Raspberry Buttermilk Sheet Cake

By Alexandra Wenger ‘21, Features Editor

Sheet cakes have a bad rap, and it pains my soul. Some think they are cakes for the lazy baker who doesn’t want to bake and frost a layer cake. Some think they’re tasteless because all they’ve had are sheet cakes from the local grocery store made to feed 50 people. I am here to tell you that the reputation sheet cakes have earned is unfair, especially considering the wide selection of delicious recipes for them on the internet. It may be true that the sheet cake you ate at your cousin’s fifth birthday party was bland, but this sheet cake by Jessie Sheehan Bakes will be its polar opposite— it “takes the cake” in the best way possible. Happy baking!


1⅓ cups vegetable oil

2½  cups granulated sugar

2 eggs

2 yolks

4 tsp vanilla extract

1⅓ cups buttermilk (or milk/yogurt if unavailable)

3 cups all-purpose flour

1 tbsp baking powder

1½ tsp table salt

2-3 cups raspberries

Turbinado sugar (I used the brand Sugar In The Raw)


Preheat the oven to 350 degrees and grease a 13x9x2 inch pan with cooking spray or softened butter before lining with parchment paper. In a medium-sized bowl, combine the sugar and oil and whisk to combine. Add the eggs and then the yolks one at a time by whisking. Then, whisk in the vanilla and the buttermilk. Sift the flour, baking powder, and salt onto a piece of parchment paper. Use the parchment like a funnel to add the dry ingredients into the wet in three installments, gently mixing in between each. Please don’t overmix, I beg of you. Stop folding when there is still a bit of visible flour left. Transfer the batter into the pan and sprinkle the raspberries on top, and then sprinkle the turbinado sugar. Bake for 55 minutes, rotating at 30 minutes.

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