut Sheet Cake is sure to bring a taste of the tropics to your festive gatherings!

Raspberry Lemonade Sheet Cake

Raspberry Lemonade Sheet Cake is a delightful dessert that’s perfect for spring and summer gatherings, including Easter celebrations. This fluffy and invigorating cake combines the tartness of fresh raspberries with the zesty brightness of lemonade to create a tantalizing treat that everyone will love.

With a preparation time of about 30 minutes and a cook time of 25 minutes, this cake is not only easy to make but also visually appealing, making it ideal for family gatherings, picnics, or festive occasions.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup fresh lemon juice
• ½ cup buttermilk
• 1 cup fresh raspberries (plus extra for garnish)
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch sheet cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk and lemon juice. Mix until just combined.
6. Fold in the fresh raspberries gently to avoid breaking them apart.
7. Pour the batter into the prepared sheet cake pan and spread it evenly.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, frost with your favorite lemon frosting or a simple glaze made from powdered sugar and lemon juice, and garnish with extra raspberries.

Variations and Tips:

• For added flavor, you can add a few drops of raspberry extract to the batter.
• Make it a double layer cake by using two 9-inch round pans instead of one rectangular pan.
• Decorate with candied lemon slices or additional whipped cream for an elegant touch.
• To enhance the invigorating flavor, consider adding a thin layer of lemonade-flavored icing between the cake layers or on top.
• Serve chilled for an extra invigorating dessert on warm days.

Peeps Marshmallow Sheet Cake

Peeps Marshmallow Sheet Cake is a colorful and fun dessert perfect for Easter celebrations or any springtime gathering. This cake is not only visually appealing but also deliciously sweet, featuring a light and fluffy vanilla cake topped with a creamy frosting and decorated with everyone’s favorite marshmallow Peeps.

Preparation time for this delightful treat is about 30 minutes, with an additional 30 minutes for baking, making it a great option for bakers of all skill levels who want to impress their friends and family.

Ingredients:

• 1 box of vanilla cake mix
• 3 large eggs
• 1 cup of water
• 1/2 cup of vegetable oil
• 1 cup of marshmallow fluff
• 1/2 cup of unsalted butter, softened
• 2 cups of powdered sugar
• 2 teaspoons of vanilla extract
• Food coloring (optional)
• Assorted Peeps marshmallows for decoration
• Rainbow sprinkles (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan.
2. In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Mix on medium speed until well blended.
3. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Once baked, allow the cake to cool completely in the pan on a wire rack.
5. In another mixing bowl, beat together the softened butter and marshmallow fluff until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until you achieve a creamy frosting. If desired, add food coloring to tint the frosting.
6. Once the cake has cooled, spread the marshmallow frosting evenly over the top of the cake.
7. Carefully arrange the Peeps marshmallows on top of the frosting, arranging them in any pattern you like. Finish off with a sprinkle of rainbow sprinkles for a festive touch.
8. Slice the cake into squares and serve. Enjoy!

Variations and Tips:

• For a chocolate version, substitute the vanilla cake mix with chocolate cake mix and the frosting can be made using chocolate buttercream.
• Add colorful fruit like strawberries or blueberries to the frosting for extra flavor and visual appeal.
• To make it a bit more decadent, consider drizzling melted chocolate over the frosted cake before adding the Peeps.
• For a fun twist, use different seasonal marshmallows; think of ghost Peeps for Halloween or heart ones for Valentine’s Day.
• Confirm that the cake is completely cooled before frosting to prevent the frosting from melting.

Enjoy this easy and fun Peeps Marshmallow Sheet Cake at your next Easter gathering!

Funfetti Easter Egg Sheet Cake

This Funfetti Easter Egg Sheet Cake is a delightful and colorful dessert that is perfect for celebrating Easter with family and friends. Its festive sprinkles represent joy and happiness, making it an ideal treat for kids and adults alike. The preparation time for this cake is about 30 minutes, with an additional 30-35 minutes for baking, and another 15 minutes for cooling and decorating, leading to a total time of about 1 hour and 15 minutes before serving.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 cup colorful sprinkles (jimmies or confetti)
• 1 batch of vanilla frosting (store-bought or homemade)
• Additional colored sprinkles for decoration (optional)
• Edible glitter or coconut flakes (for a festive touch)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet cake pan.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well until combined.
3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat on medium speed with an electric mixer for about 2-3 minutes, or until the mixture is smooth and creamy.
4. Gently fold in the colorful sprinkles until evenly distributed throughout the batter.
5. Pour the batter into the prepared sheet pan and spread it evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. Once the cake is cool, frost with a generous layer of vanilla frosting, smoothing it out with a spatula.
9. Decorate the frosted cake with additional sprinkles, edible glitter, or coconut flakes as desired.
10. Cut into squares and serve your beautiful Funfetti Easter Egg Sheet Cake at your Easter celebration!

