Classic Vanilla Sheet Cake for 60 People: Your Ultimate Large Crowd Celebration Solution

Why You’ll Love This Classic Vanilla Sheet Cake for 60 People

Planning a wedding, anniversary, graduation, or company event? Feeding 60 people doesn’t have to break your budget or your sanity! This tried-and-true Classic Vanilla Sheet Cake recipe is specifically designed for large gatherings, delivering consistent results that will have your guests coming back for seconds.

Table of Contents

This recipe eliminates the guesswork of scaling up smaller recipes. Instead of juggling multiple round cake layers or worrying about uneven baking, you’ll create one magnificent sheet cake that’s both economical and impressive. The moist vanilla sponge paired with rich buttercream frosting provides that perfect balance of simplicity and elegance that works for any celebration.

Whether you’re a seasoned baker tackling your first large-scale event or someone who usually sticks to box mixes, this recipe provides clear guidance for success. Best of all, it can be made ahead of time, saving you stress on the day of your event.

Quick Info Table

Prep Time	Cook Time	Total Time	Servings	Difficulty
45 mins	35 mins	1hr 20mins	60	Medium

What You’ll Need

For the Sheet Cake:

All-purpose flour – 6 cups, sifted
Granulated sugar – 4 cups
Unsalted butter – 1½ cups, softened
Large eggs – 8, room temperature
Vanilla extract – ¼ cup
Baking powder – 3 tablespoons
Salt – 1½ teaspoons
Whole milk – 3 cups, room temperature
Sour cream – 1 cup, room temperature

For the Vanilla Buttercream (Double Batch):

Unsalted butter – 2 cups, softened
Powdered sugar – 8 cups, sifted
Vanilla extract – ¼ cup
Heavy cream – ½ cup
Salt – ½ teaspoon

Equipment You’ll Need:

Half-sheet pan – 18x13x1 inch (or two 12×18 inch pans)
Stand mixer – Essential for large batches
Large mixing bowls – At least 6-quart capacity
Offset spatula – For smooth frosting application

Substitution Notes:

Budget-friendly: Replace sour cream with additional milk (reduce by ¼ cup)
Dairy-free option: Use plant-based butter and oat milk
Flavor variations: Add lemon zest, almond extract, or cocoa powder

Step-by-Step Directions

1. Prepare Your Workspace

Preheat oven to 325°F (163°C) – lower temperature ensures even baking for large cakes. Grease your half-sheet pan thoroughly with butter and dust with flour, or line with parchment paper extending up the sides for easy removal.

2. Sift and Combine Dry Ingredients

Sift flour, baking powder, and salt together in a large bowl. Sifting is crucial for large batches to prevent lumps and ensure even distribution. Set aside.

3. Cream Butter and Sugar (The Foundation)

Using a stand mixer with paddle attachment, cream butter and sugar for 5-6 minutes until very light and fluffy. This extended creaming time is essential for proper structure in large cakes.

Pro Tip: For large batches, your mixer will work harder. Stop occasionally to scrape down the bowl thoroughly, ensuring even mixing throughout.

4. Add Eggs Gradually

Beat in eggs two at a time, mixing well after each addition. Add vanilla extract and mix until fully incorporated. The mixture should be smooth and pale yellow.

5. Alternate Wet and Dry Ingredients

Begin with 1/3 of the flour mixture, mixing on low speed until just combined. Add half the milk, mix, then half the remaining flour, remaining milk, final flour, and finally fold in sour cream. Mix just until combined – overmixing creates tough cake.

6. Pour and Level

Pour batter into prepared pan and use an offset spatula to spread evenly, paying special attention to corners. Tap the pan gently on the counter to release air bubbles.

7. Bake Low and Slow

Bake for 32-38 minutes until the center springs back when lightly touched and edges just begin to pull away from sides. A toothpick inserted in center should come out with a few moist crumbs.

Critical Tip: Large cakes continue cooking from residual heat. Remove when slightly underdone rather than risk overbaking.

