Yes, thank you again!

So happy these tips are helpful! You could try reducing the sugar in the cake recipe and/or buttercream recipe, but I wouldn’t recommend reducing by more than 1/2 Cup. The sugar in the cake recipe helps create the super soft crumb + the powdered sugar in the buttercream helps give the frosting structure. Reducing by too much can result in a dense cake or a thin/watery buttercream. I hope that helps!

Whitney, that’s great news. Less work for me! Thank you for the tips! 🙂

I have one more question if you get a chance I would appreciate your help. I’ve decided to do the “perfect vanilla” cake with the strawberry buttercream instead. I see above that that cake falls under the “follow recipe as is or 1/3 the cake portion.” So I will adjust for that.

My question is, can I reduce the amount of sugar in the vanilla cake and the buttercream recipes? If so, by how much without affecting the overall recipe? I like my sweets to be not so sweet and usually half the amount of sugar a recipe calls for. I did read in one of your posts that your buttercream recipe is less sweet than most American buttercream recipes. I will stick to the original recipes though if it is too much trouble. Thank you for taking the time to reply!

Hi Saraí! So excited for you to make my strawberry cake recipe as a sheet cake! A 9 x 13 cake actually serves 12-20 people depending on how large the slices are, so you’d only need 3. And yes, you can remove the cakes from the pans. I’d line the bottom of the pan with parchment paper and grease the sides so it doesn’t get stuck to the bottom when you go to turn it out. And yes, you’ll half the recipe (or make the full recipe and divide it between your two 9 x 13 pans) and bake at 350F for the original time + 5 minutes. I would half the buttercream recipe for each pan as well, but since you need three cakes you’ll actually want to make 1.5x the buttercream recipe total. Hope that helps!

If I read the above information right, I would half the batter to make one sheet cake. Cook at 350 F, for original time + 5 minutes. Would I also half the buttercream recipe for each pan? Excited to try this.

Hi Leslie! I would fill the pan no more than half full. I’ve never baked a cake in that size pan before but from a quick Google search it looks like it would take 15-20 minutes at 350. That’s where I’d start. Hope that helps!

Hi Shannon! Are you making one or two layers? If you’re making two layers, I would use the vanilla cake recipe as-is. If you’re only making one, I would half the recipe. Hope that helps!

Hi Ann! You could either torte the sheet cake into two layers and fill it that way, or omit one of the buttercream recipes and frost the cake with the buttercream of your choice, drizzle with chocolate ganache, and add piped meringue on top.