12 Delicious Alaska Sheet Cake Recipes

Hey there, baking enthusiasts! If you’re on the hunt for something sweet, easy, and utterly delicious, you’ve struck gold with these 12 Alaska Sheet Cake recipes. Perfect for any occasion, from cozy family gatherings to impressing your potluck pals, these cakes are all about simplicity meeting scrumptiousness. So, preheat your ovens and get ready to dive into a world of fluffy, flavorful delights that’ll have everyone asking for seconds!

Classic Alaska Sheet Cake with Chocolate Frosting

Buckle up, buttercup, because we’re about to dive into the world of baking with a Classic Alaska Sheet Cake that’s so easy, even your cat could probably make it (but please don’t let them). This moist, fluffy cake topped with rich chocolate frosting is the perfect excuse to cancel your plans and indulge in some serious dessert therapy.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 1/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop when you no longer see streaks of flour.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
5. While the cake cools, make the frosting by beating the butter until creamy. Gradually add the cocoa powder, powdered sugar, milk, and vanilla extract, beating until smooth.
6. Spread the frosting over the cooled cake. For a professional touch, use an offset spatula to create swirls.

So there you have it, a cake that’s as fun to make as it is to eat. The texture? Imagine a cloud and a brownie had a baby. Serve it up with a scoop of vanilla ice cream for that ‘I deserve this’ moment.

Alaska Sheet Cake with Cream Cheese Frosting

Just when you thought sheet cakes couldn’t get any more indulgent, along comes this Alaska Sheet Cake with Cream Cheese Frosting to prove you wrong. It’s like a hug from a polar bear—unexpectedly sweet and impossible to resist.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/2 cup cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use parchment paper for easy removal.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add melted butter, vegetable oil, water, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake cools, beat together softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar.
6. Spread the frosting over the cooled cake. Serve immediately or chill to set the frosting.

Perfectly moist with a rich chocolate flavor, this cake is a crowd-pleaser. Try serving it with a scoop of vanilla ice cream for an extra decadent treat.

Moist Alaska Sheet Cake with Vanilla Buttercream

So, you’ve decided to embark on a baking adventure that promises to be as epic as the Last Frontier itself! This Moist Alaska Sheet Cake with Vanilla Buttercream is your ticket to dessert paradise, combining fluffy, tender cake with creamy, dreamy frosting that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
• For the vanilla buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch sheet pan. This ensures your cake won’t stick and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender cake, so don’t rush it!
3. Beat in the eggs one at a time, then stir in the vanilla extract. Adding eggs one by one ensures they’re fully incorporated, giving your cake structure.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agents for a uniform rise.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. This method keeps the batter smooth and prevents overmixing.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, make the buttercream by beating the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, beating until smooth and spreadable.
8. Once the cake is completely cool, spread the buttercream evenly over the top. For an extra touch, use a piping bag to decorate the edges.

Perfectly moist with a velvety crumb, this cake is a crowd-pleaser that pairs wonderfully with a scoop of ice cream or a drizzle of caramel sauce for those who dare to indulge further.

Alaska Sheet Cake with Raspberry Filling

Kick off your baking adventure with this Alaska Sheet Cake with Raspberry Filling, a dessert that’s as fun to make as it is to devour. Perfect for those who love a little sweetness with a side of sass, this cake promises to be the talk of the table.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
• For the raspberry filling:
  • 1 cup raspberry jam
  • 1 tbsp lemon juice
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake tender.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. While the cake cools, mix the raspberry jam and lemon juice in a small bowl for the filling.
6. Once the cake is cool, spread the raspberry filling evenly over the top.
7. For the frosting, beat the butter until creamy, then gradually add the powdered sugar, milk, and vanilla extract. Tip: If the frosting is too thick, add a little more milk.
8. Spread the frosting over the raspberry layer. Tip: Use a spatula dipped in hot water for a smooth finish.

Velvety smooth frosting meets tangy raspberry in every bite of this Alaska Sheet Cake. Serve it chilled for a refreshing twist or at room temperature to let the flavors shine.

