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A quarter sheet cake is usually a single layer cake, that is made in a 9 x 13-inch cake pan and usually ranges between 1 and 2 inches in thickness. Depending on the size of the pieces the cake is cut into it will usually serve between 12 and 30 people. This type of cake is simple, yet perfect for most any occasion.

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Final Thoughts. A quarter sheet cake is typically 13 inches by 9 inches and one or two inches deep. With generous portion sizes, you can easily feed up to 30 people. Smaller slices can render up to 54 pieces. It's a good option for small and small to medium party sizes.

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Preheat the oven to 350 degrees F. Line a quarter size sheet pan with parchment paper. Place the all-purpose flour, cake flour, baking soda, baking powder, and kosher salt into a medium sized bowl. Whisk and set aside. Add unsalted butter and granulated sugar in a bowl of an electric mixer.

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A full sheet cake is 16×24 inches and can feed up to 100 people, depending on the size of the pieces. A half sheet cake is 12×18 inches and can feed up to 80 people, depending on the size of the pieces. The most popular sheet cake size and the one you are probably the most familiar with is a quarter sheet cake, which is 9×13 inches.

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Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

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Preheat the oven to 350 and spray a quarter sheet pan (9" x 13" x 1") with cooking spray. In a large bowl, whisk together the flour, sugar and salt. In a separate bowl, whisk together the melted butter, buttermilk, egg white, pumpkin, baking soda and pumpkin pie spice. Mix very well. Pour the pumpkin mixture into the bowl with the flour, and.

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A quarter sheet cake pan will hold up to 12 cups of water, which will help you know the pan's volume. However, do not put that much batter in the pan, as it will overflow. Half Sheet Vs. Quarter Sheet Cake. A half sheet cake is 13 by 18 inches, while a quarter sheet cake size is 13 by 9 inches.

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Preheat the oven to 350°F (180°C) and butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside. In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, beat the butter and sugar together on medium-high speed for 3 minutes, until fluffy.

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A quarter sheet cake will typically measure 13 inches by 9 inches in size. However, some may be slightly smaller and measure 12 inches by 8 inches. When it comes to the depth, they measure around 1-2 inches; however, the exact measurements may vary depending on the baker and how the cake is being baked. Also, since some sheet cake pans are.

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Line the bottom of two 9×13 rectangular (i.e. quarter-sheet) cake pans with parchment paper. Grease parchment and sides of pan. Using an electric mixer, beat butter with sugar in a large bowl until light and fluffy. Add eggs, one at time, beating each in until just incorporated and scraping down sides of bowl.

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The amount of cake batter you'll need for a sheet cake depends on the size of the pan and the thickness of the cake you desire. As a general guideline, here's an estimate: Full-Sheet Cake: Around 14 to 16 cups of batter. Half-Sheet Cake: Approximately 7 to 8 cups of batter. Quarter-Sheet Cake: About 3 to 4 cups of batter.

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The Three Common Sheet Cake Sizes:. A full-sheet cake (18 x 24 inches, requiring approximately 16 cups of batter) serves up to 80 people.Meanwhile, 1/2 sheet cake (18 x 12 inches and using 7 to 8 cups of batter) should be enough for 36-48 guests.And the smallest option, 1/4 sheet cake (9 x 13 inches, up to 4 cups of batter), can feed 20-24 people. Like other cake types, sheet cakes come in.

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Instructions. Preheat the oven to 350F. Spray a 9x13x1" quarter sheet pan with cooking spray. Whisk together the flour, sugar, cocoa powder, and sea salt. Melt the butter in a 2-cup microwave-safe glass measuring cup. Stir in the buttermilk, egg, baking soda, vanilla, and food gel. Whisk the wet ingredients into the dry.

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To make this sheet cake, whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Gradually mix in the dry ingredients, alternating with the buttermilk. Pour the batter into a greased 13×9.

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For the frosting: Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.

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Preheat the oven to 350. Lightly spray a quarter-sheet pan with cooking spray. A quarter-sheet pan measures 12x10-inches. First, make the cake. In a medium bowl, whisk together the flour, sugar, and salt. In a small saucepan over medium-low heat, melt the butter. Once melted, stir in the cocoa powder and boiling water.