Sheet Pan Pound Cake Recipe

This easy and delightful Sheet Pan Pound Cake is perfect for serving a crowd. It’s a classic pound cake baked in a sheet pan for a thinner, quicker-to-bake version that’s ideal for cutting into bars or squares. Perfectly buttery and rich, this cake can be topped with fresh fruit, whipped cream, or enjoyed on its own.


  • 2 cups (4 sticks) unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk


  1. Preheat your oven to 350°F (175°C). Grease and line a large sheet pan (approximately 18×13 inches) with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  6. Pour the batter into the prepared sheet pan and spread it out evenly with a spatula.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Allow the cake to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
  9. Once cooled, cut into squares or bars and serve plain or with your favorite toppings like fresh berries, whipped cream, or a dusting of powdered sugar.

Enjoy your delicious Sheet Pan Pound Cake!

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