Wedding Sheet Cake

The first slice of wedding cake always feels like the quiet moment before the music starts again. Guests pause, lean in a little closer, and the room softens.

A sheet cake may not have towering tiers, but when it’s dressed in smooth buttercream and scattered with fresh blooms, it holds its own kind of magic.

I’ve seen long wooden tables dressed with candles, flowers in small glass jars, and one simple white cake at the center, glowing softly in the evening light.

No fuss, no heavy decorations, just a cake that feels honest and generous enough to feed everyone with ease. Its clean lines and rustic frosting strokes tell their own story—a balance between elegance and warmth.

The charm of a wedding sheet cake isn’t only in its size or shape but in how it fits seamlessly into the celebration.

It stretches far enough to share with every guest, yet still feels personal when you cut into it.

Topped with edible flowers, it carries the freshness of the garden straight onto the table, making it both striking and tender at the same time.

Table of Contents

Wedding Sheet Cake Recipe

Ingredients

For The Cake

3 cups all-purpose flour (sifted)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, room temperature
½ cup sour cream, room temperature

For The Frosting

1 ½ cups unsalted butter, softened
6 cups powdered sugar, sifted
3 tablespoons heavy cream (add more if needed for spreading consistency)
2 teaspoons pure vanilla extract
Pinch of salt

Decoration

Edible flowers (pansies, violets, marigolds, rose petals) – gently rinsed and fully dried

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 12×18-inch sheet cake pan with parchment paper. Make sure the parchment extends slightly over the sides for easy lifting.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar on medium speed until pale, light, and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add one-third of the dry ingredients to the butter mixture, then mix in half of the milk. Repeat with another third of the dry ingredients, followed by the remaining milk mixed with sour cream. Finish with the last portion of the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared pan and spread it out smoothly with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake for 28–35 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back lightly when touched.
Let the cake cool completely in the pan on a wire rack. Once cool, carefully lift it out using the parchment overhang and place it on a flat serving board or tray.
For the frosting, beat the butter on medium speed until creamy and smooth. Add powdered sugar gradually, mixing after each addition. Pour in vanilla extract, a pinch of salt, and heavy cream. Beat on high for 2 to 3 minutes until the frosting is fluffy and spreadable. If too thick, add a teaspoon more cream.
Spread a thick, even layer of frosting over the cooled cake using an offset spatula. Create soft swirls or horizontal strokes along the sides for a textured finish.
Just before serving, decorate the cake with edible flowers, gently pressing them into the frosting so they stay in place. Scatter a few petals loosely for a natural look.

What Makes A Wedding Sheet Cake Special?

A wedding sheet cake is more than just dessert—it’s a practical yet beautiful way to serve many guests while keeping the focus on the celebration.

Unlike multi-tiered cakes, it’s easier to cut, transport, and decorate, while still looking elegant and festive on the table.

The wide, flat shape allows for smooth frosting and simple yet stunning decoration, such as fresh edible flowers, which give it a graceful finish.

How Many People Does A Wedding Sheet Cake Serve?

Serving size is one of the most important details for couples planning their big day.

Full sheet cake: Serves around 90–100 guests when cut into standard portions.
Half sheet cake: Serves about 40–50 guests.
Quarter sheet cake: Serves 20–25 guests.

For weddings, a full sheet cake or a combination of two half sheet cakes is usually enough to serve guests comfortably. Cutting the slices smaller or larger can adjust the servings depending on the crowd.

Can I Make The Cake Ahead Of Time?

Yes, preparing a wedding sheet cake in advance saves stress and allows the baker to focus on presentation on the wedding day.

Baking ahead: The cake can be baked 2–3 days in advance. Wrap it tightly in plastic wrap to keep it soft and moist.
Frosting ahead: Buttercream can be made 3–4 days earlier and stored in the refrigerator. Bring it back to room temperature and whip it again before frosting the cake.
Assembling ahead: For the freshest taste, frost the cake one day before the wedding and keep it chilled until the event.

How Should I Store A Wedding Sheet Cake?

Storage is key to maintaining freshness and flavor.