Variations and Tips:

• For a chocolate version, substitute ½ cup of flour with unsweetened cocoa powder to create a chocolate-y funfetti cake.
• Add food coloring to the batter before baking for more vibrant layers of color in your cake.
• You can also pipe frosting designs or create frosting “Easter egg” shapes on top of the cake for a more festive look.
• If you want to save time, feel free to use store-bought frosting and sprinkles.
• Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Enjoy your festive creation!

Strawberry Shortcake Sheet Cake

Strawberry Shortcake Sheet Cake is a delightful twist on the traditional strawberry shortcake, perfect for Easter celebrations or any spring gathering. This light and airy dessert features a moist vanilla cake layered with fresh strawberries and whipped cream, making it ideal for families, parties, or potlucks. The preparation time takes about 30 minutes with an additional baking time of 30-35 minutes, so you can have it ready in just over an hour!

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 cups fresh strawberries, sliced
• 1 ½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Cooking Steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Mix Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Blend Mixtures: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
5. Bake: Pour the batter into the prepared baking pan, smoothing it out evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare Strawberries: While the cake cools, slice the fresh strawberries and toss them with a tablespoon of sugar. Set aside to macerate for about 15-20 minutes.
7. Whip Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
8. Assemble: Once the cake is completely cooled, spread a layer of whipped cream over the top of the cake. Evenly arrange the macerated strawberries on top of the whipped cream. You can add another layer of whipped cream on top of the strawberries for extra creaminess!

Variations and Tips:

• Flavor Variations: Add a splash of almond extract for a different flavor profile, or mix in a little lemon zest for a rejuvenating zing.
• Make it a Chocolate Strawberry Cake: Substitute some of the flour for cocoa powder for a chocolate version of this cake and pair it with chocolate whipped cream.
• Fruits: You can use other berries like blueberries or raspberries, or a mix of berries for a colorful presentation.
• Storage: Cover the assembled cake and store it in the refrigerator for up to 2 days for peak freshness.
• Creative Presentation: Consider decorating the top with whole strawberries and mint leaves for an impressive Easter presentation.

Enjoy your Strawberry Shortcake Sheet Cake as a sweet centerpiece for your festive table!

Orange Creamsicle Sheet Cake

The Orange Creamsicle Sheet Cake is a delightful dessert that combines the invigorating taste of oranges with a creamy undertone, reminiscent of the beloved ice cream treat. This cake is perfect for spring celebrations like Easter, birthday parties, or any gathering where you want to impress your guests. With a prep time of about 20 minutes and a baking time of 30 minutes, you can whip up this cake easily and enjoy its bright flavor and airy texture.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• Zest of 2 oranges
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon orange extract (optional for extra flavor)
• Additional orange slices for garnish (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 13×18-inch sheet pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well incorporated.
3. Add Wet Ingredients: In another bowl, cream together the softened butter and eggs until the mixture is smooth. Add the milk, orange juice, orange zest, and vanilla extract. Mix until well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients while mixing until you achieve a smooth batter.
5. Bake the Cake: Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
7. Prepare the Cream Topping: While the cake is cooling, whip the heavy cream in a separate bowl until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form. If using, fold in the orange extract for enhanced flavor.
8. Frost the Cake: Once the cake is completely cool, spread the whipped cream topping evenly over the surface of the cake. Optionally, garnish with fresh orange slices.
9. Serve & Enjoy: Cut the cake into squares and serve. Enjoy the invigorating taste of your Orange Creamsicle Sheet Cake!

Variations & Tips:

• For a Richer Flavor: Try incorporating a tablespoon of orange zest into the whipped cream for an extra kick of citrus.
• Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend to accommodate gluten-sensitive guests.
• Add a Twist: Mix some chocolate chips into the batter for a chocolate-orange flavor combination.
• Storage: Keep the cake covered in the refrigerator for up to 5 days. It also freezes well if wrapped tightly in plastic wrap and aluminum foil for up to 3 months.

This Orange Creamsicle Sheet Cake is a vibrant and delightful dessert that brings a taste of summer to your Easter table or any delectable occasion. Happy baking!

