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I have made 4 times the recipe in order to make a half sheet cake. Do I lower the degrees and bake time?

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    Your title says double, your text says 4 times, which is it? Are you making one big cake or 4 smaller ones?
    – GdD
    Feb 13, 2015 at 14:52
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    A half sheet pan is 18" by 13" (46 by 33 cm), is that the size you're making? Sheet pans are thin, with a 1" (2.5 cm) raised lip. This is jelly roll territory, it would either make a very thin cake or you can cut it make a many layered cake, which would make sense with a red velvet cake. Can you explain exactly what you're doing and post your quantities? 4X makes no sense, 2X maybe, depending upon your recipe.
    – Jolenealaska ♦
    Feb 13, 2015 at 15:16
  • I'm confused. The above comment and the answers refer to using a sheet pan. I don't see anywhere in the question where the OP says she is using a sheet pan. She says she is making a sheet cake. Sheet cake pans typically range from 2" to 4" deep.
    – Cindy
    Feb 16, 2015 at 9:45

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If you're making the same thickness of cake, and it's a relatively thin cake (suggested by the fact that you're using a sheet pan), you typically do not need to change the time and temperature. So if you've doubled the recipe and doubled the area of the pan, you don't need to make any changes.

A larger area cake will rise more as there won't be as much edge that will set before the rest has risen.

If it's a thicker cake (the batter is more than 1/2" / 1.25 cm deep before baking), you'll want to turn down the temperature and bake for a longer time. If the batter is an inch or more deep, you may want to consider cooling strips and/or a heating core.

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Here's a highly rated recipe for a Red Velvet Cake in a sheet pan by Lee Drummond.

If you're in fact using a sheet pan, compare the quantities of your ingredients to hers. I wouldn't go any bigger in a sheet pan, or it will overflow. I know from experience, that makes a big mess.

She uses:

  • 2 1/2 cups cake flour
  • 1teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 whole eggs
  • 1 1/2 teaspoons vinegar
  • 1 1/2 teaspoons cocoa powder
  • 1 1/2 fluid ounces red food coloring
  • 1 cup shortening
  • 1 3/4 cup granulated sugar

Make sure your ingredient quantites are in line with that.

She goes on to bake for 20 minutes at 350F (178C).

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