Emilie Meyer
Cookie cakes are a fun and easy dessert to make for any occasion. They are thick and chewy, loaded with chocolate chips, and decorated with creamy frosting and sprinkles. You can bake this delicious treat in a cookie sheet pan, with the option of using a 9x13 inch or a 10x15-inch pan, depending on the desired thickness and number of servings. The baking time varies accordingly, with the smaller pan requiring a slightly longer baking time. This guide will walk you through the steps of making a scrumptious cookie sheet cake, from preparing the dough to decorating the final product.
| Characteristics | Values |
|---|---|
| Pan size | 9x13 inches, 10x15 inches, 12" circle, 13x18" |
| Baking time | 12-23 minutes |
| Baking temperature | 350°F |
| Prep time | 20-30 minutes |
| Serving size | 24-32 people |
| Texture | Thick, chewy, soft |
| Toppings | Frosting, sprinkles, chocolate chips |
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What You'll Learn
Sheet pan size options
Sheet pan sizes are quite versatile and can be used for everything from roasting vegetables to baking cakes and cookies. The standard sheet pan sizes are:
- Full-size sheet pan: 18" x 26" with a 1-inch rim. This is the most common sheet pan size in commercial settings, ideal for high-volume production. However, it is too large for most home ovens.
- Half-sheet pan: 18" x 13" with a 1-inch rim. This is a versatile option for home bakers and is commonly used for baking cookies and sheet cakes.
- Quarter-sheet pan: 13" x 9" with a 1-inch rim. This size is perfect for smaller batch cooking, toaster oven use, and chilling or freezing items.
- Jelly roll pan: These pans are typically used for making jelly rolls or Swiss rolls and come in various sizes, most commonly measuring 10" x 15" or 12" x 17".
Additionally, there are 1/8 sheet pans measuring 6 1/2" x 9 1/2", which are perfect for oven-to-table use and easy to store.
When choosing a sheet pan size, consider the quantity of food you need to prepare, the compatibility with your oven or other kitchen appliances, and the specific requirements of your recipe.
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Baking times and temperatures
The baking temperature and duration depend on the type of cake you are making. For instance, a chocolate chip cookie cake should be baked at 350°F for 16–18 minutes. The cake should be slightly brown on top and look slightly underbaked. Another source mentions that they baked their cookie cake for 15 minutes.
The type of pan you use also affects the baking time and temperature. Dark metal pans cook the outsides of cakes faster than shiny metal pans. When using a dark metal pan, it is recommended to turn the oven down by 25°F. Additionally, ensure that the baking pans do not touch each other or the walls of the oven, as this may cause certain parts of the cake to cook faster.
It is important to read the recipe thoroughly before preheating the oven to ensure that you have the correct ingredients and understand the steps involved. Baking a cake involves specific chemical reactions, so it is crucial to measure your ingredients carefully and follow the recipe closely.
Once your cake is baked, it is recommended to let it cool completely before frosting. A cold cake holds together better, so you can wrap it in plastic wrap and chill it in the freezer for 30–45 minutes before frosting.
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Ingredients and preparation
The ingredients and preparation methods for baking a cake in a cookie sheet pan vary depending on the type of cake you want to make. Here is a detailed guide on how to prepare and bake a cookie cake in a sheet pan:
Ingredients:
- Butter
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Flour
- Cornstarch
- Baking Soda
- Salt
- Chocolate Chips
Preparation:
- Preheat your oven to 350°F.
- Grease a half-sheet metal cookie cake pan with non-stick cooking spray or butter. You can also line the bottom and sides of the pan with parchment paper for easier removal.
- In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Mix well.
- In a large bowl, cream together softened butter and sugars until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Slowly add the dry ingredients to the wet mixture, mixing continuously on low speed.
- Once the dough is mixed, fold in the chocolate chips.
- Press the dough into the prepared sheet pan, ensuring it is evenly distributed.
- Bake for 14 to 18 minutes, depending on your oven and the desired level of browning. Rotate the pan 180 degrees halfway through baking for even cooking.
- Remove the cookie cake from the oven and let it cool completely in the pan before transferring it to a serving plate.
Variations:
You can customize your cookie cake by adding food coloring, sprinkles, or different types of chocolate chips. Additionally, you can adjust the pan size to create a thicker or larger cake, adjusting the baking time accordingly. For a 9x13-inch pan, bake for 12 to 23 minutes, and for a 10x15-inch pan, bake for about 15 minutes. If you want a thicker cookie cake, consider using a smaller sheet pan or adjusting the recipe to add more dough.
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Cooling and removing from the pan
Once your cake is baked, it is important to let it cool completely before removing it from the pan. This can take around 30-40 minutes in the fridge or 1-2 hours otherwise. You can place the entire pan on a cooling rack to help speed up the process. Some recipes recommend refrigerating the cake after it has cooled to firm it up before removing it from the pan. This can help the cake stay together during the removal process.
To remove the cake from the pan, you can use a cooling rack and a cardboard cake rectangle. First, place the cooling rack (lined with parchment paper) against the top of the cake pan, then flip it over. Quickly place the cardboard cake rectangle on top of the cake and flip the whole thing over again using the cooling rack. You can also use two cooling racks instead of a cardboard rectangle.
If you used parchment paper to line your pan before baking, you can use the overhang to slide the cake out of the pan. This method may be easier if you are using a single cooling rack or cardboard rectangle to remove the cake.
It is important to note that the cake should be completely cool before attempting to remove it from the pan. If the cake is still warm, it may fall apart or break during the removal process.
By following these steps, you can ensure that your cake is properly cooled and removed from the pan, resulting in a beautiful and delicious sheet pan cake.
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Frosting and decorating
Once your sheet pan cake has finished baking, you'll want to let it cool completely before adding any frosting. If you're making a cookie cake, you can use a simple chocolate frosting made from softened butter, powdered sugar, cocoa powder, half-and-half or cream, and vanilla. You can also add peanut butter to taste. If you're making a vanilla cake, you can make a buttercream frosting with butter, powdered sugar, vanilla extract, salt, and milk.
When your frosting is ready, you can use a piping bag and a decorator nozzle or a ziplock bag with the corner cut off to decorate your cake. Pipe frosting around the edges of the cake and add sprinkles, if desired. You can also use the frosting to write messages or decorate the centre of the cake. If you're making a chocolate chip cookie cake, you can add chocolate chips to the top of the frosting or even add a layer of frosting between two layers of cookie cake.
If you're making a large sheet pan cake, you may need to adjust the amount of frosting you make. For a giant cookie cake, you may need two cans of frosting or a doubled recipe if making it from scratch. You can also add other toppings like M&Ms or nuts to different parts of the dough before baking.
If you need to make your sheet pan cake in advance, it's best to wrap the unfrosted cake in plastic wrap and foil and freeze it. Then, when you're ready to serve, let it thaw and decorate it. A sheet pan cake is typically best eaten within two days of baking, as it starts to dry out after that.
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Frequently asked questions
Yes, you can bake a cake in a cookie sheet pan.
You can use a 9x13-inch pan or a 10x15-inch pan. The smaller pan will make a thicker cake, while the larger pan will yield more servings.
Grease the pan with nonstick cookie spray or butter and line it with parchment paper.
Preheat your oven to 350°F.
Bake the cake for 14 to 23 minutes, depending on the size of your pan and the desired thickness of the cake. The cake is done when the edges are slightly brown and the top is golden.
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