Room temperature: If the cake will be served within 24 hours, it can stay at room temperature in a cool area, covered with a cake box or dome.
Refrigerator: For longer storage, refrigerate the cake in an airtight container. This keeps the buttercream firm and the cake moist for up to 5 days. Allow it to sit at room temperature for 1–2 hours before serving so the frosting softens.
Freezer: Unfrosted sheet cake layers can be frozen for up to 2 months. Wrap each layer in plastic wrap and then foil. Defrost overnight in the refrigerator before frosting.

What Are The Best Decorations For A Wedding Sheet Cake?

Decorations make the cake stand out on the wedding table.

Edible flowers: Fresh blossoms such as pansies, violets, marigolds, and rose petals bring natural beauty and romance.
Buttercream textures: Smooth or lightly swirled frosting adds charm without overwhelming the cake.
Petal scatter: A few loose petals around the base of the cake create a rustic and effortless look.

These touches keep the design simple but elegant, allowing the cake to match both outdoor garden weddings and formal receptions.

How Do I Cut A Wedding Sheet Cake Properly?

Cutting a large rectangular cake neatly can feel tricky, but using the right method keeps slices even and presentable.

Chill before slicing: A slightly chilled cake is firmer and cuts cleanly without crumbling.
Use a long sharp knife: Wipe the blade clean between slices for neat edges.
Measure portions: Cut the cake into even rows, then across into smaller pieces to serve guests efficiently.

This method helps avoid uneven slices and makes serving smoother during the reception.

Can I Customize The Flavors Of A Wedding Sheet Cake?

A wedding sheet cake does not have to stick to plain vanilla or chocolate—it can reflect the couple’s taste.

Cake flavors: Options include vanilla, chocolate, lemon, almond, red velvet, or even marble.
Filling choices: Jam, ganache, or flavored buttercream can be spread between layers for variety.
Frosting styles: Buttercream remains the most popular, but cream cheese frosting or whipped frosting can also be used if it suits the flavor.

This flexibility ensures the cake feels more personal to the couple while still being large enough to serve guests.

Serving Day Tips For Wedding Sheet Cake

Serving a large cake at a wedding needs a bit of care so it looks just as beautiful as it tastes. These tips help keep it fresh, easy to cut, and stunning on display.

Remove From The Fridge At The Right Time: Take the cake out 1–2 hours before serving so the frosting softens and the flavors come through fully. If left too cold, the cake may feel dense and the buttercream too firm.
Keep Edible Flowers Fresh: If decorating with edible flowers, store them in the refrigerator wrapped in slightly damp paper towels until you are ready to use them. Add them to the cake no more than a few hours before serving to keep them vibrant.
Transport With Care: Place the cake on a flat, sturdy surface in the car, such as the trunk or floorboard. Avoid holding it on someone’s lap, as this risks damage. Keep the car cool, especially in warm weather.
Protect From Heat And Sun: If the wedding is outdoors, set up a shaded cake table. Buttercream can melt in direct sunlight, so keep the cake cool until serving time.
Cut With A Plan: Assign someone experienced to slice the cake. Use a long, sharp knife dipped in hot water and wiped clean between cuts for neat slices. This makes serving quicker and more professional.

Troubleshooting Wedding Sheet Cake

Even with careful planning, small issues can happen. Here’s how to handle them quickly and keep the cake looking and tasting beautiful.

Frosting Is Too Soft: If the buttercream feels runny or starts to slide, place the cake in the refrigerator for 15–20 minutes to firm it up. Avoid adding more powdered sugar right away, as this can make it too sweet.
Cake Feels Dry: Brush the cake layers lightly with simple syrup (a mix of sugar and water boiled together, then cooled). This adds moisture and keeps the cake tender without changing the flavor.
Flowers Wilt Quickly: If edible flowers lose freshness before serving, gently replace them with new ones that have been kept chilled in damp paper towels. Always add flowers as close to serving time as possible.
Cake Crumbles While Cutting: Chill the cake slightly before slicing. A firm cake holds shape better, and wiping the knife after each cut prevents crumbs from spreading.
Buttercream Cracks When Spreading: Warm the frosting slightly by letting the bowl sit at room temperature for a few minutes. Stir gently to smooth it out before applying.