Decadent Alaska Sheet Cake with Caramel Drizzle

Oh, buckle up, buttercup, because we’re about to dive into a dessert so indulgent, it’ll make your taste buds do a happy dance. This isn’t just any cake; it’s a towering testament to sweetness, with a caramel drizzle that’s basically liquid gold.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
• For the caramel drizzle:
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, vegetable oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stop when you no longer see flour streaks.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake bakes, make the caramel drizzle. In a saucepan over medium heat, combine brown sugar, butter, and milk. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Remove from heat and stir in vanilla extract. Tip: Keep an eye on the caramel; it can go from perfect to burnt in seconds.
6. Once the cake is done, let it cool for 10 minutes, then drizzle the caramel over the top.

Now, this cake is a masterpiece of moist, chocolatey goodness with a caramel drizzle that adds a chewy, buttery contrast. Serve it warm with a scoop of vanilla ice cream for an extra decadent treat that’ll have everyone asking for seconds.

Alaska Sheet Cake with Peanut Butter Frosting

Picture this: a dessert so effortlessly delicious, it’ll have you pretending you’re in the Last Frontier just to justify eating it for breakfast. Our Alaska Sheet Cake with Peanut Butter Frosting is the no-fuss, all-flavor hero your sweet tooth dreams are made of.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, vegetable oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stop when you no longer see flour streaks.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
5. While the cake cools, beat butter and peanut butter together until smooth.
6. Gradually add powdered sugar, milk, and vanilla extract, beating until the frosting is fluffy. Tip: If the frosting is too thick, add a splash more milk; if too thin, a bit more powdered sugar.
7. Spread the frosting over the cooled cake.

Who knew simplicity could taste so decadent? The cake is moist and rich, with a frosting that’s creamy with just the right peanut butter punch. Serve it straight from the pan for that authentic, ‘I-made-this-for-a-crowd’ charm.

Light and Fluffy Alaska Sheet Cake

Alright, let’s dive into the world of baking with a cake that’s as light as an Alaskan breeze and as fluffy as a snowdrift. This sheet cake is your ticket to dessert heaven, no passport required.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup whole milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet.
2. In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with 1/2 cup milk, starting and ending with the dry ingredients.
6. Pour the batter into the prepared baking sheet and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, make the frosting by beating 1/2 cup butter until creamy, then gradually add powdered sugar, 1/4 cup milk, and 1 tsp vanilla extract until smooth.
9. Once the cake is completely cool, spread the frosting evenly over the top.

Kick back and marvel at your creation—this cake is a cloud of vanilla bliss with a buttery frosting that’ll make your taste buds dance. Serve it up at your next gathering or keep it all to yourself; we won’t judge.

Alaska Sheet Cake with Lemon Glaze

Mmm, imagine a dessert that’s as vast and inviting as Alaska itself—this sheet cake is your ticket to a sweet escape, topped with a zesty lemon glaze that’ll make your taste buds dance like the northern lights.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
• For the lemon glaze:
  • 1 1/2 cups powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add the melted butter, sour cream, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop when you no longer see flour streaks.
4. Pour the batter into the prepared pan and spread it evenly with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to avoid overbaking.
6. While the cake cools, make the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
7. Drizzle the glaze over the cooled cake, then let it set for about 10 minutes before serving.

The cake is irresistibly moist with a tender crumb, while the lemon glaze adds a bright, tangy contrast. Serve it at your next gathering, or keep it all to yourself—no judgment here.

Rich Alaska Sheet Cake with Dark Chocolate Ganache

So, you’ve decided to embark on a culinary adventure that’s as wild and untamed as Alaska itself, huh? This Rich Alaska Sheet Cake with Dark Chocolate Ganache is your ticket to dessert paradise, combining the bold flavors of dark chocolate with the light, airy texture of a perfectly baked cake. Let’s dive in, shall we?

