Sheet Pan Pound Cake
Sheet Pan Pound Cake is a classic pound cake recipe baked in a nontraditional 9x13-inch pan. It still has the crunchy top and buttery soft inside.
Servings 20 servings
Calories 333kcal
Equipment
Ingredients
- 1 cup butter no substitutions, salted or unsalted, at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted then measured correctly
- 1 cup heavy whipping cream not whipped, at room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Grease then flour or sugar a 9x13-inch baking pan. Alternately, line with parchment paper if you plan to make petit fours out of this cake.
- In the bowl of your stand mixer on medium, beat butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
- Add eggs, one at a time, beating until the yolk disappears into the batter before adding the next egg.
- Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
- Add vanilla and mix on low to medium until well combined.
- Pour batter into your prepared pan and spread evenly.
- Bake for 55 minutes at 325 degrees F.
- Cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the center of the cake.
- Frost or serve as desired. Store in an airtight container on the countertop 3 to 4 days.
Nutrition
Calories: 333kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 110mg | Potassium: 55mg | Fiber: 1g | Sugar: 30g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
