By: Leeanne Cooper

Make summer entertaining a breeze with our top three sheet cake recipes. Delicious and picnic perfect, we’ve got your essential flavors covered but remember, half the fun of baking is making a recipe your own, so feel free to add your signature style and toppings.

WARNING: Baking this good and on this scale is going to make you more popular than ever. Stock up with essentials and bring on the picnics, potlucks, and cookouts!

1. Miss Popular! Lemon Sheet Cake

Everyone loves fresh lemon, especially in summer, and this cake is perfect for hot hazy days as it’s super light. We keep whole lemons in the freezer so we can whip this up quick—#TEAMACD likes to be party ready!

Ingredients

Cake:

2 cups all-purpose flour (248g plain flour)
1/4 cup cornstarch (34g corn flour)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar (310g caster sugar)
2 tbsp lemon zest
3/4 cup (170g) unsalted butter, softened
4 large eggs
1 tsp vanilla bean paste
1/2 cup (120ml) buttermilk
1/2 cup (120g) sour cream or yogurt
2 tbsp fresh lemon juice

Glaze:

3 1/4 cups powdered sugar (390g confectioners sugar)
1/3 cup (80ml) fresh lemon juice

To decorate:

Sliced lemons and mint leaves (optional)

How to:

1. Preheat oven to 350°F (180°C), gas mark 4. Butter an 18 x 13 inch (46 by 33 cm) baking sheet and line the base with baking parchment.
2. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
3. In the bowl of an electric stand mixer, beat together sugar, lemon zest, and butter and whip until pale and fluffy. Add the eggs, one at a time, beating in between each addition, then blend in vanilla bean paste.
4. In a jug, whisk together buttermilk, sour cream, and 2 tbsp lemon juice. Add one third of the flour mix to the butter mixture and beat until combined, then add half of the buttermilk mix and beat until combined. Repeat until all ingredients are combined.
5. Pour the batter evenly onto the prepared baking sheet and bake for 25 minutes, until a skewer inserted into the center comes away clean. Cool on a wire rack.
6. Whisk together powdered sugar and lemon juice until smooth to make the glaze.
7. Pour the glaze over the cooled cake and chill to set. Top with fresh or candied lemon slices and mint.

2. Texas Tumble Sheet Cake

If you haven’t made this before, you may wish to make deeper layers, but resist the urge! Just like a good brownie, this rich recipe packs plenty of chocolate flavor; it’s almost fudgy, so a jelly roll (Swiss roll) pan is the perfect size. Serve warm from the oven as a pudding or chill in the fridge for easy slicing, but always serve at room temperature. We love strawberries piled on top but any berry will do, simply tumble over before the frosting is set!

Ingredients

Cake:

2 cups all-purpose flour (240g plain flour)
1 1/2 cups white sugar (300g caster sugar)
1 tsp baking soda
1/2 tsp salt
1/2 cup (120g) sour cream
2 eggs
1 cup (227g) butter
1 cup (236g) water
5 tbsp unsweetened cocoa powder

Frosting:

6 tbsp milk
5 tbsp unsweetened cocoa powder
1/2 cup (100g) butter
4 cups confectioners sugar (500g icing sugar)
1 tsp vanilla extract 1 cup (125g) chopped pecans or walnuts (lightly toasted)
2 cups (300g) strawberries, halved and quartered

To decorate:

Edible lavender flowers

How to:

1. Preheat oven to 350°F (180°C), gas mark 4 . Grease and flour a 10 x 15 inch (25 x 38 cm) pan.
2. Combine flour, sugar, baking soda, and salt. Beat in the sour cream and eggs. Set to one side.
3. Melt the butter on low in a saucepan, add the water and 5 tbsp cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, beating until combined.
4. Pour batter into the prepared pan. Bake in a preheated oven for 20 minutes, or until a toothpick inserted into the center comes away clean.
5. Make the icing in a large saucepan. Combine the milk, 5 tbsp cocoa, and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
6. Tumble halved and quartered strawberries over the top and serve with a summery sprinkle of edible lavender blossoms to very happy guests!

3. Peach Melba Cornmeal Sheet Cake

Perfect for any summer event, this flavor pairing will fill the house with the most incredible scent. You can mix and match with whatever berries you have, but peach and raspberry are extra special! If you want to add a little extra crunch, scatter crushed amaretti biscuits over the top, too.

Ingredients

3/4 cup (170g) salted butter, softened
1 1/2 cups granulated sugar (300g caster sugar)
4 large eggs
1 1/2 cups all-purpose flour (192g plain)
1 cup fine yellow cornmeal (120g polenta)
2 tsp baking powder
1 tsp salt 3/4 cup sour cream
Zest and juice of one lemon
1 tsp lemon extract
2 cups (250g) raspberries
4 peaches, sliced

How to:

1. Preheat oven to 350°F (180°C), gas mark 4. Butter a 13 x 9 inch (23 by 33 cm) pan and line with parchment paper.
2. Beat butter and sugar with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating between each addition.
3. Add the flour, cornmeal, baking powder, salt, and beat in.
4. Add the sour cream, lemon zest, juice, lemon extract, and beat in.
5. Pour the batter into the prepared tin, leveling out before scattering with peach slices and plump raspberries.
6. Bake in a preheated oven for 45 minutes or until a skewer when inserted into the center comes away clean. Cool on a wire rack before cutting into squares. Serve warm or at room temperature with heavy cream or ice cream!