Wedding Sheet Cake

Every wedding has a moment that lingers in memory long after the music stops and the flowers fade. For me, it has often been the cake.

Not because it is sweet, but because it holds a quiet kind of symbolism—layers of care, celebration, and beauty, shared with everyone in the room.

A wedding sheet cake, wide and generous, has its own presence. It doesn’t rely on height or tiers to impress, but instead welcomes guests with abundance and detail in every bite.

I remember standing near a long table once, watching the candles flicker against a square cake covered in silky white frosting.

The surface was polished smooth, with rosettes and scalloped piping lining the edges, and clusters of roses resting gently on top.

It looked both grand and inviting, as if it was meant not just to be admired, but to be shared freely.

That stayed with me—the idea that beauty could also be approachable, that a single cake could feel both refined and generous at the same time.

This recipe captures that same spirit. The cake itself is tender and rich, baked in a large sheet pan that can serve many guests with ease.

The buttercream is smooth and steady, built to hold its shape in rosettes and swirls, while also melting pleasantly on the tongue.

The decorations—floral piping and fresh blossoms—turn it into a centerpiece worthy of a wedding table.

What makes it remarkable is how it balances elegance with generosity, making every slice feel like a part of the celebration.

Wedding Sheet Cake Recipe

Ingredients

For The Cake

3 cups all-purpose flour, sifted
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
1 ½ cups unsalted butter, softened at room temperature
2 ½ cups granulated sugar
5 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon almond extract (optional for a delicate wedding flavor)

1 ½ cups whole milk, room temperature
½ cup sour cream, room temperature

For The Buttercream Frosting

2 cups unsalted butter, softened at room temperature
8 cups powdered sugar, sifted
½ cup heavy cream (add more if needed for consistency)
2 teaspoons pure vanilla extract
½ teaspoon almond extract (optional)
Pinch of salt

For Decoration

Whipped cream or extra buttercream for piping
Gel food coloring for tinting small portions of frosting
Piping bags with star, leaf, and round tips
Fresh flowers (roses, spray roses, or baby’s breath, thoroughly cleaned and pesticide-free)

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 12×18 inch sheet cake pan with parchment paper. Lightly flour the sides.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar with a stand mixer or hand mixer until light, fluffy, and pale, about 3 to 4 minutes.
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Stir in vanilla extract and almond extract.

Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix on low speed just until combined. Fold in sour cream gently with a spatula for extra moisture. Do not overmix.
Pour the batter evenly into the prepared sheet pan. Smooth the top with a spatula.
Bake for 38 to 45 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.

While the cake cools, prepare the buttercream frosting. Beat butter until creamy, about 2 minutes. Gradually add sifted powdered sugar, 1 cup at a time, mixing on low speed. Pour in heavy cream, vanilla extract, and almond extract. Increase to high speed and beat until fluffy and smooth, about 3 to 4 minutes. Adjust consistency with more cream if needed.
Once the cake is completely cooled, remove it carefully from the pan onto a flat cake board. Spread a thin crumb coat layer of frosting over the entire cake to trap crumbs. Chill for 20 minutes.
Apply a thick, even final layer of buttercream frosting with an offset spatula, smoothing the surface and sides.

Fill piping bags with buttercream and decorate the borders with rosettes, swirls, and scalloped patterns. Tint a small amount of frosting with gel food coloring to make soft pastel flowers if desired. Use star and leaf tips for realistic floral touches.
Arrange fresh, clean flowers gently on top of the cake, pressing them slightly into the frosting for security. Add baby’s breath or greenery for a wedding finish.
Keep the cake refrigerated until serving time, then bring it to room temperature for the best texture and flavor.

What Makes A Wedding Sheet Cake Special?

A wedding sheet cake stands out because it is designed to serve a large group of guests while still looking elegant and beautiful on the table.

Unlike tiered cakes that focus on height, a sheet cake is broad and generous, offering neat slices that are easy to serve.

The flat surface also provides the perfect canvas for detailed piping, rosettes, and fresh floral decorations that make it feel just as grand as any tall cake.

How Many Guests Can A Wedding Sheet Cake Serve?

The number of servings depends on the size of the sheet cake and how the slices are cut. A standard full sheet cake measuring about 12×18 inches can serve:

Smaller slices: Around 60 to 70 guests
Moderate slices: Around 45 to 55 guests
Larger slices: Around 35 to 40 guests

For weddings, most bakers recommend moderate slices so everyone enjoys a decent portion without running out.

What Flavor Works Best For A Wedding Sheet Cake?

The flavor of the cake should complement the event and please a wide range of guests. While you can choose any flavor, these options are always a hit:

Vanilla or almond: Classic, light, and wedding-appropriate
Lemon: Refreshing and pairs well with floral decorations
Marble: A blend of chocolate and vanilla that satisfies different tastes
Fruit-inspired flavors: Strawberry or raspberry for a softer, romantic feel

The buttercream frosting in the recipe balances out almost any cake flavor, so the choice depends on personal preference.

How Do You Decorate A Wedding Sheet Cake Beautifully?

Decoration plays a huge role in making a sheet cake wedding-ready. Even though the cake is flat, the right piping and florals can make it look elegant and sophisticated.

Buttercream piping: Use star tips and round tips to create rosettes, scallops, and delicate swirls along the borders.
Fresh flowers: Add roses, baby’s breath, or other edible-safe flowers to match the wedding theme.

Color accents: A touch of pastel-tinted buttercream brings life to the white base without overpowering the design.
Balance: Keep the center clear or lightly decorated so the focus stays on the floral borders.

Can Wedding Sheet Cake Be Made Ahead Of Time?

Yes, and this is one of the biggest advantages of baking a sheet cake. Making it ahead allows you to save time and reduce stress on the big day.

Bake the cake layers: You can bake the cake 2 to 3 days in advance and wrap it tightly in plastic wrap before refrigerating.
Prepare buttercream frosting: Store it in an airtight container in the refrigerator for up to 5 days. Before using, bring it back to room temperature and whip again until smooth.
Decorations: Floral piping can be done a day before, while fresh flowers should be added just a few hours before serving.

How Should A Wedding Sheet Cake Be Stored?

Storing the cake properly ensures it stays fresh and delicious until the event.

Before decorating: Wrap cooled cake layers tightly in plastic wrap and store them in the refrigerator for up to 3 days or in the freezer for up to 2 months.
After decorating: Keep the finished cake refrigerated, especially if using fresh flowers, and remove it 1 to 2 hours before serving so it comes back to room temperature.

Leftovers: Cut slices can be stored in airtight containers in the refrigerator for 4 to 5 days or frozen for up to 2 months.

What Size Pan Is Best For Baking A Wedding Sheet Cake?

The most common size for a wedding sheet cake is 12×18 inches, which creates a full sheet cake that is large enough to serve dozens of guests.

This size also provides plenty of decorating space for rosettes, scallops, and flowers without feeling crowded.

If you are hosting a smaller wedding, a half sheet pan measuring 9×13 inches can be used instead, though the number of servings will be fewer.

How Can You Cut A Wedding Sheet Cake Neatly?

Serving a sheet cake neatly is important so that every slice looks polished on the plate.

Use a long, sharp knife: A serrated knife or a chef’s knife works best.

Warm the knife: Dip the blade in hot water, then wipe it dry before cutting for smooth slices.
Measure before cutting: Lightly score the top of the frosting with the knife to mark even slices before cutting through.
Wipe between cuts: Clean the knife after every few cuts to keep the frosting neat.