Blueberry Bliss Sheet Cake

The Blueberry Bliss Sheet Cake is a delightful and vibrant dessert that is perfect for spring celebrations, including Easter gatherings. This moist and fluffy sheet cake is adorned with a luscious blueberry frosting that brings a burst of berry flavor in every bite.

It serves as a great centerpiece for family dinners and is also ideal for potluck parties or bake sales. The preparation time is approximately 15 minutes, with an additional baking time of around 30-35 minutes.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries
• 2 cups powdered sugar
• ½ cup unsalted butter, softened (for frosting)
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract (for frosting)

Cooking Steps:

1. Prepare the Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch sheet cake pan.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk them together until well blended.
3. Combine Wet Ingredients: In a separate bowl, beat together the softened butter, whole milk, eggs, and vanilla extract until smooth and creamy.
4. Combine Dry and Wet Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in Blueberries: Gently fold in the fresh blueberries to guarantee they are evenly distributed throughout the batter.
6. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
7. Prepare the Frosting: In a medium mixing bowl, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until the mixture is light and fluffy.
8. Frost the Cake: Once the cake is completely cool, spread the blueberry frosting evenly on top with a spatula. Optionally, you can decorate with additional fresh blueberries.

Variations and Tips:

• Fruit Variations: You can substitute blueberries with other berries such as raspberries, strawberries, or blackberries for a different flavor profile.
• Add Zest: Enhance the flavor by adding lemon or orange zest to the batter or frosting for a citrusy kick.
• For a Glaze: Use a simple sugar glaze instead of frosting by mixing powdered sugar with lemon juice or milk until smooth, then drizzle it over the cooled cake.
• Storage: Keep the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate those with gluten sensitivities.

Pistachio and Chocolate Sheet Cake

Pistachio and Chocolate Sheet Cake is a delightful dessert that combines the earthy, nutty flavor of pistachios with rich, creamy chocolate. This cake is perfect for any Easter celebration or spring gathering, providing a lovely contrast of flavors and a beautiful presentation.

With a preparation time of about 30 minutes and a baking time of approximately 25 minutes, this cake can be prepared quickly and is perfect for serving a crowd.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup buttermilk
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped pistachios (plus extra for garnish)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 13×18-inch sheet cake pan with cooking spray or butter.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the softened butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Beat the mixture with an electric mixer on medium speed until the batter is smooth and well blended, about 2-3 minutes.
4. Gently fold in the chopped pistachios and chocolate chips until evenly distributed in the batter.
5. Pour the batter into the prepared sheet cake pan, spreading it evenly.
6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Variations and Tips:

• Frosting Options: For added richness, consider topping the cake with a cream cheese frosting or a chocolate ganache. A light whipped cream topping can also complement the flavors beautifully.
• Decorating Ideas: Garnish the top with additional chopped pistachios and a sprinkle of cocoa powder or edible flowers for an Easter touch.
• Substitutions: If you’re not a fan of pistachios, feel free to substitute with walnuts or almonds for a different flavor profile. If you want to make it nut-free, simply omit the nuts altogether and increase the chocolate chips.
• Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Slicing the cake into squares allows for easy serving and sharing.

Enjoy this delightful Pistachio and Chocolate Sheet Cake at your next gathering, bringing a unique and tasty addition to your dessert table!

Lavender Honey Sheet Cake

Lavender Honey Sheet Cake is a delightful dessert that combines the floral notes of lavender with the natural sweetness of honey.

This elegant cake is perfect for spring celebrations, including Easter gatherings, bridal showers, or simply to enjoy with a cup of tea. With a preparation time of about 15 minutes and a baking time of 25 minutes, this cake is quick and easy to make, yet it looks and tastes impressively sophisticated.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons culinary lavender, finely chopped
• 1 cup buttermilk
• Optional: powdered sugar for dusting or frosting

Cooking Steps:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch sheet cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a large mixing bowl, cream the softened butter and honey together until light and fluffy. This should take about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and chopped lavender.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9. Dust with powdered sugar or frost with your favorite icing, if desired, before serving.

Variations and Tips:

• For a more intense lavender flavor, increase the amount of finely chopped lavender to 3 tablespoons.
• Consider adding a lemon glaze made from powdered sugar and fresh lemon juice for a zesty twist.
• To make the cake even more visually appealing, top with edible flowers or fresh fruit like berries prior to serving.
• If honey isn’t your preference, you can substitute it with agave syrup or maple syrup, adjusting the quantity slightly based on the sweetness profile.
• This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.