Simple Pisces Sheet Cake

Name: Simple Pisces Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 12
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 cup milk; 1/2 cup unsalted butter, softened; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons milk; 1 teaspoon lemon zest; 1 teaspoon vanilla extract

Highlighted under: Pastry Magic

I absolutely love baking this Simple Pisces Sheet Cake whenever I feel the urge for something sweet yet simple. The moment you cut into this cake, the tender crumb and the delicious aroma fill the room, making it perfect for any occasion. The best part is that it requires minimal ingredients while delivering maximum flavor. I recommend enjoying it warm with a sprinkle of powdered sugar on top, which makes it a delightful treat for any gathering or just a cozy night in.

Created by

Elara Whitfield

Last updated on 2026-02-10T21:13:36.340Z

When I first decided to make the Simple Pisces Sheet Cake, I was curious about how such a basic recipe could yield such wonderful results. I was pleasantly surprised by the way mixing the wet and dry ingredients came together seamlessly, creating a lovely batter without any hassle. Each bite is a wonderful reminder of the simple joys of baking.

What really elevates this cake is the frosting I whipped up while the cake cooled down. The addition of lemon zest not only livens up the flavor but also provides a refreshing contrast to the sweetness of the cake. Trust me, taking that extra step really makes a difference!

Why You'll Love This Recipe
Moist and fluffy texture that melts in your mouth
Simple ingredients keep it accessible yet delicious
Perfect for any occasion, from birthdays to casual gatherings

Understanding the Ingredients

Each ingredient in this Simple Pisces Sheet Cake plays a vital role in achieving its delightful texture and flavor. The combination of all-purpose flour and baking powder creates the perfect balance between structure and lightness, allowing the cake to rise beautifully. The softened unsalted butter not only adds richness but also contributes to that moist, tender crumb that pairs so wonderfully with the frosting.

Granulated sugar is essential for sweetness, but it also helps with the cake's browning process, giving it a lovely golden exterior. The milk hydrates the dry ingredients and adds a subtle richness, while the eggs provide moisture and act as a binding agent. When these elements come together, they create a harmonious cake that is both satisfying and easy to make.

Frosting Techniques

For the icing, it's crucial to ensure your butter is at the right consistency—softened but not melted. Start by beating it until creamy for a light and airy frosting. Gradually incorporate the powdered sugar, as adding it all at once can lead to a lumpy texture; this method also prevents sugar clouds from forming in your kitchen. Once all the sugar is combined, the addition of milk and lemon zest will make the frosting spreadable and add a refreshing flavor contrast to the cake's sweetness.

To achieve the perfect spread, use an offset spatula for even coverage across the surface of the cake. If your frosting is too thick, you can add a tiny splash of milk to loosen it up. On the other hand, if it’s too thin, gradually mix in more powdered sugar. A tip I often use is to let the frosted cake sit for about 15 minutes at room temperature; this allows the frosting to set slightly, making it easier to slice later.

Serving and Storage Tips

Serving this cake warm is a delightful way to enjoy it, especially with a dusting of powdered sugar that complements its flavors. Consider pairing it with a scoop of vanilla ice cream for an indulgent dessert, or serve it alongside a cup of coffee for a cozy afternoon treat. If you're celebrating a special occasion, adding fresh berries on top can elevate the presentation and add a burst of freshness.

For storage, cover the cake tightly with plastic wrap to keep it moist and fresh. It can be stored at room temperature for up to three days or in the refrigerator for a week. If you want to make this sheet cake ahead of time, you can bake it and freeze it unfrosted. Wrap it well in plastic wrap and aluminum foil, and store it for up to three months. When you're ready to serve, simply thaw it in the refrigerator overnight and frost it before serving.

Ingredients

Ingredients:

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 cup milk
1/2 cup unsalted butter, softened
3 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon lemon zest
1 teaspoon vanilla extract

Instructions:

Instructions

Steps to Make the Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs, then add milk, softened butter, and vanilla. Mix until well combined.

Combine and Bake

Pour the wet ingredients into the dry ingredients and mix until smooth. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Prepare the Frosting

While the cake cools, beat the butter until creamy. Gradually add in powdered sugar, milk, lemon zest, and vanilla until smooth.

Frost the Cake

Once the cake has completely cooled, spread the frosting evenly on top and enjoy!

Pro Tips

For added flavor, consider adding a layer of fruit preserves under the frosting. It adds a delightful twist!

Common Troubleshooting Tips

If your cake sinks in the middle after baking, it could be due to over-mixing the batter or opening the oven door too soon. To prevent this, mix only until the ingredients are just combined and avoid peeking through the oven glass until the minimum baking time has passed. In the future, be mindful of the consistency; the batter should be smooth but not overworked.

Another common issue is a dry cake, which can happen if you bake it too long. Keep an eye on your cake and start checking for doneness at the 25-minute mark by inserting a toothpick in the center. It should come out clean or with a few moist crumbs, but not wet batter. If you notice dry spots on the edges, it indicates you may need to adjust your baking time or temperature.

Ingredient Substitutions

If you are looking for a lighter version of this cake, consider using Greek yogurt instead of part of the butter. For every 1/4 cup of butter, you can substitute with 1/4 cup of yogurt, which will still keep the moisture intact. Additionally, for a dairy-free option, replace the milk with almond or oat milk, and use a vegan butter substitute for the frosting.

For those who prefer a hint of chocolate, you can easily turn this into a chocolate sheet cake by replacing 1/2 cup of all-purpose flour with unsweetened cocoa powder. This adjustment will not only create a rich flavor but also maintain the same texture. Just be sure to adjust the sugar slightly if you find the chocolate makes it sweet enough for your taste.

Variations on the Recipe

To add a twist to the basic flavor profile, consider incorporating spices like cinnamon or nutmeg into the dry ingredients for a warm, spiced version of the cake. A teaspoon of cinnamon can enhance the cake's warmth, making it perfect for autumn gatherings or holiday celebrations.

Another fun variation is to add mix-ins such as chocolate chips, crushed nuts, or dried fruit like cranberries or apricots directly into the batter before baking. This not only adds texture but can also introduce exciting flavors that complement the frosting beautifully. Just ensure any additional ingredients do not exceed 1-1.5 cups total to maintain the cake's balance.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour, but the texture may be slightly different.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.

→ Is there a dairy-free alternative?

You can use almond milk and dairy-free butter for the cake and frosting to make it dairy-free.