7Up Sheet Cake Recipe (2024)

FAQs

How to bake a half sheet cake? ›

Grease the half-sheet pan and line it with parchment. Pour in the batter, spread it into an even layer using your offset spatula, then bake as directed in the recipe. I always start checking at least 10 minutes before the bake time listed in the recipe, since the cake tends to be thinner and bake more quickly.

5 eggs. 3 cups all-purpose flour, sifted. 2 tablespoons lemon extract. 1 cup lemon-lime carbonated beverage (such as 7Up®)

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

A: The amount of batter depends on the sheet cake size. For example, a full sheet cake requires around 14 to 16 cups of batter, a half sheet needs about 7 to 8 cups, and a quarter sheet typically uses 3 to 4 cups.

A: A box of cake mix fills a 13x9 pan. This pan is 13x18, so 2 boxes.

Rather than buying sets of evenly sized round cake pans, all you need to pull off this pastry chef flex is a rectangular 18-by-13-inch metal pan that's 1-inch high on the sides—a size that's typically known as a half-sheet pan. (Sometimes it's referred to as a rimmed baking sheet, cookie sheet, or baking tray.)

For cooking and ingredient purposes, the 7-Up used in the recipe for 7-Up Cake serves as the substitute for baking soda in the batter of this moist pound cake and additional 7-Up is used for the liquid and flavor agent in the glaze ingredients.

It's velvety soft, sweet, and bursting with a lemon-lime flavor. Adding the soda really gives this cake a great texture and flavor.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Why are bakery cakes so fluffy? ›

Since we're talking about cake and not yeast bread, we'll focus on chemical leavening. The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy. Baking soda and baking powder aren't interchangeable.

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

If the flour is not mixed evenly, the cake will bake unevenly. Also check the oven temperature. If the oven is too hot, it can have an effect. Or, if the oven isn't working properly, it can be a clear sign because the heat isn't evenly distributed throughout the machine.

Any baking sheet can warp at least a little. It is the natural result of the metal expanding and contracting unevenly across the pan as it heats during cooking and then cools down.

- The cake tin is heating up faster than the cake: When this happens the edges of the cake set before the cake has properly risen. So, while the rest of the cake cooks, it rises in the centre and creates a dome.

The cake pan is heating up much faster than the rest of the cake. This causes the edges to set before the cake has risen fully, and as the rest of the cake cooks the centre rises and creates a dome. To stop your cake from doming, line the outsides of your cake tin with a double layer of foil.