Hi Tana! I’m so happy you’ve found a passion for baking and that my recipes are helping! I’m cheering you on. So for the 1/2 sheet, if you’re baking in a short (1″ tall) pan, you’ll just need one batch of this recipe. It should only need about 10-15 min in the oven at 350F. If it’s a taller pan, you’ll want to make 1.75 batches (or round up to 2 batches and be sure to fill the pan no more than 1/2 full). This will take longer to bake, about 25-30 min. Hope that helps!

Hi Benjamin! How many layers are you baking? If it’s just one layer, you can just make the recipe as-is. If you need more than one layer, here’s a chart I made that helps you calculate how many batches of cake per size: https://sugarandsparrow.com/cake-serving-guide/ I’m not sure the exact timing for that size cake so you’ll want to check the cake around the 35 min mark for doneness and go from there.

Hi Leah! That pink cake I posted on Instagram is this same cake recipe and same vanilla buttercream recipe, just decorated differently! Here’s the buttercream recipe (double batch for a 3 layer cake): https://sugarandsparrow.com/vanilla-buttercream-recipe/

Yes you can!

Hi Samah! This recipe makes enough for 3 6-inch tins. There have been some updates to the recipe over the years which are noted in the blog post, so if the comments are older than the updates that could be the reason for the conflicting info. Hope that helps!

Hi me again, I’m a little confused. The instructions say that this recipe is enough for 3 6inch tins but in the comments you say 2?

Hi could I use castor sugar instead of granulated?

Hi Paula! I have never tried that before, but you are welcome to experiment! The reason I use all cake flour is to make the cake softer/fluffier, so I would imagine that subbing half with all purpose flour would make the cake slightly more dense. Let me know if you try it!