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee, cooled
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
• For the ganache:
  • 1 cup heavy cream
  • 8 oz dark chocolate, finely chopped
  • 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add the eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth. Tip: The batter will be thin, but that’s exactly what you want for a moist cake.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
5. While the cake cools, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
6. Place the chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring until smooth and glossy.
7. Pour the ganache over the cooled cake, spreading it evenly with a spatula. Let it set for at least 30 minutes before serving.

Absolutely divine, this cake boasts a moist, fluffy interior with a rich, velvety ganache that’s downright addictive. Serve it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a pure chocolate experience.

Alaska Sheet Cake with Coconut Pecan Frosting

Alaska Sheet Cake with Coconut Pecan Frosting is the kind of dessert that makes you forget all about your diet. A moist, fluffy cake topped with a rich, nutty frosting that’s so good, you’ll want to eat it straight from the pan (no judgment here).

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
• For the frosting:
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour and sugar for the cake.
3. In a saucepan, combine the butter, oil, and water. Bring to a boil over medium heat, then remove from heat and stir into the flour mixture.
4. Add the buttermilk, eggs, baking soda, and vanilla extract to the bowl. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stop as soon as the ingredients are incorporated.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, prepare the frosting. In a saucepan, combine the butter, sugar, and evaporated milk. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
7. Remove the frosting from heat and stir in the coconut, pecans, and vanilla extract. Tip: Let the frosting cool slightly before spreading to prevent it from melting into the cake.
8. Once the cake is out of the oven and slightly cooled, spread the frosting evenly over the top. Tip: For extra texture, toast the pecans before adding them to the frosting.

Rich in flavor and with a delightful contrast between the soft cake and crunchy frosting, this Alaska Sheet Cake is a showstopper. Serve it at room temperature to let all the flavors shine, or warm it up for a gooey, indulgent treat.

Alaska Sheet Cake with Fresh Strawberry Topping

Mmm, let’s talk about a dessert that’s as easy as it is irresistible—imagine a fluffy, moist cake that’s practically begging to be topped with a mountain of fresh strawberries. This isn’t just any cake; it’s a showstopper that’ll have your taste buds doing a happy dance.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
• For the topping:
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking sheet.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the melted butter, milk, eggs, and vanilla extract to the dry ingredients. Mix until just combined—don’t overmix, or your cake will be tough.
4. Pour the batter into the prepared baking sheet and spread it evenly with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. While the cake bakes, combine the strawberries, sugar, and lemon juice in a bowl. Let it sit to macerate, stirring occasionally.
7. Once the cake is cool, spoon the strawberry topping over it. Tip: For extra flair, garnish with mint leaves or a dollop of whipped cream.
8. Serve immediately, or refrigerate for an hour if you prefer a chilled dessert. Tip: This cake is even better the next day—if it lasts that long!

Now, nothing beats the contrast of the tender cake against the juicy, tangy strawberries. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone coming back for seconds.

Spiced Alaska Sheet Cake with Cinnamon Cream Cheese Frosting

Today’s the day your kitchen smells like a cozy Alaskan cabin, thanks to this Spiced Alaska Sheet Cake with Cinnamon Cream Cheese Frosting. Trust us, it’s the dessert equivalent of a warm hug from a grizzly bear—minus the danger, plus all the sweetness.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1 cup water
  • 1/4 cup cocoa powder
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 large egg
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch sheet pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
3. In a medium saucepan over medium heat, combine the melted butter, water, and cocoa powder. Bring to a boil, stirring constantly, then remove from heat.
4. Pour the hot cocoa mixture over the dry ingredients and stir until just combined.
5. Add the buttermilk, vanilla extract, and egg to the batter, mixing well. Tip: Room temperature ingredients blend more smoothly.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake cools, make the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, beating until fluffy. Tip: Sift the powdered sugar to avoid lumps.
8. Spread the frosting over the cooled cake.

Kick back and marvel at your creation—this cake is moist, rich, and spiced just right, with a frosting that’s creamy with a cinnamon kick. Serve it up with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Concluding our sweet journey, these 12 Delicious Alaska Sheet Cake Recipes offer a treasure trove of flavors to explore. Perfect for any occasion, they promise to delight your taste buds and impress your guests. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!