8. Cool Completely

Cool in pan for 15 minutes, then run a knife around edges and turn out onto a large cooling rack. Cool completely before frosting – this can take 2-3 hours for large cakes.

9. Make the Buttercream

Beat butter until light and fluffy (4-5 minutes). Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla, salt, and cream, then beat on high for 3-4 minutes until smooth and pipeable.

10. Frost Like a Pro

Place cake on final serving board. Apply a thin crumb coat of frosting and refrigerate for 30 minutes. Apply final layer of frosting using long, smooth strokes with an offset spatula.

11. Final Touches

Pipe decorative borders if desired, or keep it simple with smooth frosting. Score cutting lines lightly before serving to ensure even portions.

How to Serve

For 60 people, plan your cutting strategy in advance:

Cut into 8×6 grid for 48 generous pieces, or 10×6 for 60 smaller servings
Serve with coffee and punch for a complete dessert experience
Provide small plates and forks – paper goods work perfectly for large events
Consider ice cream accompaniment – vanilla or strawberry pairs beautifully

Presentation Ideas:

Fresh flowers around the base for elegance
Seasonal fruit arrangements for outdoor events
Simple piped rosettes for wedding celebrations
Colorful sprinkles for birthday parties

Expert Tips for Success

Make-Ahead Strategy:

Bake cake 2-3 days ahead and wrap tightly in plastic wrap
Make buttercream 5 days ahead and refrigerate (bring to room temperature before using)
Frost 1 day ahead and store covered at room temperature
Freeze frosted cake for up to 1 month – thaw overnight in refrigerator

Transportation Tips:

Use a sturdy cake board larger than your pan
Cover with a cake box or tent made from poster board
Transport in a cool vehicle and avoid sudden stops
Bring extra frosting for touch-ups at the venue

Cost-Saving Strategies:

Buy ingredients in bulk from warehouse stores
Make your own vanilla extract weeks ahead
Use seasonal decorations like fresh berries or flowers
Skip elaborate piping – smooth frosting looks elegant and professional

Flavor Variations for Large Groups:

Chocolate sheet cake: Replace 1 cup flour with cocoa powder
Lemon version: Add ¼ cup lemon zest and lemon extract
Funfetti style: Fold in 1 cup rainbow sprinkles before baking
Strawberry twist: Add strawberry extract and pink food coloring

Common Questions

How far ahead can I make this cake?

You can bake the unfrosted cake up to 3 days ahead and store wrapped at room temperature, or freeze for up to 3 months. Frost 1-2 days before serving for best results.

What if I don’t have a half-sheet pan?

Use two 9×13 inch pans and divide the batter evenly. Reduce baking time to 25-30 minutes. You can serve separately or place side-by-side for presentation.

How do I transport this large cake safely?

Use a sturdy cake board, cover well, and secure in your vehicle. Consider assembling at the venue if distance is far. Always bring extra frosting for repairs.

Can I make this cake gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend, but add an extra ½ teaspoon of xanthan gum if your blend doesn’t include it. The texture will be slightly different but still delicious.

What’s the most economical frosting option?

This buttercream recipe provides rich flavor at reasonable cost. For even more budget-friendly options, consider cream cheese frosting (often less expensive) or a simple powdered sugar glaze.

Final Thoughts

Creating a beautiful cake for 60 people doesn’t have to be overwhelming or expensive. This Classic Vanilla Sheet Cake recipe provides the perfect foundation for any large celebration, delivering consistent results that will impress your guests without breaking your budget or your back.

The key to success lies in preparation and understanding that large-scale baking requires slightly different techniques than small batch cooking. By following these detailed instructions and pro tips, you’ll create a memorable centerpiece that serves your crowd beautifully while leaving you time to enjoy your own event.

Remember, the most important ingredient in any celebration cake is the love and care you put into making it special. Your guests will appreciate the effort and thought you’ve invested in creating something homemade and delicious for their special occasion. Happy baking, and here’s to your successful large-scale celebration!